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5 from 3 votes

Spicy Grilled Shrimp

Quick and easy spicy grilled shrimp kabobs are an easy dinner on the grill in 20 minutes plus marinating time!
Prep Time15 mins
Cook Time5 mins
Marinating Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Grilled Shrimp Kabobs, Grilled Shrimp Skewers, Shrimp Skewers, Spicy Grilled Shrimp, Steak and Shrimp Kabobs
Servings: 4
Calories: 166kcal
Author: Julie Evink


  • 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


  • 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.


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.


Calories: 166kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 1231mg | Potassium: 127mg | Fiber: 1g | Sugar: 12g | Vitamin A: 91IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg