Your summer grilling plans couldn’t be easier or more delicious with these grilled shrimp skewers and summer herb sauce on the menu. Plump shrimp are coated in a simple spice rub, grilled to perfection and then paired with a flavorful, creamy sauce. Serve on a bed of your favorite rice with a side salad and you have yourself the ultimate summer meal.
Now that Memorial Day weekend has passed, we can safely say summer has unofficially begun, and I couldn’t be more excited. Sure, it technically may still be spring but not in my head, and that’s what counts. I live for warm patio nights with the drinks flowing and the grill fired up, preferably with these grilled shrimp skewers.
Ingredients for Making Grilled Shrimp Skewers With Summer Herb Sauce
Before we jump into the recipe, let’s get organized and gather our ingredients. Here’s everything we need.
For summer herb sauce:
- Lemon juice
- Freshly grated Parmesan
- Crushed red pepper
- Greek yogurt
- Olive oil
For grilled shrimp skewers:
- Raw shrimp
- Olive oil
- Salt and pepper
- Smoked paprika
How to Make Summer Herb Sauce
If you’ve never made a homemade herb sauce, I have good news — it’s incredibly easy to make. As long as you can work a food processor, you can make this herb sauce. Let’s start by tossing in some fresh garlic and lemon juice into our food processor to make finely chop the garlic.
Now we add our herb medley, freshly grated Parmesan, crushed red pepper and Greek yogurt. Once it all comes together, we slowly stream in some olive oil while the food processor runs. Give the sauce a taste and add salt to your liking.
And that’s it. Our summer herb sauce is ready. See? Preparing this sauce is as easy as can be.
How to Make Grilled Shrimp Skewers
Now that our summer herb sauce is ready to go, we can start on our shrimp skewers. We begin by tossing shelled shrimp with olive oil, salt, pepper and smoked paprika.
Shrimp is so tasty on its own, and the grill adds its own magical depth of flavor, so I like to keep the spice rub simple. The smoked paprika brings out those charred notes from the grill, but otherwise, this shrimp doesn’t need much.
With our shrimp seasoned, we’re ready to thread them onto the skewers. To keep them secure, I like to thread the shrimp from the tail through the head area rather than threading once through the middle.
Now we place our shrimp skewers on a hot grill, close the lid and cook for a couple minutes. Open the lid, turn the skewers and cook for another couple minutes on the other side.
As soon as our shrimp are perfectly pink, we remove them from the grill and place them on a bed of warm rice. We can drizzle the summer herb sauce directly onto our grilled shrimp skewers or slide each shrimp off the skewer and dunk away into the sauce.
To me, eating the shrimp straight off the stick is part of the fun, but if you’re more of a dunker, you do you.
Expert Tips for Making Grilled Shrimp Skewers With Summer Herb Sauce
- For the summer herb sauce, make sure you use freshly grated Parmesan using the small holes on a box grater. Don’t use the canned Parmesan. The texture is too grainy and won’t incorporate into the sauce as well.
- To keep skewers from burning on the grill, I find metal skewers are easier to use. That said, you can still use wooden skewers. Just make sure you soak them for a minimum of 30 minutes or up to overnight.
- Let the shrimp sit in room temperature 30 minutes before grilling. This helps the shrimp cook evenly.
- Don’t overcook the shrimp. Overcooked shrimp turns rubbery, which isn’t the most appetizing texture. Shrimp doesn’t take long to cook, so as soon as the shrimp is no longer opaque, remove the shrimp from the grill.
- Feel free to experiment with the fresh herb combo for our sauce.
- While I served these shrimp skewers on a bed of rice for a main entree, they’d also work well on top of a salad or as a quick appetizer.
- For easy entertaining, the summer herb sauce and shrimp can be prepared ahead of time and stored in the refrigerator. Simply throw the shrimp on the grill when you’re ready to serve.
Looking for More Summer Recipes?
If you’re looking for more summer-inspired recipes, I have you covered. Give these recipes a try.
Did you find this blog post and step-by-step instructions helpful? I hope you love this grilled shrimp with summer herb sauce recipe as much as I do. I can’t imagine a more perfect summer meal, and I’m sure you’ll feel the same. If you try this grilled shrimp with summer herb sauce, you’re welcome to leave a comment and rating below. I love hearing from you! You can also sign up for my newsletter on my website here and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food I’m creating!
Your summer grilling plans couldn't be easier or more delicious with these grilled shrimp skewers and summer herb sauce on the menu. Plump shrimp are coated in a simple spice rub, grilled to perfection and then paired with a flavorful, creamy sauce. Serve on a bed of your favorite rice with a side salad and you have yourself the ultimate summer meal.
- 5 garlic cloves roughly chopped
- 1 lemon juiced
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/2 cup Parmesan freshly grated, using the small holes on a box grater
- 1/2 cup Greek yogurt
- 1/4 cup fresh chives chopped
- 1/4 cup fresh tarragon leaves
- 1/4 teaspoon crushed red pepper
- 1/4 cup olive oil
- Salt to taste
To make the summer herb sauce, add garlic cloves and lemon juice to a food processor. Pulse until finely chopped. Add the herbs, Parmesan, Greek yogurt and crushed red pepper and process until the mixture begins to smooth. Scrape down the side of the bowl as necessary.
With the food processor running, slowly stream in the olive oil and blend until smooth. Add salt to taste, starting with 1/2 teaspoon, and process to incorporate the salt throughout the sauce. Store in the refrigerator until ready to use. Once refrigerated, the sauce will thicken, but you can thin it out with a little olive oil if need be.
In a large bowl, toss shrimp with olive oil, smoked paprika, salt and pepper until well coated. Thread the shrimp onto metal or wooden skewers. If using wooden skewers, soak them in water for at least 30 minutes or up to overnight to prevent from burning.
Grease the grill grates and heat on high. Place the shrimp skewers on the hot grates, close the lid and cook for two to three minutes. Turn the skewers to the other side and cook for another two to three minutes. The shrimp are finished when they're no longer opaque. If desired, serve over a bed of rice with the sauce on the side. Enjoy!