These Oven Shrimp Skewers are the answer when you want grilled shrimp flavor without firing up the grill. They're tender, juicy, and coated in a simple lemon-garlic marinade that does all the work for you. Just thread, bake, and serve - no flipping, no babysitting, no stress.
As a cookbook author and professional recipe developer, I love simple cooking methods that deliver big flavor with minimal effort. Baking shrimp skewers at high heat cooks them quickly while keeping them tender and juicy. The lemon, garlic, and paprika add brightness and warmth that pairs perfectly with shrimp.
I make these shrimp skewers all the time because they're incredibly versatile. Serve them over rice, toss them into pasta, or pile them onto a salad. They're also great for meal prep since you can marinate the shrimp ahead and bake them when you're ready to eat.
If you love easy shrimp recipes, you'll also want to try my Garlic Butter Shrimp Pasta and Blackened Shrimp Bowls.
Jump to:
- Why You'll Love These Oven Shrimp Skewers
- Ingredients
- How to Make Oven Shrimp Skewers
- Do You Need to Soak Wooden Skewers?
- How Do You Know When Shrimp Are Done?
- Substitutions and Variations
- Tina's Tips for Perfect Shrimp Skewers
- Frequently Asked Questions
- Storage and Reheating
- What to Serve With Oven Shrimp Skewers
- Oven Shrimp Skewers
Why You'll Love These Oven Shrimp Skewers
- Quick and easy: Ready in under 15 minutes from start to finish.
- Full of flavor: Lemon, garlic, and paprika create a bright, savory marinade.
- No grill needed: The oven delivers perfectly cooked shrimp every time.
- Versatile: Serve them over rice, in tacos, tossed into pasta, or straight off the skewer.
- Great for entertaining: Skewers look impressive but require minimal effort.
Ingredients
Here's what you'll need for these oven shrimp skewers.
- Large shrimp: Peeled and deveined shrimp work best. I prefer tails on for presentation, but tails off works too.
- Olive oil: Helps coat the shrimp and keeps them moist while baking.
- Garlic: Fresh minced garlic adds the best flavor.
- Lemon zest: Brightens the marinade and enhances the natural sweetness of the shrimp.
- Lemon juice: Adds acidity and balances the olive oil.
- Kosher salt: Enhances all the flavors.
- Black pepper: Freshly ground for the best taste.
- Paprika: Adds subtle smokiness and beautiful color.
How to Make Oven Shrimp Skewers
Season the Shrimp
Preheat oven to 425°F. Line a baking sheet with parchment paper or foil. In a bowl, combine olive oil, garlic, lemon zest, lemon juice, salt, pepper, and paprika. Add the shrimp and toss until evenly coated.
Assemble the Skewers
Thread shrimp onto skewers, about 4-5 shrimp per skewer.
Bake and Serve
Place skewers on the prepared baking sheet and bake for 6-8 minutes, until shrimp are pink and opaque.
Do You Need to Soak Wooden Skewers?
If you're using wooden skewers, soak them in water for 20-30 minutes before assembling. This prevents them from burning in the oven.
You can also use metal skewers, which don't require soaking and are reusable.
How Do You Know When Shrimp Are Done?
Shrimp cook very quickly, so it's important not to overcook them.
Shrimp are fully cooked when they:
- turn pink and opaque
- curl into a loose C shape
If shrimp curl tightly into an O shape, they are likely overcooked.
Substitutions and Variations
Here are some easy ways to customize these oven shrimp skewers.
- Swap the citrus:Â Use lime juice and zest instead of lemon.
- Add heat:Â Mix in red pepper flakes or a pinch of cayenne.
- Use smoked paprika: Adds a deeper smoky flavor.
- Add herbs:Â Sprinkle fresh parsley, cilantro, or basil after baking.
- Honey glaze:Â Drizzle honey over the shrimp before baking for a sweet and savory twist.
- Add vegetables:Â Thread cherry tomatoes, bell peppers, zucchini, or red onion between the shrimp.
Tina's Tips for Perfect Shrimp Skewers
- Use large or jumbo shrimp. They stay juicier and are less likely to overcook.
- Pat shrimp dry before marinating. This helps the seasoning stick better.
- Don't overbake. Shrimp cook fast and become rubbery if overcooked.
- Bake at high heat. 425°F cooks the shrimp quickly while keeping them tender.
Frequently Asked Questions
Yes. You can marinate the shrimp for up to 1 hour in advance. Thread them onto skewers and bake just before serving.
Yes. Thaw frozen shrimp completely and pat them dry before marinating.
Reheat in a 350°F oven for 3-4 minutes until warmed through. Avoid microwaving, which can make shrimp rubbery.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 2-3 days.
- Freezer: Freeze cooked shrimp in a freezer-safe container for up to 2 months.
- Reheating: Warm gently in a 350°F oven for 3-4 minutes.
What to Serve With Oven Shrimp Skewers
These oven shrimp skewers are one of the easiest ways to cook shrimp at home. The lemon-garlic marinade adds fresh flavor, and baking the skewers at high heat keeps the shrimp tender and juicy. They're ready in just minutes and work for everything from quick weeknight dinners to casual entertaining.
Oven Shrimp Skewers
Ingredients
- 1 lb large shrimp peeled and deveined (tails on or off)
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Instructions
- Preheat the oven: Preheat oven to 425°F. Line a baking sheet with parchment paper or foil.
- Season the shrimp: In a bowl, combine olive oil, garlic, lemon zest, lemon juice, salt, pepper, and paprika. Add the shrimp and toss until evenly coated.
- Assemble the skewers: Thread shrimp onto skewers, about 4-5 shrimp per skewer.
- Bake: 
Place skewers on the prepared baking sheet and bake for 6-8 minutes, until shrimp are pink and opaque.
- Finish and serve: Serve immediately.
Did You Make This Recipe?
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