Lemon Garlic Shrimp Skewers

I started making these shrimp skewers on weeknights when I needed something fast but didn't want to compromise on flavor. The sizzle of shrimp hitting the hot grill, that instant burst of lemon and garlic in the air, it became my reset button after long days. They cook so quickly that by the time I've set the table, dinner is ready.

The first time I made these for friends, I doubled the recipe and still ran out. Everyone kept reaching for just one more skewer, and I learned that shrimp cooked this way disappears faster than anything else on the table. Now I always make extra, knowing they'll vanish before I can even plate my own.

Ingredients

• Large raw shrimp: Go for the biggest ones you can find, they stay juicy on the grill and won't curl up into tiny knots if you don't overcook them.
• Olive oil: This keeps the shrimp moist and helps the marinade cling to every curve, I use a fruity one when I have it.
• Freshly squeezed lemon juice: Bottled juice will work in a pinch, but fresh lemon gives that bright zing that makes the whole dish sing.
• Lemon zest: Don't skip this, it's where all the aromatic oils hide and it deepens the citrus flavor without extra acidity.
• Garlic cloves, minced: I use a microplane for the smoothest texture, chunks of garlic can burn on the grill and turn bitter.
• Fresh parsley, finely chopped: Adds a pop of green and a mild herbal note that balances the garlic without overpowering it.
• Dried oregano: A little goes a long way, it brings that Mediterranean warmth I crave.
• Smoked paprika: This is my secret for a hint of char flavor even before the shrimp hit the grill.
• Salt and freshly ground black pepper: Simple seasoning that lets the shrimp and marinade shine through.
• Lemon wedges for serving: A fresh squeeze right before eating wakes everything up, I always put extra on the table.

Instructions

Make the marinade:

Whisk together olive oil, lemon juice, lemon zest, garlic, parsley, oregano, smoked paprika, salt, and pepper in a medium bowl until everything is evenly combined. The smell alone will make you hungry.

Marinate the shrimp:

Toss the shrimp into the bowl and use your hands to coat each one thoroughly, then cover and refrigerate for 15 to 30 minutes. Don't go much longer or the lemon juice will start to cook the shrimp and change the texture.

Prep the grill and skewers:

Preheat your grill or grill pan to medium-high heat and if you're using wooden skewers, soak them in water for at least 20 minutes. I learned this the hard way after watching my first batch catch fire.

Thread the shrimp:

Slide 4 to 5 shrimp onto each skewer, piercing through the tail and thick end so they lie flat. This helps them cook evenly and makes flipping a breeze.

Grill the skewers:

Place the skewers on the hot grill and cook for 2 to 3 minutes per side, just until the shrimp turn opaque and get those beautiful char marks. Overcooked shrimp turn rubbery fast, so watch them closely.

Serve immediately:

Pull them off the grill, scatter some extra parsley on top if you like, and serve with lemon wedges on the side. They're best eaten hot, straight off the skewers.

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One summer evening, I packed these skewers in a cooler and grilled them at the beach just as the sun was setting. The smell drifted down the sand and we ended up sharing with strangers who wandered over, and that's when I realized food like this doesn't just feed people, it brings them together.

What to Serve Alongside

I love pairing these with something light and fresh, like a big green salad or herbed couscous that soaks up any marinade left on the plate. Rice pilaf works beautifully too, especially if you stir in a little lemon zest and parsley to tie everything together. On hotter nights, I'll serve them with chilled cucumber yogurt or a tomato and feta salad that doesn't require turning on the stove.

How to Store and Reheat

If you have leftovers, slide the shrimp off the skewers and store them in an airtight container in the fridge for up to two days. I usually eat them cold in a wrap or tossed into pasta, because reheating can make them tough. If you must reheat, do it gently in a skillet over low heat with a splash of olive oil, just until warmed through.

Flavor Variations and Add-Ins

Once you've made the basic version, it's easy to switch things up depending on what you're craving or what's in the fridge. I've added cherry tomatoes and bell pepper chunks to the skewers for extra color and sweetness, and sometimes I'll toss in a pinch of red pepper flakes if I want a little heat. For a richer marinade, swap half the lemon juice for lime and add a teaspoon of honey, it caramelizes beautifully on the grill.

• Try threading chunks of zucchini or red onion between the shrimp for a complete meal on a stick.
• Swap the oregano for fresh basil or cilantro if you want a different herbal note.
• For a spicy kick, add a pinch of cayenne or a drizzle of your favorite hot sauce to the marinade.

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These skewers have become my go-to whenever I want to feel like I'm on vacation without leaving my backyard. I hope they bring a little brightness to your table, too.

Recipes Q&A

→ What type of shrimp works best for this dish?

Large raw shrimp, peeled and deveined, work best to absorb the marinade and grill evenly.

→ How long should the shrimp marinate?

Marinating for 15 to 30 minutes allows the flavors to develop; up to 1 hour can intensify the taste.

→ Can I use wooden skewers for grilling?

Yes, soak wooden skewers in water for at least 20 minutes before grilling to prevent burning.

→ What is the ideal cooking time on the grill?

Grill shrimp skewers for 2–3 minutes per side until shrimp become opaque and lightly charred.

→ What sides pair well with these grilled shrimp skewers?

Serving with rice, couscous, or a fresh green salad complements the light and tangy flavors.