I’ve been making these Grilled Shrimp Skewers for years, and they never let me down — fast, flavorful, and foolproof. The marinade is simple but powerful, with lime, garlic, and just enough honey to balance it all out.
This is such a summer staple! You can marinate pretty much any grill-able meat cut and make it into dinner in your backyard – we love my Greek Lemon Chicken Marinade, Pork Tenderloin Marinade or even a Marinated Grilled Salmon!
The recipe I’ve been sitting on since 2014
So, here is the truth: I actually wanted to share this recipe the year I started my blog — back in 2014! I even bought metal skewers especially to photograph my shrimp, because metal skewers were all the rage back then.
I still have the skewers, but they are so large, they absolutely do not work for shrimp. That’s part of why I could never quite get the shrimp to look right on camera (they’re trickier than they seem!), so I gave up and just kept enjoying this one offline.
It’s been a staple in our kitchen for years now, and it’s too good to keep to myself any longer. So here it is, finally — my tried-and-true grilled shrimp skewers, photographed, perfected, and ready for your summer grill nights.
This is how simple this marinade is!
You don’t need anything fancy here — just a handful of pantry staples and a few fresh ingredients to build a marinade that’s zippy, savory, and just a little sweet.
It’s got lime juice, olive oil, garlic, honey, Worcestershire and soy sauce for depth, plus a little parsley and optional ginger if you’re feeling fancy. Toss it all together, add your shrimp, and you’re halfway to dinner before the grill’s even hot!
We usually serve these with rice, grilled veggies, or stuffed into warm tortillas with avocado salsa and a little slaw. They also make a fun little appetizer plate if you’re doing a summer spread!
Quick tips to get it right!
- Don’t skip the marinade time – even 20 minutes makes a big difference.
- Use raw shrimp – pre-cooked won’t soak up the flavor and can get rubbery.
- Grill hot and fast – 1–3 minutes per side is plenty!
- No grill? Use a skillet, oven, or air fryer — instructions below.
Printable recipe
Marinated Grilled Shrimp Skewers
Ingredients
- 6 tablespoons olive oil
- 2-3 limes (juiced (about 4 tablespoons))
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 ½ tablespoons honey
- 1 heaping tablespoon chopped fresh parsley (or more to taste)
- 2 teaspoons minced garlic (about 2 cloves)
- ½ teaspoon grated ginger (optional for some zing; see note 1)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 pounds shrimp (I use raw, peeled, de-veined; see note 2)
Instructions
- Combine all ingredients except for the shrimp in a lidded container (I use glass); or in a zip-top bag.6 tablespoons olive oil, 2-3 limes, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 1 ½ tablespoons honey, 1 heaping tablespoon chopped fresh parsley, 2 teaspoons minced garlic, ½ teaspoon grated ginger, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Add the shrimp and stir to coat, making sure all shrimp is submerged in the marinade. Refrigerate for at least 20 minutes and up to 2 hours.2 pounds shrimp
- Once ready to grill, divide shrimp onto skewers and grill over high heat for 1-3 minutes per side. See notes 3&4 for different cooking methods!
- Serve immediately, garnished with chopped parsley if you like.
Little notes that make a big difference
(1) Ginger – totally optional, but kinda delightful
Fresh ginger isn’t required here, but if you’ve got it, I highly recommend adding a little. Just ½ teaspoon gives the whole marinade a fresh, citrusy zing that plays so nicely with the lime and garlic.
If you’re out of ginger or not a fan, no stress — the recipe still shines without it.
(2) Shrimp tips – what kind, and how many?
I use large or extra-large shrimp (roughly 21–30 per pound), peeled and deveined. You can leave the tails on or off, totally up to you. Just avoid pre-cooked shrimp — they’ll turn rubbery on the grill and won’t soak up the marinade the same way.
This recipe makes about 6 servings, so two pounds is usually just right.
(3) Don’t have a grill? I got you.
You can still make this shrimp!
- Stovetop: A hot skillet or grill pan works great — just 1–2 minutes per side.
- Oven: 425°F for 8–10 minutes on a foil-lined sheet pan. Broil for the last minute or two if you want a little color.
- Air fryer: 400°F for 6–8 minutes, flipping or shaking halfway. Works great without skewers — and yes, it’s just as good.
(4) No skewers? No problem.
Threading shrimp onto skewers is fun (and cute for grilling season), but not required. You can absolutely use a grill basket, a grill pan, or even just toss the shrimp on a sheet pan in the oven. As long as they cook quickly and don’t dry out, you’re golden.
Storage tip
Leftovers keep well in the fridge for up to 3 days. Store in an airtight container and reheat gently — shrimp should be warmed through to 165°F but not overcooked.
Let me know if it makes it to your grill
I hope this recipe brings some easy joy to your summer table — it’s one of those little things that feels simple but special. If you make it, I’d love to hear how it went!
You can leave a comment below, and go ahead and pin it for later so it’s waiting for you the next time shrimp goes on sale!
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