Grilled Shrimp Kabobs are the best summer dinner on a stick that’s ready in just minutes! Marinate the jumbo shrimp in lemon, garlic, and herbs for a juicy meal with charred bell peppers and red onions.
Shrimp dinners are one of my favorites because they’re so quick and easy! These Grilled Shrimp Kabobs are a whole meal on a stick with succulent shrimp and grilled veggies. This recipe just screams summer to me thanks to this homemade shrimp marinade for the kabobs with lemon juice, parsley, garlic, and a little honey for slightly sweet, totally delicious dish.
If you’re looking for more amazing recipes for your next cookout, try these grilled veggie kabobs, the best ever chicken kabobs, grilled salmon kabobs, juicy steak on the grill, or yummy cherry pie!
Why You’ll Love this Recipe
- This quick and easy grilled shrimp recipe is ready in just minutes! You can have a quick protein-packed snack or show-stopping dinner faster than you can prep some recipes.
- Shrimp love a marinade, and this homemade lemon garlic herb shrimp marinade is perfect for the grill. It’s bright, flavorful, and helps keep the shrimp perfectly moist.
- I make these or my easy grilled chicken kabobs every weekend for a great grilled meal prep. Switch up the veggies every week to keep them fresh and new.
The Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Shrimp: You can use fresh or frozen shrimp for this recipe. Be sure to thaw, peel, and devein them before marinating, but leave the tails on!
- Bell peppers: I use a combination of red and yellow bell peppers for this kabob recipe, but green and orange would work, too. Be sure to chop the bell peppers about as large or small as the shrimp so everything cooks evenly.
- Red onion: I love the sharp flavor of grilled red onions. Like the bell peppers, chop them into large or small pieces depending on the size of the shrimp you’re using.
Shrimp Marinade for Kabobs
- Olive oil: Every marinade needs a little oil. Olive oil also helps keep the shrimp juicy while they grill!
- Garlic: There’s no marinade I make without a little garlic. It adds such a depth of flavor to the grilled shrimp without worrying about burnt garlic bits.
- Lemon juice: The bright acidity of lemon juice takes these shrimp up a notch. Mix it up with lime juice or even orange juice in the future, too!
- Honey: The honey adds a little sweetness to the shrimp marinade without being too sweet. The leftover sugars on the shrimp also add a layer of caramelization, too.
- Parsley: If you can find fresh parsley, use it! It has so much more flavor than dried and doesn’t cost much more. In a pinch, Italian seasoning also works great here!
- Salt and pepper: Don’t forget the salt and pepper! The salt brings out that natural shrimp flavor, and the pepper adds just a touch of spice to the mix.
- Skewers: This isn’t an edible ingredient, but it is a necessity! I like to use these 12-inch reusable metal skewers with an easy-to-grab handle. They hold about 3 jumbo marinated shrimp and 3 sets of onions and bell peppers each.
Tip!
Change up the marinade! You can use this Mexican marinade instead to marinate the shrimp for a little tanginess coming from the lime, warm spices, and a little heat.
How to Make Grilled Shrimp Kabobs
Follow these steps for the best grilled shrimp and vegetable kabobs for your next summer pool party:
- Marinate shrimp. First, mix together the olive oil, minced garlic, lemon juice, honey, parsley, salt, and pepper in a large bowl. Toss the shrimp in the marinade, and let it chill in the fridge for about an hour.
- Assemble kabobs. Then, assemble the skewers by alternating the shrimp, bell peppers, and onions. Repeat 3 or 4 times until the kabob is filled.
- Grill kabobs. Finally, preheat your grill (or grill pan!) to medium-high heat, and grill the skewers for 2-3 minutes per side. Once the shrimp is pink and opaque, it’s done!
Tip!
Make sure that you don’t thread the shrimp and vegetables too tightly, as crowding the skewers will prevent the heat from circulating and cooking evenly.
Tips and Tricks
Grilled shrimp can be tricky to get right. Here’s some tips to nail it every time:
- Soak wooden skewers. You can use metal or wood skewers for this recipe — just no plastic! If you’re using wooden kabob skewers, be sure to soak them in water for at least 30 minutes before threading the shrimp. This helps reduce the risk of splinters in your shrimp.
- Mix up the veggies. There’s no end to the vegetable variations you can make for these shrimp kabobs on the grill! I use a basic bell pepper and onion combo, but mushrooms, zucchini, squash, cherry tomatoes, corn on the cob, or even a little pineapple! The charred vegetables are just as tasty as the shrimp, I swear.
- Don’t overcook the shrimp. I set the grill to medium-high heat so I get that beautiful char on the veggies by the time the shrimp are cooked. As soon as the shrimp turn from gray to pink, they’re ready to eat. The longer they cook after that, the tougher they will get.
- Add a little oil. Shrimp cook so quickly, it’s easy to dry them out. Keep them protected with a little oil, like olive oil or avocado oil. I add olive oil to my grilled shrimp marinade to keep them perfectly juicy and I also love the flavor it gives.
- Pair this recipe with my grilled tilapia with creamy piccata sauce.
Frequently Asked Questions
The open flame of a grill is unforgiving sometimes when it comes to grilled shrimp. To help keep your shrimp moist and not dried out, be sure to use a little oil! Marinades are also a great way to add some extra moisture to the shrimp before cooking.
Overcooking shrimp is one of the easiest ways to dry out your shrimp, so keep an eye on them!
Unlike chicken or steaks, grilled shrimp are ready in a flash! I cook mine for about 2 minutes per side, or until they’re pink and opaque.
If the shrimp are cooked but the veggies are not, move the kabobs to a lower heat section of the grill.
I like to marinate my shrimp for at least an hour in the refrigerator before adding them to the kabobs. You can marinate them as long as overnight if you need a quick and easy dinner that’s as simple as assemble and grill.
Other Amazing Summer Recipes I Love
- Grilled Spatchcock Chicken
- Beer Can Chicken
- Kid-Friendly Pasta Salad
- Perfect Grilled Steak
- Red Cabbage Slaw
- Grilled Chicken Wraps
Now that you’re a pro at making grilled shrimp kabobs, you’re ready for your next pool party! Switch up the vegetables and marinades to make these simple grilled shrimp all summer long. Make sure to Pin this recipe so more people can enjoy it too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Grilled Shrimp Kabobs
Equipment
- Skewers
Ingredients
- 1 lb (450g) large/jumbo raw shrimp thawed and peeled, tails left on
- 1 red bell pepper cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
For the marinade:
- 4 tablespoons olive oil
- 1 clove garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Mix together the olive oil, minced garlic, lemon juice, honey, parsley, salt, and pepper in a large bowl. Toss the shrimp in the marinade, and let it chill in the fridge for about an hour.
- Assemble the skewers by alternating the shrimp, bell peppers, and onions. Repeat 3 or 4 times until the kabob is filled.
- Preheat your grill (or grill pan) to medium-high heat, and grill the skewers for 2-3 minutes per side. Once the shrimp is pink and opaque, it’s done.
Notes:
- Soak wooden skewers in water for at least 30 minutes before threading the shrimp. This helps reduce the risk of splinters in your shrimp.
- Mix up the veggies. There’s no end to the vegetable variations you can make for these shrimp kabobs on the grill! I use a basic bell pepper and onion combo, but mushrooms, zucchini, squash, cherry tomatoes, corn on the cob, or even a little pineapple.
- Don’t overcook the shrimp. I set the grill to medium-high heat so I get that beautiful char on the veggies by the time the shrimp are cooked. As soon as the shrimp turn from gray to pink, they’re ready to eat. The longer they cook after that, the tougher they will get.
- Add a little oil. Shrimp cook so quickly, it’s easy to dry them out. Keep them protected with a little oil, like olive oil or avocado oil. I add olive oil to my grilled shrimp marinade to keep them perfectly juicy and I also love the flavor it gives.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
P Courtney says
Just made this. Absolutely delicious. My grandson said it tasted like a dish you would get at a Florida restaurant on the beach.
Little Sunny Kitchen says
That’s some amazing feedback! Thank you so much.