These grilled shrimp skewers are one of my favorite ways to get a taste of the Mediterranean at home. The shrimp soak up a garlicky, herby olive oil marinade and grill up in minutes. Whether I’m making dinner for my family on a busy night or putting out a platter for friends at a small get-together, this recipe always earns compliments.
If you’re stuck indoors, don’t worry—you can do these on a grill pan or cast-iron skillet just as easily.
Why I Love Making These Shrimp Skewers
I grew up eating a lot of fish and shellfish dishes at home—nothing fancy, just simple meals full of good olive oil, garlic, and fresh herbs. I still lean on these flavors when I want something that feels special but is actually quick to make.
Shrimp is my freezer secret weapon. I keep a bag ready for last-minute meals—pasta with shrimp on rushed evenings, or these skewers when we want to fire up the grill. This recipe is fast enough for weeknights but pretty enough for guests.
I’ve served these as both appetizers and the main dish. They pair so well with simple sides or salads. And they’re such a summer staple for me, though I make them year-round on my stovetop grill pan.
My Go-To Tips for Great Grilled Shrimp
Over the years, I’ve figured out a few practical tips to make grilled shrimp turn out juicy and full of flavor. Here’s how I do it in my own kitchen:
- Use bigger shrimp if you can. I go for 20/25 count per pound when I find them. They hold up better on the grill. If I have to peel them myself, it’s worth it—they’re cheaper and taste fresher.
- Keep the marinade simple but bold. A good olive oil, minced garlic, lemon zest (no juice before grilling—it changes the texture), chopped herbs, and spices do the trick. Even 10 minutes of marinating helps, but if I plan ahead, I’ll give them 30 minutes in the fridge.
- Skewers make life easier. It’s so much simpler to turn them over without losing any through the grates. If I’m using bamboo, I soak them for half an hour to keep them from burning. I’ve tried grilling shrimp loose in a pan before, but for the grill, skewers are a must.
- Don’t walk away! Shrimp cook in minutes. I aim for about 5 to 7 minutes total. I always tell people: as soon as they go opaque and pink, get them off.
These tips came from a lot of trial and error, and they save me from rubbery shrimp every time.
Building a Simple, Tasty Marinade
I don’t overcomplicate the marinade. I’ve learned citrus juice before grilling makes shrimp mushy, so I leave lemon juice for after cooking. Instead, I use:
- Good olive oil (I have a big tin of Greek olive oil that I practically pour into everything)
- Fresh garlic (I usually grate it or mince very fine)
- Lemon zest (I love the fragrance it adds)
- Parsley, oregano, paprika, coriander, red pepper flakes
This mix coats the shrimp so nicely. The olive oil carries all those flavors onto the grill while protecting the garlic from burning. It also helps the shrimp stay juicy, even if I push them a bit to get that char.
If I’m feeling adventurous, I’ll swap in cilantro or cumin, or add a little sumac for tang. It’s flexible.
How I Cook These Shrimp Skewers
I’m all for outdoor grilling when the weather’s on my side. But more often than not, I’m making these in the kitchen on my cast-iron grill pan. Both work well. Here’s how I do each:
- Outdoor Gas Grill:
- Preheat on high, then turn it down to around 275–325°F.
- Lightly oil the grates (I dip a paper towel in oil and use tongs).
- Lay the skewers down, close the lid, cook 2–3 minutes per side.
- I keep the lid closed for even cooking.
- Indoor Griddle or Cast Iron:
- Heat the dry pan over medium-high until hot.
- Lay the skewers down without crowding.
- Cook about 3–4 minutes on the first side, then 2–3 minutes on the second.
Both methods give me that lovely grill-marked look, with tender, juicy shrimp inside.
How I Know They’re Done
People ask me this all the time, and my answer is always the same: watch the color and texture.
Raw shrimp are grey and limp. As they cook, they turn a beautiful opaque pink with red tails. For texture, I want them firm enough to bounce back when pressed but not rubbery. I like just enough bite that they feel meaty, but still tender.
I always hover over them for the last minute or two—they finish fast. Overcooked shrimp is my personal kitchen nightmare, so I err on the side of pulling them a little early and letting carryover heat finish them off.
What I Serve With Them at Home
I love these shrimp skewers as the star of the meal. Sometimes I just add a wedge of lemon or a little homemade garlic aioli for dipping.
But if I want to round things out, here are my favorite sides:
- Lemon rice or simple couscous. I often make extra for lunch bowls the next day.
- Grilled vegetables (zucchini, bell peppers, onions). I just toss them in olive oil and salt.
- Greek-style salads—cucumber, tomatoes, feta, olives. Fresh and crunchy.
- Rustic potato dishes like baked fries or even roasted wedges with oregano.
When I’m hosting, I’ll lay these out on a big platter with a bright salad and a couple of dips. It’s casual but feels like a feast.
Storing Leftovers
If there are leftovers (rare in my house), I pop them in an airtight container in the fridge. I try to use them within 2 days.
I’ll toss them into salads, rice bowls, or even pasta with olive oil and garlic for an easy second meal. I don’t reheat them much—shrimp can get tough. I usually eat them cold or at room temperature.
Common Questions I Get
Can I use frozen shrimp?
Absolutely. I do it all the time. Just thaw them well, pat them dry before marinating.
Do I have to use skewers?
For the grill, yes—it’s the best way to keep them from falling through and makes flipping easy. In a skillet, you can cook them loose.
How spicy is this?
Mild, but you can add more red pepper flakes if you like heat. I often do if it’s just adults eating.
Grilled Shrimp Kabobs
A simple and flavorful dish featuring shrimp marinated in a Mediterranean-inspired blend of olive oil, lemon zest, garlic, and fresh herbs. Perfect as a light dinner or a crowd-pleasing appetizer.
Ingredients
For the Marinade:
- ⅓ cup extra virgin olive oil
- Zest from 2 lemons
- 4 garlic cloves, finely minced
- ¼ cup fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon red pepper flakes
For the Shrimp:
- 2 lbs large shrimp, peeled and deveined
- Kosher salt
Instructions
- Begin by mixing all the marinade ingredients in a small bowl. Set aside two tablespoons of this mixture in a separate dish to use later.
- Pat the shrimp dry and lightly sprinkle with kosher salt. Transfer the shrimp to a large mixing bowl and pour the marinade over them. Toss well to ensure even coating. Cover the bowl and place it in the refrigerator to marinate for 20 to 30 minutes. Avoid marinating for longer than this time.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated shrimp onto the skewers, placing about four shrimp on each one.
- For grilling outdoors, preheat a gas grill to high, then reduce to low heat (aiming for a grill temperature between 275°F and 325°F). Lightly oil the grates before adding the skewers. Grill the shrimp for about 2 to 3 minutes per side or until they become opaque and cooked through.
- For indoor cooking, preheat a cast-iron grill pan or griddle over medium-high heat until it's hot but not smoking. Place the skewers on the grill and cook for 3 to 4 minutes on one side. Flip them and grill for an additional 2 to 3 minutes.
- Once cooked, move the skewers to a serving dish and drizzle with the reserved marinade. Finish with a squeeze of fresh lemon juice and serve immediately.
Notes
- Any leftover shrimp should be removed from the skewers and placed in a tightly sealed glass container. Store in the refrigerator for up to two days. The chilled shrimp can be enjoyed as a snack or added to salads.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 300Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 319mgSodium 1487mgCarbohydrates 6gFiber 1gSugar 1gProtein 35g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Can I make the marinade in advance?
Yes, it keeps in the fridge for a day or two. I often mix it in the morning if I know I’ll be cooking that night.
I hope you give these Mediterranean-style shrimp skewers a try. They’re such a go-to for me when I want something fast, fresh, and packed with good flavor. Let me know if you make them—I love hearing how people put their own spin on it.
Try other Shrimp recipes:
