These bright, flavorful shrimp skewers feature a perfect balance of zesty lemon, aromatic garlic, and fresh herbs. They're quick to prepare and cook in minutes, making them ideal for both weeknight dinners and entertaining.
Ingredients
For the Marinade:
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from approximately 1 large lemon)
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
For the Skewers:
- 2 pounds jumbo shrimp (16-20 count), peeled and deveined, tails on
- 1 large lemon, cut into thin wedges
- 2 tablespoons butter, melted
- Additional fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Equipment
- 8-10 wooden skewers, soaked in water for at least 30 minutes
- Grill or grill pan
Instructions
-
Make the marinade:
- In a large bowl, combine olive oil, minced garlic, lemon juice, lemon zest, parsley, oregano, thyme, salt, pepper, and red pepper flakes if using.
- Whisk until well combined.
-
Marinate the shrimp:
- Add the peeled and deveined shrimp to the marinade and toss gently to coat.
- Cover and refrigerate for 30 minutes to 1 hour. (Do not marinate longer than 1 hour, as the acid in the lemon juice will begin to cook the shrimp.)
-
Prepare the grill:
- Preheat your grill or grill pan to medium-high heat (approximately 375-400°F).
- Lightly oil the grates to prevent sticking.
-
Assemble the skewers:
- Remove shrimp from marinade, allowing excess to drip off.
- Thread shrimp onto soaked wooden skewers, adding a folded lemon wedge between every few shrimp.
- Curve each shrimp into a C-shape as you thread it, piercing it twice (once near the tail and once near the head end).
-
Grill the skewers:
- Place skewers on the preheated grill.
- Cook for 2-3 minutes per side, or until shrimp are pink and opaque with light grill marks.
- Brush with melted butter during the last minute of cooking.
-
Serve:
- Transfer skewers to a serving platter.
- Garnish with additional chopped parsley.
- Serve immediately with extra lemon wedges on the side.
Serving Suggestions
- Serve over a bed of herbed rice pilaf or couscous
- Pair with a crisp Greek salad
- Serve with grilled vegetables like zucchini, bell peppers, and asparagus
- Wrap in warm pita bread with tzatziki sauce for a Mediterranean-style meal
Chef's Tips
- For even cooking, make sure your shrimp are similar in size.
- Don't overcook! Shrimp cook very quickly and become tough when overdone.
- If using frozen shrimp, thaw completely and pat dry before marinating.
- For an indoor option, these can be cooked under a broiler for 2-3 minutes per side.
- For a smoky variation, add 1/2 teaspoon of smoked paprika to the marinade.
Serves: 4-6 as a main course Preparation time: 15 minutes (plus 30 minutes marinating) Cooking time: 6-8 minutes