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Plump, juicy, and wildly delicious, these grilled shrimp kabobs will transport your tastebuds straight to the sun-drenched beaches of Greece! Marinated in a bold, zesty blend of garlic, lemon, and Greek seasoning, then quickly charred to smoky perfection, and served with a creamy cucumber-infused tzatziki sauce for dipping, this Mediterranean shrimp recipe requires minimal effort for maximum flavor. 

“oh my gosh delicious! will make again!”

– KATHRYN
Overhead photo of four shrimp shish kabobs over a bed of steamed rice with lemon wedges and dill sauce for dipping on the side.

Update: This post was originally published in January 2015. I’ve updated the post below to include more information about making this shrimp shish kabob recipe.

Table of Contents

About this Mediterranean shrimp

Fresh and vibrant yet effortless and fuss-free prepare, this Mediterranean shrimp is a celebration of simplicity and sunshiny Greek flavors.

Imagine: juicy, plump shrimp marinated in a bright, rich combination of olive oil lemon zest and Greek spices, then kissed by the smoky char of the grill, and complemented with a lemony-dill yogurt sauce. It’s shrimp shish kabobs with a deliciously zesty, herby Mediterranean twist. 

But these grilled shrimp kabobs aren’t just fantastically flavorful, they’re also endlessly versatile. Serve them on a bed of fluffy rice, over a Greek salad, or tuck them into a warm pita pocket and dollop with the yogurt sauce. 

Whether you’re hosting a backyard barbecue or enjoying a simple family dinner at home, this shrimp shish kabob recipe will bring a taste of the Mediterranean coast right to your table. 

If you love Mediterranean food, be sure to check out these favorites next: Mediterranean Pasta with Chicken and Oregano Chicken Greek Bowls.

Why you’ll love this recipe

  • Harmonious Flavors. The shrimp kabob marinade combines rich olive oil, punchy garlic, bright lemon zest, and robust Greek seasonings for a robust and savory flavors with tangy and herby notes. 
  • Quick and Easy. It’s as simple as whisk, marinated, thread on skewers, and grill. Shrimp cook in just minutes, making this shrimp shish kabob recipe an ideal meal for busy weeknight. 
  • Pantry Staples. You probably already have most of the ingredients hanging around your kitchen and pantry—think olive oil, garlic powder, Greek spice, and a lemon.
  • Versatile. Serve the grilled shrimp skewers with rice, couscous, pita bread, or grilled veggies for an easy and complete Mediterranean feast.
  • All-Season Appeal. Enjoy these marinated shrimp kabobs straight off the charcoal grill in summer, or use a broiler or indoor grill pan when it’s colder. 
Overhead photo of raw shrimp, Mediterranean seasonings, a lemon, oil, salt, and pepper neatly arranged on a kitchen counter.

Ingredients for shrimp shish kabobs

As promised, you just need a handful of basic ingredients for this shrimp shish kabob recipe:

  • Large Shrimp. Be sure to peel and devein before using. I leave the tail on for aesthetic purposes, but that’s entirely optional. Frozen shrimp work great; just thaw and thoroughly dry before using.
  • Olive Oil. Select a good-quality olive oil brand for the richest flavor.
  • Lemon. You’ll need the lemon zest for the shrimp marinade and the lemon juice for the dipping sauce.
  • Greek Seasoning. A combination of herbs including mediterranean oregano, basil, dill, and parsley lends robust, savory flavor. Use homemade for the best taste or storebought in a pinch.
  • Garlic Powder. For mild aromatic flavor.
  • Kosher Salt and Ground Black Pepper. Lend overall flavor.

Dill yogurt sauce

  • Cucumber. Once grated, it lends a fresh, crisp element to the yogurt sauce.
  • Greek Yogurt. Use full-fat for the richest flavor.
  • Garlic. Provides a little aromatic bite.

Recipe variations

  • Make it Spicy. Add a couple pinches of crushed red pepper flakes or a small dollop of harissa to the shrimp marinade.
  • Smoky Twist. Sprinkle a little smoked paprika into the marinade to play up the smoky char of the grill.
  • Shrimp and Veggie Shish Kabobs. After marinating, thread the shrimp along with zucchini, red onions, and bell peppers onto skewers for a colorful twist.
  • Oven Baked Option. No outdoor grill or grill pan? No Problem! Use the oven to roast the shrimp skewers.
  • Skillet Cooking. Prefer the stovetop to the grill? A cast iron skillet works too, just skip the skewering the marinated shrimp kabobs.
Overhead photo of six raw marinated shish kabobs on a sheet of parchment paper.

How to make grilled shrimp kabobs

This Mediterranean marinated shrimp skewers recipe is as easy and straightforward to prepare as possible. Here’s how:

  1. Make Shrimp Marinade. Add olive oil, lemon zest, Greek seasoning, garlic powder, salt, and black pepper to a mixing bowl. Then, grab a whisk and vigorously stir the marinade ingredients to combine. 
  2. Marinate Shrimp. add the shrimp and toss them to coat in the Mediterranean marinade. Next, cover the bowl and place in the fridge for at least 30 minutes or up to 4 hours.
  3. Skewer the Shrimp. Remove the shrimp from the Greek marinade, setting the marinade aside. Then, thread the marinated shrimp onto 5 to 6 metal or wooden skewers, aiming for 4 to 5 shrimp per skewer.
  4. Grill Shrimp Shish Kabobs. Preheat a charcoal or electric grill to medium high heat and oil the grates. Brush some of the reserved marinade over one side of the shrimp and then place the marinated shrimp kabobs– brushed marinade side down–directly onto the greased grill. Immediately brush the top side with the reserved marinade. Let the shrimp cook, turning once, for 4 to 6 minutes total or until cooked through and charred.
  5. Serve Grilled Shrimp Skewers. Serve this shrimp shish kabob recipe over rice or couscous and enjoy!

Chef expert tips for perfect results every time!

  • Marinate Wisely. Make sure you only use the lemon zest in the shrimp marinade (not the juice as the juice will “cook” the shrimp). And marinate the shrimp for at least 30 minutes for the best flavor, but no longer than 4 hours as it can make the shrimp mushy.  mushy
  • Use Metal or Soak Wood Skewers. If using wooden skewers, make sure you soak them in water for 20-30 minutes to prevent them from burning up on the grill. Of just use metal skewers to make life easier.
  • Skewer Strategy. When threading the shrimp onto skewers, do so in a single layer and be careful not to pack them too tightly. If you want to add veggies, alternate the veggies and shrimp for visual appeal.
  • Hot Grill. Preheat your grill to medium-high heat. Since shrimp cook so quickly, the grill needs to be hot to ensure nice grill marks and prevent sticking.
  • Baste with Marinade. For the most flavor, brush the shrimp kabobs with marinade and then place them with the marinade side down onto the grill. Then, immediately baste the top with the marinade and let the shrimp cook.
  • Quick Cooking. Shrimp are very quick cooking–just 2 to 3 minutes per side.
  • Garnish Before Serving. After grilling and before serving, consider sprinkling fresh herbs like chopped dill, cilantro, or fresh parsley over the grilled shrimp for a pop of fresh flavor.

Frequently Asked Questions

Below you’ll find the most common questions and answers about making this shrimp shish kabob recipe. If you have a question you’d like answered, please drop it in the comments section below!

Can I use frozen shrimp?

You bet! Just be sure to thaw them in the refrigerator overnight and pat dry before marinating.

What’s the best marinade for shrimp kabobs?

Honestly, the best marinade is going to depend upon your personal tastebuds. However, I personally think the best marinade for shrimp shish kabobs is a simple one made of good-quality olive oil, garlic, lemon zest, and plenty of dry Greek seasonings like dill and parsley.

How long should I marinate shrimp?

The length of time depends upon a few factors, mainly the ingredients in your shrimp marinade. But you’ll want to marinade the shrimp in this Mediterranean marinade for at least 30 minutes or up to 4 hours. 

Can I make the marinade ahead of time?

Sure; however, the marinade literally only takes 1 minute or 2 to whisk together. But if you’d like to get a head start on dinner, you can prepare the marinade and store it in an airtight container in the fridge for up to 5 days. Simply add the shrimp to the marinade, toss to coat, and let the shrimp marinate when you’re ready to use it.

What’s the best way to prevent shrimp skewers from sticking to the grill?

The shrimp will be coated in an olive oil marinade which will help prevent them from sticking. However, make sure you also brush the grates with olive oil before cooking to further reduce the chances of sticking. Also, shrimp tend to stick to the grill grates when they aren’t ready to be flipped yet, so be patient when cooking.

Close-up photo of three grilled shrimp kabobs on a white plate.

serving grilled shrimp kabobs

Common serving suggestions

  • Accompany with Sauce. Pair the marinated shrimp shish kabobs with creamy, refreshing tzatziki yogurt sauce on the side for dipping. Or if you prefer a less tangy sauce, remoulade sauce or ranch dressing work too.
  • Over Grains. Serve the grilled shrimp over a bed of steamed rice, quinoa, or couscous for a hearty meal. My Mediterranean lemon rice works perfectly here.
  • Pair with Salad. Toss the shrimp with a crisp Greek salad or your favorite leafy green salad for a light dinner.
  • Stuff in Pita. Wrap the shrimp up in a warm pita pocket with feta cheese and dollop with cucumber hummus for a portable meal.
  • Alongside Veggies. Keep things light and serve the shrimp alongside seasonal roasted veggies or crispy roasted greek potatoes.

Unique serving ideas

  • Shrimp Cucumber Appetizer. Transform it into a simple starter by serving the shrimp on a cucumber round dolloped with tzatziki and adorned with a sprig of dill. 
  • Toss in Pasta. Take the shrimp off the shish kabob and stir into your favorite pasta salad, like this greek pasta salad orzo, lemon couscous, or pearled couscous salad.
  • Grain Bowl. Make it a Mediterranean bowl by layering the shrimp with quinoa, fresh cucumbers, juicy marinated tomatoes, briny olives, pickled red onions, and crumbled feta cheese.
  • Chill and Chop into Shrimp Salad. Chill the Mediterranean shrimp, chop it into bite-size pieces and mix with tzatziki sauce for a quick creamy shrimp salad.
  • Mediterranean Tacos. Take the shrimp off the skewer and stuff in warm tortillas with crunchy jalapeño slaw, sliced cucumbers, and a drizzle of tzatziki. 
  • Kabob Party. If you’re hosting a backyard bash, consider offering up a few different skewers, such as glazed pork tenderloin skewers, grilled lemon chicken skewers, and rosemary chicken kabobs.

Storing leftovers

  • Refrigeration: Allow any leftover grilled shrimp skewers to cool completely before storing in an airtight container in the fridge for up to 3 to 4 days.
  • Reheating: Honestly, I recommend enjoying the leftover marinated and cooked shrimp kabobs cold or at room temperature. However, you can warm them if you’d like, just make sure you do so gently, over low to medium-low heat, to avoid turning the shrimp rubbery.
Close-up photo of a juicy grilled shrimp kabob.

Easy, flavorful, and perfect for all the occasions, this Mediterranean shrimp recipe is the answer to what’s for dinner tonight! With just a handful of basic ingredients and a few simple steps, you can create a vibrant dish that will transport your tastebuds directly to the shores of Greece. 

So, print the recipe, gather the ingredients, and fire up the grill. And don’t forget to let me know how it went in the comments section below!

Until next time, friends, Cheers! 

Cheyanne

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More easy shrimp dinners!

Overhead photo of Mediterranean shrimp on skewers over a bed of white rice.

Shrimp Shish Kabobs with a Mediterranean Twist

Author: Cheyanne Holzworth
Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Plump, juicy, and wildly delicious, these grilled shrimp kabobs will transport your tastebuds straight to the sun-drenched beaches of Greece! Marinated in a bold, zesty blend of garlic, lemon, and Greek seasoning, then quickly charred to smoky perfection, and served with a creamy cucumber-infused tzatziki sauce for dipping, this Mediterranean shrimp recipe requires minimal effort for maximum flavor.

Equipment

  • 1 Medium Bowl – for marinating shrimp
  • 5-7 Skewers – for grilling shrimp
  • 1 Pastry brush – for basting shrimp

Ingredients 

Optional – Tzatziki Sauce

  • ½ whole Seedless Cucumber – grated using the large holes on a box grater (3/4 cup)
  • 1 Cup Greek Yogurt
  • 1 clove Garlic – peeled and grated
  • 1 heaping TBS Fresh Dill – chopped; plus more for serving

Instructions

  • Make Shrimp Kabob Marinade: To a large bowl, add the oil, 2 teaspoons lemon zest, Greek seasoning, garlic powder, 1/8 teaspoon salt, and scant ¼ teaspoon black pepper.
    Grab a whisk and vigorously stir the ingredients to combine.
  • Marinate Shrimp: Add the peeled and deveined shrimp to the bowl with the Mediterranean marinade and then use a spoon to toss the shrimp until they're well coated in the marinade.
    Cover the bowl and place in the fridge for at least 15 minutes or up to 1 hour.
  • Strain Cucumbers for Tzatziki: Add the cucumbers to a colander set over a bowl.
    Sprinkle ¼ teaspoon of kosher salt over the cucumbers and toss to evenly distribute.
    Then set the cucumbers aside and let stand for 30 minutes.
    After 30 minutes, use a tea towel or paper towels and press down on the cucumbers to remove all excess moisture.
    Then discard the moisture from the bowl and dump the cucumbers out into the bowl.
  • Make Tzatziki Sauce: To the bowl with the cucumbers, add the yogurt, grated garlic, 2 tsp lemon juice, all the dill, and a couple generous pinches of black pepper.
    Grab a spoon and stir the ingredients until well combined. Cover the bowl and set aside in the fridge until ready to use.
    Before using, taste the tzatziki sauce and adjust the flavors to suit your tastebuds. (Note: I like to stir in ¼ tsp of Greek seasoning just before serving.)
  • Skewer the Shrimp: Remove the shrimp from the Greek marinade, setting the marinade aside.
    Then, thread the marinated shrimp onto 5 to 6 metal or wooden skewers, aiming for 4 to 5 shrimp per skewer.
    (Note: If you’re using wooden skewers, make sure to soak them in cool water 20-30 minutes before using to prevent them from burning up on the grill.)
  • Grill Shrimp Kabobs: Preheat a charcoal or electric grill to medium high heat and oil the grates.
    Brush some of the reserved marinade over one side of the shrimp and then place the shrimp skewers – brushed marinade side down – directly onto the greased grill grates.
    Immediately brush the top side with the reserved marinade and let the shrimp cook, turning once, for 4 to 6 minutes total or until cooked through and charred.
    Use tongs to remove the shrimp skewers from the grill and transfer them to a plate or pan.
  • Serve Shrimp Shish Kabobs with Tzatziki Sauce: Serve the Mediterranean shrimp over rice or couscous and drizzle with some of the tzatziki sauce.
    Tuck a few slices of cucumber and tomatoes around the shrimp and scatter fresh dill over the top.
    Serve with lemon wedges and remaining tzatziki on the side. Enjoy immediately.
    Overhead photo of Mediterranean shrimp on skewers over a bed of white rice.

Notes

  • Oven Baking Instructions: Arrange oven rack to the center position and then preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with aluminum foil and then arrange the shrimp skewers in a single layer on the pan. Brush some of the reserved marinade over the shrimp and then place the shrimp into the preheated oven. Roast the shrimp for 7 to 8 minutes, or until the shrimp are just cooked through. Use tongs to remove the shrimp skewers from baking pan and transfer them to a plate or pan.
  • Stove-Top Cooking Instructions: Don’t skewer the shrimp. Instead, heat a tablespoon of olive oil in a large cast iron skillet over medium-high heat. Once shimmering, add the marinated Greek shrimp in a single layer and cook undisturbed for 1 to 2 minutes, or until the bottom of the shrimp is slightly charred. Stir and continue to cook the shrimp for 3 to 4 minutes or until the shrimp are just cooked through. (Note: I recommend cooking the shrimp in two batches to prevent the shrimp from steaming.)
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 267kcal    Carbohydrates: 3g    Protein: 21g    Fat: 19g    Saturated Fat: 3g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 13g    Trans Fat: 0.01g    Cholesterol: 145mg    Sodium: 661mg    Potassium: 205mg    Fiber: 0.03g    Sugar: 2g    Vitamin A: 226IU    Vitamin C: 0.4mg    Calcium: 119mg    Iron: 0.4mg
Course: dinner
Cuisine: Greek, Mediterranean

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