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 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, I mean everyone loves shrimp!! Add a side salad, some crusty bread, and maybe a little dipping sauce on the side and you have an easy, relaxed yet elegant dinner.
Roasting the shrimp in the oven keeps them tender and juicy, and if you line your tray with foil or parchment paper, there is hardly any cleanup. (I always do as easy cleanup is pretty much as important as easy cooking!).
Just pop the skewers on a lined baking tray and let the oven do the work while you lay the table or pour a glass of something delicious! (The second option will greatly enhance your evening, but first is kind of important too!)
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Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Oil: You can use any oil that you prefer. I tend to use olive oil.
Raw Shrimp: For skewers, I typically use medium to large shrimp, which is 36/40 count. I buy raw frozen shelled shrimp when they are on special and then keep them in the freezer until I need them, but you can use fresh, shelled raw 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 seasoning. This helps it to stick and aids caramelisation.
- 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. But if I'm honest I don't always do this! (It is that glass of wine that I told you to pour, it keeps my attention too well 😉
- Put a timer on for the shrimp; they cook quickly and you don't want to forget them.
Why Is This Recipe Special?
I developed this recipe when we were staying in a rental without an outdoor grill. I soon realised how handy it was for winter days or even summer days when it was too hot to stand near an outdoor grill. 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.
- Cooked in the oven for days when using the outside grill/BBQ isn't appealing.
- Cooked shrimp are perfect for adding to so many different dishes.
Recipe Adaptations
These are just suggestions and things that have worked in my test kitchen for my family, 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 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 salt and pepper, add dried herbs to the shrimp before cooking. Dill, oregano, thyme or basil are all great options.
- Swap the salt for garlic salt or celery 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. 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 sweet chili sauce.
FAQ's
These are some of the questions our testers have asked. If you have any other questions, please drop me a comment below, are I'll get back to you as soon as I 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.
Honestly, it doesn't affect the actual cook on the shrimp, but it does help get color on both sides. I often forget or get distracted, they are still delicious.
Both work well. Wooden skewers need soaking, but they are disposable. Metal needs washing up after use. So pick your skewer of choice. I find that because the metal skewers get hotter they can speed up the cooking time, so check your shrimp a little early.
Absolutely! Just make sure the veggies cook quickly. Zucchini, red onion, cherry tomatoes and bell peppers work well. Cut them into small chunks so they cook at the same time as the shrimp.
If you are serving the shrimp hot, they are best cooked fresh. They only take a few minutes to cook. If you want to get organised them skewer them earlier in the day and keep them in the fridge.
If you want to use the shrimp cold in salads or sandwiches, then you can cook them and keep them in the fridge cooked for up to 3 days.
Serving Suggestions
If you're wondering what to serve with this recipe, I've pulled together some of my (and my kids) favorite ideas so you can mix and match sides and drinks to make a complete meal.
What to eat with Baked Shrimp Skewers
These are so versatile. You can go in so many different directions with them.
- Add a baked potato and salad for a delicious, simple dinner. Or swap the baked potato for oven fries!
- 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 a greek salad. Delicious, especially if you add dill or oregano to your shrimp.
- We love them served with crusty bread, a simple salad and a couple of dipping sauces for the shrimp.
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 mineral Vermentino, it works so well withe 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 a flavored butter to your shrimp.
Light-bodied reds can be a surprisingly lovely match, especially if you've added smoky spices or are serving the shrimp with robust rides like roasted veggies or baked potatoes. The key is to choose reds that are low in tannins and high in freshness. A smooth, light, and fruity Pinot Noir is perfect or an earthy Gamay works well with if you have added garlic. Or a chilled Grenache is a great pairing if you have added a spice blend that has cumin or paprika in it.
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.
Enjoy x
If you try these Baked Shrimp Skewers, please leave a 🌟rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that this recipe is trustworthy. And in a world where AI is becoming so common, it is nice to still have real human interactions.
Any questions about the recipe? Use the comment section below and I'll get back to you as soon as I can.
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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