You’ll love these grilled shrimp kabobs! The marinated shrimp is packed with flavor from the honey, soy sauce, garlic, lemon, and parsley. Then it’s grilled to juicy perfection in just a few short minutes.
This post is sponsored by BUBBL’R.
Grilled Shrimp Kabobs
These shrimp kabobs are perfect to enjoy on one of these beautiful summer days when the grill is fired up!
They have a subtle sweetness from the honey, a hint of salty from the soy sauce, a lovely bright flavor from the lemon, and a nice pop of fresh parsley. The flavors all combine to give the shrimp a delicious burst of freshness that’s perfect in the hotter weather.
Plus, these easy shrimp shish kabobs are cooked to perfection in only 6 minutes on the grill!
Top it all off with a little bit of extra homemade marinade at the end for an extra zip of flavor. This recipe will leave any shrimp lover wanting more!
I’ve partnered up with BUBBL’R to bring you this delicious grilled shrimp recipe. I love serving it with an ice cold can of their triple berry breez’r flavor! You can find out where to buy BUBBL’R here.
Shrimp: I like to grill shrimp with the tail on. So, I normally buy shrimp that has already been deveined but that still has the shell on. Then I just have to remove the shell and leave the tail. It’s important to use raw shrimp in this recipe.
Oil: Olive oil is my favorite oil to use in this recipe, but you could swap it for a neutral tasting oil.
Honey: Honey adds a lovely sweetness to this dish. I’ve tested it with regular honey and creamed honey, and both worked great!
Parsley: Lots of fresh parsley adds such a delicious freshness to this dish that’s absolutely perfect for summer.
Soy Sauce: Low-sodium soy sauce adds the perfect amount of salt to the marinade, plus it adds a lovely umami flavor. It’s important to use low-sodium soy sauce because some brands of the regular varieties of soy sauce can be overwhelmingly salty.
Garlic: When I think of shrimp, I think of garlic, so I knew I had to include garlic in this recipe. If you love garlic, feel free to add more! I could probably double the amount without thinking it was too much for me.
Lemon: I love adding lemon zest to summery recipes. It really adds such a lovely burst of freshness to this dish. You could swap this for lime zest if that’s what you have on hand.
Oregano: Oregano has to be one of my favorite dried herbs, I feel like I add it to almost everything. It tastes delicious here, but you could also swap it for Italian seasoning if that’s all you have.
How To Make Shrimp Kabobs On The Grill
Start by mixing together the marinade ingredients in a large bowl. Reserve some of the marinade to brush the cooked shrimp with later. (See the recipe card below for the full printable instructions.)
Peel and devein the shrimp, but leave the tails on. Toss the shrimp in the marinade, then cover the bowl with saran wrap, and let the shrimp marinate in the fridge. While the shrimp are marinating, soak the wooden or bamboo skewers in water.
Thread the shrimp onto the skewers, then prepare the grill.
Grill the shrimp until the first side is cooked, then flip the shrimp and grill on the second side. Brush the reserved marinade over the shrimp and serve. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Do You Take The Shell Off Shrimp For Kabobs?
Even though shrimp can be grilled with or without their shells, I prefer grilling them without their shells (except the tails, which I leave on). The main reason is that removing the shell allows the marinade to soak into the meat much better.
Is It Better To Grill Shrimp With The Tail On Or Off?
I prefer to grill shrimp with the tail on. It’s prettier, it adds flavor, and it gives you something to hold onto while you eat the rest of the shrimp. It also protects the thinner tail portion of the shrimp so that it doesn’t overcook by the time the larger side of the shrimp is finished grilling.
How Long Can You Marinate Shrimp?
If there’s any acid in the marinade, it’s best to only marinate the shrimp for 30 minutes. If you marinate shrimp in acid for longer than 30 minute, they’ll start to get mushy.
What Sauce Goes With Shrimp?
If you’re looking for a delicious sauce to serve with these grilled shrimp, try one of my favorite sauces!
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our shrimp recipes! Some reader favorites are:
- 1/3 cup olive oil
- 1/4 cup honey
- 1/4 cup chopped fresh parsley
- 3 Tablespoons low sodium soy sauce
- 4 medium cloves garlic (minced)
- Zest of 2 small lemons (about 2 teaspoons)
- 1 teaspoon dried oregano
- 2 pounds raw large shrimp (peeled and deveined, with tails on)
- Add the olive oil, honey, chopped parsley, soy sauce, minced garlic, lemon zest, and oregano to a large mixing bowl. Stir to mix. Set aside 3 Tablespoons of the marinade and save for later (we’ll use this to coat the cooked shrimp at the end).
- Add the peeled and deveined shrimp to the bowl. Toss the shrimp in the marinade until fully coated. Cover the bowl with cling wrap, and refrigerate for 30 minutes.
- If using wooden skewers, soak them in water while waiting for the shrimp to marinate. (Wooden and bamboo skewers need to soak in water for a minimum of 30 minutes before being used on the grill, but longer is better.)
- After the shrimp has marinated, clean the grates of the grill, then preheat the grill to 325-350 F while you prepare the kabobs.
- To assemble the kabobs, stick a skewer through the thickest part of one shrimp, then through the end near the tail. Add the next shrimp on to the skewer the same way, making sure to leave a small space between the shrimp. Not overlapping the shrimp ensures even cooking. You can tell that you skewered the shrimp correctly if you can turn the kabob without the shrimp spinning.
- Oil the grill, then place the kabobs onto the preheated grill. Close the lid and cook for 3 minutes. Use tongs to carefully flip the shrimp, close the lid, and cook for another 3 minutes (or until the shrimp is pink and no longer transparent).
- Once the shrimp have finished cooking, carefully remove them from the grill using tongs, and place them onto a serving plate. Spoon the reserved marinade over the top and serve hot.
If you cook the shrimp at a higher temp than recommended in the recipe card, the shrimp may turn out tough and chewy.
Amount Per Serving: Calories: 144Total Fat: 6.4gCarbohydrates: 6.6gFiber: 0.2gSugar: 5.9gProtein: 15.7g
Nutrition information isn’t always accurate.
If you’re looking for the perfect grilled shrimp recipe with the best homemade shrimp marinade, you’ve got to try this shrimp kabob recipe! They’re perfect for a backyard BBQ party.