Shrimp Skewers
Ingredients
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- 1 1/2 pounds shrimp – peeled and deveined, patted dry (~54 Large shrimps)
- 1/4 cup olive oil
- 2 tbsp lemon juice – freshly squeezed
- 3 cloves garlic – finely minced
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 2 tbsp parsley – finely chopped
- 1 tbsp vegetable oil – for oiling grill grates
- lemon wedges – for serving
Instructions
- 1.
If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
- 2.
In a large bowl, whisk together olive oil, lemon juice, garlic, kosher salt, black pepper, and parsley.
- 3.
Add the shrimp to the bowl and toss to coat evenly; cover and marinate in the refrigerator for 15–30 minutes.
- 4.
Preheat a grill to high heat (450–500°F). Clean the grates, then oil them by wiping with a folded paper towel dipped in vegetable oil held with tongs.
- 5.
Thread 4–5 pieces onto each skewer, curling each into a C and passing the skewer through both the thick end and the tail end to prevent spinning.
- 6.
Grill over direct heat for 2–3 minutes per side until just opaque throughout, lightly charred at the edges, and curled into a C; do not overcook.
- 7.
Transfer to a platter and rest for 2 minutes, then serve with lemon wedges.
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Shrimp Skewers are a bright, quick-cooking grill favorite that balances briny sweetness with a fresh, garlicky citrus marinade. The high heat gives a light char while keeping the interior juicy and tender, and skewering helps the pieces cook evenly without falling through the grates. With a squeeze of lemon at the table, the flavors land clean and vibrant, making the dish equally at home for weeknight dinners or outdoor gatherings.
Skewering and grilling seafood is a practice shared across many coastal cuisines, from Mediterranean spiedini and Middle Eastern mashawi to Latin American and American backyard cookouts. As grilling culture spread, a simple olive oil–lemon–garlic profile became a widely adopted baseline for seafood, especially in the United States. Today, this straightforward approach highlights the natural character of the shellfish while remaining a flexible canvas for regional twists.