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Grilled Shrimp Kabobs with Lemon Garlic

5.0 from 51 votes

Grilled shrimp kabobs are a delicious and easy to make meal that’s perfect for summertime barbecues or quick weeknight dinners. With just a few ingredients and some skewers, you can whip up a tasty and healthy meal.

One of the things I love most about grilled shrimp kabobs is how versatile they are. You can use a variety of different marinades and spices to create different flavor profiles, from spicy and tangy to sweet and savory.

Plus, you can add vegetables and other ingredients to the skewers to make a complete meal that’s both nutritious and delicious. Whether you’re a seafood lover or just looking for a new recipe to try, grilled shrimp kabobs are a great choice.


When it comes to making delicious grilled shrimp kabobs, the key is to use fresh and high-quality ingredients. Here are the ingredients that I use to make my favorite grilled shrimp kabobs:

Jumbo shrimp: I prefer using large or jumbo shrimp for my kabobs, as they have a meatier texture and are easier to skewer.

Lemon zest: I add lemon zest to the marinade to give the shrimp a bright and fresh flavor.

Italian seasoning: This blend of dried herbs, such as basil, oregano, and thyme, adds depth and complexity to the marinade.

Fresh herbs: I like to use a mix of fresh herbs, such as parsley, basil, and cilantro, to add brightness and freshness to the kabobs.

Garlic powder I use garlic powder to add a subtle garlic flavor to the marinade.

Fresh lemon juice: I add fresh lemon juice to the marinade to balance out the flavors and add acidity.

Lime juice: I sometimes use lime juice instead of lemon juice for a slightly different flavor profile.

Garlic: I also add minced garlic to the marinade for a more pronounced garlic flavor.

Fresh parsley: I use fresh parsley to garnish the kabobs before serving.

Parmesan Cheese – to be added just before serving

Wooden skewers: I soak the wooden skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.

Metal skewers: Alternatively, I sometimes use metal skewers, which don’t require soaking and are reusable.

How to Make Grilled Shrimp Skewers


To make the perfect shrimp kabobs, you need a flavorful marinade. In a large bowl, I mix together the shrimp marinade ingredients, which include olive oil, lemon zest, fresh lemon juice, minced garlic, parsley, salt, and black pepper. I then add the fresh shrimp to the bowl and mix it well. I let the shrimp marinate for at least 30 minutes to let the flavors soak in.

Thread Shrimp and Vegetables

Once the shrimp is marinated, I thread them onto skewers. If you preg=fer, you can add some veggies like zucchini, red onion, and red bell pepper to alternate them. I used an outdoor grill to cook the shrimp skewers, but you can also use a grill pan.

Grill Shrimp Skewers

Before grilling the shrimp kabobs, I make sure to preheat it to medium-high heat. I then place the shrimp skewers on the grill and cook them for 5-6 minutes, flipping them halfway through (after 2-3 minutes). Once the shrimp turns pink, I remove the skewers from the grill pan using tongs. I place them on a serving plate, brush them with a little bit more of leftover marinade and sprinkle some grated parmesan cheese and serve them hot.

By following these simple preparation steps, you can make delicious shrimp kabobs that your family and friends will love.

Cooking Time for Shrimp Skewers

When it comes to cooking shrimp kabobs, timing is everything. Overcooked shrimp can be rubbery and tough, while undercooked shrimp can be unsafe to eat. That’s why it’s important to get the cooking time just right.

I typically cook my shrimp kabobs on medium-high heat for around 2-3 minutes per side. This allows the shrimp to cook through without becoming overcooked. However, cooking times can vary depending on the size of the shrimp and the heat of your grill.

If you’re not sure if your shrimp is cooked through, you can use a meat thermometer to check the internal temperature, that should be 145°F.

Overall, cooking shrimp kabobs is a quick and easy process that can be done in just a few minutes. With a little practice, you’ll be able to get the cooking time just right every time.

Tips for Grilling Shrimp Kabobs

1. Choosing the Right Shrimp

When it comes to grilling shrimp kabobs, it’s important to choose the right type of shrimp. Look for large or jumbo shrimp that are peeled and deveined. You can also leave the tails on for a more elegant presentation.

2. Preparing the Shrimp for Kabobs

Before you start grilling, make sure to rinse the shrimp in cold water and pat them dry with a paper towel. This will ensure that the shrimp cook evenly and have a nice texture.

3. Marinating the Shrimp

Marinating the shrimp is the easiest way to infuse them with zesty flavors and keep them juicy when grilling. You can use a store-bought marinade or make your own by mixing olive oil, lemon juice, minced garlic, salt, and black pepper. Marinate the shrimp for at least 30 minutes in an airtight container in the refrigerator.

4. Grilling the Shrimp Kabobs

To grill the shrimp kabobs, preheat your grill to medium-high heat. If you’re using a charcoal grill, make sure the coals are evenly distributed. If you’re using a gas grill, heat the grates for about 10 minutes before grilling.

Thread the marinated shrimp onto skewers, alternating with pieces of red bell pepper or other vegetables. If you’re using wooden skewers, soak them in cold water for at least 30 minutes before grilling to prevent them from burning.

Place the shrimp kabobs on the grill grates and cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Brush them with barbecue sauce during the last minute of cooking for added flavor.

Once the shrimp are cooked, remove them from the grill and let them rest for a few minutes before serving. They pair well with potato salad and other favorite sides.

Good luck grilling your succulent shrimp kabobs!

Serving Suggestions for Grilled Shrimp

When it comes to serving grilled shrimp kabobs, there are plenty of delicious sides that can perfectly complement this dish. Here are some of my favorite sides to serve with grilled shrimp kabobs:


Potatoes are a classic side dish that pairs perfectly with grilled shrimp kabobs. It’can be mashed potatoes, boiled potatoes, or even Greek skordalia potato mix

Grilled Vegetables

Grilled vegetables are an absolute must when it comes to shrimp kabobs. Not only do they add a lovely char and smoky flavor, but they also make for a colorful meal that’s sure to please everyone in your family. You can grill vegetables like bell peppers, onions, zucchini, and eggplant, and then season them with salt, pepper, and olive oil.


Rice is a great side dish to serve with grilled shrimp kabobs. You can make plain white rice or try something more flavorful like coconut rice or cilantro lime rice. One of my favorite pairing is Roasted Sweet Potato and Rice Salad


A salad is a refreshing and healthy side dish that pairs well with grilled shrimp kabobs. You can make a simple green salad with lettuce, tomatoes, and cucumbers, or try something more elaborate like a Greek salad or Italian Pasta Salad Just be sure to dress the salad lightly so that it doesn’t overpower the flavors of the shrimp and vegetables.

Overall, there are plenty of sides that can perfectly complement grilled shrimp kabobs. Whether you prefer something light and refreshing like a salad or something more substantial like potato salad, there’s a side dish out there that will perfectly balance out the flavors of this delicious dish.

Grilled shrimp kabobs are one of my favorite recipes to make for the whole family. They are easy to prepare and cook, making them the perfect dinner option for any day of the week. Plus, they are a great way to add some variety to your next cookout.

If you’re short on time, grilled shrimp kabobs are a great option since they can be cooked in as little as 10 minutes. Plus, they are a healthy and low-calorie meal option that everyone will love.


Can I use frozen shrimp for skewers?

Yes, you can use frozen shrimp for skewers, but be sure to thaw them before marinating and grilling. Thaw them in the refrigerator overnight or in a bowl of cold water for about 20-30 minutes.

How do I prevent the shrimp from sticking to the grill?

This recipe has olive oil in the marinade which helps prevent the shrimp from sticking to the grill. If you wish, you can also brush the skewers with oil before grilling.

What are some good vegetables to pair with shrimp kabobs?

I like to pair my shrimp kabobs with vegetables that cook at a similar rate to the shrimp. Some good options include bell peppers, onions, zucchini, and cherry tomatoes. These vegetables also add great flavor and color to the kabobs.

Can you make shrimp kabobs in the oven?

Yes, you can make shrimp kabobs in the oven. Preheat your oven to 400°F and line a baking sheet with aluminum foil. Thread the shrimp and vegetables onto skewers and place them on the prepared baking sheet. Bake for 8-10 minutes, flipping the kabobs halfway through, until the shrimp are pink and cooked through.

What is the best way to grill shrimp?

The best way to grill shrimp is to preheat your grill to high heat and oil the grates to prevent sticking. Thread the shrimp and vegetables onto skewers and grill for 2-3 minutes per side, until the shrimp are pink and cooked through. Be careful not to overcook the shrimp, as they can become tough and rubbery.

What are some side dishes that go well with shrimp kabobs?

Some side dishes that go well with shrimp kabobs include rice pilaf, grilled vegetables, corn on the cob, and green salad. These dishes complement the flavors of the shrimp kabobs and make for a well-rounded meal.

How do you keep shrimp from drying out when grilling?

To keep shrimp from drying out when grilling, be sure not to overcook them. Shrimp cook quickly and can become tough and rubbery if left on the grill for too long. Additionally, you can marinate the shrimp in a mixture of olive oil, lemon juice, and garlic before grilling to add flavor and moisture.

Grilled Shrimp Kabobs

Grilled Shrimp Kabobs

Recipe by Adore Foods
5.0 from 51 votes

These Grilled Lemon Garlic Parmesan Shrimp Kabobs are so easy to make, a delicious meal that’s perfect for summertime barbecues or quick weeknight dinners.

Course: MainDifficulty: Easy


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  • Marinade
  • 1/2 1/2 lemon zest

  • 3 tbsp 3 fresh lemon juice

  • 3 tbsp 3 olive oil

  • 2 tsp 2 crushed garlic

  • 1 tsp 1 Dijon mustard

  • 1/2 tsp 1/2 sea salt

  • 1/2 tsp 1/2 freshly ground black pepper

  • Skewers
  • 1 lbs 1 500g large raw shrimp, peeled and deveined, tail-on (size 20/30 or greater)

  • 2 tbsp 2 butter, melted

  • 1/4 cup 1/4 grated parmesan cheese

  • 2 tsp 2 freshly chopped parsley


  • If using wooden skewers, soak them in water for at least 30 minutes or overnight.
  • Make the marinade: In a medium bowl, add the lemon zest, lemon juice, olive oil, garlic, dijon mustard, salt and pepper, stir to combine.
  • Add the shrimp to the marinade and gently toss the shrimp, making sure they are well coated in marinade. Set aside for about 20 minutes.
  • Preheat the grill to medium heat.
  • Thread the shrimp onto the skewers, about 4 – 5 shrimps per skewer.
  • Grill the shrimp for 2-3 minutes per side until opaque. Remove from the grill.
  • Brush with butter and top with parmesan cheese while they are hot. Season to taste and garnish with parsley. Serve immediately.


  • Shrimp absorbs flavors very quickly. I don’t recommend marinating beyond 30 minutes as the  acids in the marinade will start breaking down the shrimp meat and make it mushy.
  • Soak your skewers: Wooden skewers can easily burn on the grill, so it’s best to soak them in water for at least 30 minutes before using them. This will prevent them from catching fire and ensure that your shrimp stay on the skewers.
  • Don’t overcook the shrimp: Overcooked shrimp can become tough and rubbery. Keep an eye on your shrimp as they cook and remove them from the grill as soon as they turn pink and opaque.
  • Thread the shrimp on the skewers evenly: To ensure even cooking, thread the shrimp onto the skewers so that they are evenly spaced and not bunched up.