Back to Grilled Shrimp Skewers

Print Options


Card Sizes

Grilled Shrimp Skewers Recipe

Grilled Shrimp Skewers Recipe

“This recipe is similar to a barbecue shrimp dish I love at a restaurant in Florida,” writes Sandy Lutz from North Canton, Ohio. “I serve it as an entree with brown rice and a salad, but it could work as an appetizer, too.”
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min. YIELD:2 servings


  • 1/2 cup canola oil
  • 1/4 cup minced fresh parsley
  • 3 tablespoons chili sauce
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 3/4 pound uncooked large shrimp, peeled and deveined


  • 1. In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade.
  • 2. On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once. Yield: 2 servings.

Nutritional Facts

1 skewer equals 308 calories, 20 g fat (2 g saturated fat), 252 mg cholesterol, 628 mg sodium, 4 g carbohydrate, trace fiber, 27 g protein.

Reviews for Grilled Shrimp Skewers

Sort By :
Reviewed May. 10, 2016

"This recipe is amazing as is! Our family loves it!"

Reviewed Jul. 19, 2014

"I loved this recipe, I really enjoyed that parsley flavor. My favorite shrimp skewer recipe is definitely this Asian style shrimp and squid skewer:"

Reviewed May. 7, 2013

"Wee liked it because it wasn't too spicy. I might try it with cocktail sauce."

Reviewed Oct. 3, 2012

"With a little bit of cayenne or some red chili peppers, this recipe would have 5 stars. Very good!"

Reviewed Aug. 27, 2011

"My husband now requests this regularly. He loves it paired with a grilled steak and it is so easy I don't have to save it for a special occasion."

Reviewed Aug. 22, 2010

"Sounds good but have not made it as yet. My husband wants to give it a try."

Reviewed May. 26, 2010

"Simple and easy. I added a few sprinkles of crushed red chile peppers, so the shrimp were very "tangy." I liked the extra "heat," but it would probably be suffiently spicy without the crushed peppers. I also skipped the skewers and just use a grilling basket. This recipe is certainly worth the try."

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.