Perfect prawn skewers can turn a dull weeknight into something that feels a little fancy, right? Ever stand at your grill staring at a pile of shrimp, wondering why they never come out like restaurant stuff? Trust me, I’ve had mushy shrimp and sad, bland kabobs before, and yeah, it’s frustrating. If you’re looking to master delicious perfect prawn skewers with garlic and herbs, you’re in good company. Let me save you from those rookie mistakes and show you just how easy (and honestly fun) it is to level up your grilled shrimp game at home.
How to Make Grilled Shrimp Skewers
Alright, let’s get to the good stuff. First up, you’ll want fresh shrimp. Don’t go messing with the precooked, rubbery ones. Get raw, peeled, and deveined shrimp. Size does matter here, I like to go for large ones so they don’t cook too fast. Dab them dry with a paper towel. It helps the marinade stick—seriously, don’t skip this.
Next, make your garlic and herbs mixture. Honestly, just grab whatever you’ve got. I usually use parsley, basil, and a little thyme. Mince your garlic finely, toss it in with chopped herbs, a good glug of olive oil, lemon zest, salt, and pepper. Mix everything together and then pour it over the prawns. Squish around gently so they’re coated.
Thread shrimp onto skewers. If you’re using wood ones, soak ‘em for about 30 minutes first. No one wants a burnt stick situation.
Cook these suckers on a hot grill (or even a grill pan if you’re stuck inside) for just about 2-3 minutes per side. Flip once. When they turn that lovely pink-orange, they’re done. Easy as it gets.
I never realized grilled shrimp could be SO easy and frankly, way better than what I’ve paid for at restaurants. Total game changer for summer dinners. – Jamie P.
Tips for Best Grilled Shrimp
Honestly, there are a few tricks that took my perfect prawn skewers from average to kinda legendary.
First, do not overcook them. This is my hill to die on. Overcooked shrimp get tough and rubbery so keep ‘em pink and be ready to pull them off the heat fast. If they’re curling up mega-tight, you waited too long.
Second, use a chunky marinade. Garlic and herbs shouldn’t disappear in oil. You want all that flavor sticking to the prawn.
And, cook them over direct heat. Medium-high is just about right. You want some slight grill marks. Also, leave space between each piece on the skewer so the edges crisp just a little.
If you have that one friend who likes things spicy, toss in a sprinkle of red chili flakes. It’s a little fire, a lot of flavor.
Brushing a little marinade on right as they come off the grill adds a fresh zap of taste, too. Do this! 
Grilled Shrimp Marinade
Let’s not get too complicated here. The best grilled shrimp marinade is honestly all about balance.
For my go-to, I use:
- 2-3 garlic cloves, minced (not from a jar, please)
- Lemon zest (about half a lemon)
- Juice of 1 lemon
- 2 heaping tablespoons chopped mixed herbs (basil, parsley, thyme, whatever grows in the garden)
- 3 tablespoons olive oil
- Salt and black pepper (go heavy, don’t be shy)
- Optional: pinch of red chili flakes or smoked paprika for a little kick
Mix it all up in a bowl. Add your prawns, toss or squish everything together, and let it sit for at least 20 minutes (don’t let them soak for hours, shrimp marinate FAST and can get mushy).
Trust me, this marinade is seriously a five-star restaurant flavor but nobody needs a culinary degree to do it.
How to Cook Shrimp Kabobs: Two Ways
Here’s the scoop: you don’t need a huge backyard setup for perfect prawn skewers.
If you’ve got a grill, get it hot. Place your skewers straight on the bars. Two or so minutes per side, and that’s it. You want a little char on the edges.
No grill? No biggie. Get a stovetop grill pan almost smoking hot. Sear the skewers just the same. Toss a little finishing salt on top after cooking and you’re golden.
I’ve even baked them at 425 F on a sheet with foil in a pinch (not my first pick, but hey, still good).
Most important—don’t overthink it. Shrimp cook at warp speed, so get your bowls lined up before you start. Makes the whole process smoother.
Serving Ideas
So, maybe you’re wondering what pairs with these delicious perfect prawn skewers with garlic and herbs. Honestly, sky’s the limit, but here’s what never fails at my table:
- Toss them over a giant green salad with crunchy veggies for a meal that actually feels healthy.
- Layer on fluffy white rice (or even simple noodles) and a good squeeze of lemon. Boom. Restaurant at home.
- Use them in tacos with cabbage and hot sauce. Total weeknight hero.
- Set them up on a big platter with toothpicks and watch ‘em vanish at your next BBQ. (I’m not kidding, they go fast.)
People always ask for more. And that’s not an exaggeration.
Common Questions
How far ahead can I marinate the shrimp?
Honestly, you don’t want to go longer than an hour. Shrimp take on flavor super fast and can go weird-textured if you leave them too long.
Can I use frozen shrimp?
Yup, just thaw completely and pat super dry first so the marinade sticks.
What herbs work best?
Whatever you have on hand. Basil and parsley are my favorites, but even dill or cilantro can work for a different vibe.
Wooden skewers or metal?
Wood is what I use most just because that’s what’s in my drawer, but soak them first or else. Metal works too—no soaking, but ouch, hot to handle.
What if I don’t have a grill?
Grill pan, oven, even broiler will work in a pinch. Just watch cook times so you don’t end up with rubber shrimp.
Your Next BBQ Hit: Try This Tonight
There it is, my not-so-secret guide to making delicious perfect prawn skewers with garlic and herbs that’ll have you feeling like you just walked out of a fancy seafood place. Keep things simple (and bold) and embrace that garlic-and-herb magic. Grab a few fresh prawns, trust yourself with the grill, and you’re set. If you’re looking for more cool recipes, check out these grilled shrimp skewers or this wild shrimp skewers with country ham for even more inspiration. Trust me, this is one trick every kitchen needs.Â
Grilled Prawn Skewers
Ingredients
For the marinade
- 2-3 cloves garlic, minced Not from a jar, please.
- 1/2 lemon lemon zest About half a lemon.
- 1 lemon juice of 1 lemon
- 2 tablespoons chopped mixed herbs (basil, parsley, thyme) Use your favorite herbs.
- 3 tablespoons olive oil
- to taste salt and black pepper Go heavy, don’t be shy.
- pinch red chili flakes or smoked paprika Optional for a little kick.
For the skewers
- 1 pound large raw shrimp, peeled and deveined Size matters; go for large so they don’t cook too fast.
Instructions
Preparation
- Pat dry the raw shrimp with a paper towel to help the marinade stick.
- In a bowl, mix the minced garlic, lemon zest, lemon juice, chopped herbs, olive oil, salt, black pepper, and optional chili flakes or paprika.
- Pour the marinade over the shrimp and gently squish to coat. Let them marinate for at least 20 minutes.
- Soak wooden skewers in water for about 30 minutes if using them, then thread the shrimp onto the skewers.
Cooking
- Preheat the grill or stovetop grill pan to medium-high heat.
- Cook the skewers for about 2-3 minutes on each side, flipping once, until they turn pink-orange and are cooked through.
- Optional: Brush a little marinade on right as they come off the grill for added flavor.
