Shrimp Skewers Recipe
Grilled shrimp is a summer favorite that’s fast, flavorful, and always a crowd-pleaser. With a lemony herb marinade, it’s a quick and satisfying addition to any barbecue menu.
These shrimp cook in minutes and deliver a juicy bite with smoky char. Perfect for weeknight dinners or weekend gatherings, they’re irresistibly fresh and easy to prep.
Star Players in These Grilled Shrimp Skewers
- Large shrimp – The main event, offering tender, meaty bites that hold up beautifully on the grill.
- Olive oil – Adds richness and helps the seasonings cling to each shrimp.
- Lemon juice – Brings bright acidity that cuts through the richness and enhances flavor.
- Oregano – Adds earthy, herbaceous notes that deepen the Mediterranean vibe.
- Paprika – Delivers a mild smoky warmth that complements the grill’s char.
- Garlic powder – Offers savory depth without overpowering the fresh shrimp flavor.
How to Make Grilled Shrimp: Quick and Satisfying Steps
Start by whisking olive oil, lemon juice, salt, pepper, oregano, paprika, and garlic powder in a large bowl until well blended.
Toss the peeled and deveined shrimp in the marinade, ensuring each one is evenly coated. Let them soak in the flavor for at least 15 minutes, but no longer than 2 hours.
Skewer the marinated shrimp onto soaked wooden skewers or metal ones, threading 4 to 6 per skewer.
Preheat your grill or grill pan over medium-high heat. Grill the shrimp for 2 to 3 minutes on each side until pink, firm, and lightly charred.
Serve hot off the grill, garnished with fresh parsley and lemon slices for a zesty finish.
Grill Tips & Flavor Twists for the Perfect Shrimp
To avoid overcooked, rubbery shrimp, watch them closely—shrimp turn pink and curl into a “C” shape when perfectly done. For deeper flavor, try adding a touch of Dijon mustard or honey to the marinade for sweet-tangy balance.
Spice lovers can swap paprika for smoked paprika or even a dash of cayenne. Want a tropical twist? Add lime juice and a sprinkle of chili flakes for a vibrant, beachy vibe. And if you’re feeling bold, grill some pineapple alongside for a fruity sidekick.
Keeping Shrimp Fresh: Leftover Storage 101
Store grilled shrimp in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet with a touch of olive oil to restore moisture and flavor without overcooking.
Avoid microwaving for too long, as shrimp can turn rubbery. These are best eaten fresh, but leftovers make great salad toppers or taco fillings the next day.
Shrimp Skewers Recipe
Ingredients
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Lemon slices for serving
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons freshly squeezed lemon juice
- 1 pound large shrimp peeled and deveined
- Fresh chopped parsley for garnish
Instructions
- In a large mixing bowl, combine the olive oil, lemon juice, salt, black pepper, oregano, paprika, and garlic powder, whisking until the marinade is fully emulsified.
- Gently fold the shrimp into the marinade, ensuring each piece is thoroughly coated; allow to marinate for at least 15 minutes, and no more than 2 hours.
- Thread 4 to 6 shrimp onto each presoaked skewer and set them aside on a clean plate while assembling the rest.
- Preheat a grill or grill pan over medium-high heat, then cook the skewered shrimp for approximately 2 to 3 minutes per side, or until they turn pink and opaque throughout.
- Transfer to a serving platter and garnish with fresh parsley and lemon slices, if desired.
Notes
Make Ahead Tips: The marinade can be prepared up to 5 days in advance. While marinating the shrimp ahead is convenient, avoid exceeding 2 hours to prevent the lemon juice from precooking the shrimp.
