These Garlic Shrimp Skewers are one of my favorite easy summer dinners. Juicy shrimp are marinated in a simple mixture of olive oil, fresh garlic, lemon juice, Italian seasoning, and paprika, then threaded onto skewers and grilled until perfectly tender. They're fresh, garlicky, a little smoky, and packed with flavor in every bite. Cooked quickly over high heat, the shrimp turn out juicy and tender every time. Grilled shrimp perfection!
The best part is how quickly they come together. The shrimp only need 15 to 20 minutes to marinate, then cook in less than 10 minutes on the grill. That means you can have dinner ready in about 30 minutes with very little prep. Plus, the simple garlic shrimp marinade is made with ingredients you probably already have in your kitchen.
Serve these grilled shrimp skewers as an easy weeknight dinner or appetizer for a summer cookout or backyard barbecue. Pair them with rice, grilled vegetables, salad, or your favorite side for a complete meal. You can even bake or air fry them when grilling isn't an option.
If you enjoyed these lemon-garlic shrimp skewers, be sure to try my Grilled Cajun Shrimp Skewers, Grilled Shrimp Boil, or Creamy Garlic Shrimp next.
Why You'll Love This Recipe
- Quick and easy. These shrimp kabobs take just a few minutes to prepare and less than 10 minutes to cook, making them perfect for busy weeknights and last-minute summer dinners.
- Packed with fresh flavor. Fresh garlic, lemon juice, Italian seasoning, and paprika create a simple shrimp marinade that's bright, savory, and absolutely delicious.
- Perfect for grilling season. Shrimp cook quickly on the grill and develop a lightly charred, smoky flavor that makes these skewers perfect for summer barbecues and cookouts.
- You can cook them three ways. No grill? No problem. These garlic shrimp skewers can also be baked in the oven or cooked in the air fryer.
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Ingredients and Substitutions
To make this easy delicious Garlic Shrimp Skewers, you will need the following ingredients (see recipe card below for quantities):
- shrimp - I recommend using large or jumbo deveined shrimp that have been peeled. Larger shrimp are easier to thread onto skewers and are less likely to overcook on the grill. The number of shrimp on each skewer will depend on their size, but I typically add 4 to 5 large shrimp. You can use fresh or frozen shrimp, but be sure to thaw frozen shrimp completely first.
- olive oil - Helps coat the shrimp and prevents them from sticking to the grill. You can substitute with avocado oil or another neutral cooking oil.
- garlic - Freshly minced garlic is the star of the marinade and adds tons of savory flavor. Fresh is definitely best here, but garlic powder can be used in a pinch.
- lemon juice - Adds brightness and balances the garlic and spices. Use freshly squeezed lemon juice for the best flavor. Lime juice can be substituted for a tangier taste. You can also add a little lemon zest for even more citrus flavor.
- Italian seasoning - An easy blend of dried herbs that adds lots of flavor without needing multiple spices. You can substitute with a combination of dried oregano, basil, and thyme, or use double the amount of fresh herbs.
- paprika - Adds color and a subtle smoky sweetness. Use smoked paprika for a deeper grilled flavor.
- salt and black pepper - Season the shrimp and bring all the flavors together.
Equipment
You will also need measuring cups and spoons, a large mixing bowl, metal or bamboo skewers, tongs, and an outdoor grill or grill pan.
Instructions
- Marinate. In a large mixing bowl, combine shrimp with oil, garlic, lemon juice, Italian seasoning, paprika, salt, and pepper. Toss to evenly coat. Set aside for 15-20 minutes to marinate.
- Skewer. Thread the marinated shrimp onto skewers, adding 4 to 5 shrimp to each.
- Cook. Lightly brush oil over the grill pan. Preheat the grill over medium-high heat for 3 minutes until the oil starts sizzling and shimmering. Place the skewers evenly apart on the grill pan and cook for 3 to 4 minutes on each side or until the shrimp are pink, opaque, and cooked through.
- Serve. Drizzle with extra lemon juice, if desired. You can also top them with chopped fresh parsley and lemon slices. Serve immediately.
Expert Tip: Don't Marinate the Shrimp Too Long
Shrimp don't need hours to soak up flavor. In fact, because this marinade contains fresh lemon juice, I recommend marinating them for just 15 to 20 minutes. The acid in the lemon juice starts to break down the proteins in the shrimp, and leaving them in the marinade too long can affect the texture of the shrimp, making them softer or slightly mushy instead of firm and juicy. A short marinating time gives you plenty of fresh garlic and lemon flavor while keeping the shrimp tender.
More Tips and Tricks
- Use large or jumbo shrimp. Bigger shrimp are easier to thread onto skewers and give you a little more room for error when grilling.
- Soak bamboo skewers first. If using wooden or bamboo skewers, soak them in cold water for at least 20 to 30 minutes before grilling to help prevent them from burning.
- Pat the shrimp dry. Removing excess moisture before adding the marinade helps the oil and seasonings coat the shrimp more evenly.
- Don't overcrowd the skewers. Leave a little space between each shrimp so the heat can circulate and cook them evenly.
- Preheat the grill. A hot grill helps the shrimp cook quickly and develop those delicious grill marks without becoming rubbery.
- Watch them closely. Shrimp cook very quickly. Remove them from the heat as soon as they're pink and opaque.
- Serve immediately. Grilled shrimp are at their best straight off the grill while they're still hot and juicy.
Recipe Variations
- Make them spicy. Add crushed red pepper flakes or cayenne pepper to the marinade for a little heat.
- Use smoked paprika. Swap regular paprika for smoked paprika to give the shrimp a deeper, smoky flavor.
- Add fresh herbs. Stir chopped parsley, cilantro, oregano, or thyme into the marinade for even more fresh flavor.
- Make garlic butter shrimp skewers. Brush the cooked shrimp with melted garlic butter just before serving.
- Add vegetables. Thread zucchini, bell peppers, red onion, or cherry tomatoes onto separate skewers and grill alongside the shrimp.
- Bake them instead. Arrange the skewers on a baking sheet and bake at 400°F until the shrimp are pink and opaque, about 8 to 10 minutes.
- Air fry them. Arrange the shrimp skewers in the air fryer basket and cook at 375°F for about 6 to 8 minutes, flipping halfway through. See our Air Fryer Jumbo Shrimp recipe.
Storage
How to Store
Store leftover garlic shrimp skewers in an airtight container in the fridge for up to 3 days. I recommend removing the shrimp from the skewers before storing to make them easier to reheat.
How to Reheat
Reheat the shrimp gently in a skillet over medium-low heat for 2 to 3 minutes or in a 300°F oven until warmed through. You can also reheat them in the air fryer at 350°F for 2 to 3 minutes. Avoid overheating the shrimp or they can become rubbery.
How to Freeze
You can freeze cooked shrimp for up to 2 months, although the texture is best when enjoyed fresh. Allow the shrimp to cool completely, remove them from the skewers, and store in a freezer-safe container or freezer bag. Thaw overnight in the refrigerator before reheating.
How to Serve
These Garlic Shrimp Skewers are incredibly versatile and pair well with everything from fresh summer salads to rice and grilled vegetables. Serve them straight from the grill for an easy weeknight dinner or add them to your next summer barbecue spread.
These are my favorite dishes to serve with grilled shrimp skewers:
BBQ Side Dishes
Looking for more side dishes to pair with this? Check out our collection of BBQ side dishes, featuring everything from creamy pasta salads and crisp coleslaws to grilled vegetables, potato dishes, and other crowd-pleasing sides perfect for cookouts, picnics, and summer gatherings.
FAQ
Large shrimp skewers typically take about 3 to 4 minutes per side over medium-high heat. The exact cooking time depends on the size of your shrimp and how hot your grill is, so keep a close eye on them. Shrimp cook very quickly and can become rubbery when overcooked. You'll know they're ready when they turn pink and opaque and curl into a loose C shape. If the shrimp curl tightly into an O shape, they're likely overcooked. Remove the skewers from the grill as soon as the shrimp are cooked through and serve immediately for the juiciest texture.
I recommend peeling and deveining the shrimp before threading them onto skewers. Peeled shrimp absorb the garlic and lemon marinade more evenly and are much easier to eat once cooked. You can leave the tails on for a prettier presentation and to give guests something to hold onto, or remove them completely for easier eating.
Yes, but because the marinade contains lemon juice, I wouldn't leave the shrimp marinating for hours. You can peel and devein the shrimp and prepare the marinade separately up to one day ahead. When you're ready to cook, toss the shrimp with the marinade and let them sit for 15 to 20 minutes before threading onto skewers.
Yes, I recommend soaking bamboo or wooden skewers in water for at least 20 to 30 minutes before grilling. This helps prevent the exposed ends of the skewers from burning or catching fire over the hot grill.
Absolutely. Arrange the shrimp skewers in a single layer on a large baking sheet and bake at 400°F for about 8 to 10 minutes, or until the shrimp are pink, opaque, and cooked through. You can also broil them for the final minute or two if you'd like a little extra color. Keep a close eye on the shrimp because they cook quickly and can become tough if left in the oven too long. Baking is a great option when the weather isn't cooperating or you don't have access to an outdoor grill.
Thread each shrimp through two points, once near the thicker end and again near the tail. This helps the shrimp stay securely on the skewer and prevents them from spinning when you flip them on the grill. Arrange 4 to 5 large shrimp on each skewer, leaving a small amount of space between them so they cook evenly.
More Shrimp Recipes
Looking for other recipes like this? Try these:
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Recipe
Garlic Shrimp Skewers
- Total Time: 28 minutes
- Yield: 5 skewers 1x
- Diet: Gluten Free
Description
Garlic Shrimp Skewers are marinated with garlic, lemon, and herbs, then grilled until tender and juicy. A quick and easy summer dinner ready in 30 minutes.
Ingredients
- 1 pound large white shrimp (about 24 pieces), peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons garlic, minced
- 1 tablespoon lemon juice
- ½ tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- In a large mixing bowl, combine shrimp with oil, garlic, lemon juice, Italian seasoning, paprika, salt, and pepper. Toss to evenly coat. Set aside for 15-20 minutes to marinate. You can also marinate the shrimp with seasoning in a sealable Ziploc bag.
- Thread the marinated shrimp onto bamboo skewers, adding 4-5 shrimp to each.
- Lightly brush oil over the grill pan. Preheat the grill over medium high heat for 3 minutes until the oil starts sizzling and shimmering. Place the skewers evenly apart on the grill pan and grill for 3-4 minutes on each side or until the shrimp turn orange and completely opaque.
- Drizzle with extra lemon juice or olive oil if desired and serve.
Notes
How to bake in the oven: Bake at 400°F for 8 to 10 minutes, until the shrimp are pink, opaque, and cooked through.
How to air fry: Air fry at 375°F for 6 to 8 minutes, flipping halfway through.
How to store:Â Store leftover garlic shrimp skewers in an airtight container in the refrigerator for up to 3 days. I recommend removing the shrimp from the skewers before storing to make them easier to reheat.
How to reheat: Reheat the shrimp gently in a skillet over medium-low heat for 2 to 3 minutes or in a 300°F oven until warmed through. You can also reheat them in the air fryer at 350°F for 2 to 3 minutes. Avoid overheating the shrimp or they can become rubbery.
- Prep Time: 5 minutes
- Marinate Time: 15 minutes
- Cook Time: 8 minutes
- Category: Seafood
- Method: Grill
- Cuisine: American
This post was originally published in 2021. It has since been updated with new content.
Jenn says
Just made these the other day & turned out great! I did add a tad mote seasoning than it called for & a dash of crushed red pepper flakes. Very easy & quick. I will use this recipe in the future.