These Baked Shrimp Skewers are a go-to in our house when we want something quick, tasty, and a little bit summery - no matter what time of year it is.
Grilled shrimp skewers are always a hit, but when the weather's not playing along, or I don't feel like fussing with the BBQ, the oven is my best friend!
These Baked Shrimp Skewers are perfect for busy weeknights, as they take just a few minutes to bake in the oven. But they're just as good for casual entertaining. Add a side salad, some crusty bread, and maybe a little dipping sauce on the side.
Roasting the shrimp in the oven keeps them tender and juicy, and if you line your tray with foil or baking paper, there's hardly any cleanup. Just pop them on a lined baking tray and let the oven do the work while you lay the table or pour a glass of something delicious!
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
- Oil: You can use any oil that you prefer. I use olive oil.
- Raw shrimp: For skewers, I typically use medium to large shrimp. By the count, this is 36/40 count. I buy frozen raw, shelled shrimp, but you can also use fresh, shelled shrimp. Be sure to devein the shrimp before skewering them.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- If you are using wooden skewers, soak them in cold water for at least 30 minutes to stop them from burning.
- Pat the shrimp dry before tossing in the oil and seasonings. This helps it stick and aids caramelization.
- Don't overcrowd your sheet pan or baking tray. You want the shrimp to roast rather than steam.
- To get an even color on both sides, flip the skewers halfway through cooking.
- Put a timer on for the shrimp; they cook quickly, and you don't want to forget them.
Why You'll Love These Baked Shrimp Skewers
I developed this recipe when we were staying in a rental without an outdoor grill. I soon realized how handy it was for winter days or even summer days when it was too hot to stand over the grill. Changing the flavor of the shrimp was so easy and didn't affect the cooking process. Additionally, because they cook so quickly, the thought of getting the grill ready just for a few minutes of cooking didn't always appeal.
- These are quick and easy to cook.
- You can easily change the flavors with different seasonings.
- Cooking in the oven is ideal for days when using the grill isn't appealing.
Recipe Adaptations
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- You can add various herbs and spices to the shrimp before cooking. The flavor possibilities here are endless.
- Moroccan seasoning, Greek seasoning, Dill seasoning, Spanish seasoning, or Turkish seasoning can all be added instead of the salt and pepper.
- In addition to the salt and pepper, add mixed dried herbs to the shrimp before cooking. Dill, oregano, thyme, or basil are all great added to the shrimp.
- Swap the salt for garlic salt, or use lemon pepper in place of the pepper.
- Once cooked, you can coat the shrimp in flavor. We love a pot of garlic butter to dip the shrimp into. But you can make any type of flavored butter you like. Smoked Chili Butter, Horseradish Butter, and French Compound Butter are all delicious with these baked shrimp!
- Or brush the cooked shrimp in your favorite hot sauce or a sweet chili sauce.
FAQ'S
Some of the questions that our testers have asked. If you have any other questions, please drop us a comment below, and we'll get back to you as soon as we can.
Yes! Just make sure to thaw them completely and pat them dry with paper towel before marinating. This helps them roast better in the oven.
At 450°F/230ºC, shrimp skewers will bake in 4 minutes. At 400°F/200°C, shrimp skewers usually take 7-8 minutes to bake. I prefer hotter for a shorter time, as I think it keeps them juicier.
It's optional, but flipping halfway helps get even color on both sides. If you're in a hurry, you can leave them as is; they'll still be delicious! I often forget and then remember when there is only a minute left of cook time. So I might flip them for the last minute.
Metal skewers are great and don't need soaking. They can speed up cooking time so check on your shrimp a little early. If you don't have any skewers at all, you can spread the shrimp out on a tray and bake them that way.
Absolutely! Just make sure the veggies cook quickly. Zucchini, red onion, cherry tomatoes, and bell peppers work well. Cut them into even sizes so they cook at the same time as the shrimp.
Shrimp can dry out easily, so reheat them gently. I recommend a quick warm-up in a skillet over low heat or just enjoy them cold in a salad or wrap.
If you are serving the shrimp hot, they are best cooked fresh, plus they only take a few minutes to cook. But if you want the shrimp cold, then you can cook them and keep them in the refrigerator for up to 3 days.
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Serving Suggestions
What to eat with Baked Shrimp Skewers
These baked shrimp skewers are so versatile! You can go in so many different directions with them!
- Add a baked potato and salad for a delicious, simple dinner. Swap the baked potato for fries for an even easier dinner!
- Take the shrimp off the skewer and wrap them in pita bread or wraps with lettuce, tomato, and sauce of your choice.
- Make a delicious herbed couscous or rice and pair it with a Greek salad, especially if you've added dill or oregano to your shrimp.
- Add the cooked shrimp to rice bowls, quinoa bowls, or just to a big bowl of salad.
What to drink with Baked Shrimp Skewers
Shrimp loves a bright, citrusy white wine, so a zesty and refreshing Sauvignon Blanc is perfect. Especially if you've added lemon or herbs to the shrimp. A light and dry Pinot Grigio is ideal for pairing with garlic or chili shrimp. Although my favorite is a minerally Vermentino, it works so well with the sweetness of the shrimp.
A dry Provence-style rosé would be a great all-rounder wine; it is crisp and fruity and would be delicious if you've added flavored butter to the shrimp.
While white wine is usually the go-to with seafood, light-bodied reds can be a surprisingly lovely match, especially if you've added smoky spices or are serving the shrimp with robust sides like roasted veggies or potatoes. The key is to choose reds that are low in tannins and high in freshness.
A smooth, light, and fruity Pinot Noir would be great with shrimp skewers that have a smoky, slightly charred edge from the oven. Serve it slightly chilled to keep it refreshing. While a juicy, light, and earthy Gamay works really well with garlic and woody herbs.
If you have added some spice to the shrimp or a seasoning blend that is heavy on cumin or paprika, then a soft Grenache would be a great pairing; it would be even more amazing if it were chilled for about 20 minutes before serving.
If you are having guests over and fancy a jug of cocktails, then I think a White Sangria is the perfect drink for grilled shrimp. It's fresh, fruity, and just says summer to me. Or go for a Classic Mojito; the mint and line are a natural match to seafood.
For those not consuming alcohol, you can serve anything light and refreshing. A chilled citrus-based drink is perfect for shrimp. I'm thinking of a virgin mojito, lemon, and lime sodas with extra lime or even ice-cold sparkling water with lemon wedges.
Enjoy x
More Recipes to Try
If you enjoyed this dish, here are a few more recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
If you try these Baked Shrimp Skewers, please leave a 🌟star rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that the recipe is trustworthy.
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Get the Recipe
Baked Shrimp Skewers
Ingredients
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 lb medium-large raw shrimp shelled and deveined (Note 1)
Instructions
- If you are using wooden skewers, soak them in cold water to prevent them from burning.
- Remove the shrimp from the refrigerator and pat them dry with a paper towel.2 lb medium-large raw shrimp
- Let them sit uncovered (if possible) at room temperature for at least 30 minutes before cooking so the surface of the shrimp starts to dry out (Note 2)
- Combine the olive oil, salt, and pepper in a large bowl.2 tablespoons olive oil½ teaspoon salt¼ teaspoon black pepper
- Add the shrimp and stir to coat.
- Thread the shrimp onto your prepared wooden skewers and place them on a plate ready to cook.
- Preheat the oven to 450°F/230ºC.
- Place the skewers on a large baking sheet lined with parchment paper.
- Roast the shrimp for 4-5 minutes until just cooked.
Notes
- I like to buy frozen raw, shelled shrimp! For skewers, I tend to use medium-large shrimp. By the count, this is 36/40 count. You can also use fresh shelled and deveined shrimp.
- The dryer the surface of the shrimp, the better they will caramelize and crisp in the oven. If the shrimp are wet, they will steam rather than bake.
Nutrition
Nutrition is per serving
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