Grilled Shrimp Skewers
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Shrimp has always been one of my favorite things to grill—there’s just something about those smoky, charred edges and tender bites that feels like summer on a skewer. Sadly, my husband is a hard sell unless the shrimp is breaded and deep-fried, and now two of my kids have joined him in that crunchy camp. Thankfully, my oldest is still a shrimp enthusiast, so when I planned to grill steaks for dinner, I knew it was the perfect opportunity for the two of us to sneak in something special: grilled shrimp skewers! Of course, being a teenage boy, he wanted steak alongside his shrimp (how does he eat that much?!), but I was more than happy with just the skewers while the rest of the crew stuck with steak.
I stumbled across this shrimp recipe on the Taste of Home website, featured in their Cooking for 2 magazine last summer. It was a match made in grill-lover heaven—just enough for the two of us, but easy to scale up for a crowd. And let me tell you, the flavor was next-level delicious! The marinade has a kick from the chili sauce, brightness from vinegar and lemon, and a little depth from Worcestershire that makes the shrimp irresistible. My son and I devoured every bite, and even my skeptical husband tried one. His verdict? “Not bad at all—and it doesn’t taste fishy!” Which, in my book, is basically high praise.
Ingredients for Grilled Shrimp Skewers
- CANOLA OIL
- FRESH PARSLEY
- CHILI SAUCE
- CIDER VINEGAR
- WORCESTERSHIRE SAUCE
- FRESH GARLIC
- PEPPER
- SALT
- LARGE SHRIMP
Ingredients for Grilled Shrimp Kabobs
Start by whipping up your shrimp marinade in a large resealable plastic bag or large bowl. Combine soy sauce, oil, vinegar, garlic, lemon juice, brown sugar, parsley, and a pinch of red pepper flakes for a vibrant blend that packs both savory depth and a hint of sweetness. Add the raw shrimp, seal the bag, and gently turn to coat each piece evenly.
Place the bag in the refrigerator for 30 minutes—just long enough to infuse flavor without letting the vinegar begin to “cook” the shrimp. Once marinated, remove the shrimp and discard the marinade.
Thread the shrimp onto two skewers—metal ones work great, or if you’re using wooden skewers, make sure to soak them in water for 30 minutes beforehand to prevent burning. Grill the skewers covered over medium heat, turning once, for 4 to 5 minutes per side until the shrimp are lightly charred and beautifully pink.
This easy recipe yields 2 servings of tender, flavorful grilled shrimp that are perfect for a sunny backyard dinner or a light appetizer.
Frequently Asked Questions
What size shrimp is best for grilling?
Large or jumbo shrimp—typically 16/20 or 21/25 count per pound—are ideal. They’re easier to thread onto skewers and hold up well on the grill without overcooking.
How long should I marinate the shrimp?
Just 15 to 30 minutes is plenty. Shrimp are delicate, and acidic ingredients like vinegar or lemon juice can start to “cook” them if left too long.
Can I use frozen shrimp?
Yes, but make sure they’re fully thawed before marinating and grilling. Thawing ensures even cooking and better texture.
Should I use wooden or metal skewers?
Both work! If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers are reusable and don’t require soaking.
How do I prevent shrimp from sticking to the grill?
Lightly oil the grill grates before cooking. This helps prevent sticking and gives the shrimp a nice char.
FOR MORE RECIPES LIKE THIS, TRY:
Grilled Shrimp Skewers
Real Mom Kitchen
Ingredients
- ½ cup canola oil
- ¼ cup minced fresh parsley
- 3 Tbsp chili sauce
- 2 Tbsp cider vinegar
- 1 Tbsp Worcestershire sauce
- 2 garlic cloves minced
- 1 tsp ground pepper coarsely
- ½ tsp salt
- ¾ pound uncooked large shrimp peeled and deveined (I thawed 14 large frozen shrimp from Costco)
Instructions
- In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes (Not longer or the vinegar will start to cook the shrimp). Drain and discard marinade.
- On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once. Yield: 2 servings.
