Grilled shrimp kabobs are an ultra-easy appetizer that doubles as a super-fast main dish. Flavored with zesty lemon, Italian herbs, and garlic marinade, grilled shrimp kabobs are incredibly juicy, with a light char from cooking on the grill. This dish is even much tastier than basic grilled marinated shrimp. Enjoy them as an elegant appetizer for parties or add them to pasta, salads, or rice to make a hearty, healthy meal. Just marinate, fire up the grill, and in no time at all, you'll have perfectly plump grilled shrimp that are packed with amazing flavor.
Shrimp don't take long to cook. They only need 2 to 3 minutes on the grill over medium-high heat. You can also broil shrimp instead of grilling them. Preheat your broiler and cook the shrimp for 2 to 3 minutes on each side. Whichever method you choose, the shrimp will turn opaque and pink once done cooking.
– Don't forget to soak the skewers in cold water before grilling your shrimp. This will help prevent them from burning.
– Don't leave the shrimp in the marinade for longer than 2 hours otherwise, the lemon juice will start to “cook” the shrimp.
– Choose bigger shrimp for this recipe.
– If you don't have lemon juice, you can try lime or even freshly squeezed orange juice. Feel free to swap up the seasonings here as well. Onion powder, paprika, or a little cayenne pepper for a spicy kick!
You can serve a wide variety of tasty dishes with grilled shrimp kabobs. Serve them with rice or noodles, over a salad, or pop them into a pasta dish.
Leftover shrimp kabobs should be placed in an airtight container and stored in the fridge. Enjoy them within 2 to 3 days.
Pour the olive oil, lemon juice, salt, pepper, Italian seasoning, and minced garlic in a large resealable bag. Close the bag and shake well to combine.
Place the shrimp in the bag, close it, and shake to coat.
Leave the shrimp to marinate for at least 20 minutes up to 2 hours. After 2 hours, skewer the shrimp.
Heat your grill on medium-high. Cook the shrimp for 2 to 3 minutes on each side. Garnish with parsley and serve with lemon.
You can either leave the shrimp tails on or remove them.