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.

Read More

Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

Read More

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.

Read More

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.

Read More

How to Make Shrimp Kabobs on the Grill

Shrimp kabobs are an easy way to give great grilled flavor to shrimp and vegetables. Follow this shrimp kabob recipe for perfect grilled shrimp every time.

Let's get grilling


Get your skewers ready. Both metal or bamboo skewers can be used for shrimp kebabs. If you’re using bamboo skewers, be sure to soak them in water for an hour prior to grilling. Fire up a full chimney of Kingsford® Original Charcoal, or light a pile of about 100 briquets. Once coals are ready for a medium heat, pile them all onto one side of the grill. Leave the other side completely empty.


Cut your vegetables to match the size of your shrimp. Because shrimp cook so quickly, choose vegetables that also cook quickly, like cherry tomatoes and scallions. Fruits like pineapple or peaches also pair well. Gently thread your ingredients onto the skewers, alternating between shrimp and veggies to ensure even cooking. Do not overcrowd your skewers, but don’t skimp either. You want to fill the skewers so the shrimp and veggies are touching but not tightly packed.


If you plan on marinating your vegetables or fruits, do so in a container separate from the shrimp. If marinating the shrimp, avoid high acid ingredients like lemon juice or vinegar, as they can alter its delicate texture. Or just do what we do — toss a little olive oil, salt and pepper onto your assembled kabobs, and let the flavors of your fresh ingredients shine. Grill your shrimp skewers directly over the coals on the hot side of the grill. Shrimp don’t take long to cook — only two to three 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 are using particularly large, meaty shrimp, you may need to let them finish cooking through on the cool side of the grill.


You do not need to rest your shrimp kabobs, just serve them hot off the grill. Shrimp kabobs go great with leafy green salads for a lighter meal or paired with hearty pasta dishes on the side.

Cooking for 6 people


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

For safe meat preparation, reference the USDA website.

Our Reviews

0 /5
0 Reviews
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 162.91ms
  • bvseo-msg: HTTP status code of 404 was returned;

Adventurous Eats

Take your taste buds outside their comfort zone with these unexpected twists on grilling favorites.


Light your fire with all new Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.