Grilled Shrimp Skewers Recipe

grilled shrimp on skewers on a plate with lemon slices, herbs, and cucumber slices

Grilled Shrimp Skewers Recipe

Grilled shrimp skewers are marinated in a delicious garlic, fresh herbs and spices, then grilled to perfection for a quick & impressive meal. Easy to make and perfect for the grill season.

Course Seafood

Cuisine American

Prep Time 10

Total Time 10

Servings skewers

Calories 193kcal

Author Aysegul Sanford

Ingredients

¼ cup olive oil
1 teaspoon lemon zest
¼ cup lemon juice freshly squeezed*
3 tablespoons honey
3 cloves of garlic minced
1 teaspoon paprika
Pinch of crushed red pepper flakes optional
2 tablespoons chopped Italian parsley
1 teaspoon kosher salt
½ teaspoon black pepper
1 lb. shrimp (16-20 or 21-25 count), peeled and deveined
Lemon wedges to serve on the side

Instructions

Soak the skewers: If using wooden skewers, soak them in water for at least 20 minutes.
Make the marinade: Place olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a bowl. Give it a whisk until fully combined. Add the shrimp into the bowl and toss to coat. Cover it with plastic wrap and refrigerate for 30 minutes.
If using a gas grill: Turn half of the burners to high and let them preheat for 10 minutes or until it reaches 400 F degrees.
If using a charcoal grill: If using a charcoal grill, fill up your charcoal chimney and light a fire starter underneath it. Once the charcoal is ashed over completely, dump it into the grill and place the cooking grate on your grill. Let it heat up to 400 degrees.
If using a grill pan on cooking on the stovetop: Heat grill pan over medium heat until hot.
Skewer the shrimp: Meanwhile, thread shrimp on skewers starting from the thickest part of the shrimp and arranging 5-6 shrimp per skewer. Place on a plate and set aside.
Grill: If you are using a gas or charcoal grill, grill shrimp skewers on direct heat for 2-3 minutes or as soon as it turns pink along the edges and then flip over and cook for another 2 minutes or until it is lightly charred. If grilling on a grill pan, cook shrimp for 3 to 3 ½ minutes on each side.
Serve with lemon wedges on the side.

Notes

The shrimp I am using in the photos are 21-25 count, which yields about 6 skewers if you thread 5 or 6 shrimp per skewer.
Use jumbo, extra large or large shrimp. The larger size can withstand the high heat and longer cooking time on the grill.
Frozen shrimp: If you are using frozen shrimp, be sure to thaw before seasoning or marinating. To do so, fill a large bowl with cold water. Place frozen shrimp in a plastic bag and seal tightly. Submerge the bag in cold water. You can place a plate on top to make sure it remains fully submerged. Let it sit for 15-20 minutes or until shrimp are fully thawed.
Soak wooden skewers for at least 20 minutes. This prevents them from going up into flames.
Preheat the grill before cooking. This ensures the grill is up to temperature and prevents overcooking the shrimp.
With Shell or Without Shell: I find the shrimp are easier to eat without the shell, but with the tail still intact. That being said, you can leave the shell on to lock in those essential shrimp juices, but remove the vein.

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