These Grilled Shrimp Kabobs are shrimp lightly seasoned with salt and pepper and cooked to perfection for an easy and delicious dish that’s perfect as an appetizer, lunch, or casual weeknight dinner. If you’re a shrimp lover, you’ll appreciate the simplicity of this quick and easy dish.
The beauty of grilled shrimp kabobs is its versatility. Of course you can serve over a bed of rice pilaf but why not switch things up a bit and serve alongside grilled vegetables like grilled bok choy which is perfect for this grilling season.
HOW TO MAKE GRILLED SHRIMP KABOBS
When making grilled shrimp kabobs, I always buy jumbo raw shrimp. I believe this is the best size for grilling shrimp although smaller shrimp would work perfectly fine.
For this recipe, I decided to keep it really simple. I opted for salt and pepper as my seasoning of choice instead of whipping up a marinade. I didn’t want to overpower the delicate shrimp taste with any robust flavors, so I decided to go just for kosher salt and pepper. My goal was to keep this recipe as simple as possible by using minimal ingredients.
Cleaning Shrimp: Peel the shell from the shrimp if it’s still intact, devein, and clean the shrimp with cold water.
I like to use a colander for cleaning shrimp and for draining then I pat dry with paper towels.
Seasoning Shrimp: Season simply with grapeseed oil or extra virgin olive oil, salt and pepper
Grilling Shrimp: Thread shrimp through skewers and place on indoor or outdoor grill and sear for 2 to 3 minutes per side. Shrimp cook very quickly so it’s important to stay close by to avoid overcooking. You’ll know your shrimp are done when they turn pink and opaque in color and curl into a C-shape.
Serve: Remove the grilled shrimp kabobs from the grill and serve alongside grilled bok choy (see photo).
DO YOU PEEL SHRIMP FOR KABOBS
I think it’s important to peel the shell from the body of the shrimp but leaving the shell around the tail of the shrimp if you’s likw. In my opinion, this makes grilled shrimp kabobs easier to eat and your hands less messy.
WHAT SEASONING IS BEST ON SHRIMP
There are infinite ways to season shrimp seriously the possibilities are endless. For this recipe, I wanted to point out that you can literally keep seasoning as simple as just adding salt and pepper for the most beautiful and delicious tasting shrimp.
I sometimes think that as food bloggers we feel that we have to use a bunch of different ingredients to make an extraordinary dish and if our dish doesn’t call for a ton of ingredients that are recipes aren’t good enough or worthy. In all honesty, I’m a working mom and a wife and with my busy schedule I’m grateful that I love cooking and can have a nice wholesome meal on the table for my family that’s simple and delicious and if it turns out to also be beautiful that’s an added bonus.
WHAT TEMPERATURE SHOULD I GRILL SHRIMP
Shrimp should be grilled at a high temperature over direct heat for 2 to 3 minutes per side. Again, pay attention so you do not overcook your shrimp. When shrimp are overcooked, they taste tough and rubbery. Although they are edible, they are quite unpleasant to eat.
Looking for other shrimp recipes… check out these:
** Click the links below for more shrimp recipe ideas**
These Grilled Shrimp Kabobs are shrimp lightly seasoned with salt and pepper and cooked to perfection for an easy and delicious dish that's perfect as an appetizer, lunch, or casual weeknight dinner. If you're a shrimp lover, you'll appreciate the simplicity of this quick and easy dish.
- 1.5 lbs raw shrimp jumbo size
- 2 tbsp grapeseed oil or extra virgin olive oil
- 2 tsp kosher salt more or less to taste
- 2 tsp black pepper more or less to taste
- 2 bok choy each split lengthwise
Devein and clean shrimp and pat dry with paper towels
To a bowl add shrimp, grapeseed oil or extra virgin olive oil, salt and pepper and marinate for 15 minutes then thread shrimp through skewers
Place indoor grill over high heat. Place skewers on grill and sear for 2 to 3 minutes per side
Remove grilled shrimp kabobs from grill and plate
Serve with grilled bok choy or a different side of your choice