This shrimp skewers recipe is a fast summer dinner made with large shrimp, olive oil, garlic, and a smoky chipotle-brown sugar spice rub. The shrimp cook on an outdoor grill in just 2 to 3 minutes per side, which is exactly the kind of weeknight grilling math I like.
To make BBQ grilled shrimp skewers, toss peeled and deveined shrimp with olive oil and garlic, coat them with chipotle chili powder, brown sugar, cumin, seasoned salt, and black pepper, thread them onto skewers, and grill over medium-high heat until the shrimp are opaque pink and cooked through.
What Are BBQ Grilled Shrimp Skewers?
BBQ grilled shrimp skewers are large shrimp threaded onto wooden or metal skewers and cooked quickly over medium-high grill heat. This version uses a dry spice rub instead of a wet shrimp marinade, giving the shrimp smoky-sweet barbecue flavor without a long wait.
Why You'll Love This Recipe
- It cooks fast: shrimp need only 2 to 3 minutes per side on a hot grill.
- The flavor is big: chipotle chili powder, brown sugar, cumin, seasoned salt, pepper, and garlic taste smoky, savory, and a little sweet.
- No long marinade: the olive oil helps the spice rub cling while the grill heats.
- It works as dinner or an appetizer: serve the skewers with rice, grilled vegetables, salad, or lime wedges.
- It is naturally low carb friendly: pair it with cauliflower rice or a fresh garden salad if you want a lighter plate.
Recipe At-a-Glance
| Flavor | Smoky chipotle, sweet brown sugar, cumin, garlic, seasoned salt, and black pepper |
| Texture | Juicy shrimp with lightly charred edges |
| Difficulty | Easy |
| Prep Time | 15 minutes |
| Cook Time | 4 to 6 minutes |
| Best Shrimp Size | Large 16-count shrimp, peeled and deveined, tails on |
| Best Occasion | Summer cookouts, weeknight grilling, appetizers, and easy seafood dinners |
Where This Dish Comes From
This is a backyard-grill shrimp recipe with barbecue-style seasoning rather than a saucy barbecue shrimp dish. The chipotle chili powder brings smoke, brown sugar helps the edges caramelize, and cumin gives the shrimp a warm, savory flavor that works beautifully over grill grates.
Ingredients You'll Need
- Large shrimp: use 3 pounds of large 16-count shrimp, peeled and deveined with tails on. Jumbo shrimp or extra large shrimp also work, but timing may vary slightly.
- Olive oil: helps the seasoning coat the shrimp evenly and keeps the surface from drying out on the grill.
- Chipotle chili powder: gives the shrimp smoky heat. Use smoked paprika for a milder flavor.
- Light brown sugar: balances the spice and helps the edges caramelize.
- Ground cumin: adds warm, earthy depth.
- Lawry's Seasoned Salt: seasons the shrimp quickly and evenly. Kosher salt plus ½ teaspoon paprika can stand in if needed.
- Black pepper: adds sharpness and balances the sweetness.
- Garlic: coarsely chopped garlic gives the shrimp savory bite.
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Tools That Make It Easier
- Small bowl for the spice rub
- Large bowl for seasoning the shrimp
- Whisk or fork
- Metal skewers or wooden skewers
- Gas grill, charcoal grill, outdoor grill, or grill pan
- Tongs for turning skewers
- Clean platter for cooked shrimp
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Buy Now → How to Make BBQ Grilled Shrimp Skewers
1. Prepare the spice rub. In a small bowl, whisk together the chipotle chili powder, brown sugar, cumin, seasoned salt, and black pepper.
2. Season the shrimp. Place the shrimp in a large bowl. Add olive oil and garlic, then toss to coat evenly.
3. Add the rub. Sprinkle the spice mixture over the shrimp and stir well until the shrimp are thoroughly coated. Set aside while the grill heats.
4. Skewer the shrimp. Thread shrimp onto skewers, using two parallel wood skewers per row or one metal twist skewer to make turning easier during grilling.
5. Preheat the grill. Heat the grill to medium-high.
6. Grill quickly. Place the skewered shrimp on the grill and cook 2 to 3 minutes per side, or until the shrimp are opaque and cooked through.
Helpful Tips Before You Start
Shrimp cook fast, so have your platter and tongs ready before the skewers hit the grill. The best doneness cue is color and texture: shrimp should turn opaque pink, curl into a loose C shape, and feel firm but not tight or rubbery.
If you use wooden skewers, two parallel skewers make the shrimp much easier to turn. Metal skewers are even easier because they are sturdy and do not need soaking.
A Few Easy Mistakes to Avoid
- Overcooking the shrimp: once shrimp are opaque pink and cooked through, pull them off the grill.
- Using tiny shrimp: medium shrimp work, but they cook in only 1 to 2 minutes per side.
- Skipping the oil: olive oil helps the spice mixture cling and protects the shrimp surface.
- Turning loose shrimp one by one: skewers make grilling and flipping much easier.
A Few Things That Make This Recipe Better
The brown sugar is there for balance, not candy-level sweetness. It softens the chipotle heat and helps the spice coating caramelize lightly on the grill. If your grill runs very hot, watch the shrimp closely so the sugar chars without burning.
Frozen shrimp are fine if they are fully thawed and patted dry before seasoning. Excess moisture keeps the rub from clinging and can make the shrimp steam instead of grill.
Keeping Leftovers Fresh
Store leftover grilled shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or under the broiler for 1 to 2 minutes, just until warmed through.
Freezing cooked shrimp is not recommended for this recipe because the texture can become rubbery once thawed. If you want to prep ahead, thaw and season the raw shrimp shortly before grilling instead.
Can You Make It Ahead?
You can whisk the spice rub together ahead of time and keep it covered at room temperature. For best texture, season and skewer the shrimp close to grilling time, then cook them right before serving.
What to Serve with It
Serve BBQ shrimp skewers as an appetizer with lime wedges, or make them a main dish with rice pilaf, grilled vegetables, cauliflower rice, a fresh garden salad, coleslaw, potato salad, grilled corn, or grilled asparagus. They also make excellent shrimp tacos for another night of the week.
FAQs
How long do shrimp skewers take on the grill?
Large shrimp skewers usually take 2 to 3 minutes per side over medium-high heat. Medium shrimp may need only 1 to 2 minutes per side.
How do I know when grilled shrimp are done?
Grilled shrimp are done when they turn opaque pink and are cooked through. They should be firm but still juicy, not tight or rubbery.
Can I use frozen shrimp?
Yes. Thaw frozen shrimp completely, pat them dry, then season and grill as directed. Dry shrimp hold the olive oil and spice rub better.
Can I cook these on a grill pan?
Yes. A hot grill pan works well. Cook the skewers over medium-high heat for about 2 to 3 minutes per side, or until opaque pink and cooked through.
Should I use wooden skewers or metal skewers?
Either works. Metal skewers are sturdy and easy to turn, while two parallel wooden skewers per row keep the shrimp from spinning.
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Tried It?
If you make these BBQ grilled shrimp skewers, leave a rating and tell me whether you served them as dinner, an appetizer, or tucked into shrimp tacos. I always like hearing where a recipe lands on the dinner table.
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BBQ Grilled Shrimp Skewers - Easy Summer Dinner on the Grill
These BBQ Grilled Shrimp Skewers are smoky, juicy, and ready in under 30 minutes. A bold chipotle spice rub brings out the sweet flavor of fresh shrimp for an easy summer dinner.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Ingredients
3 pounds large shrimp (16 count), peeled and deveined, tails left on
1 tablespoon olive oil
4 cloves garlic, coarsely chopped
2 teaspoons chipotle chili powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons seasoned salt
1 teaspoon ground black pepper
Instructions
Prep
- Preheat an outdoor grill to medium-high heat and lightly oil the cooking grates if needed.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- In a small bowl, stir together the chipotle chili powder, brown sugar, cumin, seasoned salt, and black pepper until evenly blended.
- Place the shrimp in a large mixing bowl. Add the olive oil and chopped garlic, then toss until the shrimp are lightly coated.
- Sprinkle the seasoning mixture over the shrimp and continue tossing until every shrimp is evenly coated.
Assemble
- Thread the shrimp onto skewers, piercing each shrimp twice to help keep them from turning while grilling. Use either two parallel wooden skewers or sturdy metal skewers.
Cook
- Arrange the skewers directly over the preheated grill.
- Grill for 2 to 3 minutes on the first side.
- Turn the skewers and cook for an additional 2 to 3 minutes, or until the shrimp are opaque, lightly charred around the edges, and just cooked through.
- Remove from the grill and serve immediately.
Notes
Substitutions
- Medium shrimp (21-25 count) may be used instead of large shrimp. Reduce the cooking time to about 1 to 2 minutes per side.
- If seasoned salt isn't available, use 2 teaspoons kosher salt mixed with ½ teaspoon paprika.
- For a milder flavor, replace the chipotle chili powder with smoked paprika.
Serving Suggestions
- Serve with fresh lime wedges for squeezing over the shrimp.
- Pair with grilled vegetables, rice pilaf, corn on the cob, or a crisp green salad.
- For extra flavor, brush the shrimp with your favorite barbecue sauce during the final minute of grilling or serve it on the side for dipping.
Storage
- Refrigerate leftover shrimp in an airtight container for up to 2 days.
- Warm gently in a skillet over medium heat or under the broiler for 1 to 2 minutes, just until heated through.
Freezing
••Freezing is not recommended. Cooked shrimp tend to lose their texture and can become tough after thawing.
Use in my BBQ Grilled Shrimp Tostadas!
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