Lemon Garlic Grilled Shrimp Skewers are the perfect appetizer, side dish, or main course for grilling season. With only a few minutes of grill time and some basic ingredients, this easy recipe is a summer dream!
A true delight for barbecue season, grilled shrimp skewers are one of those versatile dishes that everyone loves to love.
Whether you’re looking for a healthy appetizer, amazing side dish, or sultry main dish, grilled shrimp got your back.
Due to their deliciousness and lightning fast cooking time, bbq shrimp skewers are a no brainer to add to each and every grill out.
If the grill’s already going to be hot, why not throw some shrimp on the barby?
While I love a classic lemon garlic approach to shrimp, they can be seasoned or marinated in infinite ways to fit your palate.
I have found that any shrimp appetizer gets snapped up quickly at any food gathering, and what better way to enjoy them than with a delightful smoky char?
For a surf and turf adventure, grill up these shrimp kabobs with BBQ Tri Tip!
Let’s discuss the simple ingredients for grilled shrimp.
Ingredients for Shrimp Skewers:
Raw Fresh Shrimp: Pick up some raw shrimp from the grocery store. I recommend buying jumbo shrimp or extra large shrimp for the best results because they are easier to thread than small shrimp and they don’t fall through grill cracks as easily.
Many grocery stores carry raw peeled and deveined shrimp, which makes the grilling process easier. Nevertheless, you can peel off the outer shells yourself or grill shrimp with the shells on.
If using frozen shrimp, be sure to thaw the shrimp completely before marinating them in the shrimp marinade.
Avocado Oil: Every great marinade includes a little fat to ensure the subject cooks evenly and is shielded from burning during the grilling process. I like using avocado oil because it has a high smoke point, which means it doesn’t burn as easily as olive oil while grilling.
Fresh Lemon Juice and Lemon Zest: Fresh lemon juice and zest bring remarkable citrus flavor to the shrimp, ensuring a bright, zesty flavor.
Seasonings: Garlic powder, onion powder, paprika, sea salt, black pepper, and red pepper flakes are the basic seasonings we need for grilled shrimp.
I love this combination of ingredients because it yields generous flavor with a hint of smoke.
If you have a favorite spice blend, such as Cajun seasoning, lemon pepper, chili powder, etc., feel free to use it here.
Recipe Adaptations:
- Replace the garlic powder with 3 to 5 cloves of fresh garlic, minced.
- If you love umami richness, replace 1 tablespoon of lemon juice with 1 tablespoon of soy sauce and omit the salt.
- Lime juice and lime zest also work here in place of lemon juice and zest.
- For some herby flavor, add 1 teaspoon of Italian seasoning blend to the shrimp marinade.
Now that we’ve covered the basic ingredients, let’s throw some shrimp skewers on the grill!
How to Make Grilled Shrimp Skewers:
Remove the shrimp from their packaging. If your shrimp have the outside peel and vein, peel and devein the shrimp for easy eating. If there is any excess moisture, pat shrimp dry with a paper towel.
Whisk together the avocado oil, lemon juice, lemon zest, paprika, garlic powder, onion powder, sea salt, black pepper, and red pepper flakes (if using) in a small bowl or measuring cup until well combined.
Transfer the raw shrimp to a sealable container or zip lock bag and pour in the marinade.
Seal the bag (or container) tightly and move the bag/container around until all of the shrimp are well coated in marinade. Refrigerate for at least 20 minutes (up to 2 hours).
Note: you can also marinate shrimp in a large bowl covered in plastic wrap if you prefer this method over a ziplock.
When you’re ready to grill, preheat the grill to high heat (450 to 500 degrees F). Thoroughly scrape off all food particles from your last grilling session and brush the grill with oil using a silicone brush (or cooking spray).
Thread the marinated shrimp onto the metal skewers (note: if using wood skewers, be sure to pre-soak the skewers for at least 30 minutes before grilling), leaving some space between each shrimp so that they cook evenly. Be sure to thread shrimp through the sharp end of the skewer.
Place skewers onto the preheated grill and immediately close the lid. Let shrimp cook for 2-3 minutes, or until the shrimp is charred and has turned pink.
Flip the skewers using heat-safe tongs and cover the grill again. Cook for another 1 to 2 minutes, or until the shrimp skewers have a char on both sides and are cooked through.
Remove shrimp from the grill and place on a plate, platter, or a baking sheet.
Serve shrimp kebabs with fresh lemon wedges and a sprinkle of fresh herbs, such as chopped fresh parsley, chives, or cilantro. If you enjoy a great dipping sauce such as tartar sauce, cocktail sauce, chipotle mayo or tzatziki sauce, feel free to include it in this extravaganza.
Serve these juicy shrimp with a simple green salad, broccoli salad, rice pilaf, or risotto.
Store leftover shrimp in an airtight container in the refrigerator for up to 3 days.
Shrimp is best when served fresh from both a taste and texture standpoint. For this reason, I recommend only making what you plan to eat or serve and I don’t generally recommend batch cooking shrimp for meal prep.
Before preparing this grilled shrimp skewers recipe
Tips For Perfect Grilled Shrimp Skewers:
- If you’re using wooden skewers or bamboo skewers, submerge them in water for at least 30 minutes (ideally 1 hour) before grilling. This ensures the skewers do not catch on fire during the grilling process.
- Be sure to scrape any food particles off the grill prior to grilling and spray the grill grate liberally with cooking spray to ensure the shrimp don’t stick to the grill.
- Leave the shrimp a little space between each to ensure even cooking.
- You can remove the shells or leave the shells on. I like removing them to make the shrimp easier to eat, but they stick to the grill less. If you do leave the shells on, remove the legs.
- While I love using an outdoor grill for the best flavor, an indoor grill pan or electric George Foreman grill works just great too.
How Long to Grill Shrimp Skewers:
The quick and easy answer is about 3 to 5 minutes total. The exact grill time depends on the size of the shrimp, the temperature of the shrimp going onto the grill, and the grill temperature.
For the best results, I recommend grilling over high heat. If you have a gas grill, set the temperature to 450 to 500 degrees Fahrenheit. If you’re grilling over a charcoal grill, I recommend grilling over direct heat.
When grilling over lower heat, increase the grill time accordingly.
Shrimp is fully cooked when it reaches an internal temperature of 135 to 140 degrees Fahrenheit. The texture of the shrimp is also best in this temperature range so to avoid rubbery overcooked shrimp, be sure to use a meat thermometer and check the temperature early and often.
You can also tell shrimp is fully cooked when the color changes from gray and translucent to pink and opaque.
And that’s it! Everything you need to know about grilling the best shrimp for any occasion.
Grilling shrimp is the best way to turn the seafood into a flavor fest with hardly any effort. Serve it up with your favorite sides for a complete meal and a quick dinner.
If you’re looking for more grilling inspiration, try out these grilling favorites:
More Grilling Recipes:
- The Best Grilled Chicken Thighs
- Grilled Salmon Recipe
- Perfect Grilled Steak
- Grilled Steak Kabobs
- BBQ Ribeye Steak
Shrimp all summer long!
Grilled Shrimp Skewers
Ingredients
- 1 pound raw shrimp peeled and deveined
- 3 Tbsp avocado oil
- 2 Tbsp fresh lemon juice or fresh lime juice
- Zest of 1 lemon or lime
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional
Instructions
- Whisk together the avocado oil, lemon juice, lemon zest, paprika, garlic powder, onion powder, sea salt, black pepper, and red pepper flakes (if using) in a small bowl or measuring cup until well combined.
- Transfer the raw shrimp to a sealable container or zip lock bag and pour in the marinade. Seal the bag (or container) tightly and move the bag/container around until all of the shrimp are well coated in marinade. Refrigerate for at least 20 minutes (up to 2 hours).
- When you’re ready to grill, preheat the grill to high heat (450 to 500 degrees F). Thoroughly scrape off all food particles from your last grilling session and brush the grill with oil using a silicone brush (or cooking spray).
- Thread the marinated shrimp onto metal skewers (note: if using wood skewers, be sure to pre-soak the skewers for at least 30 minutes before grilling), leaving some space between each shrimp so that they cook evenly.
- Place the skewers onto the preheated grill and immediately close the lid. Cook for 2 minutes, or until the shrimp is charred and has turned pink.
- Flip the skewers using heat-safe tongs and cover the grill again. Cook for another 1 to 3 minutes, or until the shrimp skewers have a char on both sides and are cooked through. Remove shrimp from the grill and place on a plate. Serve with fresh lemon wedges and a sprinkle of fresh herbs, such as chopped parsley, chives, or cilantro.
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