Shrimp Skewers (Baked or Grilled)

5 from 2 votes

Learn how to make shrimp skewers in the oven or on the grill. A quick, easy recipe with juicy shrimp and a flavorful garlic marinade.

Prep Time15

Cook Time8

Marinating Time15

Total Time38

Course: Appetizer, dinner, Main Course

Cuisine: American, Mediterranean, Seafood

Keyword: grilled, high-protein

Servings: Skewers

Calories: 119kcal

Prepare the marinade: In a large bowl, combine olive oil, garlic, lemon juice, lemon zest, paprika, oregano, salt, pepper, chili flakes, and parsley. Reserve a few tablespoons of the marinade in a separate bowl for brushing later. Make it before adding the raw shrimp.
Prepare the shrimp: If using frozen shrimp, thaw completely and pat very dry with paper towels.
Add the shrimp and toss until evenly coated. Let marinate for 15–20 minutes.
Thread the shrimp onto skewers. If desired, add red onion, zucchini, or pineapple chunks between the shrimp for extra flavor and color.
Grilled Shrimp Skewers: Preheat a grill or grill pan to medium-high heat. Grill the skewers for 2–3 minutes per side, or until the shrimp turn pink and opaque with light char marks. Remove from the grill and immediately brush with the reserved marinade.
Shrimp cooks very quickly. They are perfectly cooked when they form a loose “C” shape. If they curl into a tight “O” shape, they are overcooked.
Oven-Baked Shrimp Skewers: Preheat the oven to 220°C (425°F). Place the skewers on a parchment-lined baking sheet or wire rack. Bake for 6–8 minutes, flipping halfway through if desired.
For extra color, broil for 1–2 minutes at the end. Remove from the oven and immediately brush with the reserved marinade.
Serve immediately.

Best shrimp for skewers: Large or jumbo shrimp work best because they stay juicy and are less likely to overcook. Smaller shrimp cook too quickly and can dry out easily.
Fresh vs frozen shrimp: Frozen shrimp are completely fine and are often my preferred option for recipes like this. In many supermarkets, the “fresh” shrimp at the seafood counter were previously frozen and thawed anyway. High-quality frozen shrimp are usually frozen shortly after being caught, which helps preserve freshness and texture. They are also convenient, widely available, and easier to store safely at home.
Just thaw the shrimp completely before using and pat them very dry with paper towels. Avoid refreezing shrimp once thawed.

Butter instead of olive oil: You can replace the olive oil with melted butter for a richer flavor. Butter works especially well for grilled shrimp skewers.
Skewers: If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Metal skewers are reusable and more convenient.
Food safety note: If you plan to brush the shrimp with extra marinade after cooking, make sure to reserve a portion of the marinade before adding the raw shrimp. Never reuse marinade that has been in contact with raw seafood unless it has been fully cooked first.
Acidity warning: Because this marinade contains lemon juice, avoid marinating the shrimp for too long. The acid can start to “cook” the shrimp, similar to ceviche, which may affect the texture and make the shrimp less juicy after cooking. For best results, marinate for 15–20 minutes only.
Marinade variations:
- Mediterranean: add cumin and fresh dill
- Spicy: add harissa or cayenne pepper
- Honey garlic: add more honey and a splash of soy sauce
- Cajun: replace oregano with Cajun seasoning
- Herb butter: use melted butter and fresh herbs