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Shrimp Skewers In The Oven

    Shrimp Skewers In The Oven

    Skewers of shrimp are both the most adaptable and the least complicated meal choice. You are free to make them any way you choose, using whatever spices or ingredients you like most, such as onions, lemons or limes, pineapple, or peppers.

    It is possible to have these shrimp as an appetiser by eating them directly off the skewers, by placing them on top of a salad, or by rolling them up in a tortilla.

    The shrimp skewers are a wonderful appetiser since they are so simple to put together and can be adapted to suit individual tastes. You may make them as hot or as less spicy as you desire, or you can just season them with herbs and spices from the Mediterranean.

    My Quick and Easy Techniques for Grilling Shrimp

    You don’t have many choices when it comes to purchasing shrimp, but if you’re in a hurry, you should choose shrimp that has already been peeled and deveined. Shrimp are rather simple to prepare, however, the cleaning process may be extremely time-consuming at times.

    Also, keep in mind that giant shrimp are perfect for cooking on the barbecue or in the oven. Shrimp of this size will cook very quickly, and if you want them to have a burnt look, you will have to overcook them before you get there.

    To prevent the bamboo from catching fire during baking, the shrimp skewers are pierced with bamboo skewers, which first need to be soaked in water.

    If you want a quick method for cooking your shrimp on the grill or in the oven, you may do what I do, which is to soak the whole pack of bamboo skewers in water for half an hour and then freeze them. Now, whenever you need soaked bamboo skewers, you may pull them out and use them immediately.

    How To Add Flavor To Shrimp

    I often cook prawns since I adore them so much. Shrimp are an adaptable component that can be used in a wide variety of dishes in a variety of ways.

    The versatility of shrimp means that it may be used in a wide variety of seasoning combinations, each of which will result in a dish that is distinctive in its own right.

    Here are some of the most common combinations of spices and herbs that you may try:

    • Shrimp seasoned in the traditional manner, with minced chives, parsley, tarragon, chervil, as well as salt and pepper.
    • Paprika, garlic, Italian seasoning, lemon juice, salt, and pepper are the ingredients for the garlic herb shrimp.
    • Paprika, garlic powder, oregano, onion, thyme, cayenne pepper, salt, and pepper are the ingredients for Cajun shrimp.
    • Shrimp have a taste that’s easy to describe as light and almost sweet, and they take on the flavour of whatever they’re served with.

    What Kinds Of Fruits And Vegetables Are Suitable Companions For Shrimp?

    Fruits and vegetables have long been considered to be the ideal complement to seafood, whether served as a side dish or as an integral component of a recipe designed to enhance the taste of the seafood.

    The following is a selection of some of my favourite combinations:

    • Mango, lime, and jalapeno peppers that have been diced mix well with shrimp. A bamboo skewer should include bits of mango, shrimp, and lime wedges arranged on it. You may grill or bake the shrimp, and then before serving, sprinkle them with chopped jalapenos.
    • The mix of shrimp, pineapple, and lemon wedges makes for a reviving dish that you just must try. This ingredient may also be found in the recipe over here. You are welcome to use limes in place of lemons if that is your preference.
    • Those who like recipes influenced by Asian cuisine should give this one a go since it has a taste profile of its own, and it combines honeydew melon and teriyaki sauce with shrimp.
    • Because the smoke from the grill really accentuates the fruit tastes as well as the shrimp flavours, shrimp with watermelon cubes, mint, thyme, and red pepper flakes are something that should be prepared over a charcoal grill.

    Baking Vs. Grilling Shrimp

    Both baking and grilling shrimp produce the same but somewhat different results. Both methods will result in shrimp that are cooked to perfection, but charcoal grilling imparts a smokey taste to the grilled shrimp. This flavour is more pronounced if you use a gas grill.

    The shrimp that are grilled will be ready to eat much sooner than those that are cooked in the oven. The time required to cook shrimp on the grill is around five minutes, but the time required to cook shrimp in the oven is between 15 and 20 minutes.

    Your shrimp should be cooked in a single layer, without overlapping, regardless of the technique you use. This will guarantee that they are cooked to perfection.

    In the oven are several shrimp skewers. The preparation time is thirty minutes.

    Cooking time: 15 minutes

    Servings: 4


    1 pound of shrimp, peeled, deveined, and either with or without the tails.
    2 tbsp vegetable oil
    2 tbsp lemon juice
    1 milligramme of garlic, minced
    1 cup pineapple chunks
    ½ tsp red pepper flakes
    1 lemon, sliced into 4 equal-sized slices
    1 teaspoonful of parsley
    Various amounts of salt & pepper, to taste


    1. Place shrimp in a large bowl and add vegetable oil, lemon juice, garlic, red pepper flakes, parsley, and a pinch each of salt and pepper.
    2. Place the shrimp in a sealed container and marinate them for half an hour.
    3. While you wait, put your bamboo skewers in a bowl of water and let them sit there for half an hour.
    4. Thread shrimp, pineapple chunks, lemon wedges, and more pineapple onto your skewers in whichever order you choose.
    5. If you wish to grill the skewers, do so for five minutes at 350 degrees Fahrenheit, flipping them once halfway through the cooking time.
    6. Arrange the skewers on a wire rack and lay it on a baking sheet in order to roast them. Place the skewers in an orderly manner on the wire rack.
    7. Bake the shrimp in an oven preheated to 400 degrees Fahrenheit for 15 to 20 minutes, turning them over halfway through the cooking process.
    8. The shrimp should be served warm.

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