Fire up the grill for this grilled Shrimp Kabobs recipe! They come out juicy and perfectly seasoned, ideal for a summer cookout or weeknight meal. (Baked option included!)
When it’s summer, it’s grilled food for dinner–nightly! One of our top proteins to grill is shrimp, because it’s supremely quick (as in, under 5 minutes). This grilled shrimp kabobs recipe is a new family favorite: it’s got a custom seasoning blend that makes this juicy seafood taste irresistible!
You don’t even need to wait for a marinade. Thread the shrimp onto skewers and it’s a delicious summer dinner, served with rice or couscous. We’ve got a baked option as well if you don’t have a grill. Take them over the top with our favorite creamy comeback sauce for the best treat!
“The recipe is well written and easy to follow. The seasoning is excellent and the comeback sauce was a delicious compliment. We will probably add a little extra hot sauce next time as we like a little more heat!” -Renata
Ingredients in this shrimp kabobs recipe
There are lots of options at the store when it comes to buying shrimp, and this recipe works with many different types! Here are a few tips about the ingredients in this recipe:
- Large shrimp: We like using tail on and deveined shrimp, because it stays juicy on the grill and looks the best aesthetically. We used 26 to 30 per pound size, but you can use medium or jumbo (adjust the cook time accordingly).
- Olive oil: Extra-virgin olive oil is our cooking oil of choice for shrimp.
- Seasonings: Smoked paprika, garlic powder, onion powder, cumin, and kosher salt make a simple shrimp seasoning. Seek out smoked paprika if you can: it’s essential for the flavor (though standard paprika works as a substitute).
- Lemon wedges and fresh parsley: Spritzing the shrimp with fresh lemon juice adds a zing to the flavor. Parsley adds a nice look as a garnish.
How to Make Shrimp Kabobs
Shrimp kabobs are quick and easy: no need to wait for a marinade! Add our quick seasoning blend and they’re ready in minutes. You can make them grilled or baked. Here are the grilling instructions (or jump to the recipe below):
Step 1: Preheat a grill to medium-high heat (375 to 450°F) and place the wooden skewers in a bowl of water. Place the shrimp in a bowl, drizzle with olive oil and season with smoked paprika, garlic powder, onion powder, and kosher salt.
Step 2: Thread the shrimp onto the skewers, alternating direction of the tails and making them just touch each other (to avoids spinning when you flip). Place the shrimp directly on a grill and grill 1 to 2 minutes per side until bright pink and cooked through. Or, see the baked option below.
Step 3: Remove from the grill and squeeze on fresh lemon juice. Add
Alternative method: Shrimp kabobs in the oven
Don’t have a grill, or it’s not grilling season? You can make these shrimp kabobs in the oven! Broil for 2 minutes per side or bake for 3 minutes per side until opaque. You may need to cut a shrimp to assess whether it is cooked through: if not, cook a bit longer until cooked through but still juicy.
Dipping sauces for shrimp kabobs
The best part of this shrimp kabobs recipe is the dipping sauce! Any shrimp is made exponentially better by a great dipping sauce. We love serving these with comeback sauce, but there are so many other options! Here are some favorites:
Can you make marinated shrimp skewers?
Yes! Go to our Shrimp Marinade and follow the instructions there. You’ll need to allow for 1 hour for the shrimp to marinate. Because we don’t like waiting, we prefer the seasoning method in the recipe below!
Ways to serve shrimp kabobs
We love kabobs of any sort because they look beautiful placed on a bed or rice or another whole grain! Here are a few ways we like to serve them:
dietary notes
This shrimp kabobs recipe is gluten-free, dairy-free and pescatarian.
Frequently asked questions
You can soak wooden skewers in water for at least 30 minutes before grilling. Alternatively, you can use metal skewers, which are less likely to stick.
Shrimp cook quickly! Depending on their size, grill them for 1 to 2 minutes per side, or until they turn pink and opaque. Overcooked shrimp become tough and rubbery.
Almost any vegetable works well! Popular choices include bell peppers, onions, zucchini, mushrooms, cherry tomatoes, and pineapple.
Marinating shrimp for too long in an acidic marinade (like one with lemon or lime juice) can make them mushy. It’s best to marinate for no more than 30 minutes. Go to Shrimp Marinade.
Description
Fire up the grill for this grilled shrimp kabobs recipe! They’re quick and easy and come out juicy and perfectly seasoned, ideal for a summer cookout or weeknight meal.
- 1 pound large shrimp, tail on and deveined (we used 26 to 30 per pound size), wild caught if possible*
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon cumin
- ½ teaspoon kosher salt
- 4 lemon wedges
- Finely chopped fresh parsley, for garnish
- Comeback Sauce, for serving (if desired)
- Preheat a grill to medium-high heat (375 to 450°F). Soak wooden skewers for at least 20 minutes.
- Pat the shrimp dry with a paper towel or clean towel. Place it in a bowl and add the olive oil, smoked paprika, garlic powder, onion powder, cumin and kosher salt. Mix and combine.
- Thread the shrimp onto the skewers, alternating direction of the tails and making the shrimp just touch each other (so they don’t spin when flipping the skewers). Place skewers directly on the grill and grill 1 to 2 minutes per side, until bright pink and cooked through.
- Remove from the grill and squeeze on fresh lemon juice from the lemon wedges. Top with finely chopped parsley if desired. If desired, serve with Comeback Sauce.Â
Notes
*You can also use medium or jumbo shrimp; medium shrimp should cook in closer to 1 minute per side, and jumbo in about 2 minutes per side.Â
- Category: Main Dish
- Method: Grilled
- Cuisine: American
- Diet: Gluten-Free