There’s nothing quite like the smoky flavor of shrimp hot off the grill.

These grilled shrimp kabobs with lemon and garlic are fresh, zesty, and buttery, making them an easy yet elegant dish for summer cookouts or quick weeknight dinners.

With a tangy marinade and a cheesy finish, they’re a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

The lemon–garlic marinade infuses the shrimp with bright, savory flavor.

They cook in just minutes, making this recipe perfect for busy nights.

Parmesan and parsley add a rich, herby finish that makes every bite pop.

They’re light, fresh, and versatile enough to pair with almost anything.

What You’ll Need (Ingredient Highlights)

Large raw shrimp are best for grilling—they stay juicy and cook evenly.

Fresh lemon juice and zest provide citrusy brightness.

Garlic and Dijon mustard bring savory depth to the marinade.

Melted butter and Parmesan give a rich, indulgent topping.

Parsley adds freshness and color right before serving.

Pro Tips Before You Start

Soak wooden skewers ahead of time to prevent burning.

Don’t marinate shrimp too long—20 minutes is enough to avoid a tough texture.

Preheat the grill well so shrimp sear quickly and don’t stick.

Serve immediately while hot for the best flavor and texture.

How to Make Grilled Shrimp Kabobs Lemon Garlic

Step 1 – Prep the skewers

If using wooden skewers, soak them in water for at least 30 minutes.

Step 2 – Make the marinade

Whisk lemon zest, lemon juice, olive oil, garlic, Dijon, salt, and pepper in a bowl.

Step 3 – Marinate the shrimp

Add shrimp to the marinade and toss gently to coat.

Let sit for 20 minutes.

Step 4 – Thread and grill

Preheat grill to medium. Thread 4–5 shrimp per skewer.

Grill 2–3 minutes per side until opaque.

Step 5 – Finish with butter and cheese

Brush shrimp with melted butter, sprinkle Parmesan, season, and garnish with parsley. Serve hot.

What to Serve Them With

Pair with grilled vegetables or corn on the cob for a complete meal.

Serve over rice or couscous to soak up the buttery sauce.

Add to a fresh salad for a light, protein-packed dinner.

Variations / Substitutions

Swap parsley for cilantro or basil for a different flavor.

Use lime instead of lemon for a tangier twist.

Skip Parmesan for a dairy-free version.

Add a pinch of red pepper flakes to the marinade for heat.

Storage & Leftovers

Best enjoyed fresh, but leftovers can be stored in the fridge for 2 days.

Reheat gently in a skillet or enjoy chilled over salad.

Avoid microwaving too long, as shrimp can become rubbery.

FAQs

Can I use frozen shrimp?
Yes, just thaw and pat dry before marinating.

Do I have to peel the shrimp first?
Yes, peel and devein for easy eating, but leave tails on for presentation.

Can I cook these in the oven?
Yes, broil on high for about 5–6 minutes, flipping halfway.

How do I prevent shrimp from sticking to the grill?
Preheat well and oil the grates lightly before grilling.

Can I marinate shrimp overnight?
No, shrimp marinate quickly—too long will make them mushy.

What size shrimp works best?
Large shrimp (20/30 count) hold up well on skewers and stay juicy.

Final Thoughts

These lemon garlic grilled shrimp kabobs are quick, flavorful, and perfect for entertaining.

With their citrusy marinade, cheesy finish, and smoky grill marks, they’ll be a dish you’ll return to all summer long.

The Boat Shed Kitchen

Grilled Shrimp Kabobs Lemon Garlic

These grilled shrimp kabobs are juicy, zesty, and packed with flavor. Marinated in lemon, garlic, and Dijon, then finished with butter, Parmesan, and parsley, they make the perfect summer appetizer or light main dish. Quick, fresh, and ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 minutes mins

Marinate Time 20 minutes mins

Total Time 36 minutes mins

Servings: 4

Calories: 230

Ingredients Method Notes

Ingredients

  

Marinade

• 1/2 lemon zest
• 3 tbsp fresh lemon juice
• 3 tbsp olive oil
• 2 tsp crushed garlic
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper

Skewers

• 1 lb 500 g large raw shrimp, peeled and deveined, tail-on (20/30 size or larger)
• 2 tbsp butter melted
• 1/4 cup grated Parmesan cheese
• 2 tsp freshly chopped parsley

Method

 

1. If using wooden skewers, soak them for at least 30 minutes.
2. In a bowl, whisk lemon zest, lemon juice, olive oil, garlic, Dijon mustard, salt, and pepper.
3. Add shrimp and toss to coat. Marinate 20 minutes.
4. Preheat grill to medium. Thread shrimp, 4–5 per skewer.
5. Grill 2–3 minutes per side until shrimp turn opaque.
6. Brush with melted butter, sprinkle with Parmesan, and garnish with parsley. Serve hot.
7. See full steps with tips & photos → https://theboatshedcafe.com/grilled-shrimp-kabobs-lemon-garlic/

Notes

• Wooden skewers should always be soaked to prevent burning.
• Don’t overcook shrimp; they cook fast and should remain juicy.
• Try serving over rice or a fresh salad for a complete meal.