Lemon Garlic Shrimp Skewers (Printable version)
Tender shrimp infused with lemon and garlic, grilled on skewers for a vibrant, flavorful Mediterranean dish.
# What you need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined, tails on
→ Marinade
02 - 3 tbsp olive oil
03 - 2 tbsp freshly squeezed lemon juice
04 - 2 tsp lemon zest
05 - 3 garlic cloves, minced
06 - 1 tsp smoked paprika
07 - ½ tsp salt
08 - ¼ tsp freshly ground black pepper
09 - 2 tbsp fresh parsley, finely chopped
→ Garnish
10 - Lemon wedges
11 - Extra chopped parsley
# How To:
01 - In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, smoked paprika, salt, black pepper, and chopped parsley until fully combined.
02 - Add the shrimp to the marinade, tossing well to coat evenly. Cover and refrigerate for 10–30 minutes to allow flavors to penetrate.
03 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.
04 - Thread marinated shrimp onto skewers, placing about 4–5 shrimp per skewer, ensuring even spacing for consistent cooking.
05 - Grill the shrimp skewers for 2–3 minutes per side, cooking until shrimp turn opaque and develop light char marks. Avoid overcooking to prevent toughness.
06 - Remove from grill and transfer to a serving platter. Garnish with fresh lemon wedges and additional chopped parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The marinade comes together in under five minutes but tastes like something from a proper Mediterranean restaurant
- These cook so fast you can have dinner on the table in less than thirty minutes even with prep time
02 -
- Over-marinating actually makes shrimp tough and rubbery so stick to thirty minutes maximum
- These cook incredibly fast and rubbery shrimp is tragic so watch them closely after that first flip
03 -
- Pat the shrimp dry before marinating so the sauce actually sticks instead of sliding right off
- Room temperature shrimp grill more evenly so take them out of the fridge fifteen minutes before cooking