Grilled Shrimp Skewers
Tender shrimp marinated in garlic, lemon, and herbs, then grilled to perfection. Quick, protein-rich, and low in carbs, these skewers are a perfect healthy meal or appetizer for any occasion.
Equipment
- 6 wooden or metal skewers
- Large Mixing Bowl
- Whisk
- Grill or grill pan
- Tongs
Ingredients
- ¼ cup olive oil
- 1 teaspoon lemon zest
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons honey
- 3 garlic cloves minced
- 1 teaspoon paprika
- Pinch of crushed red pepper flakes optional
- 2 tablespoons chopped fresh Italian parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lb. shrimp peeled and deveined (16–25 count)
- Lemon wedges for serving
Instructions
- Prepare the Skewers: If you’re using wooden skewers, it’s essential to soak them before grilling. Fill a shallow dish or baking tray with water and submerge the skewers for at least 20 minutes. This prevents the wood from burning or catching fire on the grill. If you’re using metal skewers, this step is unnecessary, but make sure they are clean and dry.
- Make the Flavorful Marinade: In a large mixing bowl, combine ¼ cup of olive oil, 1 teaspoon of fresh lemon zest, ¼ cup freshly squeezed lemon juice, and 3 tablespoons of honey. Add 3 minced garlic cloves, 1 teaspoon paprika, a pinch of crushed red pepper flakes (if you like a hint of spice), 2 tablespoons chopped Italian parsley, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Whisk all ingredients together until they form a smooth, aromatic mixture that will coat the shrimp evenly.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the bowl with the marinade. Using a spoon or your hands, gently toss the shrimp until each piece is thoroughly coated. Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes. This allows the shrimp to absorb the zesty, garlicky flavors without becoming mushy. Avoid marinating longer than 1 hour, as the acid in the lemon juice can start cooking the shrimp.
- Preheat Your Grill or Pan: Gas Grill: Turn half of the burners on high and preheat for about 10 minutes, or until the grill reaches approximately 400°F. Charcoal Grill: Light the charcoal in a chimney starter and allow the coals to ash over completely. Then spread the coals evenly on the grill and place the cooking grate on top, letting it heat to 400°F. Grill Pan (Stovetop): Heat a grill pan over medium heat until it is hot to the touch, ensuring the shrimp will sear properly and develop light char marks.
- Thread the Shrimp onto Skewers: Take the marinated shrimp and carefully thread them onto the skewers. Start with the thickest part of each shrimp to maintain even cooking. Place 5–6 shrimp per skewer, leaving a little space between each shrimp so they cook evenly and develop a nice sear. Arrange the prepared skewers on a plate while you finish heating the grill.
- Grill the Shrimp: Place the shrimp skewers on direct heat. Grill for 2–3 minutes on one side, or until the edges of the shrimp start to turn pink and slightly opaque. Flip the skewers carefully using tongs and cook for another 2 minutes, until the shrimp are lightly charred but still juicy inside. For stovetop grilling in a grill pan, cook shrimp for 3–3½ minutes on each side, ensuring they develop grill marks while retaining tenderness.
- Check for Doneness: The shrimp are done when they turn opaque, firm to the touch, and have a subtle pink hue along the edges. Avoid overcooking, as shrimp can quickly become rubbery. If using jumbo or extra-large shrimp, they may need an additional 30–60 seconds per side.
- Serve with Lemon Wedges: Remove the skewers from the grill and transfer them to a serving plate. Serve immediately with fresh lemon wedges on the side for squeezing over the shrimp. This adds a bright, zesty finish and enhances the herb and garlic flavors. Optionally, garnish with a sprinkle of extra parsley for a fresh touch.
Notes
- Use large or jumbo shrimp for the best grilling results, as they hold up well without overcooking.
- Soak wooden skewers for at least 20 minutes to prevent burning during grilling.
- Preheat your grill or grill pan to ensure a quick sear and even cooking.
- Marinate shrimp for 30 minutes; do not exceed 1 hour to avoid mushy texture.
- The marinade can also be used as a light basting sauce while grilling.
- Frozen shrimp must be fully thawed in cold water before marinating.
- Shrimp can be served with a variety of sides, including salads, rice, or grilled vegetables.
- Leaving the tail on helps retain juices and makes shrimp easier to handle for serving.
