Grilled Shrimp Skewers Recipe

Garlicky. Lemony. Just enough heat if you want it. These grilled shrimp skewers are kinda my go-to when I need dinner to happen fast but still look like I tried. They take like… 20 minutes max. No fancy prep, just good shrimp and hot grill.

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Quick Summary

• Prep time: 15–20 mins
• Cook time: 6 mins
• Flavor: garlicky, bright, smoky
• Great for: weeknight dinner, backyard anything, not feeling like cooking

Why I Like This Recipe

I had shrimp in the freezer and no plan. That’s how this started. Thawed it, threw in some lemon, garlic, olive oil. Grilled it fast and ate it straight off the skewers while standing at the counter. Honestly? Zero regrets. Tastes expensive, but super low effort.

Ingredients

• 2½ lb extra large shrimp
• Zest and juice of 1 lemon
• 3 garlic cloves, chopped
• ¼ cup olive oil
• 1 tsp kosher salt
• ¼ tsp ground black pepper
• ¼ tsp red pepper flakes (optional)
• Sea salt, chopped parsley, lemon wedges (for serving)

How To Make Grilled Shrimp Skewers

1. Clean the shrimp: Peel off the shells and tails. Pull out the vein if that’s your thing. Rinse and pat dry.
2. Mix the marinade: In a big bowl, stir together the lemon juice + zest, garlic, olive oil, salt, pepper, and red pepper flakes. Add shrimp and toss so it’s coated. Cover and stick it in the fridge for 15 minutes.
3. Soak skewers (if using wood): Toss ‘em in water for 15 minutes so they don’t burn. If you’ve got metal skewers, skip this.
4. Prep the grill: Heat it up to medium-high. Oil the grates or pan so nothing sticks.
5. Skewer the shrimp: Thread 4–5 shrimp per skewer. Try not to cram them too tight.
6. Grill: Lay them over direct heat. About 2–3 mins per side, just till they turn pink and firm. Don’t overthink it. They cook fast.
7. Serve hot: Sprinkle with a pinch of sea salt, parsley, and squeeze some lemon over. Eat immediately. Like, don’t wait.

Tips for image

• Shrimp cooks super fast—don’t walk away.
• Don’t marinate for more than 15 mins. Acid makes shrimp mushy.
• Use large shrimp—tiny ones dry out fast.
• If skewers are a pain, a grill basket or cast iron pan works fine.

Storage and Reheating

• Fridge: Store any leftovers in a sealed container. Use within 2 days for best texture.
• Microwave: Not ideal, but works in 20-second bursts. Keep it gentle.
• Skillet reheat: Use low heat with a tiny splash of water or oil to keep ‘em juicy.

Frequently Asked Questions

• Can I use frozen shrimp?
  Totally. Just thaw and pat dry before marinating.
• Is the marinade spicy?
  Only if you add the red pepper flakes. You can skip ‘em.
• Can I skip the skewers?
  Yep. Toss the shrimp in a grill basket or use a cast iron pan.
• How do I know when they’re done?
  They turn pink and curl slightly. About 2–3 minutes per side.
• Can I prep ahead?
  You can clean the shrimp early, but don’t marinate until close to grill time.

Common Mistakes and How to Dodge Them

• Leaving shrimp in the marinade too long: Citrus starts to “cook” the shrimp. 15 mins, max.
• Grilling shrimp cold from the fridge: Let them sit for a few minutes at room temp so they cook evenly.
• Overcooking: They get rubbery quick. Stay close. Turn once. Pull when pink.
• Skipping the oil on the grill: Sticks like crazy if you don’t oil. Use a brush or paper towel with oil.
• Stacking too many on skewers: They’ll steam instead of grill. Leave a little breathing room.

Nutrition Facts (Per Serving – ~5 shrimp)

• Calories: 145 kcal
• Total Fat: 8.5 g
• Saturated Fat: 1.2 g
• Cholesterol: 130 mg
• Sodium: 590 mg
• Potassium: 110 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 0 g
• Sugars: 0 g
• Protein: 16 g