An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Shrimp Kabobs

Here’s an easy way to give great grilled flavor to shrimp and vegetables.

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Cooking for 6 people


  • 30 large shrimp with tail shells on (21-25 count per pound)
  • cherry tomatoes
  • green onion
  • pineapple chunks
  • salt and pepper to taste
  • marinade (optional)

1 Food Prep

Start by getting your skewers ready. Both metal or bamboo skewers can be used for your shrimp kabobs, but if you’re using bamboo skewers, be sure to soak them in water for 1 hour prior to grilling.

Cut your vegetables to match the size of your shrimp. Since shrimp cook quickly, choose vegetables that also cook quickly, like cherry tomatoes and scallions. If you like sweeter flavors, fruits like pineapple or peaches also pair well.

Gently thread your ingredients onto your skewers, alternating between shrimp and veggies. Fill your skewers so your shrimp and veggies are touching but don’t pack them too tightly.

To season your kabobs, we recommend tossing a little olive oil, salt and pepper onto your assembled kabobs and letting the flavors of your fresh ingredients shine.

If you want to marinate your vegetables or fruits, do so in a container separate from your shrimp. If you’re marinating your shrimp, avoid high acid ingredients like lemon juice or vinegar, as they can alter its delicate texture.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 400°F (Medium Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Grill your shrimp skewers directly over the coals on the hot side of the grill. Shrimp doesn't take long to cook — only 2 to 3 minutes per side — so don’t load up the grill with too many skewers at once. Cook them in batches so you can flip them and move them aside in case of flare-ups.

  • If you’re using particularly large, meaty shrimp, you may need to let them finish cooking through on the cool side of the grill to avoid charring them.

  • When your shrimp kabobs reach an internal temperature of 145ºF, remove them from the grill and serve. Shrimp kabobs go great with leafy green salads for a lighter meal or paired with hearty pasta dishes on the side.

For safe meat preparation, reference the USDA website.

7 Reviews
Rated 5 out of 5 by from Shrimp on the barbie... 😉 Try mixing in fresh peach on the skewers for a surprisingly excellent tasting combination of shrimp and fruit as mentioned in the recipe. It was delicious.
Date published: 2023-07-20
Rated 5 out of 5 by from this was definitely delicious great recipe...simple and easy to eat and prepare for your family
Date published: 2023-07-10
Rated 4 out of 5 by from Metal skewer preferred I rotated the skewers frequently. This really helped achieve even grilling. And for securing on the skewer, the "beefier" the shrimp, the better. Just make sure you have cooked them to 145 internal temperature.
Date published: 2023-06-10
Rated 5 out of 5 by from Super fast This is a nice, basic shrimp on the barbie recipe. What made it stand out foe me was the grilled pineapple with it! Wonderful flavor with the shrimp!
Date published: 2023-06-07
Rated 5 out of 5 by from Simple recipe! Very simple to prep and grill. Can be done by unexpirenced griller.
Date published: 2023-06-07
Rated 4 out of 5 by from Good simple and fast to make I like this recipe because how easy it is and simple to make in a snap.
Date published: 2023-05-27
Rated 5 out of 5 by from Can't wait to try The recipe sounded easy and delicious. I can't wait to try
Date published: 2023-05-26
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