Grilled Shrimp Skewers

Grilled Shrimp Skewers

5 from 18 reviews

These quick delectable Grilled Shrimp Kabobs are easy enough for a busy weeknight yet elegant enough for company.


  • 1 pound large shrimp (peeled and deveined)
  • 2 cloves garlic minced
  • ⅓ cup olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • ½ teaspoon paprika
  • ¼½ teaspoon crushed red pepper flakes
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon chopped fresh parsley or basil
  • lemon wedges


  1. In a medium bowl whisk together the garlic, olive oil, salt, black pepper, paprika, crushed red pepper, and Worcestershire Sauce.
  2. Preheat grill to 450 degrees. Grill for 2 minutes on each side or until they turn light pink on the outside and opaque or white on the inside. Sprinkle with fresh parsley and serve with fresh lemon wedges.


  • Use good quality fresh or frozen large or jumbo shrimp.  Prep the shrimp ahead of time by peeling (leave the tails intact) and deveining them. Dry them well with paper towels.
  • Marinate the shrimp either in a bowl or zipper bag for up at least 15 minutes up to 1 hour.  Store in the fridge while it is marinating.
  • If using wooden skewers soak them in warm water for 30 minutes prior to threading the shrimp on.
  • Preheat the grill to 450 degrees. These are equally delicious grilled over gas or charcoal.
  • If you want to add vegetables to the recipes marinate them separately.  Thread them on separate skewers and add them to the grill about 5-7 minutes ahead of the shrimp.
  • Shrimp cook really fast.  Cook about 2 minutes per side or until the shrimp are light pink on the outside and white or opaque in the middle.
  • For best results enjoy right after grilling.  Store leftovers in an airtight container in the refrigerator.  To reheat place the shrimp on a microwave safe plate and cover with a paper towel.  Heat at 30 second intervals at 60% power until warm.


Keywords: marinated grilled shrimp, grilled shrimp marinade, shrimp skewers, how to grill shrimp

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