Grilled Shrimp Skewers
Ingredients
- 1.5 lbs large shrimp 16/20 count, peeled and deveined, tails on
- 3 tbsp extra virgin olive oil
- 4 cloves garlic finely minced
- 1.5 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 0.5 tsp onion powder
- 0.25 tsp cayenne pepper optional, for heat
- 2 tbsp fresh lemon juice about 1 large lemon
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley finely chopped, plus more for garnish
- 1 tbsp fresh oregano finely chopped, or 1 tsp dried
- 1 lemon (cut into wedges, for serving)
Instructions
- Soak wooden skewers in cold water for at least 30 minutes to prevent burning. If using metal skewers, skip this step.
- Pat the shrimp completely dry with paper towels. Drying the surface helps achieve better searing and char on the grill.
- In a large bowl, whisk together the olive oil, minced garlic, smoked paprika, salt, black pepper, onion powder, cayenne (if using), lemon juice, lemon zest, parsley, and oregano until well combined.
- Add the shrimp to the marinade and toss to coat evenly. Let the shrimp marinate at room temperature for 15–30 minutes. Do not marinate longer than 30 minutes as the lemon juice will begin to break down the shrimp's texture.
- Preheat the grill to medium-high heat (400–450°F). Clean the grates well, then brush them lightly with avocado oil or another high-smoke-point oil using tongs and a folded paper towel.
- Thread the marinated shrimp onto the prepared skewers, piercing each shrimp near the tail and the head end to keep it flat and secure. Aim for 4–5 shrimp per skewer, leaving a tiny gap between each one.
- Place the skewers on the hot grill. Cook for 2–3 minutes per side without moving them, until the shrimp are opaque, pink, and have visible grill marks. They are done when they curl into a loose C-shape — remove immediately before they tighten into an O-shape, which means overcooked.
- Transfer the skewers to a serving platter. Garnish generously with fresh chopped parsley and serve immediately with lemon wedges on the side.
Notes
Storage: Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 2 days. They are best enjoyed cold the next day over salads or in grain bowls — reheating can make them tough. Marinade tip: The marinade can be made up to 2 days ahead and stored in the fridge. Add shrimp only 15–30 minutes before grilling. Make it a meal: Serve over arugula with lemon vinaigrette, inside warm flatbreads with tzatziki, or alongside grilled vegetables and a whole grain for a complete balanced plate.