Garlic-Marinated Grilled Shrimp Skewers | Keto & Paleo-Friendly

Quickly marinated in a bright lemon-garlic-herb blend, these grilled shrimp skewers are juicy and ready in about 35 minutes. Light, simple, and perfect for BBQ season — with oven broil instructions for cooler days. Keto and Paleo-friendly.

These garlicky grilled shrimp skewers have become our grill’s new favorite. They cook quickly, stay tender, and pack terrific flavor.

Ready in under 20 minutes on the grill, they’re an essential go-to for fast weeknight dinners and backyard gatherings.

These easy shrimp skewers are crowd-pleasing and work equally well for a family dinner or a weekend BBQ. The zesty marinade combines fresh and dried garlic, lemon zest and juice, parsley, olive oil, and a few spices — simple but delicious.

Grilling or using a grill pan gives the best results, but broiling in the oven is a reliable alternative.

Pair with a couple of sides and dinner will be on the table before you know it.

Why you’ll love these shrimp skewers

They are:

• Flavorful and juicy
• Bright and zesty
• Packed with garlic
• Perfectly cooked when done right
• Versatile — grill, grill pan, or oven
• Quick and easy to prepare
• Whole30 and gluten-free friendly
• Simply delicious

Ingredient notes

This recipe uses a straightforward marinade, peeled raw shrimp, and skewers. The ingredients are easy to find and come together in minutes.

What you need:

• Peeled raw shrimp — Tail-on shrimp look nice and help retain moisture, but tails can be removed if you prefer.
• Fresh garlic — Grated or finely chopped adds bright, bold flavor.
• Lemon juice and zest — Both contribute fresh citrus brightness to the marinade.
• Olive oil — Or a neutral oil like avocado oil to carry the flavors.
• Fresh parsley — For the marinade and a little extra to garnish.
• Dried spices — Garlic powder, onion powder, paprika, salt, and black pepper round out the seasoning.

Tips for buying shrimp

Shrimp are labeled by count per pound. This recipe works well with extra-large (26/30) or jumbo shrimp, but smaller sizes are fine too. For ease, look for peeled, deveined shrimp with the tail on. If you buy shell-on or easy-peel shrimp, remove shells and devein before marinating.

How to grill shrimp

Grilling shrimp is quick and straightforward. A brief marinade of lemon, oil, garlic, and spices infuses the shrimp, and skewering keeps them easy to flip and prevents them from falling through the grates.

Pro tip: Thread shrimp on skewers — it’s much easier to grill them this way and keeps them from slipping between the grates.

If you don’t have a grill, a grill pan works well. Broiling in the oven is also an excellent option (instructions below).

If using wooden or bamboo skewers, soak them in water for at least 30 minutes (or up to overnight) to prevent burning.

To keep shrimp from sticking

1. Pat shrimp very dry with paper towels before marinating.
2. Preheat the grill until it’s fully hot.
3. Lightly oil the grill grates before adding the skewers.
4. Turn the skewers only once; they should release easily when ready.

Step-by-step: making the grilled shrimp skewers

• Pat shrimp dry and set aside.
• In a large bowl combine garlic, lemon juice, lemon zest, olive oil, chopped parsley, garlic powder, onion powder, paprika, salt, and pepper. Toss the shrimp to coat.
• Marinate 15 minutes to 1 hour. Don’t exceed an hour, as citrus and salt can start to break down the shrimp.
• Thread shrimp onto skewers. If using wooden skewers, soak them beforehand.
• Preheat grill or grill pan to medium-high. Cook skewers about 2 minutes per side, turning once. Time varies by shrimp size and grill temperature; shrimp are done when they curl and the center is opaque.
• Serve immediately with fresh parsley and lemon wedges.

What happens if shrimp are overcooked?

Overcooked shrimp become dry and rubbery, but are still safe to eat. Shrimp cook very quickly — often 1–2 minutes per side depending on size and heat. Remember they continue to cook slightly after you remove them from heat.

Cooked shrimp are opaque with pink and red highlights and no translucent or grey sections.

Should you thaw shrimp before grilling?

Yes. Thaw shrimp before marinating so they absorb the flavors and cook evenly. Cooking from frozen leads to poor texture and uneven seasoning.

Thaw quickly by placing shrimp (in a colander if possible) under cold running water for about 10–15 minutes. Do not use warm water — it can create unsafe temperatures and affect texture.

How to broil shrimp skewers in the oven

If you prefer the oven, broiling is a fast alternative. Place skewers on a lined, non-glass baking sheet and broil a few minutes per side until opaque and cooked through. Keep an eye on them, as broilers can be intense and shrimp cook quickly.

Other recipes you might enjoy

• Easy Garlic Basil Sautéed Shrimp
• Whole30 Cajun Shrimp with Garlic Aioli
• 10-Minute Pan Seared Shrimp
• Burst Cherry Tomato and Shrimp Pasta

If you enjoyed this recipe, please leave a rating and share any changes you made — it helps other cooks!

Thanks for cooking with us — we’re glad you’re here.

Garlic-Marinated Grilled Shrimp Skewers (Keto & Paleo)

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• Author: Nyssa Tanner
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Gluten Free