Best Shrimp Skewer Recipe

These Shrimp Kabobs are sweet and tangy, succulent morsels that will whisk your taste buds away to the tropics (great for entertaining)!  They are dripping with flavor from a Hawaiian inspired marinade that doubles as the glaze (no double work!), and are a meal-in-one complete with caramelized pineapple and charred bell peppers.  These shrimp skewers boasts a grill time of less than 5 minutes or bake them in the oven to enjoy year-round!

top view of serving shrimp kabobs on a white plate


 

This Shrimp Skewers Recipe is incredibly flavorful

  • MEAL-IN-ONE.ย  Juicy shrimp, sweet caramelized pineapple, and charred veggies create the perfect plate.
  • HAWIIAN GLAZE. The shrimp is marinated in a sweet and tangy glaze you’ll want to drink with a spoon!
  • NO DOUBLE WORK.ย  The marinade is whisked together, then divided to use for the marinade and the glaze.
  • DRIPPING WITH FLAVOR.ย  The shrimp and veggies are marinated, then brushed with the Hawaiian glaze when cooked.
  • QUICK AND EASY.ย  Shrimp shouldnโ€™t marinate longer than 30 minutes โ€“ so you can be grilling in no time!
  • PANTRY FRIENDLY.ย Keep some canned pineapple juice stocked and shrimp in your freezer and youโ€™re all set.
  • EASY TO DOUBLE.ย  Double or triple the recipe for entertaining or purposeful leftovers.
shrimp skewers stacked on a plate showing how juicy the shrimp is
ingredient icon

What you’ll need for these Shrimp Kabobs

This shrimp kabobs recipe is made with simple pantry friendly ingredients โ€“ you probably have most of the ingredients right now besides shrimp! ย You will need:

FOR THE SHRIMP 

  • Purchase large shrimp. Look for 21-25 count (meaning there are 21-25 shrimp in a pound), so the shrimp are easy to skewer and stay extra juicy when grilled.
  • Purchase wild caught shrimp.ย ย ย Look for wild caught shrimp versed farm-raised for the best flavor and texture.
  • Purchase raw, deveined shrimp.ย  Look for shrimp that is raw (not precooked), peeled and deveined.ย  Buying prepared shrimp saves you TONS of time!
  • Frozen shrimp is awesome!ย  Frozen shrimp is frozen shortly after itโ€™s caught which means itโ€™s frozen at peak freshness.ย  So, unless you live coastal (and even then), it is even more fresh than the seafood counter by the time itโ€™s purchased and you actually use it.ย  Frozen shrimp is also more economical than fresh which means you can keep it stocked and read to use any time.ย 

Shrimp Kabob marinade

  • Pineapple juice:ย  Do not use fresh pineapple juice because it contains the enzyme bromelain, which will make your shrimp mushy.ย  In CANNED pineapple, however, the bromelain is extracted. I keep a pack of the small 6 oz. cans stocked in my pantry; they can be found with the other juices at your grocery store.ย ย 
  • Red wine vinegar:ย This adds the fruity tang which works with the pineapple juice to create the โ€œsourโ€ effect.
  • Sugar and honey:ย Granulated (plain white sugar) sugar and honey provide the balancing โ€œsweetโ€ to the sour.ย  You may use all sugar or all honey, but I like the balance of half and half.
  • Soy sauce:ย ย Useย reduced sodium soy sauce for umami depth.
  • Ketchup:ย  This helps create the pineapple barbecue sauce flavor.ย  ย Look for organic ketchup or one that isnโ€™t sweetened by high-fructose corn syrup if possible.
  • Spices:ย Garlic powder, ginger powder, salt and red pepper flakes kick up the flavor.

possible recipe variations

  • Make all shrimp/veggie/pineapple kabobs:ย ย Skip alternating the ingredients and make all shrimp skewers, all pineapple skewers, and all bell pepper/onion skewers instead.
  • Swap/add veggies: Mix and match additional veggies like zucchini and mushrooms.
  • Adjust to taste: Make the shrimp skewers sweeter with additional sugar or tangier with additional red wine vinegar.
  • Make them spicy: Add additional red pepper flakes or add/swap in in Asian chili sauce to taste.
  • Oven Broiled:ย  Instead of grilling the shrimp kabobs, bake them in the oven for year-round enjoyment.
  • Use a different marinade: Once you know how to grill shrimp kabobs, try swapping in any of your favorite marinades! Try Greek, chipotle, cilantro lime, chili lime, lemon basil, balsamic, Italian etc.
up close of shrimp skewers showing how juicy the shrimp is and the pineapple carmelized

How to Grill Shrimp Skewers

Learn how to grill shrimp skewers in just a few easy steps! (Full recipe with measurements in the pintable recipe card at the bottom of the post).

  • Step 1: Soak wooden skewers.ย  Wooden skewers should be submerged in water for at least 30 minutes prior to grilling. I prefer metal skewers because you donโ€™t have to plan ahead, they never catch on fire and are reusable.
  • Step 2: Make marinade/glaze. In a medium bowl, whisk the ingredients together.
showing how to grill shrimp skewers by making shrimp marinade in a bowl
  • Step 3: Marinate. Add ¼ cup of the Marinade and a few tablespoons olive oil to a large bowl; turn to coat. Add 2 tablespoons Marinade and olive oil to a separate bowl along with the pineapple and veggies. Marinate at room temperature for 30 minutes.
a collage showing how to make shrimp kabobs by marinating shrimp and vegetables in shrimp marinade
  • Step 4: Make shrimp kabobs. Thread the shrimp onto skewers by piercing just above the tail and again through the head so one shrimp is skewered in two places.ย  This prevents the shrimp from turning on the skewer so itโ€™s easier to handle and cooks evenly. Alternate shrimp with bell peppers, pineapple and onions.
  • Step 5: Generously CLEAN grill. ย Heat your grill to medium-high heat with the lid closed.ย  Once itโ€™s fully heated,ย clean it thoroughly with aย wire grill brush.ย  A clean grill ensures direct contact with the heat to create a beautiful sear and helps prevent sticking.ย 
  • Step 6: Grease your grill with olive, canola or vegetable oil.ย  Even though the marinade contains oil, it is important to still grease your grill.ย  Make a wad of paper towels, drench them in oil, then use tongs to rub it along the grill grates.
  • Step 7: Glaze.ย  Add reserved Sweet and Tangy Glaze to a small saucepan and whisk in 1 teaspoon cornstarch. Bring to a boil and simmer until slightly thickened, about 5 minutes.
showing how to grill shrimp kabobs by making glaze in a saucepan
  • Step 8: Grill shrimp.ย  Evenly space skewers on the clean grill and cook for 2 minutes per side or until the shrimp are golden โ€“ no more!ย  Remove grilled shrimp to a plate and brush with glaze.
showing how to grill shrimp kabobs by garnishing with green onions on a plate
top view of serving shrimp kabobs with rice, by taking shrimp off of the skewers

Shrimp Kabob Recipe tips

Follow these tips and tricks for the best shrimp kabob recipe every time!

  • Purchase prepared shrimp.ย  Use shrimp that comes shelled and deveined to save you TONS of prep time.
  • Use large shrimp.ย  Using large shrimp is an insurance policy for juicy shrimp.ย  It is slightly more forgiving when overcooked than smaller shrimp.
  • Pat shrimp dry. Pat the shrimp dry with paper towels before marinating so the marinade can evenly cling to the shrimp.
  • Donโ€™t overโ€“marinate shrimp.ย  Donโ€™t marinate the shrimp longer than 30 minutes or it wonโ€™t be as juicy.
  • Donโ€™t add shrimp until the grill is hot.ย  Heat up the grill with the lid closed so it can achieve temperature more quickly.ย  Donโ€™t add the shrimp until the grill reaches temperature or it wonโ€™t sear as nicely.
  • Donโ€™t over-cook shrimp.ย ย Cook shrimp just until opaque for the juiciest shrimp- donโ€™t be tempted to cook a second longer or the shrimp wonโ€™t be as juicy and can even taste rubbery or chalky.ย 
  • Scale recipe.ย  This shrimp kabob recipe is easy to cut in half if youโ€™re cooking just for two or for small eaters. Use the sliding scale that pops up when you hover over the servings in the recipe card. The grilling instructions remain the same.

How to serve Shrimp Skewers

This shrimp skewer recipe is fabulous with rice and a side salad. Here are a few serving ideas:

shrimp skewers brushed with a sweet and tangy glaze

Shrimp Kabobs Recipe FAQs

How long can you marinate shrimp for?

Marinate shrimp for about 15 to 30 minutes. Marinating for too long can result in the shrimp becoming mushy as the proteins break down.

Should you marinate shrimp in the fridge or room temp?

Shrimp should be marinated at room temperature because the marinating time is extremely short, not to exceed 30 minutes. This short time brings the shrimp to room temperature so it will cook more evenly.

Do you rinse shrimp before cooking?

According to the FDA (U.S. Food and Drug Administration), you should avoid rinsing raw shrimp before cooking due to the risk of spreading bacteria and potential foodborne illnesses.

Rinsing raw shrimp can spread bacteria like Vibrio (commonly found in raw seafood and can cause infections if ingested), to the sink and contaminate other surfaces and utensils, leading to potential cross-contamination.

Rinsing shrimp also diminishes the overall taste and texture of the shrimp, as it washes away some of their natural flavors and make the shrimp water-logged.

Instead of rinsing, pat shrimp dry with paper towels before cooking.

Do you grill shrimp covered or uncovered?

Shrimp should be grilled uncovered to allow the direct heat from the grill to cook the shrimp evenly and quickly. It also helps to develop a slightly charred and smoky flavor, instead of becoming soggy or steamed.

Do you flip shrimp on the grill?


Yes, shrimp should be flipped when grilling to ensure it cooks evenly on both sides. Shrimp cook quickly, so flipping them allows the direct heat to distribute evenly and prevents one side from overcooking while the other remains undercooked.

How to skewer shrimp for grill?

Thread the shrimp onto skewers by piercing just above the tail and again through the head so one shrimp is skewered in two places.ย  This prevents the shrimp from turning on the skewer so itโ€™s easier to handle and so it cooks evenly.

Should I grill shrimp skewers with the tail on or off?

I recommend grilling the shrimp with the tails on because it’s much easier to skewer. It also gives the option of enjoying the grilled shrimp more like buffet finger food, the tail allowing you to easily pick the shrimp up.ย  Once your shrimp is cooked and resting, you can remove the tails if you wish.ย 

How do you grill shrimp without drying it out?

To grill shrimp without drying it out:

1. Use medium-high heat so the shrimp cook quickly.
2. Marinate the shrimp briefly (15-30 minutes) so it soaks up extra moisture.
3. Keep the cooking time short (2 minutes per side) so the shrimp doesn’t overcook and release excess moisture.
4. Baste with oil or reserved marinade during grilling to maintain moisture.

How long to soak skewer sticks before grilling?

Wooden skewers should be submerged in water for at least 30 minutes prior to grilling. I prefer metal skewers because you donโ€™t have to plan ahead, they never catch on fire and are reusable.

Can I grill cooked shrimp?

Youย canย grill cooked shrimp but I donโ€™t recommend it because it wonโ€™t be as juicy.ย  Essentially grilling cooked shrimp is warming up already cooked shrimp.ย  Raw shrimp already cooks super quickly, so cooked shrimp will require even less time so you are at a high risk of drying out the shrimp.ย  Additionally, the shrimp isn’t as flavorful because it doesn’t soak up the marinade as well.

Can I grill frozen shrimp?


Yes! Take care to thaw the shrimp completely and pat it dry before grilling. There are two options for defrosting your shrimp:

1. Easy Defrost:ย Thaw shrimp in the refrigerator overnight by transferring the package to the refrigerator or removing the desired amount of shrimp to a covered bowl. The shrimp should be thawed by the morning.
2. Quick Defrost:ย Place the frozen shrimp (in its packaging) in a large bowl filled with cold water (you will likely need to place something heavy on the package to prevent it from floating). Let sit for 10 minutes; after 10 minutes, replace the water with new cold tap water and submerge the shrimp again. ย Let shrimp sit an additional 10- 20 minutes.ย  If the shrimp isnโ€™t completely thawed, repeat.ย 

What’s the easiest way to peel and devein shrimp?

Shrimp that is not deveined will still have the dark, sandy intestinal tract running along the back of the shrimp just beneath the surface.ย  Sometimes it will be very dark and sometimes it will be harder to spot depending on when the shrimp ate last.

While eating the shrimp with the veins wonโ€™t harm you, it can add grittiness and distract from the clean shrimp taste so I highly recommended removing it.ย  To devein shrimp:

1. First, locate the vein in the shrimp running along its back.
2. Make a shallow cut and use the tip of the knife to lift it out.
3. The veins and shells can then be thrown away.
4. Rinse the shrimp and lay on a paper towel to dry.

Do I have to peel and devein both sides of shrimp?

You may notice a second dark tract running along the inside belly of the shrimp even if you purchase โ€œdeveinedโ€ shrimp. This tract is NOT another digestive tract but the nerve cord and does not need to be removed.ย 

Is shrimp healthy?

Grilled shrimp kabobs are one of the healthiest ways to consume shrimp because it doesnโ€™t cook in any butter and there is minimal oil in the marinade. Shrimp is low in calories, contains zero carbs and provides a high amount of protein and healthy fats.ย  It is also an excellent source of iodine, an important mineral required for proper thyroid function and brain health as well as selenium, a mineral that may help reduce inflammation and promote heart health.ย 

Shrimp is also a good source of omega-6 and omega-3 fatty acids as well as the antioxidant astaxanthin, all of which promote heart health. ย ย It is also high in other nutrients, for example, four ounces of shrimp contains over 75% of the daily value for vitamin B12, over 50% for phosphorous, and over 30% for choline and copper, as well as phosphorus, niacin, zinc, and magnesium.

serving shrimp kabobs by taking shrimp off of the skewers

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top view of serving shrimp kabobs on a white plate

Shrimp Kabobs Recipe

These Shrimp Kabobs are sweet and tangy, succulent morsels that will whisk your taste buds away to the tropics (great for entertaining)! ย The Hawaiian inspired marinade doubles as the glaze (no double work!), and are a meal-in-one complete with caramelized pineapple and charred bell peppers. ย These shrimp skewers boasts a grill time of less than 5 minutes or bake them in the oven to enjoy year-round!
Servings: 8 shrimp kabobs
Total Time: 1 hour
Prep Time: 55 minutes
Cook Time: 5 minutes

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Ingredients

  • 2 pounds large shrimp (21-25 ct.) peeled, deveined patted dry
  • 1 fresh pineapple, chopped into 1โ€ pieces
  • 3 bell peppers (any color combo) cut into 1 1/4-inch pieces
  • 1 red onion, cut into 1-inch chunks
  • 5 tablespoons olive oil, divided
  • 1 teaspoon cornstarch

SWEET AND TANGY MARINADE/GLAZE

Instructions

  • Wooden skewers: If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.
  • Marinate shrimp: In a medium bowl, whisk Sweet and Tangy Marinade/Glaze ingredients together. Add ¼ cup of this Marinade to a separate large freezer bag or bowl along with 3 tablespoons olive oil. Add shrimp and turn to evenly coat. Marinate at room temperature for 30 minutes while you prep the veggies:
  • Veggies: Add 2 tablespoons Marinade to a large bowl along with 2 tablespoons olive oil. Add pineapple, bell peppers and onions and turn to coat. Reserve extra Marinade/Glaze ("Reserved Glaze").
  • Skewer: Thread shrimp, pineapple, peppers and onions onto skewers.

TO GRILL:

  • Heat grill over medium-high heat (400 degrees F). Meanwhile, make glaze:
  • Glaze: Add Reserve Glaze to a small saucepan and whisk in 1 teaspoon cornstarch. Bring to a boil, then reduce to a simmer until slightly thickened, about 5 minutes (it will continue to thicken upon standing). Add additional honey for sweeter, red wine vinegar for tangier; set aside.
  • Grill shrimp kabobs: Clean grates and grease with vegetable oil. Evenly space skewers on the hot grill and cook uncovered for 2 minutes per side or until shrimp are golden and cooked through. Brush kabobs with Sweet and Tangy Glaze.

TO BAKE:

  • Preheat oven to 450 degrees F. Meanwhile, make the glaze:
  • Glaze: Add Reserve Glaze to a small saucepan and whisk in 1 teaspoon cornstarch. Bring to a boil, then reduce to a simmer until slightly thickened, about 5 minutes (it will continue to thicken upon standing). Add additional honey for sweeter, red wine vinegar for tangier; set aside.
  • To bake: Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the shrimp kabobs in a single layer. Bake for 6-8 minutes, flipping halfway through, until the shrimp are golden and cooked. Brush cooked shrimp kabobs with Sweet and Tangy Glaze.

Notes

How to Store and reheat

  • Storage:ย  Store shrimp skewers in an airtight container in the refrigerator for up to three days.
  • To reheat in the microwave:ย  Remove the shrimp from the skewers. Microwave for 30 seconds, then at 15 second intervals just until warmed through. Don’t overheat or the shrimp will become rubbery.
  • To reheat on the stove:ย  Remove the shrimp from the skewers. Reheat gently on the stove just until warmed through.ย  The key is toย warmย the shrimp and not cook the shrimp any further.

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10 Comments

  1. Natasha Gauthier says

    This was so so so delicious! Thank you!

    • Jen says

      Thanks for giving this a try! I’m so glad you enjoyed it!

      • Kamar says

        Thank you so much for this recipe. Iโ€™d like to use it for an upcoming events to serve a large crowd. I have few questions:

        1. Can I bake everything a day before and just reheat when the event starts?
        2. The recipe talks about baking the shrimp on a baking sheet but didnโ€™t show an option for baking the vegetables. Should I use the same method?
        3. I donโ€™t use alcohol. Is there an alternative to red wine or I should just skip it altogether? Iโ€™d hate to miss on the flavor.

        Many thanks in advance.
        Kamar

        • Jen says

          Hi! Yes, you can make it ahead, but make sure not to overcook while reheating as the shrimp become rubbery easily. Reheat until warm (about 5 minutes) and serve!
          The vegetables go on the baking sheet with the shrimp. The red wine vinegar doesn’t have alcohol due to the vinegar fermentation process and the high cooking temperature. Hope this helps!

          • Kamar says

            This is very helpful. Thank you so much! This blog is a treasure. Wishing you the best of success

          • Jen says

            I’m so glad you find it helpful! All the best to you as well!

          • Sam says

            Can these be made with chicken instead and be marinated/put together overnight and grilled the next day? Thinking about making them for a BBQ but I donโ€™t want the shrimp to get mushy

          • Jen says

            Hi Sam, I’m afraid chicken can get mushy too if marinated longer than 4 hours. You could assemble the night before, then add to the marinade before grilling. Hope this helps!

  2. Lori says

    Can you serve the kabobs cold or at room temp?

    • Jen says

      Hi Lori! I think these are best fresh and hot off the grill, but if you prefer them to be room temperature go for it!