Garlic Grilled Shrimp Skewers Recipe

I’m excited to share my Grilled Shrimp Skewers recipe that turns jumbo shrimp into a healthy barbecue option with a garlic twist you won’t expect.

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I love recipes that make big flavor with almost no drama. This one crowns jumbo shrimp with bold minced garlic so every bite sings, and it’s the kind of Simple Garlic Shrimp I make when I want something fast that still feels special.

It’s smoky, bright, and a little addictive, the kind of Grilled Shrimp Skewers that gets people asking what you did differently even though you didn’t overthink it. I’ll admit I do little tricks to get that perfect char and texture, stuff that feels like cheating but works every time.

You’ll want to try it asap.

Ingredients

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Shrimp, lean protein, low carb, high in selenium and vitamin B12, cooks super fast
Garlic, pungent, offers allicin for potential health benefits, adds bold savory punch
Lemon, bright sourness, vitamin C rich, lifts flavors and cuts through oiliness
Olive oil, heart friendly monounsaturated fats, brings richness and helps marinade stick
Smoked paprika, mild smoky sweetness, adds color and warm depth without heat
Red pepper flakes, tiny heat bursts, boosts spice, use sparingly if sensitive
Parsley, fresh herb, adds grassy brightness, vitamin K rich, helps freshen palate
Kosher salt, enhances natural flavors, controls seasoning, no iodine bitterness

Ingredient Quantities

1 1/2 lb (675 g) jumbo shrimp, peeled and deveined, tails on or off as you prefer

3 tbsp extra virgin olive oil

4 garlic cloves, minced (about 2 tbsp)

2 tbsp fresh lemon juice (about 1 lemon)

1 tsp lemon zest, optional

1 tsp smoked paprika

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp red pepper flakes or cayenne, optional for heat

2 tbsp chopped fresh parsley or cilantro

8 to 10 wooden skewers or metal skewers

How to Make this

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1. Soak wooden skewers in water for 30 minutes so they don’t burn, or use metal skewers if you got ’em.

2. Pat 1 1/2 lb jumbo shrimp dry with paper towels; tails on or off is up to you.

3. Make the marinade: whisk together 3 tbsp extra virgin olive oil, 4 minced garlic cloves (about 2 tbsp), 2 tbsp fresh lemon juice, 1 tsp lemon zest if using, 1 tsp smoked paprika, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if you want heat.

4. Reserve a tablespoon or two of the marinade for basting or finishing, then toss the shrimp in the rest so they’re well coated. Marinate in the fridge 15 to 30 minutes max because the lemon will start to “cook” the shrimp if you leave it longer.

5. Preheat your grill to medium high (about 400 to 450°F) and oil the grates so the shrimp won’t stick.

6. Thread shrimp onto the skewers in a single layer, piercing through the thick part so they lay flat and cook evenly; don’t pack them too tight.

7. Grill 2 to 3 minutes per side until shrimp turn opaque, curl into a loose C and get a little char, brushing once or twice with the reserved marinade as you go. Don’t overcook it or they’ll get rubbery.

8. If you didn’t reserve marinade earlier, never brush with marinade that touched raw shrimp unless you boil it first to kill bacteria.

9. Remove skewers, let rest 1 to 2 minutes, then sprinkle with 2 tbsp chopped fresh parsley or cilantro and a squeeze of lemon before serving hot.

Equipment Needed

1. Large shallow bowl or dish for soaking skewers and marinating
2. Measuring spoons and a tablespoon or small liquid measure
3. Whisk or fork to mix the marinade
4. Cutting board and a sharp knife for garlic and lemon
5. Paper towels for drying the shrimp
6. 8 to 10 wooden skewers or metal skewers
7. Grill or grill pan plus a pair of tongs
8. Pastry brush for basting and a little oil to oil the grates

FAQ

Q: How long should I marinate the shrimp?

A: Marinate 15 to 30 minutes in the fridge. Any longer and the lemon will start "cooking" the shrimp so they get mushy or rubbery, so don’t leave them overnight.

Q: How long do they need on the grill and what temp?

A: Preheat to medium-high, about 400 to 450°F. Grill 2 to 3 minutes per side for jumbo shrimp, flip once, till they are opaque and firm. If you use a thermometer aim for 145°F internal temp.

Q: Do I need to soak wooden skewers?

A: Yes soak them at least 30 minutes so they dont burn. If you forgot, use metal skewers, or place a foil strip on the grate and oil it so the wood won’t catch fire.

Q: Can I use frozen or pre-cooked shrimp?

A: Frozen is fine if fully thawed in the fridge and patted dry first. For pre-cooked shrimp, skip long marinating and just warm them briefly on the grill because they’ll overcook fast.

Q: How do I stop the shrimp from sticking or getting unevenly cooked?

A: Pat shrimp dry before marinating, oil the grill grates, and don’t crowd the skewers. Make sure shrimp are similar size so they cook at the same speed.

Q: Can I make these ahead and how do I store leftovers?

A: You can marinate shrimp a few hours ahead but thread them on skewers right before grilling. Leftovers keep 1 to 2 days in the fridge in an airtight container. Reheat gently in a hot pan or low oven so they don’t get rubbery, avoid nuking them too long.

Garlic Grilled Shrimp Skewers Recipe Substitutions and Variations

Extra virgin olive oil: swap with avocado oil or grapeseed oil for high heat, or melted butter for a richer, slightly sweeter finish
Fresh garlic cloves: if youre out of fresh use 1/2 tsp garlic powder (about equal to 4 cloves) or 1 small shallot finely minced
Fresh lemon juice: use 2 tbsp lime juice for the same bright kick, or 1 tbsp white wine vinegar plus 1 tbsp water if thats whats on hand
Smoked paprika: replace with 1 tsp regular paprika plus 1/4 tsp chipotle powder for smokiness, or use a pinch of smoked salt

Pro Tips

– Pat the shrimp really dry before anything else. Wet shrimp wont sear right, they just steam and end up rubbery, plus the marinade sticks better to dry shrimp.
– Keep citrus time short, dont marinate in lemon forever or you’ll end up with mush. If you want more flavor without the acid, toss with extra oil, smoked paprika and a little garlic right before grilling.
– Use two skewers per row or metal skewers so the shrimp dont spin when you flip them, and dont pack them tight so heat goes all around each piece.
– Always reserve some marinade for basting or finish, and never brush on raw marinade unless you boil it first to kill bacteria; a quick squeeze of fresh lemon and herbs after cooking makes a big difference.

Garlic Grilled Shrimp Skewers Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m excited to share my Grilled Shrimp Skewers recipe that turns jumbo shrimp into a healthy barbecue option with a garlic twist you won't expect.

Servings

servings

Calories

262

kcal

Equipment: 1. Large shallow bowl or dish for soaking skewers and marinating
2. Measuring spoons and a tablespoon or small liquid measure
3. Whisk or fork to mix the marinade
4. Cutting board and a sharp knife for garlic and lemon
5. Paper towels for drying the shrimp
6. 8 to 10 wooden skewers or metal skewers
7. Grill or grill pan plus a pair of tongs
8. Pastry brush for basting and a little oil to oil the grates

Ingredients

1 1/2 lb (675 g) jumbo shrimp, peeled and deveined, tails on or off as you prefer
3 tbsp extra virgin olive oil
4 garlic cloves, minced (about 2 tbsp)
2 tbsp fresh lemon juice (about 1 lemon)
1 tsp lemon zest, optional
1 tsp smoked paprika
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp red pepper flakes or cayenne, optional for heat
2 tbsp chopped fresh parsley or cilantro
8 to 10 wooden skewers or metal skewers

Directions

Soak wooden skewers in water for 30 minutes so they don't burn, or use metal skewers if you got 'em.
Pat 1 1/2 lb jumbo shrimp dry with paper towels; tails on or off is up to you.
Make the marinade: whisk together 3 tbsp extra virgin olive oil, 4 minced garlic cloves (about 2 tbsp), 2 tbsp fresh lemon juice, 1 tsp lemon zest if using, 1 tsp smoked paprika, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if you want heat.
Reserve a tablespoon or two of the marinade for basting or finishing, then toss the shrimp in the rest so they're well coated. Marinate in the fridge 15 to 30 minutes max because the lemon will start to "cook" the shrimp if you leave it longer.
Preheat your grill to medium high (about 400 to 450°F) and oil the grates so the shrimp won't stick.
Thread shrimp onto the skewers in a single layer, piercing through the thick part so they lay flat and cook evenly; don't pack them too tight.
Grill 2 to 3 minutes per side until shrimp turn opaque, curl into a loose C and get a little char, brushing once or twice with the reserved marinade as you go. Don't overcook it or they'll get rubbery.
If you didn't reserve marinade earlier, never brush with marinade that touched raw shrimp unless you boil it first to kill bacteria.
Remove skewers, let rest 1 to 2 minutes, then sprinkle with 2 tbsp chopped fresh parsley or cilantro and a squeeze of lemon before serving hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.