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These spicy grilled shrimp skewers are juicy, garlicky, and have just enough heat to keep things interesting. A few minutes over a hot grill gives them a lightly charred finish, and the warm lemon parsley butter is there for dipping, drizzling, or both.
They cook in minutes, which makes them an easy choice for a summer dinner, but they’re also good enough to serve when you have friends over. Add a salad, grilled vegetables, or some fluffy white rice and dinner is done.
Here’s Why This Grilled Shrimp Skewers Recipe Works
The seasoning stays put: A little mayonnaise helps the garlic and spices coat the shrimp evenly and encourages browning as they grill.
Plenty of flavor without a long marinade: The shrimp only need 15 to 30 minutes in the refrigerator, so you don’t have to plan hours ahead.
Easy to serve right off the grill: The skewers make the shrimp easy to turn, portion, and bring straight to the table with the lemon butter alongside.
Lemon butter finishes them off: Instead of brushing butter over the shrimp and feeding the flames, serve it alongside for dipping. You get plenty of buttery, lemony flavor without the flare-ups.
For planning a full week of warm-weather meals, these skewers would also fit into this summer meal plan.
Ingredient Notes
Large shrimp: Go with large shrimp for grilling. They’re easier to manage over high heat and give you a little more room for error before they overcook.
Garlic: Fresh garlic gives the shrimp plenty of flavor. Grating it finely helps it distribute evenly through the marinade.
Smoked paprika and cayenne: Smoked paprika adds a subtle smoky flavor and cayenne brings the heat. Adjust the cayenne if you want the shrimp milder or spicier.
Mayonnaise: You only need a small amount. It coats the shrimp with the seasonings and helps with browning on the grill.
Baking soda: It may seem like an odd addition, but a small amount helps keep the shrimp plump and juicy.
Lemon parsley butter: This is served on the side for dipping. The fresh lemon cuts through the richness of the butter and works especially well with the spicy shrimp.
Add some homemade lemon dill aioli sauce for dipping.
If you like this spicy shrimp recipe, my shrimp diablo is a good skillet option.
Recipe Tips
Soak the skewers first: Put bamboo skewers in cold water before you start prepping the shrimp. This helps keep them from scorching over the hot grill.
Get the shrimp good and dry: Pat them well with paper towels before adding the marinade. Excess moisture works against the browning and char you want from the grill.
Thread them snugly: Keep the shrimp close together on the skewers without packing them too tightly. This helps protect them from drying out over the high heat.
Keep the grill hot: Direct, high heat gives the shrimp a little char before the centers have a chance to overcook.
Watch the shrimp, not just the clock: Grill times vary depending on the size of the shrimp and how hot your grill is. Pull them when they’re opaque and curled into a loose C. A tight O usually means they’ve gone too far.
Serve the skewers with pineapple mango salsa or chipotle coleslaw.
Frequently Asked Questions
A small amount of baking soda helps the shrimp stay plump and juicy as they cook. You only need ¼ teaspoon for this recipe.
Yes. Preheat the grill on high, then clean and oil the grates. Grill the shrimp over direct heat, turning once, until they’re opaque and just cooked through.
The biggest thing is not to overcook them. Grill the shrimp quickly over high heat and pull them as soon as they’re opaque and curled into a loose C. If they curl into a tight O, they’ve probably cooked too long.
Spicy Grilled Shrimp
These spicy grilled shrimp skewers are quick enough for a weeknight but still feel like something special coming off the grill. Serve them hot with plenty of lemon parsley butter and a few simple sides, and you’ve got a dinner that doesn’t need much else.
My spicy shrimp rice bowl turns shrimp into a full bowl-style dinner.
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Spicy Grilled Shrimp Skewers
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Equipment
Ingredients
- 1 ½ to 2 pounds large shrimp, peeled/deveined with tails on
- 6 garlic cloves
- ¼ cup mayonnaise
- 1 ½ teaspoons salt
- 1 teaspoon granulated sugar
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ¼ teaspoon baking soda
- 4 tablespoons butter, melted
- 1 lemon, juiced
- fresh chopped parsley
Instructions
- Place the skewers in a dish of cold water to soak.
- Lay the shrimp on a pad of paper towels and pat dry.
- Grate the garlic into a medium bowl. Stir in the mayonnaise, salt, sugar, paprika, cayenne, and baking soda.
- Add the shrimp and toss, coating the shrimp completely.
- Thread the marinated shrimp on the skewers, pushing them together snugly. Place them on a plate and transfer to the refrigerator for 15 to 30 minutes.
- While the shrimp are marinating, prepare the grill for direct cooking over high heat. Let the grill get nice and hot, then clean and oil the grates before adding the shrimp.
- Melt the butter, then stir in the lemon juice and chopped parsley. Set aside.
- Place the shrimp skewers over direct high heat and grill for 2 to 2½ minutes per side, turning once, until the shrimp are lightly charred and just cooked through.
- Remove the skewers of shrimp and serve with the melted butter for dipping.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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