Introduction
Let me share one of my favorite summer recipes that never fails to impress: grilled shrimp skewers. This dish combines the smoky charm of outdoor grilling with the sweet, succulent taste of perfectly seasoned shrimp. What I love most about these grilled shrimp skewers is how they manage to be both elegant and incredibly simple to prepare. Whether you’re hosting a backyard BBQ or looking for a quick weeknight dinner, these skewers deliver restaurant-quality results in minutes.
Ingredients
- 2 pounds large shrimp (16-20 count), peeled and deveined
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, juiced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- 8-10 wooden or metal skewers
Ingredient Note: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. For the shrimp, frozen works just fine – just make sure to thaw completely and pat dry before marinating.
Instructions
- In a large bowl, combine olive oil, minced garlic, lemon juice, paprika, oregano, red pepper flakes, salt, and pepper.
- Add the shrimp to the marinade and toss gently to coat. Let marinate for 15-20 minutes (not longer, as the acid from the lemon can start cooking the shrimp).
- Preheat your grill to medium-high heat (around 375-400°F).
- Thread the shrimp onto skewers, about 5-6 per skewer, making sure they’re not too tightly packed.
- Clean and oil your grill grates to prevent sticking.
- Place skewers on the grill and cook for 2-3 minutes per side, until the shrimp turn pink and slightly charred.
Cook Time and Serving Size
Prep Time: 20 minutes (including marination)
Cook Time: 5-6 minutes
Total Time: 25-30 minutes
Servings: 4-6 people
Recipe Notes
Here are some crucial tips to ensure your grilled shrimp skewers turn out perfectly:
- Don’t overcook the shrimp – they’re done when they turn pink and form a ‘C’ shape. If they curl into a tight ‘O’ shape, they’re overcooked.
- For even cooking, try to select shrimp of similar size for each skewer.
- If you’re cooking indoors, these work great under the broiler – just adjust cooking time to about 4 minutes total, flipping halfway through.
- To prevent the shrimp from spinning on the skewers while grilling, use two skewers parallel to each other for each row of shrimp.
- Serve immediately with lemon wedges and a sprinkle of fresh herbs if desired. These pair wonderfully with grilled vegetables or a light salad.
- Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days, though they’re best enjoyed fresh off the grill.
Grilled Shrimp Skewers
Ingredients
- 2 pounds large shrimp 16-20 count, peeled and deveined
- 4 tablespoons olive oil
- 4 cloves garlic minced
- 1 lemon juiced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- 8-10 wooden or metal skewers
Instructions
- In a large bowl, combine olive oil, minced garlic, lemon juice, paprika, oregano, red pepper flakes, salt, and pepper.
- Add the shrimp to the marinade and toss gently to coat. Let marinate for 15-20 minutes (not longer, as the acid from the lemon can start cooking the shrimp).
- Preheat your grill to medium-high heat (around 375-400°F).
- Thread the shrimp onto skewers, about 5-6 per skewer, making sure they're not too tightly packed.
- Clean and oil your grill grates to prevent sticking.
- Place skewers on the grill and cook for 2-3 minutes per side, until the shrimp turn pink and slightly charred.
