These shrimp kabobs are made with shrimp marinated in olive oil, smoked paprika, ginger and garlic then grilled until succulent and juicy. Shrimp kabobs are perfect for busy weeknight dinners. Instructions for oven and stove top preparation are included.
You can always rely on shrimp to make a delicious weeknight dinner. From shrimp avocado salad and shrimp in chermoula sauce to shrimp cakes, there is always something tasty that you can whip up in no time with shrimp. This shrimp kabob recipe is one of our recent favorites and I bet you’re going to love it too.
This post is sponsored by my friends at Suavo Avocados. As Always, All opinions are mine.
Grilled shrimp kabobs
I’m always ready for grilling. Not only grilling is known as one of the healthiest ways to cook, but also food from the grill always tastes better. Plus, it can easily turn into an activity for everyone around the house and everyone can be involved in making dinner.
This shrimp kabob recipe is a favorite of mine because of all the flavor in the marinade. The smoked paprika compliments the garlic and, together with lemon juice, they make a great combination with a little bit of acidity for the perfect balance. And, to make it even better, I serve them with a dreamy creamy avocado sauce that nicely complements the shrimp’s flavor.
What I love the most about shrimp shish kabobs is that they’re ready in no time. Since shrimp is a delicate seafood, you can marinate it for only 20 minutes and start grilling right away. Therefore, you can turn the grill on as the shrimp is being marinated and, once it’s hot, start threading the shrimp and grill it right away. However, the oven and stove top will also work for this recipe.
What size shrimp do you use for grilled shrimp skewers?
As shrimp tends to shrink a bit after cooking, I would say the larger the better. Jumbo shrimp is ideal as there are 16-20 shrimp per pound but you can also use a size smaller. Cooking time for shrimp skewers may vary depending on the shrimp size.
Ingredients to make shrimp shish kabob
First of all, you need some very good shrimp. Opt for frozen or fresh shrimp, there really isn’t a big difference here.
The marinade for shrimp skewers is always very flavorful. Citrus such as lime and lemon works perfectly with succulent texture of shrimp. For this grilled shrimp marinade, I use the following ingredients:
- Garlic cloves
- Fresh ginger
- Dried oregano
- Smoked paprika
- Lemon juice
- Olive oil
I also opted for red onion and red bell pepper to grill with the shrimp on the skewers to have some vegetables on each skewer, which is optional.
As for the creamy avocado sauce, I used Suavo Avocado® , Greek yogurt, sour cream, garlic, lime juice and salt. This avocado sauce is so light and bright thanks to Suavo Avocados, which are sourced from Peru during this time of year to ensure the best-quality. They have green skin and once they’re ripe and ready to use, the skin turns dark green and the surface becomes soft to touch. Peruvian avocados are creamy and rich which makes them perfect for sauces and dips. The velvety texture of the avocados make this sauce luscious and, honestly, it’s so hard not to grab a spoon and eat it all before the shrimp kabobs are ready!
Do you peel shrimp for kabobs?
This is a matter of personal preference as both would work. I prefer to peel shrimp for grilling and kabobs and that’s because it makes eating easier and they will absorb the marinade better as well.
Should shrimp tales be on or removed?
This completely depends on your preference. I like to leave them on because it makes for a nicer presentation and the shrimp looks better on the skewer with the tail on.
How to make shrimp kabobs
First of all, prepare your shrimp kabob marinade by mixing minced garlic, ginger, oregano, cumin, salt, lemon juice, olive oil and smoked paprika in a bowl. Add the shrimp and mix well. Cover and marinade for about 30 minutes.
After 30 minutes, thread the shrimp on skewers with red onion and red pepper if desired. Though these shrimp kabobs are made on the grill, I’ve also included instructions for oven and stove top so you can enjoy them year round.
Shrimp kabobs on the grill: Whether you use charcoal grill or gas grill, the method is the same to make these shrimp kabob on the grill. Simply heat the grill until it’s ready and then place the shrimp skewers on the grill. Grill for about 3-4 minutes on each side until the shrimp is pink on both sides.
Oven shrimp kabobs : Place the prepare shrimp skewers on a baking sheet and place the baking sheet in the oven, about 5 inches below the broiler. Turn the broiler on and broil for about 3 minutes on each side until the shrimp is cooked and pink.
Shrimp kabobs stove top: To make shrimp kabobs on the stove, you can use a grill pan or a regular pan. Heat the pan over medium high heat. Once the pan is hot, place the shrimp skewers in the pan and cook until pink and cooked.
Creamy avocado sauce for grilled shrimp skewers
While the shrimp kebabs are cooking, make the lemon avocado sauce by mixing peeled avocados, minced garlic, Greek yogurt, sour cream, salt and lemon juice in a blender or a food processor. Blend until creamy and there are no chunks. Transfer the sauce to a bowl and refrigerate until the shrimp kabobs are ready.
How long do you cook shrimp kabobs for?
This depends on the size of the shrimp you’re using for the kabobs and whether you grill or cook them in the oven. Usually it takes between 6 to 10 minutes for shrimp kabobs to cook completely. You can tell that shrimp is cooked once the color is light pink and not grey anymore. Keep an eye on shrimp kabobs while they’re cooking because shrimp can be overcooked easily.
More grilling recipes:
- Beef shish kabob
- Veggie shish kabob
- Mediterranean chicken shish kabob
- Grilled salmon shish kabob
- Joojeh kabab (Persian saffron chicken kabob)
- Greek chicken souvlaki
- Grilled eggplant sandwich
What to serve with shrimp skewers
These grilled shrimp skewers are perfect for parties and gathering as well as a simple family dinner. You can serve them with delicious sides such as:
- Mediterranean oven roasted vegetables
- Mediterranean salad
- Greek potatoes
- Instant pot brown rice
- Dill rice with peas
Notes and tips for shrimp kabob recipe
- Can you grill cooked shrimp? Unfortunately, no. Since the shrimp is precooked, it won’t absorb the flavors from the marinade and will become rubbery if grilled.
- To make shrimp kabobs with pineapple, leave out the red peppers and onion and use chunks of fresh pineapple instead.
- Why is my shrimp kabob dry and rubbery? Shrimp becomes rubbery and hard when it’s overcooked. Keep a close eye on the shrimp since it’s easy to overcook it.
- Keep the ingredients for the avocado sauce refrigerated until you’re ready to make it. The sauce is best served cold. Store the leftovers in an airtight container and cover with a plastic wrap so it touches the sauce. Close the lid of the container and refrigerate for up to 48 hours.
Shrimp Kabobs with Creamy Avocado Sauce
- 1 lb jumbo shrimp peeled and deveined
- 4 cloves garlic minced
- 1 inch fresh ginger minced
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 tsp smoked paprika
- 1 lemon juice of
- 3 tbsp olive oil
- 2 red onion cut into large pieces
- 1 red bell pepper cut into large pieces
Creamy Avocado Sauce
- 2 Suavo Avocados peeled and pitted
- 1/2 cup Greek yogurt
- 1/2 cup sour cream
- 4 cloves garlic minced
- 1 lime juice of
- 1/2 tsp salt
- In a large bowl, mix mined garlic, minced ginger, oregano, cumin, salt, smoked paprika, lemon juice and olive oil. Add in the shrimp and mix well.
- Cover the bowl with a plastic wrap and let the shrimp marinade for 20 to 30 minutes. Meanwhile, heat the grill.
- Once the grill is hot, thread the shrimp on the skewers with red onion and red bell pepper.
- Place the shrimp kabobs on the grill and cook for about 4 minutes on each side until they are pink and cooked.
- Serve with creamy avocado sauce.
Creamy avocado sauce
- Place the avocados, minced garlic, Greek yogurt, sour cream, salt and lemon juice in a blender or a food processor. Blend well until it's completely mixed and creamy.
- I usually use jumbo shrimp for this recipe but you can use a size smaller if you prefer.
- If the avocado sauce is too thick, add one tablespoon water to it and blend again. Repeat until it reaches the desired consistency.