Grilled Shrimp Skewers
One of the best things about shrimp skewers is how effortless they are. You don’t need a long list of ingredients or hours in the kitchen.
Equipment
- Grill or Grill Pan
- Mixing Bowl
- Tongs
- Skewers
- Zester or microplane
- Basting Brush (Optional)
Ingredients
For the Shrimp Skewers:
- 1 ½ lbs large shrimp peeled and deveined (tails on or off)
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes optional
- Salt and black pepper to taste
- Fresh parsley or cilantro chopped (for garnish)
- Lemon wedges for serving
- Wooden or metal skewers
Instructions
Step 1: Prep the Shrimp
- If your shrimp aren’t already peeled and deveined, do that first. You can leave the tails on for presentation or remove them for easier eating.
- Pat the shrimp dry with paper towels — this helps the marinade stick better and ensures they grill instead of steam.
- Pro Tip: If you're using frozen shrimp, thaw them completely in the fridge or run them under cold water in a colander for 5–10 minutes. Make sure they're fully thawed before marinating.
Step 2: Make the Marinade
- In a large mixing bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, oregano, red pepper flakes (if using), salt, and pepper.
- Taste and adjust the seasoning if needed — it should be tangy, garlicky, and well-balanced.
- Pro Tip: Whisk well to fully emulsify the oil and lemon juice so the marinade coats the shrimp evenly.
Step 3: Marinate the Shrimp
- Add the shrimp to the bowl and toss gently to coat each piece thoroughly in the marinade.
- Cover the bowl and refrigerate for 20–30 minutes to let the flavors soak in. Don’t marinate longer than 1 hour — the lemon juice can start to "cook" the shrimp.
Step 4: Prep the Skewers
- While the shrimp is marinating, soak wooden skewers in water (if using) for 30 minutes.
- Once ready, thread the shrimp onto skewers, piercing each one twice (near the head and tail) so they lay flat and don’t curl.
- Pro Tip: Don’t overcrowd the skewers — leave a little space between shrimp so they cook evenly.
Step 5: Preheat the Grill
- Heat your grill or grill pan over medium-high heat. Brush lightly with oil to prevent sticking.
- You’ll know it’s hot enough when a drop of water sizzles and evaporates on contact.
Step 6: Grill the Shrimp
- Place the shrimp skewers on the grill and cook for 2–3 minutes per side, or until the shrimp are pink, opaque, and lightly charred.
- Flip carefully with tongs and avoid overcooking — shrimp can turn rubbery quickly.
- Pro Tip: Shrimp is done when it forms a loose “C” shape. A tight “O” means it’s overcooked.
Step 7: Serve and Garnish
- Transfer the skewers to a serving platter. Sprinkle with chopped parsley or cilantro, and serve with lemon wedges for squeezing over the top.
- Pair with your favorite sides and enjoy while hot!
Notes
Nutritional Value (Per serving)
- Calories: ~230 kcal
- Protein: 24g
- Fat: 13g
- Carbohydrates: 3g
- Fiber: 0.5g
- Sugar: 0g
- Sodium: ~500mg