These shrimp kabobs are ready in 30 minutes and are packed with so much flavor thanks to the marinade. This recipe is perfect for busy weeknight dinners or a summer barbecue. Instructions for oven and stove top preparation are included.
You can always rely on shrimp to make a delicious weeknight dinner. From sautéed shrimp and shrimp in chermoula sauce to Spanish style shrimp and grilled shrimp skewers, 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.
Table Of Contents:
About this recipe
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, take our salmon kabobs and spatchcock chicken as examples. Plus, it can easily turn into an activity for everyone around the house and everyone can be involved in making dinner.
This 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.
Ingredients
- Shrimp: Since shrimp tends to shrink a bit after cooking, it's best to use jumbo shrimp for this recipe.
- Garlic and ginger: The amount of garlic and ginger in the recipe depends on your preference. Use less if you like milder flavors.
- Spices: You need oregano, paprika, cumin and salt. If you like it to be spicy, add some cayenne pepper as well.
- Lemon juice and olive oil: This is the base of almost any marinade out there. It's always best to use freshly squeezed lemon juice and extra virgin olive oil.
Instructions
- First of all, prepare the 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. Meanwhile, preheat the grill to medium high.
- After 30 minutes, thread the shrimp on skewers with red onion and red pepper if desired.
- Whether you use charcoal grill or gas grill, the method is the same to make these kabobs on the grill. Place on the grill. Grill for about 3-4 minutes on each side until the shrimp is pink on both sides and fully cooked.
- 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 it's creamy and there are no chunks. Transfer the sauce to a bowl and refrigerate until the shrimp kabobs are ready.
Other cooking methods
Oven: Place the prepared 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.
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 kabobs in the pan and cook until pink and cooked.
Frequently asked questions
Unless you live in a coastal city where fresh seafood is available, I strongly suggest using frozen shrimp. The fresh shrimp you see in many supermarkets is just frozen shrimp that has been thawed.
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.
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.
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.
Serving suggestions
These grilled shrimp kebabs are perfect for parties and gathering as well as a simple family dinner. You can serve them with delicious sides such as Mediterranean grilled vegetables, Mediterranean oven roasted vegetables and Mediterranean salad.
If you're looking for starchy sides, try Greek potatoes, Instant pot brown rice or Dill rice with peas.
Frequently asked questions
Since the shrimp is precooked, it won't absorb the flavors from the marinade and will become rubbery if grilled.
Shrimp becomes rubbery and hard when it's overcooked. Keep a close eye on the shrimp since it's easy to overcook it.
Yes, you can use head-on, skin-on shrimp to make this recipe. It's best to marinate the head-on shrimp 30 minutes longer.
Absolutely. I usually keep the tail just for a more beautiful presentation.
Notes and tips
- To make shrimp kabobs with pineapple, leave out the red peppers and onion and use chunks of fresh pineapple instead.
- 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 to avoid oxidation. Close the lid of the container and refrigerate for up to 48 hours.
- You can use large or jumbo shrimp for this recipe. Make sure the shrimp is not overcooking on the grill. It's ready when it's pink and opaque.
More grill recipes
Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Step-by-Step Recipe
Shrimp Kabobs with Creamy Avocado Sauce
Ingredients
- 1 lb jumbo shrimp peeled and deveined
- 4 cloves garlic minced
- 1 inch fresh ginger minced
- 1 tsp dried oregano
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 teaspoon smoked paprika
- 1 lemon juice of
- 3 tablespoon olive oil
- 2 red onion cut into large pieces
- 1 red bell pepper cut into large pieces
Creamy Avocado Sauce
- 2 Avocados peeled and pitted
- ½ cup Greek yogurt
- ½ cup sour cream
- 4 cloves garlic minced
- 1 lime juice of
- ½ tsp salt
Instructions
- In a large bowl, mix garlic, ginger, oregano, cumin, salt, smoked paprika, lemon juice and olive oil. Add in the shrimp and stir 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.
Notes
- Unless you live in a coastal city where fresh seafood is available, opt for frozen shrimp and thaw it before marinating.
- Make sure to purchase raw shrimp and not cooked. If 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 to avoid oxidation. Close the lid of the container and refrigerate for up to 48 hours.
Corinne
These shrimp are out-of-this-world delicious!! Incredibly tasty!! Thank you so very much, Shadi - this recipe was the highlight of our socially-distanced July 4th!
Julie Evink
The Creamy Avocado Sauce is what totally MAKES these shrimp kabobs, so don't skimp and not make it! Going on my menu rotation this summer!
Ashley
So easy and so good! I love the flavor combo here too.
Shadi HasanzadeNemati
Thank you!