Rosemary Garlic Shrimp and Tomato Kebabs
Nothing says summer like these Shrimp Kebabs! 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.
I originally shared this recipe on August 10th, 2018. I have updated some of the text and some of the photos today.
Table of contents
Why We Love This Recipe For Shrimp Kebabs with Cherry Tomatoes
These Shrimp Kebabs are so beyond basic. The shrimp pack a SERIOUS amount of flavor and 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. And if you’re lucky enough to have an all-seasons grill, you could make these any time of the year. They’re perfect for entertaining and cookouts. And much like these shrimp kabobs, most of my 18 Healthy Shrimp Recipes are great for easy dinners when you feel like eating something a bit fancier.
- In less than just 30 minutes, these savory shrimp will have taken on a lifetime’s worth of amazing flavor!
- You can prep the marinade the day before if desired.
- 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 the perfect savory meal!
- It’s a great easy clean-up recipe.
- 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.
Key Ingredients For These Grilled Shrimp Skewers
- 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!
- Extra-Virgin 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. It adds a huge pop of acidity, which is a secret weapon for adding flavor and balance to dishes without adding extra fat and calories. 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 flavors.
- Kosher Salt and Ground Black 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.
- Shrimp: Look for shrimp that is 20-25 count. I look for frozen shrimp that has 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.
Step-by-Step Instructions To Make Grilled Shrimp Kabobs
Step 1: Season shrimp and tomatoes
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. 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.
Step 2: Preheat the grill
Preheat grill to medium heat. While the grill preheats, you can prepare the kabobs.
TIP FOR 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.
Step 3: Assemble kebabs
Skewer the shrimp and tomatoes onto 8 metal skewers, alternating so they will be divided evenly. Alternate so that it’s 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. Place the kebabs on the sheet pan to bring to the grill.
HELPFUL TIP: I try to start my kebabs with a tomato and end with shrimp at the top. Cherry tomatoes are slippery and tend to fall off if you put them at the top.
Step 4: Grill kebabs and serve
Make sure your grill is medium-hot and cleaned off. I like to wait until mine is preheated, then I brush it really well. 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.
Add the shrimp kebabs 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.
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 shrimp kabobs to cook through.
The shrimp will be pink and opaque and the cherry tomatoes softened and wrinkled.
FAQs and Expert Tips
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.
You could prep the marinade a day in advance, however, since the marinade is fairly acidic, I wouldn’t recommend marinating the shrimp ahead. If the shrimp sit in the marinade for too long (30 minutes or more) the acidity from the vinegar start to break down the delicate shrimp.
Remove the shrimp and tomatoes from any leftover skewers and place them in an airtight container. Store in the fridge for up to 1 day. Reheat in the microwave in 30-second increments until just warmed through, or eat cold!
- This Israeli Couscous Salad and my Vegan Potato Salad recipe is a great make-ahead side dish and goes with everything!
- You should also 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 are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
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.
- 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 (20–25 ct)
- 24 large cherry tomatoes
- Whisk garlic, oil, sherry vinegar, rosemary, salt and pepper in a large bowl. Add shrimp and tomatoes and toss to coat.
- Preheat grill to medium heat.
- Skewer shrimp and tomatoes onto 8 metal skewers, alternating so they will be divided evenly.
- 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.
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.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: entree
- Method: grilling
- Cuisine: American
- Serving Size: 2 kebabs
- Calories: 247 cals
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 4 g
- Fiber: 1.3 g
- Protein: 28 g
Keywords: shrimp kebabs