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The best way to grill shrimp is to marinate them in lime (or lemon), garlic, herbs, spices, and olive oil, then skewer and cook. The herbs add just the right amount of freshness. Using olive oil allows the flavours to infuse into the shrimp. A squeeze of fresh lime (or lemon) brightens everything up. Trust me; this is a holy grail combo that never fails.
An easy shrimp (or prawn) recipe can come in handy when you are short on time and need to put dinner on the table. These shrimp skewers are the easiest recipes you can make and always look like an elegant meal you worked hours on! Perfect for a busy night! They are a simple yet satisfying dinner option loaded with bright, zesty flavour. They can be on your table in just 20 minutes, making the ultimate speedy dinner.
You will love how quickly these are done and ready to enjoy as a healthy dinner alongside some of your favourite sides! They will be a repeat on your menu!
Shrimp kabobs are easy to customize to include different fruits and vegetables. You can cook them on the grill, stovetop in a skillet, on a broiler pan, in an air fryer, in the oven, or even in George Foreman.
To offer a stylish plate for a complete meal that my whole family devours, I typically serve my shrimp skewers with the following on the side:
- A grain, like cooked (pearl or plain) couscous, or (white or brown, Brazilian Greek style or cauliflower) rice, or garlic herb roasted potatoes
- Garlicky string green beans, or roasted asparagus, or Brussel sprouts, or steamed broccoli or a simple green salad like spinach or arugula, or Creamy Spinach Soufflé, or Mediterranean style roasted vegetables ou Vegetable Casserole Delight or Carrot Soufflé or Collard Greens or extra skewers of grilled veggies
- Add sliced radishes to give the dish spectacular pink flair or a colourful salad (coleslaw or potato salad or avocado slices or red onions or bell pepper, or tomatoes).
You can also wrap them into shrimp tacos.
Check out my article with the Smart tips you should know when cooking shrimp for a perfect shrimp every time.
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- 500 g Shrimp - large shrimp peeled and deveined - you can either leave tails on or remove them
- 1 tsp Lime zest - or lemon zest
- ¼ cup Lime juice - freshly squeezed - or lemon juice
- ¼ cup Olive oil
- 1-2 tbsp Garlic - 4 large cloves minced
- Paprika - to taste
- Garlic powder - optional to taste
- Coriander - seeds or ground to taste
- Allspice - optional to taste
- Cloves - ground - optional to taste
- Cinnamon - ground - optional to taste
- Black pepper - freshly ground - optional to taste – or red pepper flakes
- Salt - to taste
- 1 tbsp Cilantro - chopped
- 1 tsp Parsley - feel free to switch it up and add basil, thyme, oregano, marjoram or sage into the mix
- Lemon juice - wedges for serving
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- Always thaw the shrimp before placing it on the skewer or grill. Check the Smart tips you should know when cooking shrimp.
- Zest and juice the lime (or lemon).
- Place the bamboo skewers in a shallow bowl and cover with water for about 30 minutes.
- Mince the garlic.
- Roughly chop the cilantro leaves and stems.
- Pat the shrimp dry with a paper towel.
- Add the olive oil, lime (or lemon) zest and juice, herbs, garlic, and spices to a mixing bowl, large enough to fit the shrimp. Then whisk to combine the ingredients.
- Note: If you want to jazz up your marinade, even more, you can add a splash of white wine, soy sauce (in place of plain-old salt, because its flavour is more complex), Orange Juice (in place of lime or lemon juice), Creamy Coconut Milk, Tabasco, or a squeeze of honey. You can use a variety of fresh herbs in this recipe, including parsley, cilantro, basil, thyme, oregano, marjoram and sage (I don't recommend rosemary). Feel free to swap the herbs for your favourites.
- Reserve one tablespoon of the marinade.
- Add the shrimp and toss to coat evenly with the marinade.
- Marinate for about 10 minutes. Don’t go longer than 30 minutes, as the acid in the lemon juice will start to cook the shrimp without any heat needed, which happens with a long marinade time.
- Drain the skewers and thread each one with the marinated shrimp, placing 4-5 shrimp on each soaked skewer.
- Leave 2.5cm (1 inch) of the skewer free on the bottom.
- Pro tip: If you want juicier shrimp, place the shrimp close together, while those who prefer crispy, charred shrimp will want to place the shrimp slightly apart.
- Brush some more of the marinade on top. Make sure to get all the delicious garlic and herbs from the bowl and spread them onto the shrimp.
Cooking in a skillet
- In a large skillet, heat a drizzle of oil on medium-high until hot but not smoking. Add the shrimp skewers* to the pan and cook for 1 - 3 minutes (depending on the size) per side until the shrimp are pink, opaque, and cooked through.
Cooking on the grill
- Preheat the grill to 230°C/450°F.
- Carefully and lightly oil the grates, then arrange the shrimp skewers on the grates. Put the shrimp over the hot side and the exposed skewers over the cool side. That way, the shrimp cook quickly, and the skewers don't burn.
- Close the lid, cook for 1-3 minutes on each side until shrimp are pink, opaque and cooked through.
- This method produces super juicy grilled shrimp!
Cooking in the oven
- Preheat the broiler or the oven to 230°C/450°F. Place the shrimp skewers on a sheet pan coated with cooking spray. Roast for 2-3 minutes on each side or until shrimp is pink, opaque and cooked through.
- Broil about 12cm (5 inches) away from the heat.
- Important: They cook fast, so keep an eye on them!
- Drizzle the reserved marinade over the shrimp, then serve.
- You can either set the skewers directly on plates or carefully remove the shrimp from the skewers before serving.
- If using metal skewers, be careful not to touch them directly.
- Sprinkle with cilantro (and or parsley) and serve with lemon wedges, if desired.
What to add to the shrimp skewer?Shrimp kabobs are easy to customize to include different fruits and vegetables. You can cook them on the grill, stovetop in a skillet, on a broiler pan, in an air fryer, or the oven A few of my top suggestions include:
- Vegetables - You can use almost any kind you like for shrimp and vegetable kabobs, as long as it is somewhat “soft” and easy to spear. Some options are onions, bell peppers, mushrooms, and zucchini.
- Pineapple - I know shrimp kabobs with fruit might sound a little odd, but pineapple shrimp is dreamy.
- Hawaiian Shrimp Kabobs - a mix of red peppers, pineapple, and red onion.
- Pineapple & Mango - Shrimp kabobs with pineapple and mango would be particularly summery—another tasty tropical option.
- Sausage - For a meaty twist, try shrimp and sausage kabobs! Cut pre-cooked andouille sausage into coins the same thickness as the shrimp, tucking them into the shrimp’s curve so that the shrimp wraps around the outside. Thread onto the skewers together.
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.Share on Facebook
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