Juicy shrimp, bright lemon, fresh herbs, and garlic all come together in these ridiculously easy shrimp skewers. Quick to cook, great for meal prep, and perfect for grilling season—or even indoors when it’s too cold to step outside. PS. I provide a few cooking methods!
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Grilling Recipes
These shrimp skewers are everything I love in a recipe — fast, fresh, and full of flavor. The shrimp (or prawns in Australia) soak up a simple but bold lemon-garlic-herb marinade (with a touch of honey), giving them that bright, zesty Mediterranean taste.
A quick grill (or indoor sear) makes them juicy and slightly charred, with a garlicky, herby punch in every bite. Plus, they’re healthy, high in protein, and naturally gluten-free, making them perfect for anyone following a Whole30, keto, or low-carb lifestyle.
Whether you throw them in a salad, serve them as an appetizer, or pair them with rice and veggies for dinner, these shrimp skewers are a must-make.
👩🍳 You might also like these shrimp recipes: shrimp mango salad, garlic butter shrimp, Mongolian shrimp, shrimp Caesar salad, or shrimp fritters.
What You’ll Need
Here is what you’ll need for this shrimp skewer recipe. Find the full measurements in the recipe card below.
- For the marinade – garlic adds a bold, punchy flavor (use fresh, not powder, for the best taste), lemon zest and juice for bright, citrusy freshness, parsley for fresh and herby notes, but you can swap for basil, oregano, or cilantro, honey (just a touch for balance, skip for keto), salt and pepper bring out all the flavors and olive oil helps lock in moisture and gives that beautiful grill sear.
- Shrimp (or prawns for those in Aus/NZ/UK) – look for large, peeled, and deveined shrimp. You can use fresh or thawed frozen shrimp. Tails on or off, up to you.
- Bamboo or metal skewers – If using bamboo, soak them in water for 10 minutes to prevent burning.
How To Make Shrimp Skewers
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for these shrimp skewers.
- Marinate the shrimp: Whisk together the marinade ingredients in a bowl. Add the shrimp, toss to coat, and let it sit for at least 15 minutes (or overnight for max flavor).
- Thread onto skewers: About 5 shrimp per skewer is perfect.
- Grill: Preheat your BBQ or indoor grill to medium-high heat. Cook shrimp skewers for 3 minutes per side until pink and opaque.
- Oven broil: Place skewers on a baking sheet under the broiler for 2-3 minutes per side.
- Air fryer: Cook at 400°F (200°C) for 6-7 minutes, shaking halfway through.
- Pan-fry: Heat a little oil in a pan over medium-high heat, and cook shrimp for 2-3 minutes per side.
- Serve immediately with extra lemon wedges.
Watch The Video
Recipe Tips/Variations
- Don’t overcook! Shrimp cook fast—once they turn pink and curl, they’re done.
- Frozen shrimp? No problem. Thaw in warm water for 15-20 minutes, then pat dry before marinating.
- Not a parsley fan? Try basil, oregano, or cilantro for a flavor twist.
- Add a pinch of red pepper flakes to the marinade.
- Storage tips: Store cooked shrimp in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave for 20-30 seconds to avoid overcooking. Cooked shrimp skewers can be frozen too, but the texture might be a little softer once thawed. Store in an airtight container for up to 2 months and reheat gently in a pan or microwave for 20-30 seconds.
- Make-ahead tips: Shrimp can marinate for up to 12 hours in the fridge. Thread skewers ahead: assemble them a few hours in advance and store in the fridge until ready to grill. You can also marinate the shrimp, thread them onto skewers, and freeze for later. Lay them flat on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. When ready to cook, thaw in the fridge overnight or under cold running water for 15-20 minutes.
Serving Suggestions
- Dinner: Serve over rice, quinoa, or zucchini noodles, or with a side of grilled vegetables.
- Salads: Toss into my cucumber tomato feta salad or a Greek salad with feta and olives or use to make my grilled shrimp salad.
- Tacos: Use cilantro in the marinade and add some smoked paprika and cumin; use cooked shrimp in tacos paired with guacamole and pineapple salsa or salsa tatemada for something a little more spicy.
- Appetizer: Serve as is with some lemon wedges or pair with tzatziki sauce, Romesco sauce, or bang bang sauce for a crowd-friendly starter. For an Asian twist, use my Thai green chili sauce.
💬 If you’ve tried these shrimp skewers or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Ingredients
For the marinade
- 4 cloves garlic minced
- 2.5 tablespoons olive oil
- Zest of ½ lemon
- 2.5 tablespoons lemon juice
- 3 tablespoons chopped parsley
- 1 tablespoon honey
- ⅔ teaspoon salt
- ¼ teaspoon black pepper
For the shrimp skewers
- 1.5 lb large shrimp peeled and deveined, about 650-700 grams
- 8-10 skewers if using bamboo, soak in water for 10 minutes
Instructions
- In a large bowl, whisk together all the marinade ingredients. Add the shrimp and toss to coat. Let marinate for at least 15 minutes, or up to overnight.
- Thread the shrimp onto skewers, about 5 per skewer.
- Grill: Preheat your BBQ or indoor grill to medium-high heat. Cook shrimp skewers for 3 minutes per side until pink and opaque.Oven broil: Place skewers on a baking sheet under the broiler for 2-3 minutes per side.Air fryer: Cook at 400°F (200°C) for 6-7 minutes, shaking halfway through.Pan-fry: Heat a little oil in a pan over medium-high heat, and cook shrimp for 2-3 minutes per side.
- Serve hot with fresh lemon wedges.
Video
Notes
- Don’t overcook! Shrimp cook fast—once they turn pink and curl, they’re done.
- Frozen shrimp? No problem. Thaw in warm water for 15-20 minutes, then pat dry before marinating.
- Not a parsley fan? Try basil, oregano, or cilantro for a flavor twist.
- Add a pinch of red pepper flakes to the marinade.
- Storage tips: Store cooked shrimp in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave for 20-30 seconds to avoid overcooking. Cooked shrimp skewers can be frozen too, but the texture might be a little softer once thawed. Store in an airtight container for up to 2 months and reheat gently in a pan or microwave for 20-30 seconds.
- Make-ahead tips: Shrimp can marinate for up to 12 hours in the fridge. Thread skewers ahead: assemble them a few hours in advance and store in the fridge until ready to grill. You can also marinate the shrimp, thread them onto skewers, and freeze for later. Lay them flat on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. When ready to cook, thaw in the fridge overnight or under cold running water for 15-20 minutes.
Nutrition
FAQs
Yep! Just thaw them in slightly warm water for 15-20 minutes or overnight in the fridge. Pat them dry before marinating.
Large shrimp (16-20 count per pound) work best. Tail-on shrimp give a nice presentation but are optional.
Yes! Try the broiler, air fryer, or pan-frying methods mentioned above.
They should be pink, opaque, and slightly curled—about 3 minutes per side on the grill. Overcooked shrimp get rubbery, so watch them closely!
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