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The best grilled shrimp skewers: juicy, zesty, and full of bright citrus and herb flavor. Easy to prep, totally addictive, and ready in under 20 minutes.
Grilled shrimp skewers are one of the easiest ways to elevate your summer meals. With a quick marinade and a hot grill, the shrimp cook in minutes and come out perfectly tender with lightly charred edges. This recipe strikes a great balance—fresh, flavorful, and just smoky enough to bring out the best in every bite.
They’re perfect for weeknight dinners, weekend BBQs, or tossing into tacos and salads. And if you’re after more quick shrimp ideas, try my Air Fryer Shrimp or Shrimp Stir Fry—both are weeknight favorites that come together in no time.
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Why you’ll love this recipe
- Big flavor in every bite: A bold mix of garlic, lime, and herbs that brings the shrimp to life.
- Super quick – ready in under 20 minutes: Ideal for weeknights or last-minute BBQ plans.
- Uses pantry staples and one bowl: No complicated ingredients or cleanup.
- Works for BBQs, salads, tacos, or wraps: It’s as versatile as it is delicious.
What you’ll need
- Large or jumbo shrimp: Peeled and deveined (see how to peel and devein shrimp), with or without tails. I prefer 21/25 count—they cook evenly and hold their shape on skewers. Frozen shrimp work perfectly too—just thaw and pat dry first.
- Olive oil: Helps coat the shrimp and promotes even browning on the grill.
- Lime juice (or lemon juice): Freshly squeezed for brightness and acidity. It also helps tenderize the shrimp quickly.
- Garlic and onion powder: An easy way to build savory flavor fast—no chopping needed. You can also use fresh minced garlic if you prefer a bolder kick.
- Paprika: Adds warmth and color. I usually use sweet paprika, but smoked works if you want that extra grill-like flavor.
- Dried oregano: Or try dried thyme—either adds a nice herby touch to the marinade.
- Salt and black pepper: Simple but essential.
- To serve: Fresh parsley and lemon wedges make a bright, simple finish.
See printable recipe card below for the full ingredients list and quantities.
How to grill shrimp
1. Soak the skewers: If you’re using wooden skewers, soak them in water for a few hours to prevent burning. Metal skewers don’t need soaking.
2. Make the marinade: In a bowl, mix the garlic powder, onion powder, paprika, dried oregano, salt, and black pepper. Add the olive oil and lime juice, and stir until combined.
3. Marinate the shrimp: Pat the shrimp dry with paper towels, then add them to the bowl and toss well to coat. Let them marinate for 15–30 minutes, but no longer—too much acid can start to break them down.
4. Thread the shrimp: Skewer about three shrimp per stick, spacing them evenly.
5. Grill: Preheat your grill to medium-high heat. Clean and lightly oil the grates to prevent sticking. Grill the shrimp skewers for 2–3 minutes per side, until the shrimp are pink, opaque, and lightly charred. Don’t overcook—they go quickly!
6. Serve: Enjoy warm, with fresh parsley and lemon wedges if desired. Grilled corn on the side is always a good idea.
Top tips
- Don’t marinate too long: 15 to 30 minutes is plenty. Any longer and the acid in the lime juice can start breaking down the shrimp.
- Use skewers for easy grilling: Shrimp cook fast and can slip through the grates. Skewers keep things neat and easy to flip.
- Preheat and oil the grill: A hot, well-oiled grill helps prevent sticking and gives those nice char marks.
- Watch the shrimp closely: They only need 2 to 3 minutes per side. As soon as they’re opaque and slightly firm, they’re done.
What to serve with grilled shrimp
This grilled shrimp goes so well with summery sides. I served it with a scoop of cilantro lime rice, a drizzle of lime crema, and some grilled corn on the cob—a colorful, satisfying combo that’s great for BBQs or quick dinners.
You could also tuck the shrimp into tacos, pair them with a crisp salad, or add them to a grain bowl with avocado and veggies.
Make-ahead & storage
Let any leftover shrimp cool to room temperature, then store them in an airtight container in the fridge for up to 3 days.
To reheat, warm them gently in a skillet with a splash of oil, or microwave in short bursts. Just be careful not to overcook—they’ll turn rubbery fast.
Grilled shrimp can also be frozen for up to 3 months. Freeze them in a single layer first, then transfer to a freezer-safe container or bag. Thaw in the fridge before reheating. Avoid freezing raw marinated shrimp, especially when using citrus juice—it can break down the texture and make them mushy once thawed.
FAQs
Yes, frozen shrimp work great. Just thaw them fully in the fridge (or under cold water in a pinch), then pat them dry with paper towels before marinating. This helps the shrimp absorb flavor and grill properly.
They’ll turn pink and opaque, with some char at the edges. If they start to curl into tight “O” shapes, they’re likely overcooked.
Yes! You can broil the skewers in the oven (2–3 minutes per side) or cook them in a grill pan on the stove.
More shrimp recipes
If you loved this, here are more fast, flavor-packed shrimp ideas:
Tried this recipe? Leave a comment below—I’d love to know how you liked it! Your feedback means a lot ❤️
Grilled shrimp skewers
Equipment
- Grill -OR-
Ingredients
- 1 lb large shrimp peeled and deveined, tails on
- 2 tablespoons olive oil
- 2 tablespoons lime juice (or lemon juice)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sweet paprika (or smoked)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano (or dried thyme)
Instructions
- Soak wooden skewers in water for a few hours, or use metal skewers.
- In a bowl, mix all the spices and herbs. Add the olive oil and lime juice and stir to combine.
- Pat the shrimp dry, then add them to the marinade and toss to coat. Let sit for 15–30 minutes.
- Thread shrimp onto skewers, about three per skewer.
- Preheat a grill or grill pan to medium-high. Lightly oil the grates if needed.
- Grill shrimp for 2–3 minutes per side, until pink, opaque, and lightly charred.
- Serve warm with lemon wedges and fresh herbs, if desired.
Notes
- If using wooden skewers, soak them for at least 1 hour to prevent burning on the grill.
- Don’t marinate the shrimp longer than 30 minutes—the lime juice can start to break them down.
- Leftover cooked shrimp can be refrigerated for 3 days or frozen for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy and really tasty. I’ll be making it again for sure.
Thank you for your comment, Jad!
This was great! Made it for my son on his birthday and he loved it.
Glad you all liked it!
I made this tonight and it was absolutely delicious!
Thank you so much for trying it! <3
Great idea! Love it.
So happy to hear this! <3