Spicy Grilled Shrimp Kabobs
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Posted: 07/13/21
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Quick and easy Spicy Grilled Shrimp are an easy weeknight dinner on the grill! They start with a homemade spicy shrimp marinade, are grilled and basted with reserved marinade for a sticky, spicy shrimp kabobs. Add them to your next backyard BBQ!
During the summer I’m all about easy meals on the grill. There’s just something about sitting on the back patio and enjoying a delicious grilled meal. Special points for recipe that are so quick and easy like these easy Spicy Grilled Shrimp Kabobs!
These shrimp skewers start out with a spicy shrimp marinade, no worries you only have to marinade the shrimp for 30-60 minutes, then you thread them on skewers, grill them and bast them with reserved marinade.
That’s it! Soon you’ll been enjoying delicious shrimp kabobs with a little kick.
These are perfect for not only an easy dinner on the grill, but you’ll impress everyone with them when you have a backyard BBQ with friends and family! Don’t worry, we won’t tell them how easy this recipe is!
Ingredients Needed for Spicy Shrimp Kabobs
- Olive Oil: You can also use grapeseed oil, vegetable oil, or canola oil instead.
- Barbecue sauce: Pick your favorite BBQ Sauce or make your favorite homemade recipe.
- Lemon juice: Lime juice can be used instead. Either fresh or from concentrate is fine.
- Hot sauce: Use your favorite type of hot sauce. I used Cholula hot sauce. If you like a little more heat you can add some cayenne pepper to the marinade.
- Soy sauce: I used regular, but a low sodium would work too if you are worried about the level of of sodium or it being to salty.
- Garlic powder: Minced garlic is a great substitute here. Use about 3 Tablespoons of minced garlic if you substitute it.
- Salt: Regular kosher salt is what I used.
- Large raw shrimp: If you only have small shrimp, that’s fine, but be aware it will take less time to cook. You can also choose to include the tails or not. Some people like having the tails so they are easier to move around and hold.
Helpful Tools
Steps to Grill Spicy Shrimp Skewers
Prepare Marinade: Add the BBQ sauce, olive oil, lemon juice, hot sauce, soy sauce, garlic powder, and salt in a large bowl and whisk together. Set aside 3 Tablespoons of the mixture as a glaze to brush on later and pour the rest into a gallon sized plastic bag.
Marinade Shrimp: Add the raw shrimp to the bag and remove as much air inside the bag as possible and then close the bag. Slosh the marinade around the bag to make sure every shrimp is coated. Let the shrimp and marinade sit in the refrigerator for 30 minutes to 1 hour.
Prep Grill: Preheat the grill to medium high heat (about 350-400 degrees F).
Grill Shrimp: When the shrimp is done marinating, remove from the marinade and load the skewers with the shrimp (about 5 shrimp per skewer). Grill on each side for 1-2 minutes, or until the shrimp has curled tight and turned pink.
Baste Shrimp: Brush the marinade that was set aside onto the skewered and grilled shrimp. Make sure it is the marinade that has not been used to marinate the raw shrimp.
Serve: Plate and serve warm right off the grill. Garnish with optional chopped parsley.
FAQs
How do I store Shrimp Kabobs?
Cover and store them in the refrigerator. You can eat these for up to 3 days after they have been cooked. Cooked shrimp will also freeze well if wrapped tightly. These can be frozen fro 10-12 months!
Do I have to use the grill to cook these?
No, you can easily make these shrimp kabobs without using the grill. You can use a large skillet on the stove top or the air fryer. For both options, you will likely need shorter skewers. It is easy to snap bamboo skewers in order to make them small enough. Or, you can just cook the shrimp without the skewers. If you make them in the skillet, use medium high heat, and spend no more than 1 minute cooking each side of the shrimp. If you make them in the air fryer, cook them on top of a rack at 350 degrees F for 6 minutes. This might take more or less time depending on the size of shrimp so check to make sure they are finished cooking. They are done when they have curled tight and turned pink.
How do I know when shrimp are done cooking?
The internal temperature of fully cooked shrimp is 120 degrees F, but usually it’s easier to go by color instead of temperature since shrimp is little. The color should be opaque white with some pink and bright red accents when it’s cooked. A tightly curled tail is also a sign it is cooked through because when shrimp cooks the muscle contracts so the shrimp shrinks and curls. You want it to have a c-shape when it’s done.
Make it a Meal with these grilling recipes!
- Start out your meal with this easy Bruschetta recipe. It’s the perfect appetizer recipe with grilled slices of French Bread piled with a mixture of garden-fresh tomatoes, basil, Parmesan cheese, balsamic vinegar, and spices.
- Pair your shrimp kabobs with easy grilled vegetables or grilled spaghetti squash for a healthy side dish. They are both quick and easy to prepare.
- Finish off the meal by satisfying your sweet tooth and making Grilled Peaches. Don’t forget the scoop of vanilla ice cream!
Tag me on Instagram when you make this @gimmesomegrilling or #gimmesomegrilling – love to see your delicious eats!!
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Shop Now!Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Spicy Grilled Shrimp
Quick and easy spicy grilled shrimp kabobs are an easy dinner on the grill in 20 minutes plus marinating time!
Ingredients
- ½ cup BBQ sauce
- 3 Tablespoons olive oil
- 3 Tablespoons lemon juice about half a large lemon or one small lemon
- 2 Tablespoons hot sauce
- 1 ½ Tablespoons soy sauce
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- 2 (12 oz each) bags raw extra large shrimp shelled, deveined, tails on or off
- chopped parsley optional garnish
Instructions
- Add the BBQ sauce, olive oil, lemon juice, hot sauce, soy sauce, garlic powder, and salt in a large bowl and whisk together. Set aside 3 Tablespoons of the mixture as a glaze to brush on later and pour the rest into a gallon sized plastic bag.
- Add the raw shrimp to the bag and remove as much air inside the bag as possible and then close the bag. Slosh the marinade around the bag to make sure every shrimp is coated.
- Let the shrimp and marinade sit in the refrigerator for 30 minutes to 1 hour.
- Preheat the grill to medium high heat (about 350-400 degrees F).
- When the shrimp is done marinating, remove from the marinade and load the skewers with the shrimp (about 5 shrimp per skewer). Grill on each side for 1-2 minutes, or until the shrimp has curled tight and turned pink.
- Brush the marinade that was set aside onto the skewered and grilled shrimp. Make sure it is the marinade that has not been used to marinate the raw shrimp.
- Plate and serve warm right off the grill. Garnish with optional chopped parsley.
Tips
How do I store Shrimp Kabobs?
Cover and store them in the refrigerator. You can eat these for up to 3 days after they have been cooked. Cooked shrimp will also freeze well if wrapped tightly. These can be frozen fro 10-12 months!
Do I have to use the grill to cook these?
No, you can easily make these shrimp kabobs without using the grill. You can use a large skillet on the stove top or the air fryer. For both options, you will likely need shorter skewers. It is easy to snap bamboo skewers in order to make them small enough. Or, you can just cook the shrimp without the skewers. If you make them in the skillet, use medium high heat, and spend no more than 1 minute cooking each side of the shrimp. If you make them in the air fryer, cook them on top of a rack at 350 degrees F for 6 minutes. This might take more or less time depending on the size of shrimp so check to make sure they are finished cooking. They are done when they have curled tight and turned pink.
How do I know when shrimp are done cooking?
The internal temperature of fully cooked shrimp is 120 degrees F, but usually it’s easier to go by color instead of temperature since shrimp is little. The color should be opaque white with some pink and bright red accents when it’s cooked. A tightly curled tail is also a sign it is cooked through because when shrimp cooks the muscle contracts so the shrimp shrinks and curls. You want it to have a c-shape when it’s done.
Nutrition Information
Calories: 166kcal (8%), Carbohydrates: 16g (5%), Protein: 2g (4%), Fat: 11g (17%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 8mg (3%), Sodium: 1231mg (54%), Potassium: 127mg (4%), Fiber: 1g (4%), Sugar: 12g (13%), Vitamin A: 91IU (2%), Vitamin C: 10mg (12%), Calcium: 19mg (2%), Iron: 1mg (6%)
Alison LaFortune says
Love the grilling tips for these. So flavorful!
Danielle says
Tried these over the weekend and my family loved it! Will definitely be making these again!
Malinda says
Love how these turned out! It was just the right amount of spice for my family too!
Jim says
Is that two 12oz bags of LG shrimp for 4 servings?
Julie Evink says
Yes, I changed how it read so hopefully it’s more clear!