Nothing says summer like these Shrimp Kabobs! Fire up the grill and enjoy these savory, low carb skewers with rosemary, garlic and cherry tomatoes. And the clean up is quick and easy! Great for weeknights with your family.

shrimp kabob on a black plate on a gray table

I originally shared this recipe on August 10th, 2018. I have updated some of the text and some of the photos today. 

If you’re a) lacking motivation to cook right now, or b) lacking fresh ideas of what to make, then you’re in luck my friend.

If you can chop and stir, then you can make this recipe. Just add your ingredients to a bowl, and stir them together. Let the marinade do the work. Then skewer away and you’re good to grill.

And talk about getting inspired… These Shrimp Kebabs are so beyond basic peeps. They pack a SERIOUS amount of flavor- like pow!!!- crammed into one simple marinade. Just mince up some garlic, chop a bit of rosemary, a splash of this a splash of that (sherry vinegar and olive oil) and toss in your shrimp. In less than a half an hour, these savory shrimp have taken on a lifetime’s worth of amazing flavor!

 

These shrimp taste ultra buttery when paired with the tangy sweetness of the grilled cherry tomatoes. Something about the combination of the two really hits the spot. I also love that cherry tomatoes and shrimp are perfect pairs on a kebab because they both cook so fast.

Nothing beats cooking and eating outdoors in the summertime. I love cooking on my charcoal grill, or gas grill if I don’t want to take the time to get the coals going. I love looking out at the view with the breeze while I tend the food on the grill. It never seems like a chore.

The sherry vinegar adds a huge pop of acidity. Acidity is a secret weapon for adding flavor and balance to dishes without adding extra fat and calories. It’s often overlooked but so important! I love the use of sherry vinegar in particular here because it is Spanish and shrimp are a common ingredient in Spanish cooking. Because shrimp are naturally salty (they are from the sea after all) the acidity of the vinegar balances them- so the earthy rosemary and pungent garlic comes through.

With kebabs this good all you have to do is break a hunk of artisan bread and toss a bowl of spinach with dressing and you have a savory meal fit for royalty!

a platter of shrimp kebabs

Ingredients For These Shrimp Kabobs with Cherry Tomatoes

Garlic

To give the shrimp max flavor for very little effort, I used two cloves of chopped garlic to toss with the shrimp before it was skewered. Besides flavor, garlic is actually really good for you too

Olive oil

The olive oil helps to coat the shrimp and cherry tomatoes so the rosemary, salt, pepper and garlic will stick to them better. 

Sherry vinegar

I added in some sherry vinegar for brightness and to balance the flavors. If you do not have sherry vinegar, substitute red wine vinegar.

Rosemary

Rosemary is a “bossy” herb and can be very dominant in a recipe. So a little goes a long way. Only two teaspoons is plenty to give these kabobs plenty of woodsy flavor. 

Salt and Pepper

Shrimp is naturally pretty salty, so I only added in a half teaspoon. If you can’t find shrimp that isn’t STP-free then skip the added salt. 

Large peeled and deveined shrimp (2025 ct)

Look for shrimp that is 20-25 count. I look for frozen shrimp that has a certified sustainable aquaculture or eco certifications. You can read more about buying sustainable shrimp in my post about Shrimp and Sausage Sheet Pan Dinner. 

You also want to avoid shrimp treated with STP. Read more about avoiding STP in the post for Lemon Garlic Shrimp

Cherry tomatoes

Look for large cherry tomatoes. They cook so fast that you want to pick those that will cook at the same rate as the shrimp. 

a black tray of shrimp kebabs with cherry tomatoes and rosemary

How To Make Grilled Shrimp Kabobs

Mise En Place Before You Start

Like cooking a stir-fry grilling shrimp is one of those recipes where you want to make sure you are ready to go before you start cooking. I like to prepare my side dishes before the shrimp hit the barbecue because you’ll want to serve them immediately.

  1. If your shrimp is frozen you’ll want to defrost and peel it. To thaw it out, place it in a large colander and run cold water over it for five to ten minutes, turning the mass of shrimp several times to make sure water is running over all of it. Then remove the shells. I like to leave the tails on.
  2. Gather your ingredients, a pan to take the shrimp to the grill, and a clean platter to put them on once they’re done. You’ll also want your cooking equipment (a bowl, spoon, tongs, knife etc.)
  3. Preheat the grill. 
  4. While the grill preheats, you can prepare the kabobs.

Make Shrimp Kabob Seasoning Mix

This garlic herb paste is sort of like a speedy version of my favorite garlic marinade which is basically the same ingredients. Instead of letting the shrimp marinate in the mix, it just coats it. Here’s how to make it:

  • Combine the garlic, oil, sherry vinegar, rosemary, salt and pepper in a large bowl and whisk it to combine it. 
  • Then add in the peeled thawed shrimp and the whole cherry tomatoes. Stir the mixture to coat the shrimp and tomatoes in the garlic and rosemary.

Skewer the Shrimp 

  • To thread the cherry tomatoes on the skewers, alternate shrimp, tomato, shrimp tomato.
  • Try to make sure the skewer goes through the shrimp two times. It will naturally curl up as it cooks, so you can plan for that by skewering it through the head and tail ends. 
  • HELPFUL TIP: I try to start my kabobs with a tomato and end with a shrimp at the top. Cherry tomatoes are slippery and tend to fall off if you put them at the top. 
  • Set the kebabs on the sheet pan to take to the grill.

How To Grill The Shrimp Kabobs

Clean The Grill Grate

Make sure your grill is medium-hot and cleaned off. I like to wait until mine is preheated, then I brush it really well.

Medium Heat on a Charcoal Grill

  • If you’re using a charcoal grill, I recommend using briquettes instead of lump hardwood because lump hardwood burns too hot for medium heat grilling.
  • Once you turn your briquettes out of the chimney, rake them out into an even layer across the kettle, then let them burn down for 10 minutes. 

Medium Heat on a Gas Grill

For a gas grill I preheat mine to hot first, then when I am about the add the shrimp I turn the burners to medium. 

Grilling The Kabobs

  • Add the shrimp to the grill and leave them there undisturbed for two to three minutes.
  • The bottoms will turn pink and opaque and the shrimp will release from the grill when they are ready to be turned. 

How to Know The Shrimp is Cooked 

  • Using tongs and/or a spatula, flip the kabobs over and let them cook on the second side. It should take 4 to 6 minutes total for the shimp kabobs to cook through. 
  • The shrimp will be pink, opaque and the cherry tomatoes softened and wrinkled. 

Steps To Make This Recipe

What To Serve With These Shrimp and Tomato Kabobs

These come together quickly so have your side dishes ready to go before you start cooking them.

This Israeli Couscous Salad would be yummy with these shrimp. 

My Vegan Potato Salad recipe is a great make-ahead side dish and goes with everything! 

Try my Simple Cucumber Salad and make a batch of rice. I’ve been loving the convenience of these rice mixes lately. 

For dessert try these healthy Berry Bars from Erin.

 

Thanks so much for reading. If you make this recipe, please let me know by coming back by and leaving a star rating and review. 

Happy Cooking!

~Katie

Print
Nothing says summer like these rosemary shrimp and tomato kebabs. Fire up the grill this summer and enjoy these savory, buttery bites. Better yet, clean up is quick and easy! Great for weeknights with your family. Healthy Seasonal Recipes by Katie Webster | #summer #familyfriendly #kebab #savory #shrimp #tomato #quick #easy

Grilled Shrimp Kabobs

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: entree
  • Method: grilling
  • Cuisine: American

Description

Nothing says summer like these grilled shrimp kabobs! Fire up the grill this summer and enjoy these savory, buttery bites. Better yet, clean up is quick and easy! Great for weeknights with your family.


Scale

Ingredients

  • 2 cloves garlic, minced
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons sherry vinegar
  • 2 teaspoons chopped rosemary
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 pound large peeled and deveined shrimp (2025 ct)
  • 24 large cherry tomatoes

Instructions

  1. Whisk garlic, oil, sherry vinegar, rosemary, salt and pepper in a large bowl. Add shrimp and tomatoes and toss to coat.
  2. Preheat grill to medium heat.
  3. Skewer shrimp and tomatoes onto 8 metal skewers, alternating so they will be divided evenly.
  4. Grill kebabs, turning once or twice, until the shrimp are just cooked through, 2 to 3 minutes per side, or 4 to 6 minutes total. Serve immediately.

Notes

Medium Heat on a Charcoal Grill

  • If you’re using a charcoal grill, I recommend using briquettes instead of lump hardwood because lump hardwood burns too hot for medium heat grilling.
  • Once you turn your briquettes out of the chimney, rake them out into an even layer across the kettle, then let them burn down for 10 minutes.

Medium Heat on a Gas Grill

For a gas grill I preheat mine to hot first, then when I am about the add the shrimp I turn the burners to medium.


Nutrition

  • Serving Size: 2 kebabs
  • Calories: 247 cals
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 4 g
  • Fiber: 1.3 g
  • Protein: 28 g

Shrimp Kebabs with text overlay

shrimp kabobs