Choose consistent shrimp, arrange the skewers, and avoid dry results.
Buy a consistent size
Shrimp are often labeled with a count per pound; a lower count generally means larger shrimp. Use one size within a batch so smaller pieces do not overcook while larger ones finish. Thaw frozen shrimp safely in the refrigerator, then drain and pat dry before seasoning.
Arrange for easy turning
Thread shrimp through two points so they do not spin loosely. Two parallel skewers also help hold them flat. Leave small spaces rather than compressing everything tightly. If using wooden skewers, follow their preparation instructions and keep exposed ends away from the hottest area; they can still char.
Keep the seasoning simple
A light coating of oil, spices, and citrus zest provides flavor without a heavy wet layer. Reserve lemon juice for a brief seasoning period or serving if you want to avoid a long acidic soak changing the texture. Do not leave seafood marinating on the counter.
Grill with attention
Cook over controlled direct heat and turn as needed for even color. Shrimp cook quickly, so have the platter and side dishes ready first. A thermometer in the thickest part should reach 145°F; shrimp should also become opaque and firm. Size and heat vary, so treat minute estimates as a reminder to check rather than a guarantee.
Finish and serve
Remove shrimp promptly when done. Brush with a clean portion of garlic butter or sauce, and use a clean platter. Serve with rice, grilled vegetables, or slaw. For mixed kabobs, cook slow-cooking vegetables separately so the shrimp do not have to wait on a dense chunk of pepper or onion.
Put it into practice
Try these tips with our Cajun BBQ Shrimp Skewers recipe.
Food safety reference: USDA safe food handling guidance.