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Shrimp kebabs are an elegant alternative to obvious barbecue faves, sausages and burgers. Juicy mouthfuls of pink prawns are marinated in a smoky and spicy soak, skewered between bell peppers and sweet red onion and grilled to golden. Serve simply on a flatbread with salad.

Shrimp not your vibe? How about chicken? Mojito grilled chicken thighs are top of my summer BBQ to-do list. The refreshing mint and lime cocktail meets charred-on-the-outside, juicy-on-the-inside chicken- what’s not to love?

Shrimp kebabs skewers stacked on top of each other on a plate

My family are seafood addicts, and the sight of shrimp turns us all into near rabid, unforgiving, hungry beasts. Therefore, meticulous shrimp counting takes place whenever they are on the menu.

But grilled shrimp kebabs eliminate the need for suspicious glances and stabbing forks. The chubby little shrimp can be lined up neatly on a skewer and grilled for all to see, and all receiving the exact same number. Phew! If only all diplomatic issues could be solved by BBQ!

Shrimp on the grill

Grilled is my favourite way to eat shrimp. It’s a combination of flavour and texture that you just don’t encounter cooked any other way. There is the waft of charcoal that coats the skin, and the slight resistance under your teeth as you bite through the exterior to find the soft, fleshy centre. Dreamy.

Additionally, grilling shrimp is unbelievably quick! They need barely 2 minutes either side for that just-cooked tenderness.

It’s unlikely you’ll under cook a shrimp (these have been marinated in lime too so that helps!), so never be tempted to leave them on for ‘just a little bit longer’. That’s the worst thing you can do! No-one wants a stick of bouncy ball prawns to chew politely through.

Besides making the shrimp look cute in a curly pink row, skewers make the cook’s life easier. In rows of four (strictly counted out, ofc)- a perfect portion per person, they are quick to flip over in one deft turn. You try turning 32 individual fiddly shrimp with a pair of oversized BBQ tongs! Skewers are for more than just aesthetics, people!

Close up shot of shrimp kebab on pita with salad

Grilled shrimp marinade

There are a lot of grill masters in the world, take Japan and their kushiyaki, Greece and their souvlaki, Southern America and their beef brisket, all tempting and easily replicated at home, but this summer, I’m leaning in to Middle Eastern flavours.

This grilled shrimp marinade takes its inspiration from the charry izgara (grill) in Turkey. The most popular skewered and cooked-over-coals dish both in and outside of the country, is tavuk sis (chicken shish). I’ve concocted a marinade based on that recipe and instead of chicken, I’ve used it to coat plump prawns.

The mix of ground spices; coriander, paprika, cinnamon and allspice, contribute to a deeply heady, smoky dimension that is warm and toasty, while fresh lime, garlic, salt and oregano lift the marinated meat (or fish) to bright citrussy levels.

Using shrimp means a shorter marinate too. A marinade will tenderise and flavour, but given the delicate nature of the prawns, 30 minutes in the brew is enough.

Top down shot of shrimp kebabs on a platter

Recipe tips and notes

Skewered meat is a common street food the world over. I’ve taken inspiration from Turkish flavours for this grilled shrimp marinade.
Turkish food, in particular the kebab, is hugely popular in the UK and my family are eager adopters of the cuisine!
In fact, my grilled chicken kebabs are one of the most popular recipes on the blog. But I thought it was about time the pescatarians had a version too.
Shrimp (prawns (UK)) is a perfect source of protein. They are lean, low fat and easily digestible.
Not only that, but they cook in mere minutes!
The same goes for marinating too. 30 minutes will do the trick- any longer than an hour is redundant as it won’t improve the taste or texture any.
You’ll need skewers for this grilled shrimp recipe. This is an affiliate link.Wooden or This is an affiliate link.metal ones are fine.
If you use wood, soak them in water for 30 minutes before using. This prevents them from catching fire. Which although dramatic and full of showmanship, will leave your prawns an ashy mess at the bottom of the grill tray.
If you forget, just wrap the exposed end in aluminium foil.
Better still, choose metal skewers (like the Turks). As well as less likely to go up in flames, they are reusable, won’t snap, and the cooked meat just glides off.
However, metal skewers get hot! Wear protective gloves when grilling, and make sure they are cool enough to handle before passing them around. Or just remove them from the skewer yourself.
No grill? No problem! You can just as easily grill the shrimp in your kitchen oven under the broiler (grill (UK)). They’ll take 2-3 minutes.

Process shots of shrimps being marinated and barbecued

Serving suggestions

Over the years, I’ve learned than barbecuing doesn’t have to be a checklist of crowd-pleasers: Sausages? Check! Burgers? Check! Corn-on-the-cob? Check! Coleslaw? Check! It can be much more satisfying and (yes, I’m saying it) sophisticated to refine the menu to a theme of sorts.

Rather than ‘Trad BBQ-core’ I’m theming ‘Kebab Chic’ centring around these shrimp kebabs and serving other Middle Eastern-inspired sides:

Storage and leftovers

Leftovers? Not in my house anyway. However, if you happen to have a few leftover grilled shrimp in this subtly spiced marinade, they will keep in the fridge in an This is an affiliate link.airtight container for up to 3 days.

I would repurpose them as an extra protein component to a curry such as easy chicken biryani or chicken and sweet potato curry. In both cases, add the prawns to the pot a couple of minutes before the cooking time is up. Double check they are cooked through before serving!