Shrimp skewers (aka shrimp kabobs) are one of the easiest ways to get a perfect dinner on the table fast—and this simple recipe lets the shrimp shine. Marinated in lemon, garlic, Dijon, and smoked paprika, they’re juicy, flavorful, and ideal for grilling, oven-roasting, or broiling. With just a few ingredients, you’ll get shrimp that’s lightly smoky, citrusy, and perfectly seasoned—great for a weeknight dinner or backyard cookout and done in a matter of minutes.
This is my go-to grilled shrimp skewers recipe when I want something quick, healthy, and full of flavor. Shrimp is America’s favorite seafood for a reason—it’s lean, high in protein, cooks in minutes, and practically tells you when it’s done. The marinade adds just enough flavor without overpowering the shrimp. Just marinate, skewer, cook, and serve with your favorite summer sides or sauces like this fresh chimichurri sauce.
Why You'll Love This Recipe
- Quick and easy – Ready in about 30 minutes with minimal prep.
- Simple ingredients – You likely have everything on hand.
- Great for entertaining – Easy to scale for parties and summer meals.
- Four cooking options - Grill, broil, roast, or indoor grill pan.
For a shrimp recipe for cooler weather, tuck this Tom Yum Thai Soup with Shrimp into your recipe file.
Recipe Ingredients
- Shrimp – I use raw, jumbo shrimp and prefer to peel and clean my own (it only takes a few minutes), but pre-cleaned shrimp work fine too. Use thawed shrimp if buying frozen.
- Lemon – Fresh lemon juice adds brightness and acidity to the marinade. It also helps tenderize the shrimp slightly.
- Olive oil – Extra virgin olive oil brings a rich, fruity flavor and helps the marinade coat evenly.
- Smoked paprika – Adds subtle smokiness and beautiful color to the shrimp as they cook.
- Garlic – Fresh garlic gives bold, savory flavor, or use garlic powder.
- Dijon mustard – Adds tang and depth while helping the marinade emulsify and cling to the shrimp.
Please see the recipe card for measurements, salt, and pepper.
Try this harissa aioli with the shrimp, it adds terrific flavor! Make it mild to fiery, your choice.
Chef's tip: Buying Shrimp - Shrimp are sold by count per pound (like 16–20 or 21–25)—the lower the number, the bigger the shrimp. I recommend large or jumbo shrimp for grilling, as they hold up well on skewers and are easier to flip. While farmed shrimp is common, I always buy wild-caught when available for better texture and cleaner flavor. And remember, with the size of the shrimp, smaller shrimp cook faster, so adjust your grill time if you’re using a smaller size.
Substitutions and Variations
- To add some spice and keep the smoky theme, add a little ground chipotle powder.
- Use a whole grain Dijon mustard.
For another great grilled shrimp recipe, make Tequila Lime Shrimp!
How to Make Shrimp Skewers (4 options)
I grill shrimp skewers, and they take about 7-8 minutes on a clean, hot outdoor grill, turning about half way through. If you don't have a grill, place the skewers on a parchment paper lined baking sheet and roast at 425°F for 8-10 minutes, flipping halfway through. You can also broil them (but skip the parchment, use foil), and watch so they don't over-cook. Use the second level down from the top of the oven. Last option, use a hot stovetop grill pan.
- Peel and devein the shrimp and place in a medium bowl.
- Whisk together the olive oil, lemon juice, paprika, mustard, garlic, salt and pepper.
- Pour the marinade over the shrimp, let stand 20-30 minutes at room temperature.
- Line a sheet pan with plastic and spray skewers with cooking spray.
- Skewer the marinated shrimp head through tail, discard remaining marinade.
- Grill shrimp on a hot grill with clean grates, about 8 minutes, turning once.
7. Shrimp are done when opaque pink and firm to the touch, about 8 minutes total.
8. Place skewers on a plate with lemon wedges and serve!
Serving Suggestions
Serve with a simple squeeze of fresh lemon juice, a sprinkling of fresh herbs, or your favorite summer sauce. Try this homemade tomatillo sauce, or even a pineapple mango salsa. Add grilled vegetables such as bell peppers, red onion, and zucchini, rice, or a simple green salad to complete the meal.
Leftover shrimp make terrific tacos for lunch the next day! remove the tails, chop the shrimp into bite-sized pieces, wrap in warm corn tortillas topped with the chimichurri sauce and grated cheese.
Recipe FAQs
Shrimp don't need a long marinade time—20 to 30 minutes is plenty. Because they’re delicate, longer marinating times can effect the texture of the shrimp making them mealy or rubbery.
Yes—frozen shrimp work great. Thaw them in the refrigerator overnight or quickly under cold running water (in a sealed bag), then pat dry before marinating.
Shrimp cook fast, 3-4 minutes per side on a hot grill is usually enough, and the smaller ones cook a little faster. They’re done when they turn pink and opaque and curl into a loose “C” shape. Don’t overcook or they’ll become rubbery.
Yes! Place the skewers on a parchment-lined baking sheet and roast at 425°F for 6–8 minutes, flipping halfway through. You can also broil them for a little more char (but skip the parchment as it will catch fire).
More Shrimp Recipes
For more shrimp and seafood recipes, please see the seafood recipe index for more inspiration!
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📖 Recipe
Shrimp Skewers
Equipment
- Skewers for grilling bamboo or metal, or use a grill basket
Ingredients
- 1 ½ pounds large raw shrimp, peel on or pre-peeled and deveined
- ½ cup extra virgin olive oil
- ½ cup lemon juice 2-3 lemons
- 2 teaspoons creamy Dijon mustard
- 1 ½ teaspoons smoked paprika
- 2-3 fresh garlic cloves zested or very finely chopped
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper optional
Optional garnishes
- lemon wedges to squeeze over shrimp grill them too
- chopped parsley or cilantro
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Instructions
Clean the shrimp
- Peel the shrimp and with a paring knife, slice partially through the curved back of the shrimp and remove the vein (digestive tract).
Make the marinade
- Add the oil, lemon juice, mustard, paprika, garlic, salt, and pepper if using and whisk until smooth.
Marinate the shrimp
- Add the cleaned shrimp to a medium bowl and pour the marinade over them. Choose a bowl where the shrimp can be mostly submerged in the marinade. Alternatively, place the shrimp and marinade in a zip-style bag and press the air out. Marinate the shrimp 30-45 minutes, no longer, at room temperature.
- While shrimp are marinating, cover a small platter or quarter sheet pan with plastic wrap, place skewers on the plastic, and spray with avocado spray or non-stick spray.
Skewer the shrimp
- When shrimp are done marinating, thread them onto the skewers head through near the tail section. How many shrimp per skewer depends on the length of the skewers. Discard the marinade.
To grill the shrimp
- Heat up a grill to high and be sure the grates are clean. Turn heat down to medium, spray the shrimp again for non-stick insurance, then grill until shrimp turn pink on both sides, about 8 minutes. Timing will depend on the size of the shrimp. The smaller they are the faster they grill. Tip - cook mostly on the first side to get grill marks then turn and finish for less time.
To bake or broil the shrimp
- Pre-heat oven to 425°F. Cover an sheet pan with parchment and lay the skewers flat. Bake until the shrimp turn pink on one side, then turn them over to finish baking, 8-10 minutes. To broil, set the oven rack to the second highest level. Pre-heat the broiler. Line a sheet pan with foil (parchment will burn) and broil until shrimp turn pink, turn and finish on the other side.
Notes
Nutrition
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Porsche guy says
These are really easy and tasty. Thanks for a simple recipe that we’ve made several times now.