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Grilled shrimp skewers in a white tray.

Grilled Shrimp Skewers

These herb-marinated Grilled Shrimp Skewers  make a quick and fresh meal option. Make the marinade in minutes, then fire up your grill or broiler and get ready to eat.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 6
Calories 323kcal


For the shrimp:

  • 12 10-inch bamboo skewers soaked for at least 30 minutes (see note 1)
  • 2 pounds jumbo shrimp raw with tails on (16 to 20 per pound, see note 2)

For the marinade:

  • 1 medium onion chopped
  • 1/2 cup olive oil
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley
  • 3 cloves garlic
  • 2 tablespoons lemon juice from 1 lemon
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried mustard
  • Salt and freshly ground black pepper


  • This is a great time to soak your bamboo skewers if you haven't already done so.

To clean the shrimp:

  • If shrimp are still in the shell, use a sharp scissors and cut along the middle back of each shrimp, leaving the tail intact. Using a sharp paring knife, cut along the dark vein on the back of each shrimp and remove it. Rinse out the back of each shrimp and pat dry with paper towels.

To make the marinade:

  • In a food processor or blender, combine onion, olive oil, basil, parsley, garlic, lemon juice, Dijon, dry mustard, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Process until smooth. Pour into a zipper-top plastic bag.
  • Add cleaned shrimp and toss to coat. Cover and marinade for 1 hour at room temperature or up to 2 hours in the refrigerator.

To use a charcoal grill:

  • Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly half of the grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  • Clean and oil cooking grate. Add 5 or 6 shrimp per skewer. Grill the shrimp for 2 minutes on each side. 

To use a gas grill:

  • Turn all burners to high, cover, and heat grill until hot, about 10 to 15 minutes. 
  • Clean and oil cooking grate. Add 5 or 6 shrimp per skewer. Grill the shrimp for 2 minutes on each side. 

To broil the shrimp:

  • Preheat broiler over high heat. Place skewers 3 inches from the broiler and cook 2 minutes per side.



  1. Skewers: You'll need 12 skewers that are 10 inches in length. Soak bamboo skewers for at least 30 minutes or even overnight. 
  2. Shrimp: Jumbo shrimp (about 16 to 20 per pound) are easy to skewer. See my full tutorial on how to clean shrimp for guidance on cleaning out the vein. Use raw shrimp with the tails still on. Cooked shrimp will taste rubbery if you cook them again.
  3. Fresh herbs: The recipe calls for basil and parsley, but you can make your own blend with cilantro, mint, or dill too.
  4. Vegetable skewers: If you want some grilled veggies on the side, make all-veggie kebabs on separate skewers and get them cooking before you start the shrimp. That way you’ve got perfectly cooked tender vegetables with just the right amount of char, and luscious shrimp that aren’t tough from being overdone.
  5. Fresh pineapple: Sometimes I skewer thin slivers of fresh pineapple with the marinated shrimp for a sweet twist on this recipe. Plunk some tortillas right onto the grill and make tacos with creamy Avocado Sauce.
  6. Grilled shrimp bowls: Serve over rice with cucumber slices, scallions,  bean sprouts, and extra green herbs for one amazing summery supper. Also great with a splash of Nuoc Cham.


Serving: 2skewers | Calories: 323kcal | Carbohydrates: 3g | Protein: 31g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 381mg | Sodium: 1197mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 13mg | Calcium: 231mg | Iron: 4mg