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Grilled Shrimp Skewers are my go-to when I want a fast, impressive dinner off the grill, with juicy shrimp, zucchini, and red onion tossed in a smoky spiced marinade and served with a cool lemon dill sauce. I started making these *for backyard cookouts* and now they disappear faster than anything else on the table. If you love easy grilling, these belong right next to our grilled key lime chicken wings at your next barbecue.
Everything cooks in about 10 minutes on the grill, so you get a colorful, protein-packed meal with almost no effort.
Grilled Shrimp Skewers Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 25 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 238kcal
- 🌶️ Flavor Profile: Smoky, spiced shrimp with fresh veggies and a cool, tangy lemon dill sauce
- ✋ Difficulty: Easy, as simple as our Asian grilled shrimp skewers
Quick Answer
To make grilled shrimp skewers, toss peeled shrimp in a marinade of olive oil, lemon zest, smoked paprika, coriander, cumin, and chili flakes. Thread the shrimp onto skewers with zucchini and red onion, then grill over medium-high heat for about 5 minutes per side until the shrimp turn pink. Serve over rice with a creamy lemon dill sauce.
Jump to:
- Grilled Shrimp Skewers Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Grilled Shrimp Skewers
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Grilled Shrimp Skewers FAQs
- Other Recommended Grilling Recipes
- Spicy Marinated Grilled Shrimp Skewers
Why This Recipe Works
Click to see the technique science
- A bold spice marinade. Smoked paprika, coriander, and cumin give the shrimp deep, smoky flavor in just minutes.
- Shrimp cook fast. Shrimp need only a few minutes per side, so dinner is ready almost as soon as the grill heats up.
- Veggies on the skewer. Zucchini and red onion char right alongside the shrimp for a complete meal on one stick.
- A cool dill sauce. The creamy lemon dill sauce balances the smoky, spiced shrimp with a fresh, tangy bite.
- Lemon zest brightens. Zest in the marinade adds bright citrus aroma that wakes up the whole dish.
- Built for a crowd. The recipe makes eight servings, perfect for feeding a backyard full of people.
Why You’ll Love This Recipe
- It is a fast, colorful dinner that looks impressive but takes just 25 minutes.
- The smoky spiced shrimp and cool dill sauce are a flavor combo everyone loves.
- It is perfect for grilling season, right alongside our grilled sirloin steak.
Key Ingredients
Here is what makes these grilled shrimp skewers so good. A handful of fresh ingredients and a punchy spice blend.
- Shrimp: Use large, peeled, and deveined raw shrimp so they grill up plump and juicy.
- Smoked Paprika: The backbone of the marinade, adding smoky depth and gorgeous color.
- Zucchini and Red Onion: They char beautifully on the skewer and add freshness and crunch.
- Lemon: Both the zest and juice brighten the shrimp marinade and the dill sauce.
- Greek Yogurt and Dill: The base of the creamy, tangy sauce that cools the spiced shrimp.
See recipe card for exact quantities.
Variations and Substitutions
These grilled shrimp skewers are easy to adapt to your taste and what is in season.
- Switch the veggies: Use bell peppers, cherry tomatoes, or mushrooms in place of the zucchini and onion.
- Cook them indoors: No grill? Broil the skewers or cook them in a hot grill pan for a few minutes per side.
- Dial the heat up or down: Add more or less chili flakes to suit your spice preference.
- Make it a bowl: Serve the shrimp and veggies over rice or greens with extra dill sauce drizzled on top.
- Try a different protein: The same marinade is great on chicken or firm fish, like our grilled mahi.
How to Make Grilled Shrimp Skewers
- Stir together the Greek yogurt, mayonnaise, dill, lemon juice, dijon, garlic powder, onion powder, and lemon zest to make the sauce, then chill.
- Whisk the olive oil, lemon zest, and spices into a marinade and toss with the shrimp. Cut the zucchini and red onion into pieces.
- Thread shrimp, zucchini, and red onion onto the skewers until everything is used.
- Grill over medium-high heat for about 5 minutes per side, until the shrimp turn pink, then serve over rice with the dill sauce.
Recipe Tips & Tricks
- Soak wooden skewers for 15 to 30 minutes before grilling so they do not burn over the fire.
- Do not overcook the shrimp; pull them off as soon as they turn pink and opaque to keep them juicy.
- Oil the grill grates well so nothing sticks when you flip the skewers.
- Cut the veggies evenly so the zucchini and onion cook at the same rate as the shrimp.
- Make the dill sauce ahead so the flavors have time to meld in the fridge.
- Use metal skewers if you grill often, since they need no soaking and are reusable.
- Pat the shrimp dry before marinating so the spices cling and the shrimp char instead of steam.
Serving Ideas and Suggestions
These grilled shrimp skewers are a complete meal on their own, but they shine served over fluffy rice with a generous drizzle of the creamy lemon dill sauce. A squeeze of fresh lemon over the top right before serving makes them extra bright.
For a full cookout spread, pair them with our easy coconut rice and fire up our grilled sirloin steak or key lime grilled chicken wings on the same grill.
Love seafood? Add our creamy lemon shrimp and air fryer salmon to your rotation for more quick, flavorful dinners.
Grilled Shrimp Skewers FAQs
Grilled shrimp skewers cook quickly, about 5 minutes per side over medium-high heat. They are done as soon as the shrimp turn pink and opaque and the zucchini has softened slightly.
Yes. Soak wooden skewers in water for 15 to 30 minutes before threading so they do not catch fire over the grill. Metal skewers do not need soaking.
Zucchini and red onion are used here, but bell peppers, cherry tomatoes, mushrooms, and yellow squash all grill beautifully alongside shrimp.
Yes. Broil them in the oven for a few minutes per side, or cook them in a hot grill pan or cast-iron skillet until the shrimp are pink and the veggies are tender.
These are served with a creamy lemon dill sauce made from Greek yogurt, mayonnaise, fresh dill, lemon, and dijon. It is cool and tangy, balancing the smoky spiced shrimp.
Yes. Make the dill sauce and marinate the shrimp up to a few hours ahead, and assemble the skewers just before grilling. Avoid marinating shrimp longer than about an hour so they stay firm.
Firing up the grill? Our grilled sirloin steak is another easy, crowd-pleasing cookout favorite to try next.
Spicy Marinated Grilled Shrimp Skewers
Ingredients
- 4 Tablespoons olive oil
- Zest of 2 lemons
- 2 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoons chili flakes
- 2 pounds large raw shrimp peeled, and deveined
- 2 large zucchini
- 1 large red onion
- Skewers – wooden or stainless steel
Lemon Dill Sauce:
- ¼ cup greek yogurt
- ¼ cup mayonnaise
- 2 Tablespoons chopped fresh dill
- 1 Tablespoons lemon juice
- 1 Tablespoons dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Zest from 1 lemon
Instructions
- To make the sauce, combine the yogurt, mayonnaise, dill, lemon juice, dijon, garlic powder, onion powder, and lemon zest, and stir to combine. Place in the fridge until ready to serve.¼ cup greek yogurt, ¼ cup mayonnaise, 2 Tablespoons chopped fresh dill, 1 Tablespoons lemon juice, 1 Tablespoons dijon mustard, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, Zest from 1 lemon
- Combine the olive oil, lemon zest, paprika, coriander, oregano, garlic powder, onion powder, cumin, salt, pepper, and chili flakes in a small bowl.4 Tablespoons olive oil, Zest of 2 lemons, 2 teaspoons smoked paprika, 2 teaspoons ground coriander, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cumin, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoons chili flakes
- Place the raw, peeled, deveined shrimp in a large bowl. Pour the marinade on top mix with the shrimp.2 pounds large raw shrimp
- Cut the zucchini in half lengthwise. Cut each half into ½ inch slices.2 large zucchini
- Cut the onion into medium sized pieces about 1 inch squares **If you plan on using wooden skewers over a grill, you will need to soak the wooden skewers for 15-30 minutes in water before assembling with shrimp so they won’t burn over the fire.1 large red onion, Skewers – wooden or stainless steel
- To assemble the skewers, randomly add pieces of shrimp, zucchini, and onion until everything is used.
- After making all the skewers, prepare your grill over medium-high heat. Oil the grates so nothing sticks.
- Place the skewers on the grill. Grill each side till the zucchini has softened a bit and the shrimp turns pink. Flip and cook the other side. Each side will only take up to 5 minutes.
- Serve the skewers over rice with a side of the creamy dill dressing.
Notes
- Make sure your shrimp are peeled and deveined before marinating.
- Don’t overcook the shrimp; they’re ready when they turn pink and opaque.
- Preheat the grill to ensure nice grill marks and even cooking.
- Brush the grill grates with oil to prevent sticking.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- Serve with fresh lemon wedges for squeezing over the cooked shrimp.
Nutrition
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