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.
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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.
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