These grilled shrimp skewers are marinated in a bright red wine sangria-style mixture made with wine, orange liqueur, honey, and fresh citrus. They are quick, flavorful, and easy enough for a weeknight dinner. Serve them with steamed rice, a crisp salad, or grilled vegetables for a light and satisfying meal.
If you are looking for a fast seafood dinner that still feels special, these grilled shrimp skewers are a great choice. Jumbo shrimp cook in minutes, and the sangria-inspired marinade gives them a lively balance of citrus, sweetness, and depth from the red wine.
Some grilled recipes need hours of marinating, but shrimp are different. Because they are delicate and cook very quickly, they only need a short soak to absorb flavor. In fact, leaving shrimp in an acidic marinade for too long can make the texture firm or rubbery before they even hit the grill.
This marinade uses the classic flavors you might find in a pitcher of sangria: red wine, orange liqueur, tangerines, key limes, and a little honey. The result is a colorful, juicy skewer with shrimp, citrus, and pineapple that tastes fresh, lightly smoky, and just a little sweet.
The best part is the timing. You can mix the marinade while the grill heats, let the shrimp rest for about 30 minutes, thread everything onto skewers, and cook dinner in less than an hour. It is simple, impressive, and ideal for warm-weather meals or any night you want something bright and easy.
What You Need to Make Grilled Shrimp Skewers
These sangria marinated shrimp skewers are light, colorful, and straightforward. You do not need a long ingredient list or complicated equipment. A hot grill, good shrimp, and a few fresh ingredients are enough to make a delicious meal.
- Metal skewers. Metal skewers are convenient because they do not need to be soaked before grilling. If you use wooden skewers, soak them in water for at least 30 minutes before adding the shrimp and fruit.
- Peeled and deveined shrimp. Jumbo shrimp work especially well because they stay juicy on the grill and are easy to thread onto skewers.
- Olive oil. Olive oil helps carry the flavor of the marinade and keeps the shrimp from drying out.
- Red wine. Zinfandel or merlot both work well. Use a wine you would be happy to drink, even if it is not expensive.
- Salt and black pepper. Simple seasoning brings out the natural flavor of the shrimp.
- Small citrus fruits. Tangerines, key limes, and kumquats are all good options because they fit easily on skewers and char nicely on the grill.
- Orange liqueur. Triple sec, Cointreau, or Grand Marnier adds a sweet orange note to the marinade.
- Honey. A small amount of honey balances the acidity of the wine and citrus.
- Fresh pineapple chunks. Pineapple adds sweetness, color, and a juicy bite.
- A grill or grill pan. An outdoor grill gives great smoky flavor, but a grill pan works well too. You can also broil the skewers for a few minutes if needed.
- Lemon wedges. A squeeze of lemon at the end brightens the finished shrimp.
Tips for Success
This grilled shrimp recipe is very forgiving, but a few simple tips will help you get the best texture and flavor every time.
- Whisk the red wine, olive oil, orange liqueur, honey, and salt together in a large bowl before adding the shrimp.
- Add the shrimp and citrus, then toss well so everything is coated in the marinade.
- After 15 minutes, stir the shrimp again to help them marinate evenly.
- Do not marinate the shrimp for longer than 30 minutes. The wine and citrus are acidic and can begin to change the texture of the shrimp.
- Thread the marinated shrimp onto skewers with the citrus halves and pineapple chunks.
- Heat the grill or grill pan to medium-high. A hot surface helps the shrimp cook quickly and prevents them from becoming tough.
- Grill the skewers for 2 to 3 minutes per side, pressing the citrus lightly against the grill so it chars and releases extra flavor.
- Finish with lemon juice, a drizzle of olive oil, freshly ground black pepper, and chopped parsley if desired.
Will Frozen Shrimp Work?
Yes, frozen shrimp work well for this recipe as long as they are fully thawed before marinating. You can thaw shrimp overnight in the refrigerator or place them in a bowl of cold water for about 30 to 45 minutes.
Avoid thawing shrimp in hot water because the heat can start to cook them unevenly. Once thawed, peel and devein the shrimp if needed, then pat them dry before adding them to the marinade. Removing excess moisture helps the marinade cling to the shrimp and improves browning on the grill.
How to Store Leftovers
These shrimp skewers are best enjoyed right after grilling, while the shrimp are juicy and the fruit is warm. If you do have leftovers, remove the shrimp and pineapple from the skewers and place them in an airtight container. Store them in the refrigerator for 2 to 3 days.
Discard the grilled citrus after serving. Leftover grilled shrimp and pineapple are excellent over salad greens, tucked into tacos, or served with rice for an easy next-day lunch.
Other Shrimp Recipes You Might Enjoy
- Spicy papaya and lime shrimp skewers
- Shrimp ceviche tostadas with coconut and lime
- Mexican gazpacho with avocado and grilled shrimp
- Tequila lime shrimp
- Shrimp and melon ceviche tostadas
- Coconut shrimp sandwiches
- Weeknight shrimp tacos
- Grilled shrimp and steak kebabs with grilled tomato salsa
Serve These Sangria Marinated Shrimp Skewers
Serve these grilled shrimp skewers straight from the grill with lemon wedges and a sprinkle of parsley. They pair beautifully with steamed rice, a green salad, grilled corn, or simple roasted vegetables. The shrimp are tender, the pineapple is sweet, and the charred citrus adds a bold, fresh finish.
Sangria Marinated Shrimp Skewers
4 servings
30 minutes
10 minutes
40 minutes
Juicy grilled shrimp skewers marinated in red wine, orange liqueur, honey, and fresh citrus. This quick seafood recipe is colorful, easy, and perfect for a light dinner.
Ingredients
- 1 cup red wine, preferably zinfandel or merlot
- 1/4 cup olive oil
- 1 tablespoon orange liqueur, such as triple sec or Cointreau
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1 pound peeled and deveined jumbo shrimp
- 4 small tangerines, cut in half horizontally
- 4 key limes, cut in half horizontally
- 1 cup fresh pineapple chunks
- 6 long 12-inch metal skewers
- Lemon wedges
- Black pepper
- Chopped Italian parsley
Instructions
Make the marinade. In a large bowl, whisk together the red wine, olive oil, orange liqueur, honey, and kosher salt.
Heat the grill. Preheat an outdoor grill or grill pan to medium-high heat.
Marinate the shrimp. Add the shrimp, tangerines, and key limes to the bowl. Gently squeeze the citrus halves as you add them to release a little juice without crushing them. Toss everything to coat. After 15 minutes, toss again.
Assemble the skewers. After 30 minutes of marinating, thread the shrimp, citrus halves, and pineapple chunks onto the metal skewers. Discard the used marinade.
Grill the shrimp. Clean the grill grates and brush them lightly with oil. Grill the skewers for 2 to 3 minutes per side, or until the shrimp are opaque, firm, cooked through, and lightly charred.
Finish and serve. Transfer the skewers to a platter. Squeeze lemon wedges over the shrimp, drizzle with a little olive oil, season with black pepper, and sprinkle with chopped Italian parsley. Serve immediately.