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There’s something magical about the sizzle of shrimp hitting a hot grill. These grilled shrimp skewers are incredibly simple to pull off, with a marinade that infuses garlic, lemon, and herbs. You’ll love the smoky char and juicy bites of these Grilled Shrimp Skewers.

Why You’ll Love This Grilled Shrimp Skewers

Quick & Foolproof: From marinade to plate in under 30 minutes.
Insanely Versatile: Serve as an appetizer, over rice, in tacos, or on salad.
Minimal Cleanup: Everything happens on the grill or in one bowl.
Crowd-Pleasing Flavor: Garlic, citrus, and herbs with a smoky char.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined (tails on or off)
3 cloves garlic, minced
60 ml olive oil
Juice of 1 lemon (about 2 tablespoons)
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
Salt and black pepper to taste
1 lemon, cut into wedges (for serving)
Fresh parsley or cilantro, chopped (for garnish)

Tools: Metal or soaked wooden skewers, grill (or grill pan), medium mixing bowl, basting brush

Notes: Using large shrimp is key here—they stay juicy on the grill. Don’t skip the smoked paprika; it adds a subtle depth.

Nutrition (per serving)

Calories:	180 kcal
Protein:	20 g
Fat:	9 g
Carbs:	3 g
Fiber:	1 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 6 minutes | Total Time: 21 minutes

Before You Start: Tips & Ingredient Notes

Shrimp size matters. I recommend large (21–25 count per pound) or jumbo shrimp. They’re meatier and less likely to overcook on the grill. If using frozen, thaw completely in the fridge overnight.
Don’t skip the marinade time. Even 15 minutes makes a difference, but 30 minutes is the sweet spot. Any longer and the acid in the lemon can start to “cook” the shrimp, changing the texture.
Wooden skewer tip. If using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning and keeps your shrimp secure.
Pat shrimp dry. Before marinating, pat the shrimp dry with paper towels. This helps the marinade cling better and promotes better browning on the grill.

How to Make Grilled Shrimp Skewers

Step 1: In a medium bowl, whisk together the olive oil, minced garlic, lemon juice, smoked paprika, oregano, red pepper flakes (if using), salt, and black pepper. You’ll notice the marinade will smell vibrant and aromatic right away—that’s how you know the flavors are ready to work their magic.

Step 2: Add the shrimp to the bowl and toss gently to coat every piece. Cover the bowl and let it marinate in the refrigerator for 15–30 minutes. Don’t go longer than 45 minutes, or the lemon juice can start to break down the shrimp’s delicate texture.

Step 3: While the shrimp marinates, if using wooden skewers, soak them in water to prevent burning. Preheat your grill to medium-high heat (around 200°C). You want it nice and hot so the shrimp sear quickly without drying out.

Step 4: Thread the marinated shrimp onto the skewers, piercing through both the head and tail end of each shrimp for stability. I usually fit 4–5 shrimp per skewer, leaving a little space between them for even cooking.

Step 5: Place the skewers on the preheated grill. Cook for 2–3 minutes per side, or until the shrimp turn pink and opaque with slight char marks. You’ll see the shrimp curl into a loose “C” shape when they’re done—if they form a tight “O,” they might be overcooked.

Step 6: Remove the skewers from the grill and transfer them to a serving platter. Squeeze fresh lemon juice over the top and sprinkle with chopped parsley or cilantro. Let them rest for a minute before serving—this allows the juices to redistribute.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze cooked shrimp in a single layer, then transfer to a bag for up to 1 month.
Reviving: Reheat gently in a skillet with a splash of water to retain moisture.

Serving Suggestions

Complementary Dishes

Garlic herb rice — The fluffy grains soak up the shrimp’s lemony marinade and add a comforting base to the meal.
Grilled vegetable medley — Zucchini, bell peppers, and red onions charred alongside the skewers create a colorful, smoky side.
Avocado and tomato salad — Creamy avocado and juicy tomatoes provide a fresh, cool contrast to the warm, savory shrimp.

Drinks

Crisp Sauvignon Blanc — Its citrusy notes mirror the lemon in the marinade and cut through the richness of the shrimp.
Sparkling water with lime — A refreshing, non-alcoholic option that cleanses the palate between each flavorful bite.
Light lager or pale ale — The subtle bitterness and carbonation balance the smokiness from the grill beautifully.

Something Sweet

Grilled pineapple slices — Caramelized and warm, they offer a tropical sweetness that complements the savory shrimp.
Lemon sorbet — A bright, tangy dessert that echoes the citrus in the main course without feeling too heavy.
Almond biscotti — Their crunchy texture and nutty flavor provide a simple, satisfying end to the meal.

Top Mistakes to Avoid

Over-marinating the shrimp. The acid in the lemon juice can start to “cook” the shrimp, giving it a rubbery, ceviche-like texture. Stick to 30 minutes max.
Grilling on low heat. Shrimp cook fast and need high heat to sear and stay juicy. Low heat will steam them, making them tough and chewy.
Crowding the skewers. Leave a little space between each shrimp on the skewer and between skewers on the grill. This ensures even cooking and better char.
Skipping the rest time. Letting the shrimp rest for a minute after grilling allows the juices to settle. Cutting in too soon can mean lost flavor and dryness.

Expert Tips

Tip: Use a basting brush to apply any leftover marinade to the shrimp during the first minute of grilling. This boosts flavor, but discard any unused marinade that touched raw shrimp afterward to avoid cross-contamination.
Tip: If it’s raining or too cold to grill, use a grill pan on the stove over medium-high heat. You’ll still get those beautiful sear marks and a similar smoky taste.
Tip: For extra flavor, add herb sprigs like rosemary or thyme directly onto the grill coals (if using charcoal) just before cooking. The scented smoke will infuse the shrimp beautifully.
Tip: To prevent shrimp from spinning on the skewer, double-skewer them by threading two parallel skewers through the shrimp. This is especially helpful for larger gatherings.

FAQs

Can I use frozen shrimp for this recipe?
Absolutely—just make sure to thaw them properly. The best method is to place frozen shrimp in a sealed bag and submerge it in cold water for about 30 minutes, or thaw overnight in the fridge. Avoid using hot water or the microwave, as these can start cooking the shrimp prematurely and affect the texture. Pat them thoroughly dry before marinating.

How do I know when the shrimp are fully cooked?
Look for visual cues: the shrimp will turn from gray and translucent to pink and opaque. They’ll also curl into a loose “C” shape. If they curl tightly into an “O,” they’re likely overcooked. An instant-read thermometer should read 60°C, but honestly, the color and shape are your best guides here.

Can I prepare these skewers in advance?
You can marinate the shrimp and thread them onto skewers up to 2 hours ahead—keep them covered in the fridge until grilling time. I don’t recommend grilling them too far in advance, as shrimp are best served fresh off the grill for optimal juiciness and flavor.

What’s the best way to reheat leftover grilled shrimp?
Gently reheat them in a skillet over low heat with a splash of water or broth to keep them moist. Avoid the microwave, which can make them rubbery. That said, these skewers are truly at their peak right after grilling, so I recommend enjoying them fresh if possible.

Can I bake these shrimp skewers instead of grilling?
Yes! Arrange the skewers on a parchment-lined baking sheet and bake at 200°C for 8–10 minutes, flipping halfway. You won’t get the smoky char, but they’ll still be delicious. For a bit of color, you can broil them for the last minute or two.

Grilled Shrimp Skewers

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, american

Servings 4

Total Time 21 minutes

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Learn how to make perfect Grilled Shrimp Skewers with a zesty marinade in under 30 minutes. Get the easy recipe and expert grilling tips now!

Ingredients

For the Marinade

3 cloves garlic (minced)
60 ml olive oil
1 lemon juice (juice of 1 lemon (about 2 tablespoons))
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
salt and black pepper (to taste)

For the Skewers

450 g large raw shrimp (peeled and deveined (tails on or off))
1 lemon (cut into wedges (for serving))
fresh parsley or cilantro (chopped (for garnish))

Instructions

01
In a medium bowl, whisk together the olive oil, minced garlic, lemon juice, smoked paprika, oregano, red pepper flakes (if using), salt, and black pepper.
02
Add the shrimp to the bowl and toss gently to coat every piece. Cover the bowl and let it marinate in the refrigerator for 15–30 minutes.
03
While the shrimp marinates, if using wooden skewers, soak them in water to prevent burning. Preheat your grill to medium-high heat (around 200°C).
04
Thread the marinated shrimp onto the skewers, piercing through both the head and tail end of each shrimp for stability.
05
Place the skewers on the preheated grill. Cook for 2–3 minutes per side, or until the shrimp turn pink and opaque with slight char marks.
06
Remove the skewers from the grill and transfer them to a serving platter. Squeeze fresh lemon juice over the top and sprinkle with chopped parsley or cilantro. Let them rest for a minute before serving.