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Grilled Shrimp is one of the easiest and tastiest ways to cook shrimp, and this recipe is my go-to every time. The shrimp come out perfectly juicy with a light char from the grill, stacked on skewers and marinated in a simple blend of garlic, basil, lime, and seasonings. It’s quick, flavorful, and made for summer cookouts or easy weeknight dinners.
5 Star Review
“Fantastic! Hubby wants to double the marinade to baste after grilling!” – Leslie
Grilled Shrimp On Skewers
Grilled shrimp is one of my favorite easy summer meals! They are so quick to make, full of flavor, and always a hit with the family and friends. I’m a big fan of food on a stick, from bang bang chicken skewers to salmon kabobs, and today’s shrimp is no exception. This grilled shrimp recipe gives you crisp, juicy, succulent shrimp marinated with garlic, basil, and lime for a ton of flavor. The shrimp is stacked on wooden skewers, grilled to tender perfection, and ready in minutes.
Whether you’re firing up the charcoal grill, gas grill, or using a grill pan, this is hands-down the best way to cook marinated shrimp. It’s light, fresh, and perfect for everything from casual backyard cookouts to easy weeknight dinners. And if you’re lucky enough to have leftovers, turn them into a second meal with shrimp fettuccine.
Ingredients for This Grilled Shrimp Recipe
- Fresh basil leaves: Adds bright, herby flavor to the marinade. You could also use fresh cilantro for a different but equally delicious twist.
- Fresh parsley: For an added layer of freshness.
- Olive oil: Helps the marinade coat the shrimp evenly and prevents them from sticking to the grates.
- Garlic: Because shrimp with garlic is always a win. Use jumbo shrimp or large shrimp.
- Lime juice: Gives the marinade a fresh, zesty kick. You can also add a little lemon zest for extra brightness. Lemon juice is also a good substitute.
- Salt and black pepper: A simple seasoning that enhances the flavor.
- Fresh shrimp: Peeled and deveined, with tails left on for easy handling and a prettier presentation. You can use frozen shrimp, just make sure to thaw and pat shrimp dry with paper towels before marinating.
- Lime wedges (for serving): Optional but highly recommended.
Katerina’s Recipe Tips
- Don’t Overcook. Shrimp cook fast, like really fast. Keep an eye on your shrimp and pull them off the heat when they’re opaque and pink. Overcooked shrimp means rubbery shrimp, and no one wants that.
- Soak the skewers. If you’re using bamboo skewers, soak them in water for 15 to 30 minutes before grilling to keep them from burning. Metal skewers work great, too.
- Preheat the grill. A hot grill gives the shrimp the perfect char on the outside while keeping it juicy inside.
- Grease the grates. A quick brush of cooking spray or oil on the grates helps prevent sticking and gives you those nice grill marks.
- Optional add-ins. If you want to switch things up, add a sprinkle of brown sugar to the marinade for a touch of sweetness or brush the shrimp with homemade BBQ sauce for a smoky vibe.
Serving Suggestions
There are so many easy ways to serve grilled shrimp, whether you’re keeping it casual or making it part of a bigger meal. I love piling grilled shrimp over rice for a main course. Something simple like my Mediterranean rice or almond brown rice pilaf works perfectly. You can also serve the shrimp with a fresh salad, like my creamy cucumber salad recipe, or alongside garlic parmesan roasted vegetables for a cozy but light dinner.
Storage
Fridge. Leftover cooked shrimp can be stored in an airtight container and refrigerated for 1 to 2 days. The next day, you could toss them into a Caesar salad, wraps, or poke bowls.
Tools I Used
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- Mini food processor – Perfect for whipping up the marinade in seconds.
- Wooden skewers – Classic for grilling shrimp kabobs.
- Outdoor grill or charcoal grill – Either one will get the job done.
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Grilled Shrimp
Ingredients
- ¼ cup fresh basil leaves, firmly packed
- ¼ cup fresh parsley leaves, firmly packed
- ¼ cup extra virgin olive oil
- 1 clove garlic
- 2 tablespoons lime juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ pounds large raw shrimp, peeled and deveined, tails intact
- lime wedges, for serving
Instructions
- Prep. Preheat a grill to medium-high. If using bamboo skewers, let them sit in water for at least 15 minutes before threading the shrimp.
- Make the marinade. Puree basil leaves, parsley, olive oil, garlic, lime juice, salt, and pepper in a mini food processor. Set aside 2 tablespoons of the basil mixture for later.
- Marinate the shrimp. Add the shrimp to a large bowl. Add the remaining basil mixture to the shrimp and gently stir to combine. Cover and let sit for 15 minutes.
- Grill. Thread the shrimp onto the skewers. Brush the grill grates with vegetable oil. Grill the shrimp skewers for 2 to 3 minutes per side, or until just charred and cooked through. The shrimp exterior should be pink with red tails, and the flesh will be slightly opaque.
- Serve. Remove the grilled shrimp from the grill and brush with the reserved basil mixture. Serve with lime wedges.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Grill Shrimp
All you have to do is mix together your marinade, soak your shrimp and grill! This is about to become your new go-to shrimp recipe.
- Blend: Make the marinade by blending together fresh basil, parsley, olive oil, garlic, lime juice, salt and black pepper until smooth. Set aside a little for brushing over the shrimp later.
- Pat: Use paper towels to pat the shrimp dry. This helps them soak up the marinade and cook with that perfect char.
- Marinate: Toss the fresh shrimp in the marinade in a large bowl and soak them for 15 minutes. While you’re at it, soak the wooden skewers so they don’t burn.
- Thread: Thread the shrimp onto skewers, leaving just a bit of space between each one so they cook evenly.
- Grill: Preheat your grill and lightly coat the grates with cooking spray or oil. Grill the shrimp kebabs for a couple of minutes per side until they’re pink, slightly charred, and tender inside.
- Serve: Brush the grilled shrimp with the reserved marinade, squeeze on some lime, and serve!
Grill Pan Option
You can easily cook these shrimp skewers on a grill pan on the stovetop. Just heat the pan over medium-high heat, lightly coat it with cooking oil, and cook the shrimp for 2 to 3 minutes per side, just like you would on the grill.
Fantastic! Hubby wants to double the marinade to baste after grilling!
I love that! That’s a great idea.
These were so good! Very tasty and cooked up easily!
I am very glad you enjoyed them! Thank YOU! 🙂
The basil puree is everything!
Thank YOU! 🙂
Enjoyed this for dinner last night and it was a hit all around the table! Looking forward to making this again later this week; the perfect summer meal!
I am very happy you enjoyed it!
My family loved shrimp and this grilled shrimp skewers was a huge hit!
I am very glad you and your family enjoyed it! Thank YOU! 🙂
This marinade sounds so good and flavorful! I am sure my family will love!
Thank you so much Catalina! I hope you and your family enjoy it! 🙂
Oh my goodness these look so delicious! My daughter, her boyfriend, and I all love shrimp! Can’t wait to make these!
I hope you enjoy them! Thank YOU! 🙂
We have grilling so much this summer! The marinade on these is the perfect amount of flavor. Such a quick and easy dinner.
Thank you so much, Jen! I hope you enjoy it! 🙂
This was quite possibly the best way to enjoy shrimp! So savory and tender; even my picky eaters devoured these!
That’s great! I am very glad you enjoyed these!! Thank YOU! 🙂