Best Old Bay Grilled Shrimp Kabobs

I’ve always had a soft spot for seafood on the grill, and these Old Bay shrimp kabobs have become a regular at our backyard dinners. There’s something about that classic seasoning mixed with the smoky flavor from the grill that just works perfectly with shrimp. Plus, kabobs are one of those no-fuss meals that let you enjoy time with your guests instead of being stuck in the kitchen.

I started making these years ago when I was looking for an easy but tasty way to feed a crowd during summer get-togethers. Now they’re my go-to recipe whenever the weather’s nice enough to fire up the grill. The prep is simple, the cooking time is quick, and cleanup is a breeze – exactly what you want when you’re hosting friends on a warm evening.

What I really love about these kabobs is that you can prep them ahead of time. Just thread the shrimp onto skewers, give them a good coating of Old Bay, and keep them in the fridge until you’re ready to grill. When dinner time rolls around, you’ll be ready to go in minutes.

What Kind of Shrimp Should I Use?

For grilling shrimp kabobs, bigger is definitely better – you’ll want to look for shrimp labeled as “extra jumbo” or “16/20,” which means you get 16 to 20 shrimp per pound. These larger shrimp are perfect for grilling because they’re less likely to overcook and they’re easier to skewer. Fresh shrimp is great if you can get it, but don’t shy away from frozen shrimp since most “fresh” shrimp at the seafood counter was actually frozen at sea anyway. When shopping, look for shrimp that’s already peeled and deveined to save prep time, but make sure to keep the tails on as they help protect the shrimp from overcooking and make for a nicer presentation.

Options for Substitutions

Need to make some changes to this recipe? Here are some helpful swaps you can try:

• Old Bay seasoning: If you’re out of Old Bay, you can make your own mix using celery salt, paprika, black pepper, and a pinch each of cayenne, dry mustard, and ground bay leaves. In a pinch, cajun seasoning works too, but start with half the amount as it’s usually spicier.
• Butter: Olive oil makes a good substitute for the melted butter. You can also use ghee if you have it on hand.
• Lime juice: Lemon juice works just as well as lime juice here. You’ll need about the same amount.
• Extra jumbo shrimp: While large shrimp are best for grilling, you can use medium-sized shrimp too – just reduce the cooking time by 1-2 minutes to prevent them from getting tough. If using smaller shrimp, you might want to use a grilling basket to prevent them from falling through the grates.
• Fresh garlic: If you don’t have fresh garlic, you can use ¼ teaspoon garlic powder instead. Just mix it right in with the other ingredients.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling shrimp kabobs is overcooking them, which turns these juicy seafood bites into rubbery, tough disappointments – they only need 2-3 minutes per side until they turn pink and slightly opaque. A common error is soaking wooden skewers for too short a time; make sure to submerge them in water for at least 30 minutes before grilling to prevent burning and splintering. To get the most flavor from your marinade, don’t let the shrimp sit in it for more than 30 minutes, as the lime juice can start “cooking” the shrimp and affect their texture. For perfectly cooked results, thread shrimp loosely on skewers with a small gap between each piece, allowing heat to circulate evenly and cook them uniformly.

What to Serve With Grilled Shrimp Kabobs?

These Old Bay seasoned shrimp kabobs are perfect for summer grilling and pair wonderfully with simple sides that let the seafood shine. A scoop of coconut rice or cilantro-lime rice makes an excellent base to soak up all those tasty juices. For veggies, I love throwing some corn on the cob right on the grill – the sweetness goes great with the Old Bay seasoning – or making a quick coleslaw with a light vinegar dressing. If you want to keep things super casual, serve these kabobs with some crusty bread and a big green salad dressed with lemon vinaigrette. The citrus notes in the sides complement the lime and seafood flavors perfectly!

Storage Instructions

Keep Fresh: If you have any leftover grilled shrimp (which rarely happens at my house!), place them in an airtight container and pop them in the fridge. They’ll stay good for up to 2 days, though they’re best enjoyed within 24 hours while the texture is still perfect.

Make Ahead: Want to prep ahead? Mix up the marinade and store it separately in the fridge for up to 24 hours. The shrimp can be peeled and deveined a day in advance too – just keep them in a sealed container in the fridge. Don’t marinate the shrimp for more than 30 minutes though, or the lime juice might start cooking them!

Enjoy Later: These shrimp are actually pretty tasty cold, straight from the fridge – perfect for adding to salads! If you prefer them warm, just give them a quick 30-second zap in the microwave, or better yet, serve them at room temperature to keep that nice, juicy texture.

Preparation Time	10-15 minutes
Cooking Time	6-10 minutes
Total Time	16-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 50-55 g
• Fat: 20-25 g
• Carbohydrates: 5-10 g

Ingredients

• 1 lb extra jumbo shrimp (peeled and deveined)
• 2 tbsp lime juice
• 1 tbsp Old Bay spice mix
• 3 tbsp unsalted butter (I like Kerrygold for this)
• 1 garlic clove (freshly minced for best flavor)

Step 1: Prepare the Marinade

In a medium bowl, whisk together melted butter, lime juice, Old Bay Seasoning, and garlic until well combined.

This creates a flavorful marinade for the shrimp.

Step 2: Marinate the Shrimp

Pat the peeled and deveined shrimp dry with paper towels to ensure they absorb the marinade well.

Place the shrimp in the bowl with the marinade and toss until they are thoroughly coated.

Let the shrimp marinate at room temperature for 30 minutes to enhance their flavor.

Step 3: Prepare the Skewers and Preheat the Grill

While the shrimp is marinating, soak bamboo skewers in water to prevent them from burning on the grill.

Simultaneously, preheat the grill on high heat for about 10 minutes to ensure it’s ready for cooking.

Step 4: Skewer and Brush the Shrimp

Thread 4-5 shrimp onto each bamboo skewer, piercing each shrimp through the tail and head to secure them.

If the butter in the marinade has solidified, microwave it for 15 seconds to remelt.

Brush each shrimp skewer with the marinade, ensuring a generous, even coating.

Step 5: Grill the Shrimp

Place the shrimp skewers on the preheated grill over direct, high heat.

Grill the shrimp with the lid open for approximately 3 minutes per side, or until they turn pink and opaque.

Be attentive not to overcook them, as shrimp can become tough if grilled too long.

Step 6: Serve and Enjoy

Once the shrimp are cooked through, remove them from the grill and transfer to a serving platter.

Serve the skewers immediately while they’re hot, and enjoy the delicious flavors of your grilled shrimp!