Ina Garten Grilled Shrimp Kabobs

This recipe for Ina Garten grilled shrimp kabobs requires little effort and yields a moist and juicy shrimp that tastes great the next day – if you have any leftovers. Love kabob? Try my Persian kabob recipes.

When the weather turns warm, my family and I are always outdoors enjoying the gorgeous sunny days. That means biking, swimming, frolicking on the beach and of course, grilling! We grill everything and love to eat outdoors, too.

I am always on the lookout for easy recipes during the busy weeknights. Although you might think we’d have more free time over the summer, it’s like we’re even busier! So when I find an easy grilling recipe that the whole family loves, you know it’s making the meal rotation.

I have already shared Ina’s amazing baked shrimp scampi recipe, so it was no surprise to find another delicious shrimp recipe to share!

Ingredients you need

• Shrimp: You will want to use large shrimp (21-25 count) for this recipe.
• Onion: The common brown onion is perfect for this, but you can also use any white or yellow onion. Onions are great in marinades as they help tenderize the meat.
• Fresh herbs: I used fresh parsley and basil. Fresh herbs adds way more freshness and flavor compared to dried herbs.
• Seasonings and flavors: garlic, mustard powder, dijon mustard, salt and pepper
• Extra virgin olive oil: You can use a mild or pungent olive oil. Don’t skimp on the oil. In marinades it adds moisture.
• Lemon: You will use the zest and juice from one lemon

Step-by-step directions

1. Prep the shrimp. Wash shrimp and drain in a colander. Peel, devein, and butterfly the shrimp, leaving the tails on or off.
2. Marinate shrimp. Combine marinade ingredients and massage shrimp into it until it is completely coated. Marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
3. Skewer the shrimp. If using wooden skewers, soak them in water at least 30 minutes prior to grilling to prevent them from burning up on the grill. Slide shrimps onto skewers, leaving room on each end of the skewer to handle without burning yourself.
4. Grill the shrimp. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Shrimp cooks very quickly, so don’t be surprised to have all these done and ready in 5 minutes. The shrimp is done when they turn pink at the edges and opaque white in the center.

Recipe tips and FAQs

If you are serving it as an appetizer, I suggest leaving the tails on so that they are easier to grab. As a main dish, you can serve these grilled shrimp kabobs a number of different ways.

I like to keep things healthy and serve it with a fresh green salad – my perfect summertime meal! You can also wrap in lavash or a hoagie roll to make a sandwich or po boy. You can also serve with some rice, which is how my kids like to eat the shrimp.

However you do serve these grill shrimp kabobs, beware. Your guests will not be able to have just one or two. Although I suggested that 1-pound of shrimp would feed 4 for dinner, if you have my family, you’ll probably need to make more! This recipes is THAT GOOD!

Ina Garten Grilled Shrimp Kabob

Laura Bashar | Family Spice

This recipe for Ina Garten grilled shrimp kabobs requires little effort and yields a moist and juicy shrimp that tastes great the next day – if you have any leftovers.

4.36 from 14 votes

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Additional Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 275 kcal

Ingredients

  

1x2x3x

• 3 garlic cloves minced
• 1 medium onion diced
• ¼ cup parsley American, minced
• ¼ cup basil fresh, minced
• 1 teaspoon mustard powder
• 2 teaspoon dijon mustard
• 2 teaspoon kosher salt
• ½ teaspoon black pepper ground
• ¼ cup extra virgin olive oil
• 1 lemon juice & zest, grated
• 1 lb large shrimp 21-25 count

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Instructions

 

• Wash shrimp and drain in a colander. Peel, devein, and butterfly the shrimp, leaving the tails on or off.
• In a medium-sized bowl combine remaining ingredients to prepare the marinade.
• Add in shrimp and massage until all shrimp is coated in marinade. Marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
• If using wooden skewers, soak them in water at least 30 minutes prior to grilling to prevent them from burning up on the grill.
• Slide shrimps onto wooden skewers, leaving room on each end of the skewer to handle without burning yourself.
• Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 2 minutes on each side, or until all shrimp are pink in color.

Notes

Serving Suggestions: Keep the tails on or off. Serve as an appetizer or for dinner. Pictured above is butterflied shrimp.

TO STORE: Store any leftover shrimp in an airtight container and refrigerate for up to 3 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 3 months.

Nutrition

Calories: 275kcalCarbohydrates: 6gProtein: 27gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 13gCholesterol: 239mgSodium: 2308mgFiber: 1gSugar: 1g

Keyword barefoot contessa grilled shrimp, grilled shrimp kabob, ina garten grilled shrimp, shrimp kabob

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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