Can I make these skewers without a grill?

Absolutely! You can use an indoor grill pan with ridges to achieve similar grill marks. Alternatively, broil the skewers in your oven on high for 2-3 minutes per side, watching carefully to prevent burning.

Why is the marinating time limited to 5 hours?

The acid in the lime juice begins to "cook" the shrimp (similar to ceviche) if left too long. This changes the texture of the shrimp, making them less pleasant when actually cooked.

What size shrimp works best for this recipe?

Large (31-35 count per pound) or jumbo (21-25 count) shrimp work best for skewers. They're easier to handle, less likely to overcook, and create a more impressive presentation. Smaller shrimp tend to cook too quickly and can dry out.

Can I use frozen shrimp for this recipe?

Yes! In fact, unless you live coastal with access to truly fresh shrimp, frozen is often the better option. Thaw completely in the refrigerator overnight, or place in a colander under cold running water for quick thawing. Pat dry thoroughly before marinating.

Asian Marinated Grilled Shrimp Skewers Recipe

Name: Asian Marinated Grilled Shrimp Skewers Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 3 h 15 min
Cuisine: Asian
Ingredients: 3 Tbsp unsalted butter; 2 Tbsp soy sauce; 2 tsp fresh-squeezed lime juice; 1 tsp grated ginger; 2 cloves garlic, minced; 1 1/2 Tbsp sugar; 2 thinly sliced scallions; 1 lb large shrimp, shelled and deveined

This Asian Marinated Grilled Shrimp Skewers recipe transforms simple shrimp into an incredibly flavorful dish that balances sweet, savory, and tangy notes in every bite. The marinade infuses the shrimp with garlic, ginger, and lime while the quick grilling method ensures they stay perfectly tender and juicy. Ready in just minutes of actual cooking time, these skewers make an impressive yet effortless main dish or appetizer for any occasion.

Why You’ll Love This Recipe

Incredibly Flavorful: The marinade packs a punch with soy sauce, lime, ginger, and garlic that infuses deep into the shrimp.
Quick-Cooking: While the marinade works its magic for a few hours, the actual cooking takes less than 10 minutes on the grill.
Versatile: These skewers work beautifully as an appetizer for gatherings or as a main course paired with your favorite sides.
Impressive Presentation: The charred, glistening shrimp on skewers create a restaurant-worthy presentation with minimal effort.

Ingredients You’ll Need

Shrimp: Large or jumbo shrimp provide the best texture and won’t overcook quickly. They should be deveined and shelled for maximum flavor absorption.
Butter: Unsalted butter creates richness in the marinade while allowing you to control the overall saltiness.
Soy Sauce: Brings that umami depth and saltiness that forms the foundation of the Asian-inspired flavor profile.
Lime Juice: Fresh-squeezed lime adds brightness and acidity that balances the rich marinade and helps tenderize the shrimp.
Ginger: Freshly grated ginger provides a warm, spicy kick that’s essential for authentic Asian flavor.
Garlic: Minced garlic infuses aromatic depth – don’t skimp on this ingredient!
Sugar: Balances the saltiness and acidity while helping create beautiful caramelization when grilled.
Scallions: Adds a mild onion flavor and fresh, bright color contrast that elevates both flavor and presentation.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize your shrimp skewers? Try these delicious twists:

Spicy Version: Add a teaspoon of sriracha or chili garlic sauce to the marinade for heat.
Sesame Twist: Include a tablespoon of sesame oil in the marinade and sprinkle with toasted sesame seeds before serving.
Coconut Infusion: Replace half the soy sauce with coconut aminos and add a splash of coconut milk to the marinade.
Citrus Blend: Mix in some orange zest or swap lime for lemon juice for a different citrus profile.

How to Make Asian Marinated Grilled Shrimp Skewers

Step 1: Prepare the Marinade

Combine the butter, soy sauce, lime juice, grated ginger, minced garlic, and sugar in a small saucepan. Whisk together and bring to a gentle simmer over medium-low heat. Once simmering, remove from heat, stir in the sliced scallions, and allow the mixture to cool to room temperature.

Step 2: Marinate the Shrimp

Place your cleaned shrimp in a zip-top bag or bowl and pour the cooled marinade over them. If using a bowl, cover tightly with plastic wrap. Refrigerate and let the shrimp marinate for 3-5 hours for optimal flavor development.

Note: Don’t marinate longer than 5 hours as the acid in the lime juice can start to “cook” the shrimp, affecting their texture.

Step 3: Prepare for Grilling

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Remove the shrimp from the marinade, reserving the liquid. Thread the shrimp onto skewers, about 4-5 per skewer depending on size.

Step 4: Prepare the Basting Sauce

Pour the reserved marinade back into the small saucepan. Bring to a simmer for 1 minute to ensure food safety, then remove from heat. This will be used for basting and as a dipping sauce.

Step 5: Grill the Shrimp

Preheat your grill to high heat. Oil the grates to prevent sticking. Place the shrimp skewers on the hot grill and cook for 3-4 minutes per side, depending on the size of your shrimp. Baste frequently with the heated marinade. You’re looking for a nice char and pink, opaque flesh.

Step 6: Serve

Transfer the skewers to a serving platter, garnish with additional sliced scallions, and serve immediately with the remaining marinade for dipping.

Pro Tips for Making the Recipe

Don’t Overcook: Shrimp cook extremely quickly! They’re done when they turn pink and opaque – overcooking will make them rubbery.
Marinade Balance: The marinade should be cooled completely before adding the shrimp to prevent partially cooking them.
Even Sizing: Try to use similar-sized shrimp so they cook at the same rate.
Skewer Strategy: Thread shrimp through both the tail and head end to secure them tightly on the skewer and prevent spinning when flipping.
Monitor the Heat: A very hot grill gives the best char marks while keeping the cooking time brief, preserving tenderness.

How to Serve

These versatile shrimp skewers can be presented in several delicious ways:

As an Appetizer

Serve on a large platter with extra dipping sauce and lime wedges. Guests can slide the shrimp off the skewers themselves.

As a Main Course

Pair with jasmine rice or coconut rice and a side of grilled or stir-fried vegetables for a complete meal. A cucumber salad with rice vinegar dressing makes a refreshing accompaniment.

For a Party

Create a DIY rice bowl station with these shrimp as the protein option, alongside various toppings like shredded carrots, cucumber, avocado, and sauces.

Make Ahead and Storage

Marinating Ahead

The marinade can be prepared 1-2 days in advance and stored in the refrigerator. The shrimp should be marinated for 3-5 hours before cooking, no longer.

Storing Leftovers

Cooked shrimp can be stored in an airtight container in the refrigerator for up to 2 days. They’re delicious cold in salads or briefly reheated.

Freezing

Not recommended for this recipe, as frozen and thawed cooked shrimp tend to become tough and lose their texture.

Reheating

For best results, reheat leftover shrimp gently in a skillet with a splash of water over low heat just until warmed through, about 1-2 minutes. Avoid microwaving if possible as it can make the shrimp rubbery.

FAQs

Can I make these skewers without a grill?

Absolutely! You can use an indoor grill pan with ridges to achieve similar grill marks. Alternatively, broil the skewers in your oven on high for 2-3 minutes per side, watching carefully to prevent burning.
Why is the marinating time limited to 5 hours?

The acid in the lime juice begins to “cook” the shrimp (similar to ceviche) if left too long. This changes the texture of the shrimp, making them less pleasant when actually cooked.
What size shrimp works best for this recipe?

Large (31-35 count per pound) or jumbo (21-25 count) shrimp work best for skewers. They’re easier to handle, less likely to overcook, and create a more impressive presentation. Smaller shrimp tend to cook too quickly and can dry out.
Can I use frozen shrimp for this recipe?

Yes! In fact, unless you live coastal with access to truly fresh shrimp, frozen is often the better option. Thaw completely in the refrigerator overnight, or place in a colander under cold running water for quick thawing. Pat dry thoroughly before marinating.

Final Thoughts

These Asian Marinated Grilled Shrimp Skewers bring restaurant-quality flavor to your backyard grill with minimal effort. The marinade works its magic while you’re free to prepare other elements of your meal, and the quick cooking time means dinner is ready in minutes once you start grilling. Give these skewers a try the next time you’re craving something special yet simple – they’re guaranteed to become a regular in your cooking rotation!