Lemon Garlic Shrimp Kabobs
The easiest, most flavorful way to prepare shrimp – so perfect for summer grilling or roasting!
I was at the grocery store the other day and I saw the most gorgeous shrimp showcased at the seafood counter. It was just so pretty that I ended up buying 3 pounds of shrimp, and I had no idea what to make with them. But when I found a bag of lemons on my kitchen counter, I just had to make these lemon garlic shrimp kabobs.
Now the beauty of these kabobs is how easy this comes together. The only difficult task here is peeling the shrimp. But once that’s done, all that’s left to do is threading them onto a skewer with fresh lemon slices. From there, you can throw them right onto the grill or pop them into the oven. Yes, it’s just that simple!
While the shrimp is grilling or roasting, you can throw some butter onto a skillet with fresh garlic, freshly squeezed lemon juice and your favorite herbs – oregano, thyme, basil, etc. Then you can slather on all that buttery goodness right onto the shrimp!
I told you it was easy! And the flavors are just amazing. You get that buttery goodness with the tangy, fresh lemon juice, and the lemon wedges are absolutely phenomenal. Jason ended up eating more of the lemon than the actual shrimp!
Lemon Garlic Shrimp Kabobs
Ingredients
- 1 ½ pounds medium shrimp, peeled and deveined
- 4 lemons, thinly sliced and halved
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup unsalted butter, melted
- ¼ cup freshly squeezed lemon juice
- 4 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Thread shrimp and lemon halves onto skewers. Place skewers onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 5-7 minutes.*
- Melt butter in a medium skillet over medium high heat. Stir in lemon juice, garlic, oregano, thyme and basil until fragrant, about 2 minutes; season with salt and pepper, to taste.
- Serve shrimp skewers immediately, brushed with butter mixture and garnished with parsley, if desired.
Notes
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Very simple which I love! The only thing I changed was the butter amount. I put about tablespoon of butter and used the same of olive oil. They came out with just enough crisp! Don’t eat shrimp but my guest loved them! Will use for now on. Thank you! 🙂
We liked this recipe, but not so keen on butter. Instead, we mixed the spices into a small ramekin of olive oil and brushed it on the shrimp just before cooking. Same great flavor, a lot less fat; and the olive oil made the shrimp come out just slightly crispy rather than a wilted piece of limp fish.
We served them along with vegetable skewers made at the same time: red onion, red and green bell pepper, mushrooms, cherry tomatoes, and for dessert, we had fruit kebab: pineapple, orange, lemon, red and green grapes, banana, and apple cubes.
OMG. Is this ever a great recipe. Have made this recipe twice using frozen, then thawed shrimp. Cooked them on the BBQ basting with the butter and herb sauce. Turned out great both times. All gone in no time. Thanks for the great recipe.
You are so welcome, JoAnn!
Do you think I could make these ahead of time and serve at room temp?
Thanks!
Sure!
Can I use frozen shrimp, thawed? Do I bake them for less time?
Yes, you can just thaw prior to using. The cooking time should stay relatively the same.
Delicious recipe!! I used the butter mixture over zucchini as well as the shrimp kabobs on the bbq! Great combo! Thank you
That’s great!
Can I marinate the shrimp in the mixture ahead of time and roast afterwards?
Cheri, I recommend doing a quick marinade (about 10 minutes) or else the lemon juice will begin to cook the shrimp.
Lemon garlic ceviche would be okay with me lol. Thanks for your response; I’ll stick to the recipe! 🙂
I made these last night for a dinner party. I was looking through easy grilled prawn recipe. Yours caught me as no marinating was required and sauce added post grilling. My husband and mother in law were very sceptic, however my husband and our company LOVED them!!! Thank you for sharing your damm delicious recipe!
Made these they were to die for so easy to make too
Do you think I could use olive oil instead of butter? I can’t have dairy. Thank you!
Yes.
Made these today for a Memorial Day cookout, and they were delicious! Everyone loved them! Thanks for sharing it.
Looks delish!! Wondering what would be a good side dish to go with this?
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
I cooked this recipe for my girlfriend and we both loved it! Thanks for posting this idea.
These shrimp kabobs look so delicious! What a great way to cook shrimp in the summer months ahead…thanks for sharing!
Over the top deliciousness!
LOVE the idea of roasting shrimp. So easy and it can be done all year long. These look so yummy!
Gorgggggg!!!!
I LOVE love love lemon shrimp, I actually have them when I go camping all the time because they cook so perfectly on the fire. Great recipe, I really like how you added basil & thyme, something I should try and amazing pics! 🙂
Such a wonderful and easy recipe!
Grilled shrimp are the best, these look fab!