Barbeque shrimp skewer recipe: 59 photos
Barbeque Shrimp Skewers
FAQ
Preheat your grill to 350-450°F and set it up for direct cooking. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process.
You can easily serve these shrimp kabobs as your main dish, on their own, or with a side of Garlic Aioli for dipping. These side dish recipes also go perfectly with shrimp: Skordalia (Greek garlic and potato dip); plain couscous; or lemon rice. Grilled Vegetables; Greek baked fries; baked zucchini; or fried eggplant.
Thread one 8”-inch skewer through the thickest part of five or six large shrimp, making sure that you don't place it too close to the end. If using bamboo skewers, be sure to soak them in water for 20 minute before threading so they don't burn on the grill.
You can grill shrimp with or without the shells. Some folks prefer to leave the shell on during grilling because it keeps the shrimp tender when cooked over high heat. If you decide to remove the shell before grilling, keep a close eye on your shrimp so they don't overcook.
Shrimp are very tender and juicy on their own so if you marinate them it isn't to tenderize them. It's to give them some extra flavor. Go ahead and choose bold flavorings for your shrimp marinade. Fresh lemon juice and lime juice are both great choices for the acid.