Grilled Shrimp Skewers (Kabobs)
Enjoy our juicy, succulent Grilled Shrimp Skewers made right on your stovetop grill. These skewers feature fresh shrimp marinated in vibrant Mediterranean flavors, making them perfect for any occasion—lunch, dinner, or gatherings like BBQs and cookouts. Serve them as a main course or as appetizers with your favorite dips!
Ingredients
For Grilled Shrimp Skewers
- 1.5 lb Shrimp peeled and deveined
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice
- 2 tsp Paprika or chili powder for more heat
- 5 cloves Garlic crushed
- 1 tsp Black Pepper Powder
- ½ tsp Oregano
- 1 medium Red Bell Pepper bite-size pieces, optional
- 1 medium Orange Bell Pepper bite-size pieces, optional
- Salt to taste
For Grilling
- 3 tbsp Oil to drizzle on the grill pan
For Garnishing
- Cilantro chopped
- Lemon slices
Instructions
Marinating Shrimp
- Start by adding the cleaned and deveined shrimp into a bowl. Add all the seasonings listed in the ingredients section for the grilled shrimp skewers (except for the bell peppers). Mix thoroughly with a spoon or spatula, making sure each shrimp piece is evenly coated with the seasoning.
- Next, slice the bell peppers into bite-sized pieces and add them to the bowl. Gently mix them with the seasoned shrimp. While I've used bell peppers, feel free to add onions, pineapples, or your favorite veggies to introduce more vibrant flavors to your skewers. Cover the bowl with a lid and let the shrimp marinate for 15-30 minutes, allowing the flavors to meld beautifully.
Making Grilled Shrimp Skewers
- After the marinating time, thread the shrimp and bell peppers onto wooden or metal skewers. Aim for 3-4 shrimp on each skewer, alternating with pieces of bell pepper. Leave a bit of space between each piece to ensure good air circulation, which helps the shrimp cook evenly on the grill.
- Preheat your grill pan over medium heat and lightly coat it with oil to prevent the shrimp from sticking. Once the pan is hot, place the skewers on it, making sure they aren't overcrowded. This will help achieve a nice grilled texture.
- Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Watch out for the shrimp curling up tightly; this is a sign they might be overcooked, which can make them rubbery instead of juicy and succulent. Once cooked, remove the skewers from the grill. Your delicious shrimp kabobs are now ready to be served!
Serving
- Enjoy these Grilled Shrimp Skewers with rice dishes, roasted vegetables, or your favorite dips. They pair perfectly with a variety of sides, adding vibrant flavors to your meal. For more pairing ideas, be sure to check out our Serving Suggestions below.
Notes
Here are my top tips to guarantee your Grilled Shrimp Skewers turn out perfect every time!
Preparation Tips:
- Use Quality Ingredients: For the best-flavored skewers, always opt for fresh, high-quality ingredients. Ensure your shrimp don't have a fishy smell or a strong ammonia-like odor, as this can really affect the overall taste of your dish.
- Marinating Time: Unlike other meats, shrimp don’t need long to marinate. A quick 15-30 minutes is enough to infuse them with flavor. Marinating for too long can cause the shrimp to 'cook' in the marinade, which might alter their texture.
- Soak the Skewers: If you're using wooden skewers, soak them in warm water for about 30 minutes before grilling. This simple trick helps prevent them from burning and ensures they look great on the grill.
- Thread Carefully: Take your time when threading shrimp and veggies onto skewers to stay safe. Keep your fingers away from the sharp end to avoid any mishaps.
- Cleaning Shrimp: Even though I often buy pre-cleaned shrimp from my local Safeway, here's how you can clean whole shrimp if they aren't already prepared. Start by holding the shrimp by the head and peeling off the shell. Make a shallow cut along the back to remove the dark vein (intestine). Rinse the shrimp under cold water to clear any leftover bits, then pat them dry with paper towels. This step makes sure your shrimp are ready for marinating!
Cooking Tips:
- Avoid Splattering: To keep your grilling area clean, make sure the shrimp aren't dripping with excess marinade. Pat the skewers dry with a paper towel. If you're grilling on the stovetop, consider using a splatter guard to keep your workspace tidy while allowing for proper airflow and heat distribution.
- Check Doneness: It's crucial to ensure your shrimp are cooked safely. Shrimp generally turn pink and opaque when fully cooked. However, for added safety, it's a good practice to check their internal temperature with a kitchen thermometer to ensure it reaches 145 degrees Fahrenheit, as recommended by the FDA.
- Cover with Aluminum Foil: If you're grilling multiple batches on a pan like I often do, cover the already grilled skewers with aluminum foil while you work on the rest. This keeps the shrimp moist and prevents them from drying out.
- Grilling Outdoors: Preheat your grill to medium-high and lightly oil the grates to prevent sticking. Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque.
- Broiling in the Oven: For broiling, set your oven to broil and preheat for at least 5 minutes. Place the skewers on a wire rack set over a baking sheet to promote good air circulation. Broil the shrimp for 2-3 minutes on one side, then flip and continue for another 2-3 minutes on the other side.
Nutrition
Serving: 1serving | Calories: 184kcal | Carbohydrates: 5g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 219mg | Sodium: 165mg | Potassium: 485mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1.556IU | Vitamin C: 67mg | Calcium: 100mg | Iron: 1mg
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