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Two shrimp skewers on a bed of rice with a side of summer herb sauce.
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5 from 8 votes

Grilled Shrimp Skewers With Summer Herb Sauce

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.
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 261kcal


For Summer Herb Sauce

  • 5 garlic cloves roughly chopped
  • 1 lemon juiced
  • 1 cup fresh basil leaves
  • ½ cup fresh parsley leaves
  • ½ cup Parmesan freshly grated, using the small holes on a box grater
  • ½ cup Greek yogurt
  • ¼ cup fresh chives chopped
  • ¼ cup fresh tarragon leaves
  • ¼ teaspoon crushed red pepper
  • ¼ cup olive oil
  • Salt to taste

For Grilled Shrimp Skewers

  • 1 pound raw large or jumbo shrimp tails and shells removed
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  • 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 ½ 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!


Serving: 1skewer | Calories: 261kcal | Carbohydrates: 7g | Protein: 32g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 175mg | Sodium: 618mg | Potassium: 243mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1350IU | Vitamin C: 29.6mg | Calcium: 99mg | Iron: 2mg