Learn the BEST tips and tricks for creating the most delectable summertime dinner- lemon garlic shrimp kabobs!
They’re so easy to throw together for the grill, and your hands-on prep and grilling time is under 15 minutes with the easiest shrimp kabob marinade.
Because there is not end to the delicious flavor combinations we can create with kabobs on the grill, here’s another incredible option for your grilling line-up! These lemon garlic shrimp kabobs are bursting with sunny summer flavors your family will love.
Recently, you’ve seen steak kabobs, chicken kabobs, and zesty tequila lime shrimp skewers. It’s so fun to make grilled kabobs because truly something each family member can customize their fabric additions for their skewers!
Don’t miss these cute fruit skewers, too – such an easy way to dress up individual fruit servings for a party!
Why You’ll Love this Lemon Garlic Shrimp
These lemon garlic shrimp kabobs are full of dynamic citrus bursts of flavor. They are perfectly textured, with a garlic and lemon punch that is absolutely drool-worthy!
You can make these amazing Lemon Garlic Shrimp on the grill, the stovetop or in the oven. Any which way you make these shrimp kabobs, they’re quick, easy and most importantly, delicious!
If you love lemon everything as much as we do- don’t miss this incredible lemon pepper salmon and lemon pepper shrimp!
A simple shrimp kabob marinade makes them incredibly flavorful and juicy. They make a great topper for salads, pasta, rice, and more!
This garlic lemon shrimp is also such a healthy dinner option! It’s low calorie and can be extremely low carb if combined with the right sides. It can also fit into a Keto and Whole 30 lifestyle!
If you love the combination of zesty dry white wine, fresh lemon and bold garlic, be sure to try my white wine chicken, white wine sauce for pasta, white wine lemon caper sauce, and this incredible shrimp pasta salad.
Ingredients to Make Lemon Garlic Shrimp Kabobs
- Shrimp – Fresh if possible, but you can also use frozen. Peeled and rinsed. Large shrimp are easier to work with on kabobs.
- Dry White Wine – It’s the perfect excuse to open your favorite dry white wine and have a glass. Chardonnay, Sauvignon Blanc and Pinot Grigio all work well. You can also use white cooking wine if you prefer.
- Lemon Juice – Fresh squeezed lime juice offers amazing flavor in this simple dish. You can also use 100% Real Lemon Juice.
- Minced Garlic – Fresh minced or pre-minced purchased in a jar in the produce aisle of your grocer. You can find a complete list of Garlic Conversions here, and How to Make Garlic Paste. Learn how to peel garlic here and how to mince garlic here.
- Pepper – Thick flakes of fresh cracked black pepper add color, texture and flavor to this easy recipe.
Don’t forget your metal or bamboo skewers (soaked for 15+ minutes if you’re using the bamboo or wooden skewers).
Psst… do you love lemon everything as much as we do? Check out the rest of my lemon recipes, and you can’t miss this incredible lemon pepper pasta sauce!
Shrimp Kabob Marinade
Variations
- Don’t drink wine? Use a white cooking wine instead.
- Spice it up! Add a teaspoon of red pepper flakes to your marinade.
- For an added dose of flavor, baste with a little melted butter as the shrimp are grilling.
How to Make Lemon Garlic Shrimp Kabobs on the Grill
- Marinate – Combine marinade ingredients and marinate refrigerated for 30 minutes up to six hours.
- Prep – Dry shrimp and put on skewers (metal or soaked 15+ minutes in water). Preheat grill to medium high. Brush grill grate with olive oil.
- Grill – Grill shrimp 2-3 minutes until the shrimp turn pink.
Flip and grill 2-3 minutes on the other side until translucent and pink.
Preheat grill to medium high. Brush grill grate with olive oil. 
Flip and grill 2-3 minutes on the other side until translucent and pink. 
On the Stovetop
- Prep and Marinate – Make sure shrimp are completely thawed. Follow steps above for marinating and coating shrimp.
- Heat Oil – Heat oil over medium high heat in pan. When oil moves around the pan easily, add shrimp. (They will sizzle when they hit the pan.)
- Sauté – Sauté the shrimp for about three minutes per side, until pink and completely opaque – this is how you’ll know when they are done.
In the Oven
- Prep and Marinate – Set your oven to broil. Marinate your shrimp as listed in steps above.
- Line Sheet Pan with Shrimp – Arrange your shrimp on a baking sheet in an even layer – I like to use aluminum foil for easy clean up. A quick spray of olive oil on the foil will help eliminate sticking, too!
- Broil for 2-3 minutes, watching closely. You’re looking for that perfect pink color discussed in the other cooking methods above – it’s so easy!
Tips
- Because this marinade is slightly acidic with lemon juice, don’t marinate for longer than six hours! It’s not a safety issue to marinate longer, but the shrimp will lose texture due to breaking down from the acidity of the lemon!
- Don’t forget to soak your bamboo skewers. This prevents them from catching fire on the grill!
- Don’t overcook your shrimp. I know it’s tempting, but you’ll know when they are done because of their color. They are floppy and gray when they are first cooking, and when they are done they’ll be a perfect pink with a red tail.
Serving Suggestions
- Serve over a bed of pasta
- Serve with a side of cauliflower rice or mashed cauliflower for an ultra low carb meal.
- Roasted Italian Veggies
- Oven Roasted Sweet Potatoes
- with a side of pasta salad
- Lemon arugula salad
Looking for more serving suggestions? Don’t skip the best Side Dishes for Fish – it’s a free guide full of incredible inspiration!
Dietary Considerations
- Nut Free
- Gluten Free
- Keto Friendly
How to Store
- Room temperature – Shrimp can sit out at room temperature for no longer than two hours.
- Refrigerator – Safely store your cooked shrimp for up to 3-4 days in the refrigerator.
- Freezer – You can securely store these shrimp skewers in an airtight container in the freezer for up to three months.
If you love shrimp, don’t skip my Roasted Shrimp Cocktail and Homemade Cocktail Sauce for the holidays or any time of year!
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More Easy Grilling
Lemon Garlic Shrimp Kabobs
Ingredients
- ¾ pounds shrimp
- ¼ cup dry white wine
- ¼ cup lemon juice fresh squeezed or store bought
- 1 tablespoon garlic minced
- black pepper
Instructions
MARINATE
- Combine marinade ingredients and marinate refrigerated for 30 minutes up to six hours.
GRILL
- Dry shrimp and put on skewers (metal or bamboo soaked 15+ minutes in water).
- Preheat grill to medium high. Brush grill grate with olive oil.
- Grill shrimp 2-3 minutes until the shrimp turn pink.
- Flip and grill 2-3 minutes on the other side until translucent and pink.
Julie’s Tips
Variations
- Don’t drink wine? Use a white cooking wine instead.
- Spice it up! Add a teaspoon of red pepper flakes to your marinade.
- For an added dose of flavor, baste with a little melted butter as the shrimp are grilling.
Tips
- Don’t marinate more than six hours
- Soak bamboo skewers
- Don’t overcook your shrimp – remove when they turn pink with a red tail
On the Stovetop
- Prep and Marinate – Make sure shrimp are completely thawed. Follow steps above for marinating and coating shrimp.
- Heat Oil – Heat oil over medium high heat in pan. When oil moves around the pan easily, add shrimp. (They will sizzle when they hit the pan.)
- Sauté – Sauté the shrimp for about three minutes per side, until pink and completely opaque – this is how you’ll know when they are done.
In the Oven
- Prep and Marinate – Set your oven to broil. Marinate your shrimp as listed in steps above.
- Line Sheet Pan with Shrimp – Arrange your shrimp on a baking sheet in an even layer – I like to use aluminum foil for easy clean up. A quick spray of olive oil on the foil will help eliminate sticking, too!
- Broil for 2-3 minutes, watching closely. You’re looking for that perfect pink color discussed in the other cooking methods above – it’s so easy!
Estimated nutrition information is provided as a courtesy and is not guaranteed.
It’s warming up so grilling would be extra delicious.
YES! We have broken ours out. I’m so grateful fo rthese sunny days!
This looks easy and delicious. Will add it to my pile to make when the weather here warms up. (it’s winter here in New Zealand at the moment)