Get outside and Grill: Shrimp Skewers Bold to Basic

Get outside and Grill: Shrimp Skewers Bold to Basic

Bring in spring with some new shrimp skewer recipes for the grill.

Nothing feels more like spring than getting out the grill and going for it, right? If you’re like many of us, you pull out the grill when there’s still some chill in the air (before father winter has completely relinquished his control to spring).

As spring starts to creep in, think about shaking up that menu – moving away from heartier stews, soups and meals that sustained your family through the winter months, and on to some lighter fare. Maybe you already have plans for chicken and beef, but what about throwing some shrimp into the mix?

We’ve got some grilled shrimp recipes – from bold to basic – sure to fit with your vision of an especially tasty spring!

Citrus Herb Shrimp Skewers

7 mL (1 1/2 teaspoons) grated orange zest
125 mL (1/2 cup) fresh orange juice
30 mL (2 tablespoons) olive oil, plus more for grates
15 mL (1 tablespoon) chopped fresh thyme
5 mL (1 teaspoon) chopped fresh thyme
2 garlic cloves, minced
75 mL (1/3 cup) light mayonnaise
Coarse salt and ground pepper to taste
910 grams (2 pounds) fresh shrimp, peeled and deveined


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  1. Combine shrimp, 5 mL (1 teaspoon zest), 50 mL (1/4 cup) juice, garlic, oil, 15 mL (1 tablespoon) thyme, 2 mL (1/2 teaspoon) salt, and 5 mL (1 teaspoon) pepper in a shallow bowl; toss to coat
  2. Marinate for 30 minutes (or up to 8 hours) in the fridge
  3. Soak eight 20.5 cm (8-inch) wooden skewers in water for 30 minutes before cooking
  4. Combine mayonnaise, 2 mL (1/2 teaspoon) zest, 50 mL (1/4 cup) juice and 5 mL (1 teaspoon) thyme in a small bowl; season dipping sauce with salt and pepper
  5. Lightly oil grates. Thread shrimp onto skewers and grill on medium heat, turning once, for 3 to 4 minutes – or until the shrimp are opaque throughout. Serve shrimp with dipping sauce

Marinated Shrimp Skewers

Shrimp is quick and easy on the grill, and a little prep beforehand adds tons of flavour!

3 cloves garlic, minced
75 mL (1/3 cup) olive oil
50 mL (1/4 cup) tomato sauce
30 mL (2 tablespoons) red wine vinegar
2 tablespoons chopped fresh basil
2 mL (1/2 teaspoon) salt
1 mL (1/4 teaspoon) cayenne pepper
910 grams (2 pounds), peeled and deveined


  1. In a large bowl, stir together the garlic, olive oil, tomato sauce and red wine vinegar. Season with basil, salt and cayenne pepper
  2. Add shrimp to the bowl, and then coat
  3. Cover and place in the fridge for a few hours
  4. Set grill to medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade
  5. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side or until opaque

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