Marinated Oven Shrimp Skewers are zesty, flavorful and make the perfect weeknight dinner. This grilled Greek shrimp recipe is paired with onions, zucchini, and a bright Mediterranean marinade with lemon garlic and oregano. These marinated shrimp skewers can be grilled indoors or outdoors and enjoyed year-round.
Marinated shrimp skewers are perfect for summer grilling and are packed with flavor. Begin by marinating the shrimp in olive oil, lemon juice, garlic, and oregano. Thread the marinated shrimp skewers with vegetables for extra color and crunch. The grilled shrimp skewers only take a few minutes on the grill or in a grill pan, and they’re always a hit at parties and barbecues.
If you love grilled shrimp, try my Grilled Garlic Shrimp Skewers or Grilled Chili Lime Shrimp.
Why You’ll Love This Oven Shrimp Skewers Recipe
- It’s quick cooking. The marinated shrimp skewers cook in about 10 minutes, making for a fast meal.
- Cook indoors or outdoors. Cook these skewers on a grill or grill pan so you can make them anytime.
- It’s healthy. This meal is low carb and gluten-free but packed with flavor. It’s perfect for a healthy dinner.
Oven Shrimp Ingredients
- Lemon: Use freshly squeezed lemon juice and lemon zest for the brightest flavor.
- Olive Oil: Or use your favorite light neutral-flavored oil.
- Spices: Combine paprika, onion powder, dried oregano, salt, and black pepper.
- Garlic: Fresh minced garlic adds aroma and flavor.
- Shrimp: Choose jumbo shrimp that has been peeled & deveined but still has the tail on.
- Zucchini: Cut fresh zucchini into round slices.
- Red Onion: Cut the red onion into cubes. Substitute with sweet onion if preferred.
- Garnish: Garnish with fresh dill and lemon wedges.
How To Make Oven Shrimp Skewers
- Prepare the marinade. Mix the ingredients to marinate; lemon juice, olive oil, paprika, onion powder, oregano, garlic, lemon zest, salt, and black pepper.
- Marinate the shrimp. Pour the marinade over the shrimp and toss until well-coated. Reserve about 2 tablespoons of marinade for brushing later. Allow the shrimp to marinate for at least 30 minutes.
- Prepare the kabobs. Thread a shrimp on a wooden or metal skewer, followed by zucchini and red onion. Repeat the same until the end of the skewers.
- Grill the skewers. Place the shrimp skewers on a baking rack/pan and broil on high for 3-5 minutes on each side or until the shrimp is cooked through by turning the skewers often.
- Garnish and serve. Once done, brush the reserved marinade over the skewers and garnish the shrimp skewers with fresh dill and lemon wedges before servings.
Tips To Grill Shrimp Skewers in Oven
- If using frozen shrimp, thaw it completely.
- Jumbo shrimp usually means 16-20 shrimp per pound.
- Tail-on shrimp are easy to pick up. No forks are needed.
- Fresh lemon is ideal for this recipe. I would not recommend using bottled lemon juice for this, as you have that fresh and bright citrus flavor.
- You can add chili flakes or some cayenne pepper to make this spicier.
- If using wooden skewers, soak them in water for at least 30 minutes.
- Marinate the shrimp for at least 30 minutes but not more than an hour or two or the shrimp will become mushy.
- Spray the skewers with a bit of non-stick spray before placing your ingredients onto the skewer. This will keep it from sticking to the skewers.
- Feel free to swap the vegetables and use bell peppers, cherry tomatoes, olives, and more.
- Always use a preheated grill, so the shrimp doesn’t stick.
- Shrimp will turn pink and translucent when cooked through.
- Avoid overcooking shrimp, as they can become rubbery.
Frequently Asked Questions
You can use metal or wooden skewers. If using wooden skewers, soak them in water for 30 minutes before using them so they don’t burn.
This will depend on what shrimp you used (raw or cooked) and the size. They will turn pink and translucent once cooked. Typically, broiling jumbo shrimp will only take 3-5 minutes on each side. Avoid overcooking shrimp, as it will become chewy.
Frozen shrimp is affordable and easy to keep on hand. When using frozen shrimp, thaw it completely before proceeding with the recipe.
Store the leftovers in an airtight container for up to 4 days. You can enjoy the leftover shrimp cold or reheat them in a skillet or the microwave.
Yes. Cool the shrimp completely, then freeze in an airtight bag for up to 3 months. Thaw overnight in the fridge.
Serve these shrimp kabobs with Greek Orzo Salad, Watermelon Cucumber Feta Salad, Strawberry Spinach Salad with Feta, or Mediterranean Pasta Salad.
More Greek Recipes
- Homemade Greek Chicken Gyros
- Greek Chicken Salad
- Greek Salmon Salad
- Grilled Greek Chicken Skewers
- One Pan Baked Greek Chicken
- Greek Alfredo Lasagna Rolls
- Greek Chicken Skillet Recipe
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Grilled Oven Shrimp Skewers
Ingredients
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1.5 lb jumbo shrimp peeled & deveined, tail-ON
- 1 medium zucchini cut into round slices
- 1 medium red onion cut into cubes
- Fresh dill to garnish
- Lemon wedges to garnish
Instructions
- In a small bowl, mix the ingredients to marinate; lime juice, olive oil, paprika, onion powder, oregano, garlic, lemon zest, salt, and black pepper.
- Pour the marinade over the shrimp and toss until well-coated. Reserve about 2 tablespoons of marinade for brushing later. Allow the shrimp to marinate for at least 30 minutes.
- Thread a shrimp on a wooden or metal skewer, followed by zucchini and red onion. Repeat the same until the end of the skewers.
- Place the shrimp skewers on a baking rack/pan and broil on high for 3-5 minutes on each side or until the shrimp is cooked through by turning the skewers often.
- Once done, brush the reserved marinade over the skewers and garnish the shrimp skewers with fresh dill and lemon wedges before servings.
Notes
- If using frozen shrimp, thaw it completely.
- Jumbo Shrimp usually means 16-20 shrimp per pound.
- Buying shrimp that is peeled and deveined will save you time.
- Tail-on shrimp are easy to pick up. No forks are needed.
- Fresh lemon is ideal for this recipe. I would not recommend using bottled lemon juice for this, as you have that fresh and bright citrus flavor.
- You can add chili flakes or some cayenne pepper to make this spicier.
- If using wooden skewers, soak them in water for at least 30 minutes.
- Marinate the shrimp for at least 30 minutes but not more than an hour or two or the shrimp will become mushy.
- Spray the skewers with a bit of non-stick spray before placing your ingredients onto the skewer. This will keep it from sticking to the skewers.
- Feel free to swap the vegetables and use bell peppers, cherry tomatoes, olives, and more.
- Always use a preheated grill, so the shrimp doesn’t stick.
- Shrimp will turn pink and translucent when cooked through.
- Avoid overcooking shrimp, as they can become rubbery.
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