High-Protein Grilled Shrimp Skewers
Per serving (about 6 oz shrimp)
How I calculate this → Protein calculator →
14g of protein per 100 calories, more than 27 of the other 27 dinner recipes here.
Shrimp cooks fast enough that the grill is mostly about timing, not technique. I thread them onto skewers so they're easy to flip all at once instead of chasing individual shrimp around the grates, and I pull them the moment they turn opaque and curl into a loose C shape. Past that point, shrimp goes from perfectly cooked to rubbery in under a minute, so this isn't a dish to walk away from.
Why you'll love this
- 33g of protein per serving for under 250 calories
- Ready in under 25 minutes
- Simple enough to season a dozen different ways
Recipe
High-Protein Grilled Shrimp Skewers
Ingredients
Instructions
- Toss the shrimp with the olive oil, garlic, paprika, lemon juice, salt, and pepper.
- Thread the shrimp onto skewers, running the skewer through both the tail and head end of each shrimp so they lie flat and don't spin.
- Heat a grill or grill pan to high heat.
- Grill for 2 to 3 minutes per side, until the shrimp are opaque and curled into a loose C shape.
- Serve immediately.
Equipment
- Skewers (metal, or wooden soaked 30 minutes)
- Grill or grill pan
Notes
- I run the skewer through both ends of each shrimp, not just once through the middle. It keeps them flat against the grill grates instead of spinning every time you try to flip the skewer.
- A shrimp curled into a tight O shape is a sign of overcooking. A loose C is what you're after.
Nutrition (per serving)
| Calories | 240 |
|---|---|
| Protein | 33g |
| Carbs | 4g |
| Fat | 9g |
| Fiber | 0g |
Where these numbers come from
I calculate every figure above from USDA FoodData Central, ingredient by ingredient, then divide by the servings the recipe makes. Each FDC number links to the exact USDA entry I used. How I calculate nutrition
- Shrimp: FDC #171971 (Crustaceans, shrimp, mixed species, cooked, moist heat), 22.8g protein / 119 kcal / 1.7g fat per 100g. 1.5 lb raw, peeled (680g) scaled to an 85% cooked yield for shrimp = 578g cooked.
- Olive oil: FDC #171413 (Oil, olive, salad or cooking), 100g fat / 884 kcal per 100g, 0g protein.
- Garlic: FDC #169230 (Garlic, raw), 6.36g protein / 149 kcal / 33.1g carb / 2.1g fiber per 100g; 1 clove = 3g.
- Paprika: FDC #171329, 1 tsp = 2.3g. Lemon juice: FDC #167747, 1 lemon = 48g. Shrimp itself carries 1.52g carb per 100g in this FDC entry, previously counted as 0.
- Re-verified 2026-09-28: batch totals 132.7g protein, 952 kcal, 37.3g fat, 15.3g carb; divided by 4.
Storage
Refrigerate leftovers in an airtight container for up to 2 days. Shrimp reheats best gently, in a covered skillet over low heat for a minute or two; high heat will push it toward rubbery the second time around too.
FAQ
How do I know when shrimp is done?
It turns opaque and pink, and curls into a loose C shape. A tight, tucked-in O shape means it’s gone too far and will be tough.
Can I use frozen shrimp?
Yes, just thaw it fully first, either overnight in the fridge or in a bowl of cold water for about 20 minutes, so it cooks evenly on the grill.
What size shrimp works best here?
Large or jumbo, so they don’t slip through the grates or overcook before they pick up any char. Smaller shrimp cook even faster and are easy to overshoot.
Looking for more grilled seafood: the grilled salmon is a heartier option for the same grill session.
Is Shrimp High in Protein? has the protein and calorie numbers for shrimp.
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