Too hot to turn on the oven? These Grilled Shrimp Skewers are the perfect solution for a sticky summer evening. They are light, zesty, and ready in a flash.
You can get dinner on the table without breaking a sweat. It is the ultimate way to enjoy a fresh meal while the sun sets. Your family will love the bright, citrusy flavors.
Why You’ll Love This Recipe
You will love how fast these come together on a Tuesday night. They are perfect for busy summer weeknights when you want something fresh. The lemon and garlic make the shrimp taste restaurant-quality.
Plus, eating food off a stick is always a hit with the kids! It makes dinner feel like a fun backyard party. You only need a few pantry staples to make this happen tonight.
Simple Method
This recipe is incredibly simple and beginner-friendly. You just whisk a quick marinade and toss the shrimp. The grill does all the hard work in just a few minutes.
No complicated techniques are required for these juicy results. Even if you are new to the grill, you can master this. It is a foolproof way to cook seafood perfectly every time.
Ingredients You’ll Need
Most of these items are already in your kitchen waiting for you.
- 1.5 lbs jumbo shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 8 wooden or metal skewers
Step-by-Step Directions
- Soak wooden skewers in water for at least 20 minutes to prevent burning.
- In a large mixing bowl, whisk together olive oil, lemon juice, garlic, and spices.
- Add the cleaned shrimp to the marinade and toss to ensure even coating.
- Let the shrimp sit for 10 minutes to soak up the flavor.
- Thread 4 to 5 shrimp onto each skewer through the tail and head.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Cook for 2 to 3 minutes per side until the shrimp are opaque.
- Remove from heat and serve immediately while they are hot and tender.
Best Ways to Enjoy It
Serve these skewers over a bed of fluffy white rice. A crisp green salad on the side adds a lovely crunch. You can even slide the shrimp into warm tortillas for quick tacos.
Add a squeeze of fresh lemon right before serving to brighten the dish. Set the table outside and enjoy the fresh air with your family. It is a simple meal that feels like a treat.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Reheat them gently in a skillet over medium heat.
Avoid the microwave so the shrimp stay tender and not rubbery. You can also chop leftover shrimp for a cold seafood salad. They are great for a quick lunch the next day.
Recipe Tips
- Soak wooden skewers for 20 minutes so they do not burn on the grill.
- Use jumbo shrimp for the best texture and easier flipping.
- Don’t let the shrimp marinate for too long or they get mushy.
- Watch the clock closely because shrimp cook very fast.
- Keep the grill lid closed to maintain a steady temperature.
- Lightly oil the grill grates to prevent the shrimp from sticking.
- For a crowd, double the batch for your next summer BBQ.
Ways to Switch It Up
- Add a pinch of cayenne pepper for a spicy kick.
- Swap the lemon juice for lime for a tropical twist.
- Use fresh parsley instead of oregano for a brighter flavor.
- Try adding bell peppers between the shrimp for extra color.
Common Questions
Can I use frozen shrimp?
Yes, you can definitely use frozen shrimp for this recipe. Just make sure to thaw them completely in the fridge first. Pat them dry before adding the marinade for the best sear.
How do I know when the shrimp are done?
Shrimp cook very quickly, usually in about 5-6 minutes total. They are done when they turn opaque pink and form a C-shape. If they curl into an O-shape, they might be overcooked.
I hope these zesty skewers become a new favorite for your summer evenings. They are so simple and satisfying to make. Happy grilling!
— Lidia
Grilled Shrimp Skewers
Ingredients
- 1.5 lbs jumbo shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic , minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 8 wooden or metal skewers
Instructions
- Soak wooden skewers in water for at least 20 minutes to prevent burning during the grilling process.
- In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and black pepper.
- Add the cleaned shrimp to the marinade and toss to ensure even coating; let sit for 10 minutes.
- Thread 4 to 5 shrimp onto each skewer, piercing through both the tail and the head end to secure.
- Preheat the grill to medium-high heat, approximately 400 degrees Fahrenheit, and lightly oil the grates.
- Place skewers on the grill and cook for 2 to 3 minutes per side until the shrimp are opaque and reach an internal temperature of 145 degrees Fahrenheit.
- Remove from heat and serve immediately.
