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Shrimp Brochette

This garlic-lemon marinated shrimp brochette recipe with sweet peppers and crunchy red onions is a quick lunch for the summer. Grill it until tender and charred for the perfect bite!

Juicy shrimp brochettes with crunchy veggies.

Easy Shrimp Brochette Recipe

With summer around the corner, this juicy shrimp brochette lunch is the perfect excuse to fire up the grill. You only need 10 minutes for the shrimp to absorb the tangy lemon marinade with hints of garlic and earthy paprika. Lots of fresh veggies add natural sweetness. Grill them to charred and toasty perfection at your next cookout and watch them disappear from the table one by one.

Why You’ll Love These Brochette Shrimp

These 20-minute grilled brochettes will be your new go-to lunch for summer cookouts.

  • Beginner-friendly. You only need to marinate the shrimp, assemble the skewers, and grill them.
  • Quick. They go from grill to table in only 20 minutes.
  • Perfect for summer. Brochettes are an easy way to satisfy hungry guests at your upcoming cookouts.
  • Sweet and savory. Sweet bell peppers and onions balance out the marinade’s tang and savoriness.
Ingredients for making a shrimp brochette.

Recipe Ingredients

The garlic-lemon marinade adds tang and fragrance to every bite. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

  • Shrimp – Medium or large shrimp are best. Avoid small ones because they overcook easily.
  • Olive oil – Feel free to use avocado or vegetable oil.
  • Garlic – Fresh garlic, garlic paste, and garlic powder all work.
  • Lemon – Reduce the amount by half if you use lime juice.
  • Paprika – Use mild or smoked paprika.
  • Salt and pepper – I prefer kosher salt and freshly cracked black pepper.
  • Bell pepper – It can be green, yellow, orange, or red.
  • Red onion – Yellow and white onions are good swaps.

How To Make Shrimp Brochette

Set a timer on your phone to remind you when to flip the brochettes for the most buttery, plump shrimp. Scroll to the bottom of the post for the full recipe card.

  • Marinate the shrimp. Mix the olive oil, garlic, lemon juice, paprika, salt, and pepper in a large bowl. Stir in the shrimp until completely coated. You can also use a add everything to a large Ziploc bag and shake well. Marinate the shrimp for 10 minutes.
  • Make the brochettes. Set the grill to medium heat. Assemble each brochette by alternating shrimp, bell pepper, and onions in each soaked skewer.
  • Grill them. Place the brochettes on the grill. Cook them for 3-4 minutes per side or until the shrimp are no longer translucent. It’s okay if they’re slightly charred.
  • Serve. Remove them from the heat, let them cool for 5 minutes, and dig in!
Grilled brochettes with shrimp and veggies on a piece of parchment.

Tips & Variations

From cooking them on the stove to using a coconut-lime marinade, there’s a version of this shrimp brochette recipe for everyone.

  • Choose your shrimp. The shrimp need to be more or less the same size to ensure even cooking. If some are larger, then parts of your brochettes could turn out under-cooked.
  • Use leftovers. Adding steamed broccoli, cauliflower, zucchini, and mushrooms to the skewers makes them extra hearty and helps you reduce food waste.
  • Add a dipping sauce. Serve tahini, aioli, Sriracha mayo, or pesto on the side so you can dip the brochettes in it.
  • Swap the flavor profiles. Use my Coconut Lime Grilled Shrimp or Spicy Grilled Shrimp marinades to infuse the shrimp with a different flavor.
  • Buy pre-cleaned shrimp. Ask the fishmonger to peel, clean, and devein the shrimp for you. Some grocery stores sell pre-cleaned fresh or frozen shrimp as well.
  • Stay indoors. If you don’t want to fire up the grill, you can cook the skewers on a griddle or skillet over medium-high heat. Cook as usual.
  • Make it spicy. Add 1/4-1/2 teaspoon cayenne pepper, red pepper flakes, or chili oil to the marinade for a kick of heat.
Bowl of salad with shrimp skewers and a grilled lemon.

Serving Suggestions

This shrimp brochette lunch with crunchy veggies is a light meal option for summer cookouts. Serve them with my Shirazi Salad, Tomato Cucumber Salad, or Lemon Quinoa Salad on the side. My Grilled Vegetable Plate and Grilled Corn are great too. If you’re craving comfort food, try my Creamy Mac and Cheese with Jalapeño and Corn.

Proper Storage

I love reheating leftovers for a quick lunch throughout the week.

  • Fridge: Place them in an airtight container for up to 3 days.
  • To reheat them: Microwave them in 20-second increments until warm. You can also reheat them in a pan (covered) over medium-high heat for 3-4 minutes per side.

More Easy Shrimp Recipes

Landscape photo of shrimp brochettes.

Shrimp Brochette

This shrimp brochette recipe with garlic-lemon marinade, sweet bell peppers, and spicy red onions is an easy 20-minute lunch.
Prep Time12 minutes
Cook Time8 minutes
Total Time20 minutes
Servings: 4 people


  • 1 lb of shrimp peeled and deveined
  • 1/4 cup of olive oil
  • 2 cloves of garlic minced
  • 1 lemon juiced
  • 1 tsp of paprika
  • Salt and pepper to taste
  • 1 bell pepper cut into chunks
  • 1 red onion cut into chunks
  • Wooden skewers soaked in water for 30 minutes


  • In a bowl, combine the olive oil, minced garlic, lemon juice, paprika, salt, and pepper. Mix well.
  • Add the shrimp to the marinade and toss to coat. Let it marinate for at least 10 minutes.
  • Preheat the grill to medium heat.
  • Thread the marinated shrimp, bell pepper chunks, and red onion chunks onto the soaked wooden skewers.
  • Grill the shrimp brochettes for about 3-4 minutes per side, or until the shrimp are cooked through and slightly charred.
  • Serve hot and enjoy!
Course: Appetizer, Dinner, Lunch
Cuisine: American


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