These shrimp skewers in oven have become my absolute go-to dinner option on busy weeknights! I’m thrilled to share this recipe with you today.
The tender, juicy shrimp with that perfect seasoning blend always brings smiles to my dinner table.
You’ll love how quickly these come together while still delivering restaurant-quality flavor right in your kitchen.
Why You’ll Love These Shrimp Skewers in Oven

My family requests these shrimp skewers in oven constantly, and I understand why! They’re incredibly quick to prepare but taste like you spent hours in the kitchen.
The oven-baking method gives you that perfect texture—slightly crisp exterior with juicy, tender centers.
I appreciate how versatile they are, working beautifully as an appetizer, main dish, or even party food. You’ll find yourself making these again and again!
If you enjoyed these shrimp skewers in oven, I think you’ll also love my Tomato Spinach Shrimp Pasta and Grilled Lemon Herb Chicken Skewers.
Ingredients You Need for Shrimp Skewers in Oven

- 1 pound large shrimp (peeled and deveined, tails on)
- 3 tablespoons olive oil
- 2 garlic cloves, minced (or 1 teaspoon garlic powder)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 lime, juiced
- Fresh cilantro or parsley for garnish
- Wooden or metal skewers
I prefer using large or jumbo shrimp for this recipe—they stay juicier when baked. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes before baking to prevent burning.
Fresh shrimp works wonderfully, but frozen and thawed shrimp are perfectly fine too—I use them often in my kitchen!
How to Make Shrimp Skewers in Oven

- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the shrimp by patting them dry with paper towels. This important step helps the seasonings stick better and gives you a better final texture.
- Make the marinade by combining olive oil, minced garlic (or garlic powder), Italian seasoning, paprika, onion powder, salt, pepper, and lime juice in a large bowl.
- Add the shrimp to the marinade and gently toss to coat evenly. I like to let them sit for just 3-5 minutes—any longer and the acidity from the lime can start cooking the shrimp.
- Thread the shrimp onto skewers, allowing about 5-6 shrimp per skewer. I place them so they’re just touching but not crowded.
- Arrange the skewers on your prepared baking sheet, making sure they’re not touching.
- Bake for 4 minutes, then switch your oven to broil and cook for an additional 2 minutes to get that lovely slight char on top.
- Check for doneness—perfectly cooked shrimp should be pink, opaque, and slightly curled into a C-shape.
- Garnish with fresh herbs and serve immediately with your favorite dipping sauce.
My Go-To Tips for the Best Shrimp Skewers in Oven

My years of making these shrimp skewers in oven have taught me a few tricks! First, don’t skip the pat-dry step—it’s crucial for good texture.
I’ve learned that less is more with marinating time for shrimp—just a few minutes is perfect. Any longer and the acidity starts to “cook” the shrimp before it even hits the oven.
I always position my oven rack about 6 inches from the broiler for that perfect finish.
For a fun presentation, I sometimes use two skewers per portion—it makes turning them easier and looks prettier on the plate!
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Irresistible Shrimp Skewers in Oven
- Total Time: 16 minutes
- Yield: 4
Description
Juicy, tender shrimp skewers perfectly seasoned and quickly baked in the oven for an easy yet impressive meal.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 lime, juiced
- Fresh cilantro or parsley for garnish
Instructions
- Preheat oven to 400°F. Line baking sheet with parchment paper.
- Pat shrimp dry with paper towels.
- Mix olive oil, seasonings, and lime juice in a bowl.
- Add shrimp and coat evenly. Let sit 3-5 minutes.
- Thread shrimp onto skewers.
- Bake 4 minutes, then broil 2 minutes until pink and opaque.
- Garnish with fresh herbs and serve immediately.
Notes
If using wooden skewers, soak in water for 30 minutes before using. Don’t marinate shrimp longer than 5 minutes to prevent texture changes.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
Can I prepare these shrimp skewers ahead of time?
You can prepare the marinade and clean the shrimp ahead of time, but I don’t recommend marinating them for more than 5 minutes.
What I often do is have everything ready, then quickly toss and skewer right before baking. This gives me the best texture and prevents the shrimp from becoming mushy.
How do I know when the shrimp are done?
Perfectly cooked shrimp will turn from translucent gray to opaque pink and white. They’ll also curl into a loose “C” shape.
If they curl into a tight “O” shape, they’re likely overcooked. I always check after the initial 4 minutes of baking—it’s better to check early than end up with rubbery shrimp!
Can I use frozen shrimp?
I use frozen shrimp regularly. Just make sure they’re completely thawed and patted dry before marinating.
I thaw mine overnight in the refrigerator or place them in a colander under cool running water for a quick thaw.
What’s the best way to store leftovers?
I store any leftover shrimp skewers in an airtight container in the refrigerator for up to 2 days.
To reheat, I cover them with foil and warm in a 300°F oven for about 5 minutes—just enough to heat through without overcooking.
How I Like to Serve Shrimp Skewers in Oven
My favorite way to enjoy these shrimp skewers in oven is over a bed of lemon garlic rice with a fresh salad on the side. They’re also wonderful served with a creamy pesto sauce for dipping or drizzling.
For casual entertaining, I arrange them on a platter with lemon wedges and fresh herbs—they disappear quickly!
On warm summer evenings, I serve them with grilled corn and a crisp cucumber salad. For a heartier meal, try them alongside roasted vegetables or tucked into warm pita bread with tzatziki sauce.