Lemon Garlic Shrimp Skewers (Printable)
Marinated shrimp skewers with lemon, garlic, and Mediterranean herbs, grilled until pink and slightly charred for a light, flavorful dish.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 2 teaspoons lemon zest
05 - 3 garlic cloves, minced
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon crushed red pepper flakes
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
→ Garnish
10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges for serving
# Steps:
01 - In a medium mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, red pepper flakes, salt, and black pepper until well combined.
02 - Add shrimp to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for 10 to 15 minutes, ensuring the shrimp do not over-cure.
03 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes before threading.
04 - Carefully thread marinated shrimp onto skewers, placing 4 to 5 shrimp per skewer, leaving small gaps between each piece.
05 - Place shrimp skewers on the preheated grill and cook for 2 to 3 minutes per side until shrimp are pink, opaque, and show slight charring.
06 - Transfer grilled skewers to a serving platter, garnish with fresh chopped parsley, and serve immediately with lemon wedges.
# Expert Advice:
01 -
- These skewers strike the perfect balance between impressive presentation and deceptive simplicity, letting you mingle with guests instead of being trapped in the kitchen.
- The quick marinade works its magic in just 15 minutes, meaning this recipe can rescue even your most impromptu dinner plans.
02 -
- Marinating shrimp too long in acid causes them to become tough and rubbery, a heartbreaking lesson I learned when I prepped too far ahead for a dinner party.
- Leaving a bit of space between each shrimp on the skewer allows heat to circulate properly, ensuring even cooking instead of the half-raw, half-overcooked results from my early attempts.
03 -
- Pat your shrimp dry with paper towels before adding to the marinade, allowing the flavors to adhere better rather than sliding off with excess moisture.
- If youre using wooden skewers and forget to soak them, wrap the exposed ends with small pieces of aluminum foil to prevent burning without affecting how the shrimp cooks.