Hey there seafood lovers! I’ve been experimenting with different ways to cook shrimp and I gotta tell ya – oven-baked shrimp skewers are absolutely amazing! They’re not just delicious but also super quick to make. Today, I’m gonna share my foolproof method for making the juiciest shrimp skewers right in your oven.
Why Choose Oven-Baked Shrimp Skewers?
Before we dive into the recipe, here’s why you’ll love making shrimp skewers in the oven:
- Takes just 6-8 minutes to cook
- Perfect for busy weeknight dinners
- No need to fire up the grill
- Easy cleanup (just one baking sheet!)
- Great for year-round cooking
- Super versatile – works with lots of marinades
What You’ll Need
Main Ingredients:
- 1 pound large or jumbo shrimp (16-20 count)
- 1/4 cup olive oil
- 4-5 garlic cloves, minced
- 1 lemon (juice and zest)
- 2 tablespoons fresh parsley
- 1-2 teaspoons sea salt
- Black pepper to taste
- Optional: 2 teaspoons honey for extra flavor
Equipment:
- Metal skewers (or wooden skewers)
- Baking sheet
- Parchment paper or aluminum foil
- Mixing bowl
Step-by-Step Instructions
1. Prep Your Shrimp
First things first, let’s get those shrimp ready:
- Rinse shrimp under cold water
- Pat them dry with paper towels
- Peel and devein (leave tails on if you want)
2. Make the Marinade
In a large bowl, mix together:
- Olive oil
- Minced garlic
- Lemon juice and zest
- Chopped parsley
- Salt and pepper
- Honey (if using)
Pro tip: Save about 2 tablespoons of marinade for later – trust me, you’ll want this for drizzling!
3. Marinate the Shrimp
- Toss shrimp in the marinade
- Let them hang out for 20-30 minutes
- Don’t marinate longer than 1 hour (the acid in lemon juice starts cooking the shrimp)
4. Prep for Baking
- Preheat oven to 425°F
- Line baking sheet with parchment or foil
- If using wooden skewers, soak them in water for 30 minutes
5. Skewer the Shrimp
- Thread 4-6 shrimp per skewer
- Leave a tiny gap between each shrimp
- Make sure they’re not squished together
6. Bake Those Babies!
- Place skewers on prepared baking sheet
- Bake for 6-8 minutes until pink and opaque
- For extra browning, broil for 1 minute at the end
Tips for Perfect Shrimp Skewers
-
Size Matters Use large or jumbo shrimp – they’re easier to skewer and won’t overcook quickly
-
Watch Like a Hawk: Shrimp cook fast! They’re done when they turn pink and opaque
-
Don’t Overcrowd: Leave small gaps between shrimp for even cooking
-
Temperature is Key: 425°F is perfect – hot enough to cook quickly without drying out
Serving Suggestions
These shrimp skewers go great with
- Rice pilaf
- Fresh salad
- Grilled veggies
- Crusty bread
- Your favorite pasta
Storage and Leftovers
- Store leftovers in airtight container
- Keep in fridge up to 2-3 days
- Reheat gently in 350°F oven for few minutes
- Not recommended for freezing (but you can if needed)
Variations to Try
Want to mix things up? Here are some flavor variations:
Cajun Style:
- Add Cajun seasoning
- Sprinkle with paprika
- Add extra garlic
Asian Inspired:
- Use soy sauce instead of salt
- Add ginger
- Drizzle with sesame oil
Mediterranean:
- Add oregano
- Include some olive tapenade
- Sprinkle with feta cheese
Common Questions
Q: Can I use frozen shrimp?
A: Yep! Just thaw completely and pat dry before using.
Q: How do I know when they’re done?
A: They should be pink with no gray spots and slightly curled.
Q: Can I add vegetables?
A: Sure! Just remember veggies need longer cooking time, so start them first.
#Recipe #Seafood #EasyDinner #OvenBaked #Shrimp
How to Make Grilled Shrimp Skewers
- ▢ 1 pound large shrimp peeled and deveined
- ▢ 3 tablespoons olive oil
- ▢ 2 tablespoons lemon juice
- ▢ ½ teaspoon salt
- ▢ ¼ teaspoon black pepper
- ▢ 1 teaspoon oregano
- ▢ ½ teaspoon paprika
- ▢ ½ teaspoon garlic powder
- ▢ Chopped parsley for serving
- ▢ Lemon slices for serving
- Place the olive oil, lemon juice, salt, pepper, oregano, paprika and garlic powder in a large bowl; whisk to combine.
- Add the shrimp to the bowl and toss gently to coat evenly with the marinade. Marinate for at least 15 minutes or up to 2 hours max.
- Skewer 4-6 shrimp on each soaked skewer and place on a plate while skewering the remaining shrimp.
- Heat a grill or grill pan over medium high heat and cook the shrimp for 2-3 minutes on each side until the color is pink and shrimp is opaque.
- Serve warm with fresh parsley and lemon slices, if desired.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Grilled Shrimp recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
- Don’t marinate the shrimp for longer than 2 hours. The acid from the lemon juice can actually cook the shrimp without any heat needed, which is what happens with a long marinade time.
- Broil the shrimp in the oven if you don’t have a grill. Once the broiler is preheated, place the shrimp skewers on a sheet pan coated with cooking spray or lined with parchment paper. Broil for 2-3 minutes, then flip and broil for another 2-3 minutes; watching it closely so it doesn’t over-cook.
- Peel and devein the shrimp before you marinade them. Otherwise all the marinade will be on the outside of the shrimp only. I prefer to leave the tails on, but you can remove them if you like.
- Don’t overcook the shrimp. Shrimp cook super fast, and only need 2 to 3 minutes each side. If you overcook them, they lose their juiciness and become rubbery. Th shrimp skewers are cooked when they turn an opaque pink, they are overcooked if they start to curl up.
Since you’re throwing the shrimp skewers on the grill, I recommend some other grilled options or an easy salad to go on the side. Here are some great options!
Store any leftovers in an airtight container. They will last up to 3 days in the fridge. Reheat in the microwave or in a skillet with a little olive oil.
Yes, you can freeze grilled shrimp and store for up to 3 months. Make sure to cool the shrimp completely before freezing, then transfer them to an airtight container or freezer bag.
Skewering the shrimp is the easiest way to cook them on the grill. They won’t fall between the grates and it means that you can turn them all at the same time so that they cook evenly. You can use either metal or wooden skewers, if you use wooden, soak them in water for an hour before grilling so they don’t burn.
