Shrimp Kabobs are a light and delicious grilling recipe that is easy to make. Shrimp are marinated in herbs and lemon juice and then grilled until tender and juicy. This is a quick and easy recipe that is great for weeknight meals.
When we want something light and flavorful, we like to make these shrimp skewers on the grill. The shrimp doesn’t take too long to marinate, and they cook in less than ten minutes. You can serve these grilled shrimp kabobs with rice, pasta, or your favorite veggies. If you’re looking for a dish that’s light, yet flavorful, be sure to try this shrimp kabob recipe!
How to Make Shrimp Kabobs
- Add the shrimp to the marinade for amazing flavor. The marinade ingredients include extra virgin olive oil, fresh lemon juice, fresh garlic, herbs and salt and black pepper to taste.
- Remember that if you’re using wooden skewers, it’s important to soak them for 30 minutes prior to adding the shrimp. This is so the wood doesn’t catch fire.
- Thread the shrimp onto skewers. I like to thread them through the top and tail end, so they are easier to turn on the grill. Don’t crowd them on the skewers – there should be a little space between each one.
- Preheat the grill to medium-high heat and spray the grill grates with non-stick grilling spray.
- Keep a close eye on the shrimp while grilling because they cook quickly! Only 2-3 minutes on each side. They are done cooking when they have turned pink and are opaque.
- We like to garnish them with fresh parsley and lemon slices. You can customize with your favorite fresh herbs, lemon zest, or try some lime juice.
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Storing Shrimp Kabobs
- Place leftovers in an airtight container, or wrap tightly in plastic or foil, and refrigerate for up to one week.
mel’s expert tips
- You may peel the shrimp, or not. We use frozen shrimp that are already peeled and deveined. They just need to be thawed.
- We use metal skewers for this recipe, but you can use wooden skewers, too. If you use wooden ones, soak them first because they can burn quickly.
- Shrimp don’t need long to marinate, so I don’t recommend leaving them in the marinade for more than 30 minutes. The acid in the lemon will actually cook the shrimp (like in a ceviche) if they sit in there too long. This can make them a little rubbery.
- I think cooked shrimp tastes best right off the grill, but feel free to keep leftovers in the fridge for a day or so.
- Enjoy alongside some fresh vegetables, and a virgin mojito, for a tasty meal!
Shrimp Kabobs Recipe
Shrimp Kabobs are a light and delicious grilling recipe that is easy to make. This is a perfect dinner for busy weeknights.
Prep Time 15 minutes
Cook Time 6 minutes
Ingredients
- 1 pound medium frozen shrimp peeled, deveined if needed and thawed (we left the tails on)
- 2 tablespoons olive oil
- 2 – 3 tablespoons lemon juice
- 1 teaspoon dry oregano leaves
- 1 teaspoon dry basil leaves
- 3 cloves garlic minced
- Salt and pepper to taste
- Parsley for garnish
- Serve with lemon slices
Instructions
- Combine olive oil, lemon juice, oregano, basil, garlic, salt and pepper in a large resealable plastic bag and shake. Add shrimp and gently incorporate shrimp with the marinade. Place in the refrigerator 30 minutes.
- You will need about 3 skewers. If using wood make sure to soak the wood skewers in warm water for about 15-20 minutes. We used 3 metal skewers. Push the shrimp onto the skewers and leave a little space between each one. I like to skewer each shrimp in two places (near tail and the top) as it makes it easier to flip.
- Spray your grill with no stick grill cooking spray and then turn burners to medium heat. Grill the skewers 2-3 minutes on each side. They should just be pink.
- Serve with a parsley garnish and lemon slices.
Recipe Video
Recipe Nutrition
Serving: 1serving | Calories: 166kcal | Carbohydrates: 2g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 136mg | Potassium: 330mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
