These Shrimp Kabobs get their bold flavor from a sweet and savory marinade you make from scratch in one pan. Threading the shrimp onto skewers makes them easy to flip and impossible to overcook. This version beats the bland, bottled marinade kind every time. If you’re a shrimp lover, try my recipe for Buffalo Shrimp or Easy Shrimp Alfredo.
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Why this Recipe is a Keeper
This shrimp kabob recipe is a summer grilling staple in my house for a few reasons.
- Easy Ingredients: Everything for the marinade is already in your pantry.
- Family Friendly: These are always a hit at cookouts and get togethers.
- Great Leftovers: Serve leftover shrimp over pasta, rice, or in a stew.
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen or fresh shrimp for these kabobs. Just thaw frozen shrimp completely before marinating. Soak the shrimp in a bowl of cold water to thaw them quickly. Pat them dry before adding them to the marinade so the sauce clings better.
Pro Tip
Pat the shrimp dry with paper towels before grilling so they sear instead of steam.
Ingredient Notes
A couple of ingredients make a big difference in this marinade.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Shrimp: Use peeled and deveined shrimp so they’re ready to marinate right away.
- Fresh Ginger: Fresh ginger gives the marinade a sweet, slightly spicy edge that ground ginger can’t match.
Variations and Substitutions
A few swaps let you customize this shrimp kabob recipe.
➡️ Add Citrus: Squeeze in fresh lemon or lime juice for extra tang.
➡️ Use Low Sodium Soy Sauce: Swap in low sodium soy sauce to cut back on salt.
➡️ Swap the Oil: Use olive oil in place of sesame oil if you prefer.
Special Equipment Needed To Make It Easier
A couple of tools make this recipe easier from start to finish.
- Grill: Outdoor grilling gives the shrimp a smoky flavor and texture you can’t get indoors.
- Skewers: Use metal or wooden skewers, and soak wooden ones for 20 minutes before grilling.
How to Make the Recipe
This shrimp kabob recipe comes together in four stages.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Build the Sauce. Saute onion, garlic, and ginger, then simmer in the remaining marinade ingredients.
- Marinate the Shrimp. Pour half the cooled sauce over the shrimp and refrigerate for at least an hour.
- Thread the Skewers. Remove the shrimp from the marinade and thread them onto skewers.
- Grill and Baste. Grill the skewers, basting with the reserved sauce as they cook.
Prep Ahead and Short Cut Tips
Save time on grilling day with a little prep work.
➡️ Make the Sauce Ahead: Make the marinade up to two days in advance and refrigerate.
➡️ Marinate Overnight: Let the shrimp marinate overnight so it’s ready to grill the next day.
Can I Make Shrimp Kabobs Without Skewers?
Yes, a grilling basket works well if you’d rather skip the skewers. It also makes flipping the shrimp easier. Just spread the marinated shrimp in a single layer in the basket. Grill as directed, shaking the basket occasionally.
How to Store, Reheat, and Use Leftovers
- Storing: Store leftover shrimp in an airtight container in the fridge for up to a day.
- Reheating: Reheat gently in the microwave or on the stovetop until warmed through.
- Using Leftovers: Chop leftover shrimp into my Cilantro Lime Rice, or toss it with my Broccoli Almond Salad for a quick lunch.
Expert Tips for Making This Recipe
➡️ Marinate Ahead: Marinate the shrimp overnight, then grill when you’re ready.
➡️ Add Fresh Herbs: Top with fresh parsley, lemon juice, or lemon zest before serving.
➡️ Grill Extra Veggies: Use extra marinade on asparagus or zucchini for a side.
➡️ Skip the Grill: A grill pan or oven sheet pan both work well if you need to cook indoors.
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Grilled Shrimp Kabobs Recipe
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Ingredients
- 1 pound Shrimp, peeled and deveined
- 8 cloves Garlic, minced
- 2 tablespoon Fresh ginger, grated
- ¼ cup Onion, minced
- 2 tablespoon Vegetable oil
- ¾ cup Ketchup
- ½ cup Brown sugar
- ½ cup Soy sauce
- 2 tablespoon Cider vinegar
- 1 tablespoon Sesame oil
- ¼ teaspoon Red pepper flakes, to taste
Instructions
- If using bamboo skewers, soak them in water for at least 20 minutes to keep them from burning on the grill.
- Heat the vegetable oil in a medium saucepan over medium heat.
- Add the onion and saute until soft and translucent, about 7 minutes.
- Add the garlic and ginger and saute until fragrant, about 1 minute.
- Stir in the ketchup, brown sugar, soy sauce, cider vinegar, sesame oil, and red pepper flakes, and simmer for 10 minutes.
- Remove the sauce from the heat and let it cool completely.
- Reserve half of the sauce for basting.
- Place the shrimp in a resealable bag and pour the remaining sauce over the shrimp.
- Seal the bag and knead gently to coat the shrimp, then refrigerate for 1 hour to overnight.
- Remove the shrimp from the marinade and discard the marinade.
- Thread the shrimp onto the skewers, about 5 shrimp per skewer.
- Spray the grill lightly with cooking spray and preheat to medium high heat.
- Place the skewers on the grill and cook until well browned on one side, about 5 to 7 minutes.
- Turn the skewers, baste with the reserved sauce, and grill for another 5 to 7 minutes.
- Continue grilling until the shrimp is caramelized and cooked through.
- Remove the skewers from the grill and serve with the reserved sauce.
Christina’s Notes
-
- Pat Shrimp Dry: Remove excess moisture before marinating so the sauce clings better.
- Don’t Overcook: Pull the shrimp once opaque and firm, usually 10 to 14 minutes total on the grill.
- Discard Used Marinade: Never reuse marinade that touched raw shrimp; always baste with the reserved portion.
- Store Properly: Refrigerate leftover shrimp in an airtight container and eat within a day.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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Thank you for sharing this delightful recipe for Grilled Sticky Shrimp! I appreciate how you’ve combined flavors that are perfect for tailgating or any outdoor gathering. The tips on marinating and grilling really elevate the dish.
Very helpful for me, I love trying new recipes, and this one is definitely going on my list. Thanks for sharing! golf hit
That grill looks amazing and so does the shrimp!
I love when we grill it up, so many great ideas here.
Wow, these shrimp look ah-mazing! Wish I had them now!!
OH, my goodness, Christina! Your shrimp looks amazing! Pinning.
This looks delicious. I’m coming over for dinner!
My family loves shrimp. This recipe looks so good and it’s lunchtime. Definitely need to try this recipe.