This shrimp kabob recipe is super simple with just a handful of ingredients! They can be grilled or oven broiled for an easy anytime kind of meal.

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Flavor: Shrimp shish kabobs have a sweet and smoky glaze with lots of fresh citrus flavor from the pineapple.
Beginner Friendly: These are very easy to make and take less than 10 minutes to cook.
Budget Tip: Stretch these skewers further by adding more vegetables to the mix.
Recommended Tools: Use either wood or metal skewers. If you don’t have skewers, this recipe can be cooked in a grill basket or on a grill mat.
Swaps: Instead of shrimp, use scallops or chunks of fish.
Serving suggestions: Serve atop rice or next to veggie kabobs.

shrimp , pineapple , barbecue sauce , green onions , chili paste , garlic , salt and pepper with labels to make Shrimp Kabobs

Ingredient Tips For Grilled Shrimp Kabobs

Shrimp: Use large or jumbo shrimp in this recipe. They should be peeled and deveined (tail-on or off).
Pineapple: Use either fresh or canned pineapple chunks. If using canned, don’t use pineapple tidbits; they are a bit too small. Replace the pineapple with peaches or firm mango.
Glaze: Use your favorite BBQ sauce or make a homemade BBQ sauce. A dash of sambal, chili paste, or sriracha brings the heat to shrimp kabobs.

Variations: Thread chunks of bell peppers, cherry tomatoes, red onions, or zucchini rounds.

Holly’s Pro Tips

If using wooden skewers, soak them in water for about 30 minutes so they don’t burn on the grill.
If using veggies that take longer to cook (like potatoes), parboil them first.
For even cooking, don’t overcrowd the skewers.
Brush olive oil on the grill grates to keep the skewers from sticking, or use a grill pan sprayed with pan release.

Storing Leftovers

Keep leftover shrimp kabobs in a covered container in the refrigerator for up to 4 days.

More Shrimp Favorites

Lemon Pepper Shrimp

Seafood

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

5 from 10 votes

Author Holly Nilsson

Shrimp Kabobs

Author Holly Nilsson

Servings 4 servings

These grilled shrimp kabobs are the perfect combination of savory and sweet!

Save Rate Print

Servings 4 servings

Prep Time 15

Cook Time 15

Marinate Time 10

Total Time 40

Equipment

Metal Skewers or wooden skewers

Ingredients

▢ 1 pound jumbo shrimp peeled and deveined
▢ ½ teaspoon salt
▢ ¼ teaspoon black pepper
▢ 2 cups pineapple chunks or canned pineapple chunks drained and dabbed dry
▢ 2 green onions cut into 1-inch pieces

Sauce

▢ ½ cup barbecue sauce
▢ 1 teaspoon minced garlic
▢ 1 teaspoon sambal oelek or chili paste

Instructions

In a medium bowl, season the shrimp with salt and pepper.
Thread shrimp, pineapple, and green onions on metal or wood skewers.
In a small bowl, stir together barbecue sauce, garlic, and sambal oelek. Brush over the skewers and let marinate for 10 minutes.
Preheat the grill to medium-high heat. Grill the shrimp skewers for 3 to 4 minutes. Flip and grill for an additional 3 to 4 minutes or until cooked through.

Notes

If using wood skewers, be sure to soak them in water for at least 30 minutes prior to grilling to ensure they don’t burn.

Cooked shrimp kabobs can be kept in the fridge for up to 3 days. Reheat on the grill or in a frying pan.

Oven: You can also broil kabobs in the oven. Place the shrimp kabobs on a foil-lined pan 4 to 6 inches under the broiler. Broil on high heat for 3 to 4 minutes per side or until cooked.

Keep leftovers in an airtight container for up to 3 days.

5 from 10 votes

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Seafood

Cuisine American

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