There’s nothing like the aroma of shrimp hitting a hot grill, especially when seasoned with that classic coastal spice blend. This method brings out the best in fresh shrimp with minimal effort.
I’ve perfected the balance of seasoning and grill time to ensure juicy shrimp with just the right amount of char. The skewers make flipping easy while adding that signature smoky flavor.
Ingredients for Old Bay Grilled Shrimp Skewers
Fresh shrimp and a bold coastal spice blend bring this dish to life with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp 🍤 | 1 ½ lb | Peeled, deveined, tails on |
| Old Bay Seasoning 🌶️ | 2 tbsp | Classic coastal blend |
| Olive Oil 🫒 | 3 tbsp | Extra-virgin for richness |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced for marinade |
| Worcestershire Sauce 💧 | 1 tbsp | Adds depth to marinade |
| Dijon Mustard 🟡 | 1 tbsp | For tangy kick |
| Honey 🍯 | 1 tbsp | Balances acidity |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Wooden Skewers 🪵 | 8 pieces | Soaked in water 30 minutes |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
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The shrimp quality is non-negotiable here. Wild-caught Gulf shrimp from Whole Foods or a trusted seafood counter work best—look for firm, translucent flesh with no fishy odor. Size matters too: 16-20 count per pound gives you that perfect juicy bite on the grill. If buying frozen, thaw in the fridge overnight (never at room temperature). The Old Bay should be fresh—check the expiration date on the tin.
Out of Worcestershire? Soy sauce with a pinch of sugar mimics the umami. No Dijon? Regular yellow mustard at half the quantity works in a pinch. Honey can be swapped for maple syrup or agave if you’re avoiding bee products. For extra smokiness, add half a teaspoon of smoked paprika to the seasoning mix. Avoid pre-minced garlic in jars—it lacks the punch of fresh.
Marinated shrimp keep in the fridge for 24-48 hours before grilling. Cooked skewers stay good for 2-3 days in an airtight container. Wooden skewers can be reused if cleaned well—just soak again before the next use. Always discard marinade that’s touched raw shrimp.
Why You’ll Love This Recipe
- 20-Minute Meal: I toss the shrimp with olive oil, Old Bay, and garlic, and they’re on the grill before the coals even hit peak heat.
- That Old Bay Zing: The seasoning plus lemon juice gives every bite that salty, herby punch I crave all summer.
- Backyard Star: I serve these at cookouts, and guests always ask for the recipe—no fancy sides needed.
- Leftovers? No Problem: Honestly, they taste just as good cold the next day in a salad or wrapped in a tortilla.
Step-by-Step Instructions for Old Bay Grilled Shrimp Skewers
Master these steps for perfectly charred shrimp with bold coastal flavor every time.
Step 1: Prepare the Shrimp and Skewers
Soak the 8 pieces wooden skewers in water for 30 minutes to prevent burning on the grill. Meanwhile, pat the 1.5 lb large shrimp dry with paper towels to ensure better contact with the marinade and grill grates.
Leave the tails on for presentation and easier handling during grilling. The skewers need this soaking time—don’t skip it, or they’ll char before the shrimp cooks through.
Step 2: Create the Old Bay Marinade
In a large bowl, whisk together the 3 tbsp olive oil, 2 tbsp lemon juice, minced 3 cloves garlic cloves, 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tbsp honey, 2 tbsp Old Bay Seasoning, 0.5 tsp salt, and 0.5 tsp black pepper.
The marinade should be thick but pourable, with visible specks of Old Bay throughout. This blend delivers the signature coastal flavor while the acidity from lemon juice and Worcestershire tenderizes the shrimp.
Step 3: Marinate and Skewer the Shrimp
Add the shrimp to the marinade and toss to coat evenly. Let it marinate at room temperature for 15-20 minutes—any longer and the acid will start to break down the shrimp texture.
Thread 5-6 shrimp onto each soaked skewer, pressing them gently but firmly. Leave a small space between each shrimp to ensure even cooking and proper charring.
Step 4: Grill to Perfection
Preheat your grill to medium-high heat. Place the skewers on the grill grates and cook for 2-3 minutes per side until the shrimp turn opaque and develop light char marks.
The shrimp are done when they curl into a loose “C” shape and the flesh turns from translucent to white with a slight pink hue. Avoid overcooking—shrimp continue to cook slightly after being removed from the grill.
Step 5: Garnish and Serve
Transfer the skewers to a serving platter and sprinkle with the 0.25 cup fresh parsley. The parsley adds a pop of color and freshness that balances the bold Old Bay seasoning.
Serve immediately while hot, with additional lemon wedges if desired. Each skewer should have shrimp that easily release from the wood with a gentle tug, indicating perfect doneness.
Pro Tips For Making Old Bay Grilled Shrimp Skewers
- Preheat the Grill: I learned this the hard way—get your grill screaming hot (400°F+) before the skewers go on, or the shrimp will steam instead of char.
- Pat Shrimp Dry: Sounds tedious, but it works: blot the shrimp with paper towels first so the Old Bay and oil actually stick instead of sliding off.
- Skip the Overcrowding: Leave a little space between shrimp on the skewers, or they’ll cook unevenly and the seasoning won’t crisp up properly.
- Double the Skewers: Use two parallel skewers for each row of shrimp so they don’t spin when you flip—they’ll hold their shape and cook more evenly.
Serving Suggestions for This Recipe
Platter Presentation
Arrange skewers on a large wooden board with lemon wedges and extra Old Bay Seasoning for guests to sprinkle. The wood echoes the skewers while the citrus adds a bright pop of color. I often garnish with 0.25 cup fresh parsley for freshness. 🔥
Dipping Sauces
Serve with tartar sauce or a simple garlic aioli—mix ½ cup mayo with 1 minced garlic clove and 1 tbsp lemon juice. These creamy dips complement the bold seasoning beautifully.
Light Sides
A crisp corn salad with diced avocado and cherry tomatoes balances the richness. Or try grilled zucchini brushed with olive oil and a pinch of salt for a smoky, light pairing.
Beverage Pairings
An ice-cold wheat beer like Blue Moon or a citrusy Sauvignon Blanc cuts through the spice. For non-alcoholic options, sparkling lemonade with mint refreshes the palate perfectly. 🍺
Family-Style Serving
Pile skewers on a large platter with crusty bread to soak up any marinade drippings. This communal approach works great for summer cookouts when everyone wants seconds.
Garnish Ideas
Sprinkle with extra Old Bay and chopped scallions right before serving. A light drizzle of melted butter adds richness that takes this dish over the top.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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