Grilled Shrimp Skewers Recipe
A quick, flavorful Grilled Shrimp Skewers Recipe — juicy, garlicky lemon-marinated shrimp grilled to perfect char and served with a bright herb finish. Ready in under 30 minutes, perfect for summer dinners, weeknight grilling, and easy entertaining.
Ingredients
- 1½ pounds ≈680 g large shrimp, peeled and deveined (16–20 count)
- 3 tablespoons extra-virgin olive oil
- Zest and juice of 1 large lemon about 2 tbsp juice
- 3 garlic cloves minced
- 2 tablespoons fresh parsley chopped (or cilantro)
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon honey or maple syrup optional
- 2 tablespoons unsalted butter optional, for finishing
- Wooden or metal skewers if wooden, soak 30 minutes
Instructions
- Prep the shrimp: If not prepped, peel and devein shrimp; leave tails if you prefer a handle for serving. Pat completely dry with paper towels.
- (Optional) Quick brine: Mix 1 cup water + 1 tbsp kosher salt + 1 tbsp sugar. Submerge shrimp 10–15 minutes, then drain and pat dry.
- Make the marinade: In a bowl combine olive oil, lemon zest, lemon juice, minced garlic, parsley, smoked paprika, salt, pepper, red pepper flakes (if using) and honey. Stir until emulsified.
- Marinate: Toss shrimp in the marinade to coat. Marinate at room temperature 15 minutes or refrigerate up to 30 minutes. (Do not over-marinate — acid will change texture.)
- Preheat grill: Heat your grill (or grill pan) to medium-high (≈400–450°F / 204–232°C). Clean and oil the grates. If using charcoal, set up a hot direct zone.
- Skewer shrimp: Thread 3–5 shrimp per skewer, laying each shrimp flat in a gentle S-shape. Leave a small gap between pieces for even heat circulation.
- Grill: Place skewers on the hottest part of the grill. Cook 2–3 minutes on the first side until grill marks appear and edges begin to turn opaque. Flip once and grill an additional 1–3 minutes until shrimp are opaque, pink, and form a gentle “C.” Total cook time about 4–6 minutes for large shrimp.
- Finish: Remove skewers from heat. (Optional) Melt butter with a small minced garlic clove and a squeeze of lemon, brush over hot shrimp. Sprinkle with additional chopped parsley and flaky sea salt.
- Serve immediately with lemon wedges and your chosen sauce or side.
Notes
- Storage: Cooked shrimp keep 2–3 days refrigerated in an airtight container. Reheat briefly on the grill or in a hot skillet (30–60 seconds per side) to avoid overcooking.
- Make-ahead: Clean and devein shrimp and mix dry spice blend ahead of time. Marinate at most 30 minutes before grilling. Prepare sauces and sides earlier in the day.
- Swap ideas & variations: Try Cajun dry rub, sesame-ginger marinade, coconut-lime with mango salsa, or tequila-lime glaze. For smaller shrimp, reduce cook time to prevent toughness.
- Food safety: Keep raw shrimp separate from ready-to-eat foods and don’t reuse marinade unless boiled for at least 3 minutes.
- Presentation tip: Leave tails on for a pretty presentation and easier handling at parties; remove tails for kid-friendly plates.
- Troubleshooting: If shrimp are rubbery, they’re overcooked — reduce grill time and use larger shrimp next time. If sticking, make sure grates are clean and hot, and oil shrimp lightly.