These succulent grilled shrimp skewers are marinated in a bright lemon herb mixture that infuses every bite with Mediterranean flavors. Perfect for summer entertaining or a quick weeknight dinner that's ready in under 30 minutes.
Recipe Details
Ingredients
- 680g large shrimp, peeled and deveined (21-25 count)
- 60ml extra virgin olive oil
- 45ml fresh lemon juice
- 15ml lemon zest
- 3 cloves garlic, minced
- 15ml fresh oregano, chopped (or 1 tsp dried)
- 15ml fresh thyme leaves
- 30ml fresh parsley, chopped
- 5ml kosher salt
- 2ml freshly ground black pepper
- 1ml red pepper flakes (optional)
Instructions
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In a large bowl, whisk together 60ml extra virgin olive oil, 45ml fresh lemon juice, 15ml lemon zest, 3 cloves garlic, 15ml fresh oregano, 15ml fresh thyme leaves, half of the 30ml fresh parsley, 5ml kosher salt, 2ml freshly ground black pepper, and 1ml red pepper flakes (optional) to create the marinade.
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Add 680g large shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 15-20 minutes. Don't marinate longer than 30 minutes or the acid will start to cook the shrimp.
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Meanwhile, soak 8 wooden skewers in water for at least 15 minutes to prevent burning. Preheat your grill to medium-high heat (200-230°C/400-450°F).
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Thread the marinated shrimp onto skewers, piercing through both the head and tail ends of each shrimp. You should have about 4-5 shrimp per skewer depending on size.
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Oil the grill grates to prevent sticking. Grill the shrimp skewers for 2-3 minutes per side, until they turn pink and opaque with nice grill marks. The internal temperature should reach 63°C (145°F).
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Transfer to a serving platter and immediately sprinkle with the remaining 30ml fresh parsley. Serve with lemon wedges and your favorite sides.
Tips
Perfect Shrimp Selection: Choose shrimp that are firm, translucent, and smell like the ocean. Avoid any with black spots or a fishy odor. Size 21-25 count works best for skewers as they're large enough to stay juicy but cook quickly.
Marinating Time: Keep marination to 15-20 minutes maximum. The citric acid in lemon juice will start to "cook" the shrimp if left too long, resulting in a tough, rubbery texture.
Grill Temperature Control: Medium-high heat is crucial - too hot and the outside burns before the inside cooks, too cool and you won't get those beautiful grill marks. The shrimp should sizzle when they hit the grates.
Storage and Make-Ahead: These are best served immediately, but you can marinate the shrimp up to 2 hours ahead and keep refrigerated. Leftover cooked shrimp keep for 2 days in the refrigerator.
Serving Suggestions: Serve over rice pilaf, with grilled vegetables, or alongside a fresh Greek salad. They also make excellent additions to pasta dishes or grain bowls.