Lemon Garlic Shrimp Skewers (Printable)
Succulent shrimp infused with lemon-garlic marinade and grilled to charred perfection for an easy Mediterranean-inspired meal.
# What You’ll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined (tails on or off)
→ Marinade
02 - 3 tbsp olive oil
03 - 2 tbsp freshly squeezed lemon juice (about 1 lemon)
04 - 2 tsp lemon zest
05 - 3 large garlic cloves, minced
06 - 1 tsp dried oregano
07 - 1/2 tsp smoked paprika
08 - 1/4 tsp crushed red pepper flakes (optional)
09 - 1/2 tsp kosher salt
10 - 1/4 tsp freshly ground black pepper
→ Garnish
11 - 2 tbsp chopped fresh parsley
12 - Lemon wedges, for serving
# How-To Steps:
01 - In a medium bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, smoked paprika, red pepper flakes, salt, and black pepper.
02 - Add shrimp to the marinade, toss to coat, and cover. Marinate in the refrigerator for 15–30 minutes (do not exceed 1 hour).
03 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes.
04 - Thread marinated shrimp onto skewers (4–5 shrimp per skewer).
05 - Grill skewers for 2–3 minutes per side, or until shrimp are opaque and slightly charred.
06 - Remove from grill. Sprinkle with chopped parsley and serve with lemon wedges.
# Expert Tips:
01 -
- The marinade works its magic in just 15 minutes, making this perfect for those evenings when you forgot to plan dinner but still want something impressive.
- Every bite delivers that perfect balance of bright lemon, savory garlic and subtle smokiness that makes you close your eyes and savor the moment.
02 -
- The first time I made these, I left the shrimp marinating for hours thinking more time meant more flavor, but ended up with mushy shrimp that practically dissolved on the skewers.
- I discovered that leaving a bit of space between each shrimp on the skewer, rather than crowding them together, allows for more even cooking and better char on all sides.
03 -
- The tail-on versus tail-off debate is real, but Ive found leaving the tails on not only provides a handle for eating as an appetizer but also adds a subtle depth of flavor to the dish that you miss when they're removed.
- A metal skewer inserted alongside a wooden one makes turning multiple skewers at once incredibly easy, a trick I learned from a street food vendor in Greece that revolutionized my grilling game.