Succulent shrimp in a citrus marinade with fresh herbs makes for a winning summer grilling dish. This Prawn BBQ Skewers recipe is easy, quick, and oh so delicious.
Fire up the grill — when the sun’s out, it’s skewers up!
These prawn BBQ skewers are the ultimate summer crowd-pleaser: juicy, smoky, garlicky, and kissed with a splash of citrusy zest.
I loooove these shrimp skewers, and think you will, too! Whether you’re hosting a backyard bash, a beach bonfire, or a chill dinner al fresco, these skewers bring restaurant-level flavor with backyard-level effort.
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🌟 Why you’ll love this recipe
These prawn BBQ skewers are a summer favorite for so many reasons.
Marinated in a quick blend of olive oil, fresh herbs, spices, and lemon, the prawns char beautifully on the grill in just a few minutes. They’re tender on the inside, with those irresistible caramelized edges on the outside.
Quick to prep, full of flavor, and easy to pair with wine, this crowd-pleasing recipe makes the ultimate backyard dinner.
🛒 Ingredient notes
One of the things I love most about these prawn BBQ skewers – and I’m guessing you might like this, too – is that you probably already have most, if not all, of the ingredients on hand.
- Shrimp – Use large size shrimp. You can use frozen shrimp, just be sure to thaw the shrimp completely and pat them dry with a paper towel.
- Marinade – A quick marinade is made with simple pantry ingredients: olive oil, lemon juice, lemon zest, garlic, parsley, oregano. paprika, salt and pepper.
✅ Step-by-step instructions
Find the measurements with full list of ingredients, plus more detailed instructions, in the printable recipe card at the bottom of this post. Here are some step-by-step photos to show you how easy it is to make these delicious shrimp skewers.
- Start by mixing up the marinade in a large bowl.
- Add the shrimp and toss to coat.
- Cover and refrigerate for 15-20 minutes. Make sure you do not marinate the shrimp for longer than 20 minutes, as the acidic lemon may start to cook the shrimp.
- After marinating, grill the skewers on an outdoor grill or indoor grill pan over medium-high heat. They only need 2-3 minutes on each side before they are fully cooked.
Garnish with chopped parsley or cilantro before serving.
👩🏻🍳 Recipe FAQs
Absolutely. Use a grill pan or broil them in the oven — just keep a close eye on the timing to prevent overcooking.
Make sure your grill is hot and lightly oiled. Also, don’t forget to pat the prawns dry before placing them on the grill.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To make it easier to store, I prefer to take the shrimp off the skewers before storing in the container.
🍽 Serving ideas
These skewers are perfect for summer parties, backyard barbecues, and busy weeknight dinners.
Serve them with a crisp Asian Carrot Cucumber Salad or Cucumber Dill Salad. They’re also great with Grilled Asparagus in Foil and Charred Corn Salad.
Oh — and don’t forget a chilled glass of wine. These babies deserve a proper toast!
🍷 🥂 Wine pairings
Like Shrimp Pintxos and this Cucumber Shrimp Salad, these prawn skewers pair well with a chilled Albariño or crisp Sauvignon Blanc.
Albariño – Crisp, citrusy, and slightly saline, Albariño is made for seafood. Its acidity cuts through the richness of grilled prawns, while its subtle floral and stone fruit notes complement the smoky marinade. I love a good Albariño, but especially with prawns.
Sauvignon Blanc – With vibrant notes of lime, green herbs, and tropical fruit, this zippy white wine plays beautifully with the prawns’ citrus marinade. It’s refreshing, palate-cleansing, and undeniably summery.
More seafood recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Prawn BBQ Skewers
Equipment
- 1 grill or grill pan
Ingredients
- 2 pounds large shrimp, peeled and deveined
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Marinade
- ⅓ cup extra virgin olive oil
- 2 Tablespoons lemon juice
- ½ teaspoon lemon zest
- 4 garlic cloves, minced
- ¼ cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon ground paprika
Instructions
- Soak wooden skewers in water and allow to soak for at least 30 minutes before grilling so they do not burn on the grill.
- Pat the shrimp dry, then season with salt and pepper on all sides.
- In a large bowl, whisk together all of the marinade ingredients: the olive oil, lemon juice, lemon zest, garlic, most of the parsley (save 1 Tablespoon for garnish), oregano, and paprika.
- Add shrimp to the bowl and lightly toss to coat the shrimp with the marinade.
- Cover and refrigerate for 15-20 minutes, maximum. Don't marinate for longer than 20 minutes, or the shrimp may start cooking because of the acidity of the lemon.
- Thread the shrimp onto skewers. I find 4-5 shrimp per skewer is a nice amount.
- Grill over medium-high heat for 2-3 minutes each side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
