Grilled shrimp skewers are the perfect summer meal—quick, healthy, and absolutely bursting with flavor. Marinated in a bright mixture of garlic, lime, olive oil, and herbs, these shrimp cook in just minutes on the grill, developing beautiful char marks while staying juicy and tender.
Serve them as an appetizer, over rice or salad for a light meal, or tucked into tacos. This recipe comes together in under 30 minutes, making it perfect for busy weeknights or casual entertaining.
Prep the Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Make the Marinade
In a medium bowl, whisk together the olive oil, minced garlic, lime zest, lime juice, chopped herbs, honey (if using), salt, pepper, and red pepper flakes.
Marinate the Shrimp
Pat the shrimp dry with paper towels. Add them to the bowl with the marinade and toss to coat. Cover and refrigerate for 15-20 minutes—no longer, or the lime juice will start to cook the shrimp.
Thread the Skewers
Thread the shrimp onto the skewers, piercing through both the head and tail end so they lie flat. Leave a little space between each shrimp for even cooking.
Preheat the Grill
Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Clean and oil the grates well.
Grill the Shrimp
Place the skewers on the hot grill. Cook for 2-3 minutes per side, until the shrimp are opaque, pink, and have nice grill marks. Be careful not to overcook—they cook very quickly!
Serve
Remove from the grill and transfer to a serving platter. Garnish with fresh herbs and lime wedges. Serve immediately.
Pro-Tips for Grilled Shrimp Skewer Perfection
- Use Large Shrimp: Larger shrimp (16-20 per pound) are easier to handle on the grill and less likely to overcook.
- Don’t Over-Marinate: The acid in the lime juice can start to cook the shrimp, making them tough. 15-20 minutes is plenty.
- Double-Skewer: For easier flipping, thread shrimp onto two parallel skewers—they’ll stay in place better.
- Oil the Grates: A well-oiled grill prevents sticking and ensures those beautiful grill marks.
- Watch Carefully: Shrimp cook in minutes—as soon as they turn opaque and pink, they’re done.
- Don’t Overcrowd: Leave space between shrimp on the skewer for even cooking.
- Serve Immediately: Grilled shrimp are best right off the grill.
- Variations: Try different herbs (cilantro, oregano, dill) or add a teaspoon of cumin or chili powder to the marinade.
These Garlic Lime Grilled Shrimp Skewers are quick, juicy, and absolutely flavorful.
