Grilled Shrimp
Updated May 13, 2026
Simple grilled shrimp skewers marinated with pantry spices and fresh lemon. Come together fast, and you won't lose a single shrimp to the grill.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Try My Easy Grilled Shrimp!
Shrimp is genuinely one of my favorite things to put on the grill. But I know a lot of people avoid it because they’re nervous about pieces slipping through the grates, and that’s a real concern. Putting them on skewers solves that completely. The grilled shrimp hold together, they’re easy to flip all at once, and when they’re done, you can eat them straight off the skewer or slide everything off in one go without losing a single one.
The marinade is olive oil, lemon juice, oregano, paprika, and garlic powder. It takes about a minute to pull together, and after 15 minutes of marinating, these grilled shrimp skewers are on and off the grill in five. I’ll throw them over rice, put them in pita with some vegetables, or eat them just as they are with extra lemon. My kids always go straight for the skewer, which saves me from plating anything.
Happy Grilling!
– Yumna
Grilled Shrimp Ingredients
- Shrimp: Use large shrimp, peeled and deveined (for help, read my tips on how to peel shrimp). Large shrimp hold up better on the grill and give you a slightly wider window before they overcook. Fresh or frozen, both work. If using frozen, thaw completely and pat dry before adding to the marinade. Any surface moisture will keep the marinade from coating evenly.
- Marinade: Olive oil, lemon juice, oregano, paprika, garlic powder, salt, and black pepper. Garlic powder works better here than fresh garlic because it distributes evenly through the marinade and won’t burn on high heat the way minced garlic can. If you only have smoked paprika, it works as a swap. Just know the flavor will be slightly smokier. Whisk everything together in the bowl before the shrimp goes in.
- For serving: Chopped parsley and lemon slices. Use a generous handful of parsley, not just a pinch for color. It adds some freshness that balances the olive oil in the marinade. The extra lemon at the end is worth it too.
How to Make Grilled Shrimp Skewers
These photos walk you through the process step by step. For the full ingredient list and instructions, head to the recipe card below, or skip straight to the → Grilled Shrimp Recipe
1. Make the Marinade
Whisk together the olive oil, lemon juice, oregano, paprika, garlic powder, salt, and pepper right in the bowl you’re using for the shrimp. One bowl, less cleanup.
2. Add the Shrimp
Pat the shrimp dry before dropping them in. Any surface moisture keeps the marinade from sticking evenly to the shrimp.
3. Coat and Refrigerate
Once the shrimp is evenly coated, cover the bowl and move it to the fridge. Give it at least 15 minutes but don’t push past 2 hours. The lemon juice will start to break down the texture if it sits too long.
4. Thread the Skewers
Add 4 to 6 shrimp per skewer, threading through both the top and the tail so they lay flat on the grill. If you’re using wooden skewers, they should already be soaked in water for at least 20 minutes at this point.
5. Grill the Shrimp Skewers
Grease the grates and heat the grill to medium-high. Lay the skewers down and leave them alone for 2 to 3 minutes. Resist the urge to move them.
6. Flip and Finish
Once the first side is done, turn each skewer and grill until the shrimp are pink all the way through and fully opaque. Pull them off the moment they’re done.
Full Grilled Shrimp Skewer Recipe
Grilled Shrimp Recipe
Video
Ingredients
- 1 pound large shrimp peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Chopped parsley for serving
- Lemon slices for serving
Instructions
- Place the olive oil, lemon juice, salt, pepper, oregano, paprika and garlic powder in a large bowl; whisk to combine.
- Add the shrimp to the bowl and toss gently to coat evenly with the marinade. Marinate for at least 15 minutes or up to 2 hours max.
- Skewer 4-6 shrimp on each soaked skewer and place on a plate while skewering the remaining shrimp.
- Heat a grill or grill pan over medium high heat and cook the shrimp for 2-3 minutes on each side until the color is pink and shrimp is opaque.
- Serve warm with fresh parsley and lemon slices, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t marinate the shrimp for longer than 2 hours. The acid from the lemon juice can actually cook the shrimp without any heat needed, which is what happens with a long marinade time.
- Don’t move the shrimp right after placing them on the grill. Give them a full 2 to 3 minutes per side so they can develop some color. Moving them too early pulls the shrimp off the grates and tears them.
- Soak wooden skewers for at least 20 minutes before threading. This keeps them from burning through on the grill. If you spot any splinters, rub two skewers against each other to smooth them out before using.
- Pull the shrimp off the second they’re done. Shrimp go from perfectly cooked to rubbery fast. The moment they’re pink and opaque all the way through, they’re ready to come off.
Serving Ideas
- Serve over rice. Grilled shrimp work really well over something simple that lets the shrimp be the main. Try my Lebanese rice, lemon rice, or cilantro lime rice.
- Pair with a salad. A fresh salad on the side is my usual. My fattoush, tabbouleh, or Lebanese cabbage salad all work really well alongside.
- Tuck into pita. If you want to make it more of a handheld meal, slide the shrimp off the skewer and into warm homemade pita with some chopped vegetables.
- Add other things to the grill. If the grill is already going, it’s easy to throw on a few other things at the same time. My grilled chicken kabobs, beef shish kabobs, or grilled veggie kabobs all cook around the same temperature, making it easy to put a full spread on the table without much extra work.
FAQs
Skewering the shrimp is the easiest way to cook them on the grill. They won’t fall between the grates and it means that you can turn them all at the same time so that they cook evenly. You can use either metal or wooden skewers, if you use wooden, soak them in water for an hour before grilling so they don’t burn.
Comments
This was Very Flavorful!
I’m so glad you enjoyed it! Happy grilling season!
My go to grilled shrimp recipe. No changes necessary. It’s PERFECTLY DELICIOUS! 🤤
Aww, that makes me so happy to hear! I love when someone finds a recipe that just works for them. I hope you keep enjoying it!
Delicious! Very easy and just the right amount of acidity.
Yay, so glad you liked it! Thank you!!
See All Comments