These Lemon Garlic Shrimp Kabobs are perfect for summer evenings or last-minute dinners. The vibrant marinade of fresh lemon, garlic, and herbs gives plump shrimp incredible flavor. These kabobs are quick, impressive, and delicious.
Why You’ll Love This Lemon Garlic Shrimp Kabobs
- Fast & Easy: Ready in under 30 minutes for a fuss-free meal.
- Zesty Flavor: Tangy lemon and savory garlic soak into every bite.
- Visually Stunning: Colorful skewers make for fun, interactive dining.
- Versatile Serving: Great as a main, appetizer, or salad addition.
Ingredients & Tools
- 1 lb (450 g) large shrimp, peeled and deveined (21/25 count is perfect)
- 3 cloves garlic, finely minced or pressed
- Zest and juice of 2 medium lemons
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano (or 1 tbsp fresh, chopped)
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly cracked black pepper
- 1 medium lemon, cut into thin rounds or wedges for skewering
- 1 medium red onion, cut into 1-inch chunks
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: 4-6 metal or pre-soaked wooden skewers, a medium mixing bowl, a grill or grill pan, tongs.
Notes: Don’t skip the zest—it’s packed with potent lemon oils. Fresh garlic makes a world of difference.
Nutrition (per serving)
| Calories: | 215 kcal |
| Protein: | 24 g |
| Fat: | 11 g |
| Carbs: | 5 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 6-8 minutes | Total Time: 25 minutes (plus optional marinating time)
Before You Start: Tips & Ingredient Notes
- Shrimp Size Matters. I highly recommend using large (21/25 count) shrimp. They’re substantial enough to not fall through the grill grates and they stay juicy without overcooking in the brief time it takes to get a nice char.
- To Soak or Not to Soak? If you’re using wooden skewers, you must soak them in water for at least 30 minutes before grilling. This prevents them from catching fire and turning your beautiful kabobs into a charred mess. Metal skewers are a great reusable alternative.
- Don’t Over-Marinate. Because shrimp are so delicate, a long marinade can actually start to “cook” them in the acid from the lemon juice (a process called ceviche), leading to a rubbery texture. 15-30 minutes is the sweet spot for maximum flavor and perfect texture.
- Pat Your Shrimp Dry. Before you toss them in the marinade, take a moment to pat the shrimp dry with a paper towel. This helps the marinade cling to the shrimp better and promotes a superior sear on the grill.
How to Make Lemon Garlic Shrimp Kabobs
Step 1: Prep the Marinade. In your medium mixing bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, smoked paprika, red pepper flakes (if using), salt, and black pepper. You’ll notice the aroma is instantly bright and inviting—that’s how you know you’re on the right track. Give it a quick taste and adjust the seasoning if needed; remember, the flavors will intensify as they mingle with the shrimp.
Step 2: Marinate the Shrimp. Add your patted-dry shrimp to the bowl with the marinade. Using your hands or a spoon, gently toss everything together until each shrimp is evenly coated. Be gentle—you don’t want to break them. Let the shrimp sit in the marinade at room temperature for 15 to 30 minutes. Any longer and the lemon juice will start to alter the shrimp’s texture, making them a bit mealy.
Step 3: Assemble the Kabobs. While the shrimp are marinating, preheat your grill to medium-high heat. You want it nice and hot for a quick, clean sear. Now, thread the marinated shrimp onto your skewers, alternating with chunks of red onion and thin lemon slices. The trick is not to pack them too tightly; leave a little space between each item to ensure even cooking and those beautiful grill marks. Discard the used marinade—it’s done its job!
Step 4: Grill to Perfection. Once the grill is hot, lightly oil the grates to prevent sticking. Carefully place the kabobs on the grill. You should hear a satisfying sizzle. Cook for 2-3 minutes on the first side, until the shrimp start to turn pink and opaque around the edges and have prominent grill marks.
Step 5: Flip and Finish. Use your tongs to flip the kabobs. The shrimp should release easily from the grates if they’ve seared properly. Grill for another 2-3 minutes on the second side. The shrimp are done when they are completely opaque and have formed a firm “C” shape. Be careful not to overcook them, or they’ll become tough. The total cook time is usually just 4-6 minutes.
Step 6: Rest and Serve. Transfer the finished kabobs to a clean platter. Let them rest for just a minute—this allows the juices to redistribute throughout the shrimp. Then, give them a final flourish with a sprinkle of fresh chopped parsley. This adds a pop of color and a fresh, grassy note that complements the lemon and garlic beautifully.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Freezing is not recommended as shrimp can become rubbery.
- Reviving: Reheat gently in a skillet with a splash of water to steam.
Serving Suggestions
Complementary Dishes
- Fluffy Cilantro-Lime Rice — The bright, herby rice is the perfect bed to soak up all the delicious lemony juices from the shrimp.
- Grilled Asparagus Spears — Tossed in a bit of olive oil and salt, they cook alongside the kabobs and add a wonderful smoky, green element to the plate.
- A Simple Arugula Salad — With a light lemon vinaigrette and shaved Parmesan, its peppery bite provides a refreshing contrast to the rich, savory shrimp.
Drinks
- A Crisp Sauvignon Blanc — Its citrusy notes are a natural pairing that will echo and enhance the lemon in the dish beautifully.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles are wonderfully palate-cleansing and the lemon slice continues the theme.
- An Ice-Cold Mexican Lager — The light, crisp beer doesn’t overpower the shrimp and is incredibly refreshing on a warm evening.
Something Sweet
- Lemon Sorbet — It’s a clean, refreshing finish that doubles down on the citrus theme in the most delightful way.
- Grilled Peaches with Honey — Throw them on the grill after the shrimp for a warm, caramelized dessert that feels rustic and special.
- Shortbread Cookies — Their simple, buttery flavor is a lovely, gentle way to end a meal that’s already packed with bright, bold tastes.
Top Mistakes to Avoid
- Mistake: Over-marinating the shrimp. As mentioned, the acid in the lemon juice will start to denature the proteins,
Lemon Garlic Shrimp Kabobs
Make perfect Lemon Garlic Shrimp Kabobs in under 30 minutes! This easy grilled shrimp recipe is bursting with zesty flavor. Get the simple recipe and start grilling!
Ingredients
For the Marinade:
-
3 cloves garlic (finely minced or pressed)
-
Zest and juice of 2 medium lemons
-
3 tbsp extra virgin olive oil
-
1 tsp dried oregano (or 1 tbsp fresh, chopped)
-
1/2 tsp smoked paprika
-
1/4 tsp red pepper flakes (optional, for a little heat)
-
1/2 tsp kosher salt (plus more to taste)
-
1/4 tsp freshly cracked black pepper
For the Kabobs:
-
1 lb large shrimp (peeled and deveined (21/25 count is perfect))
-
1 medium lemon (cut into thin rounds or wedges for skewering)
-
1 medium red onion (cut into 1-inch chunks)
-
2 tbsp fresh parsley (chopped (for garnish))
