Save These succulent shrimp skewers deliver bright Mediterranean flavors in under half an hour. Large shrimp soak up a zesty marinade of fresh lemon juice, garlic, parsley, and oregano before hitting the grill. The high heat creates beautiful char marks while keeping the shrimp tender and juicy.
Perfect for outdoor summer barbecues or indoor weeknight dinners, these skewers pair beautifully with rice, crisp salads, or grilled vegetables. The entire dish comes together in just 21 minutes with only 15 minutes of active prep work.
The smell of garlic hitting a hot grill always stops me in my tracks no matter how busy I am. One summer evening I threw together some shrimp with whatever citrus and herbs I had on hand just to get dinner done quickly. That impromptu meal turned into a weekly ritual because it was so bright and satisfying. There is something undeniable about the way lemon and fresh parsley cut through the richness of seafood.
I served these at a small get together last spring and watched them disappear in seconds. My friend Sarah usually claims she does not like seafood but went back for thirds. We sat on the back porch listening to music and picking at the last few pieces. It is the kind of food that makes people linger around the table longer than they planned.
Ingredients
- Shrimp: Large size works best for skewering so they do not dry out.
- Olive oil: A high quality extra virgin oil creates a silky base for the marinade.
- Lemon juice and zest: Both the acid and the oils from the skin are crucial for that bright pop.
- Garlic: Freshly minced cloves release a much stronger aroma than the jarred stuff.
- Parsley and oregano: This herb combo gives it that classic Mediterranean garden feel.
- Salt and pepper: Do not skimp on the seasoning since shrimp need a bit of salinity to shine.
Instructions
- Whisk the marinade:
- Combine the oil lemon juice zest garlic parsley oregano salt and pepper until the mixture smells incredibly fragrant.
- Marinate the shrimp:
- Toss the shrimp gently to ensure every piece is coated before letting them chill briefly.
- Prep the grill:
- Get your grill hot and soak wooden skewers so you do not end up with burnt sticks.
- Thread the skewers:
- Slide the shrimp onto the skewers tightly so they cook evenly and stay juicy.
- Grill time:
- Cook them for just a few minutes on each side until they turn pink and get nice char marks.
- Finish and serve:
- Pull them off the heat immediately and squeeze a fresh lemon wedge over the top for extra zing.
Save I love how these skewers force you to slow down just enough to enjoy the cooking process. Standing over the heat with tongs in hand makes me feel connected to the food in a way that oven baking never does. It reminds me that the best meals often require the least amount of fuss. That simplicity is exactly what makes this dish so special to me.
Choosing the Right Shrimp
I always look for wild caught shrimp if I can find them because they tend to have a sweeter flavor profile. Frozen shrimp are actually a great option here as long as you thaw them completely in the fridge overnight. Avoid shrimp that have been treated with sodium tripolyphosphate as they can release a lot of water on the grill.
Grilling Like a Pro
Make sure your grates are well oiled before you lay the skewers down to prevent sticking. A hot grill is essential for getting those beautiful grill marks without cooking the shrimp through too slowly. If you are indoors a cast iron skillet gets hot enough to mimic that grilled char perfectly.
Serving Suggestions
These skewers are incredibly versatile and pair well with almost any summer side dish you can imagine.
- Serve over a bed of fluffy couscous to soak up the extra juices.
- A crisp green salad with a vinaigrette balances the richness nicely.
- Grilled zucchini or asparagus make for the perfect vegetable accompaniment.
Save I hope these bright and zesty skewers bring a little sunshine to your dinner table tonight. Enjoy every bite of this simple and delicious meal.
Recipe FAQs
- → How long should I marinate the shrimp?
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Marinate the shrimp for 15–30 minutes. This allows the lemon and garlic flavors to penetrate without breaking down the delicate texture. Avoid marinating longer than an hour, as the acid can make the shrimp mushy.
- → Can I use frozen shrimp?
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Yes, thaw frozen shrimp completely in the refrigerator before marinating. Pat them dry with paper towels to ensure the marinade adheres properly and the shrimp grill evenly.
- → What temperature should I grill shrimp skewers?
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Preheat your grill to medium-high heat, around 375–400°F. Shrimp cook quickly at this temperature, achieving lightly charred edges and opaque centers in just 2–3 minutes per side.
- → Do I need to soak wooden skewers?
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Yes, soak wooden skewers in water for at least 15 minutes before threading the shrimp. This prevents them from burning on the grill. Metal skewers can be used directly without soaking.
- → How do I know when shrimp are done?
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Shrimp are fully cooked when they turn pink and opaque throughout. Avoid overcooking, which makes them rubbery. They typically need just 2–3 minutes per side on medium-high heat.
