These Shrimp Skewers can be prepared on an outdoor grill or on the stove for a savory, delicious appetizer. After a quick dip in a flavor-packed marinade, they are seared and ready to serve in minutes.
Serve them with my homemade Cocktail Sauce recipe or your favorite store-bought sauce for a quick and easy party snack.
An elegant, impressive appetizer that’s ready in minutes? Say hallelujah!
These Shrimp Skewers definitely got my attention when I was thumbing through my friend, Sandy’s, most recent cookbook Reluctant Entertainer’s Big Board’s and More.
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Easy Shrimp Skewers Recipe
These clever grilled Shrimp Skewers can be prepared on the grill in the summer months or on the stove in the cooler months. Regardless of the method, this impressive appetizer is incredibly fast and easy to prepare.
Make a small batch to add to a holiday charcuterie board or double the recipe to serve as a standalone appetizer.
Reluctant Entertainer’s Big Board’s and More
Sandy’s gorgeous cookbook is full of fabulous ideas for entertaining all through the year. It’s illustrated with lively, vibrant photos of 100 mix and match recipes to help you create everything from snack boards to fun and casual meal boards.
Many of the recipes work all on their own, like these yummy Shrimp Skewers.
Where to Buy the Big Board
If you’ve ever seen a sweet woman holding a great big charcuterie board on social media, that’s Sandy! She is the original queen of charcuterie boards.
Now you can buy those great, big, beautiful charcuterie boards just like Sandy’s. These boards are truly impressive and would make a fabulous gift for anyone who loves entertaining.
My 26-inch round board in cherry will be getting heavy use over the holidays this year!
- Shrimp – Look for large raw tail-on shrimp that are deveined.
- Olive oil – A little oil in the shrimp marinade ensures the shrimp won’t stick to the grill or pan while cooking.
- Limes – Juiced and zested.
- Garlic – You want to use fresh minced garlic cloves for this recipe.
- Cotija cheese – Crumbled cotija adds a salty bite. You can substitute Parmesan cheese, if you’d like.
- Salt and freshly ground black pepper
- Cocktail sauce – Mix together my incredibly easy and super fresh homemade Cocktail Sauce or pick up your favorite store brand.
How to Make Shrimp Skewers on the Stove
- In a large bowl, combine the olive oil, salt, pepper, lime juice, lime zest, garlic, and cilantro. Whisk to combine and set aside about 3 tablespoons of the marinade.
- Season the shrimp with salt and pepper and add it to the marinade in the bowl. Toss to coat it well.
- Thread two shrimp onto a 6-inch wooden skewer.
- Heat a cast iron skillet or grill pan on the stove over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, brushing with the reserved marinade as they cook. Transfer to a board or platter and garnish with a squeeze of lime juice and a sprinkle of cotija cheese.
How to Grill Shrimp Skewers
- Over a medium-high heat flame, cook the shrimp for 1 to 2 minutes per side, brushing with the reserved marinade as they cook.
- Be careful not to overcook, and remember they will continue to cook a bit further off the heat
- Remove from the grill and garnish as directed above.
Soak wooden skewers in water for at least 30 minutes before assembling the skewers if you’re cooking the shrimp over an open flame. This helps to prevent the tips of the skewers from burning.
Two jumbo shrimp (21 to 25 count) will fit comfortably on each 6-inch skewer. If you’d like to do 3 shrimp per skewer, go with extra large (26 to 30 count) shrimp.
Yes! Just be sure to thaw it safely and completely in the refrigerator in advance.
When skewering shrimp, pierce through the top and the tail for two points of contact to make them easier to flip when cooking.
Cook shrimp skewers for 1 to 2 minutes per side, just until the thickest part of the shrimp turns from translucent to opaque. Remember, they will continue to cook a bit after you remove them from the heat.
Pile the Shrimp Skewers on a platter with a small bowl of cocktail sauce for finger food that is perfect for any occasion.
They are also an excellent choice for adding to a charcuterie board filled with a variety of meats, cheeses, nuts, and dried fruits.
More Recipes for the Perfect Charcuterie Board
- Antipasto Skewers
- Bacon Jam
- Bacon Horseradish Deviled Eggs
- Shrimp Dip
- Feta Bruschetta
- Holiday Tortilla Pinwheels
Shrimp Skewers (Grill or Stovetop)
- 12 large tail-on shrimp, deveined and patted dry (see notes below)
- ½ teaspoon salt
- ¼ cup olive oil
- 1 teaspoons freshly ground black pepper
- 2 limes, zested and juiced
- 4 large garlic cloves, crushed or minced
- ¾ packed cilantro with stems, minced
- 1 recipe Cocktail Sauce, or your favorite brand
- 1 tablespoon cotija cheese, crumbled (can substitute Parmesan cheese)
- Season the shrimp with salt and set it aside. In a large mixing bowl, combine the olive oil, ½ teaspoon salt, black pepper, 2 teaspoons of the lime juice, the lime zest, garlic, and cilantro. Whisk to combine, set aside about 3 tablespoons of the marinade, then add the shrimp and toss to coat. To thread the shrimp on to the skewers, pierce through the top and the tail for two points of contact, as this makes flipping the shrimp easier.
- Soak wooden skewers in water for at least 30 minutes before assembling the skewers if you're cooking the shrimp over an open flame. This helps to prevent the tips of the skewers from burning.
- Over a MEDIUM-HIGH heat flame, cook the shrimp for 1 to 2 minutes per side, brushing with the reserved marinade as they cook. Be careful not to overcook, and remember they will continue to cook a bit further off the heat. Remove from the grill and plate along with a bowl of cocktail sauce. Garnish with a squeeze of lime juice and sprinkle of cotija cheese. Serve warm.
- Place a cast iron skillet or grill pan over MEDIUM-HIGH heat. When hot, add the shrimp and cook for 1 to 2 minutes per side, brushing with the reserved marinade as they cook. Plate and serve as directed above.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.