Lemon Garlic Shrimp Skewers (Printable)

Tender shrimp infused with lemon and garlic, grilled on skewers for a fresh Mediterranean flavor.

# What You Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined (tails on or off)

→ Marinade

02 - 3 tablespoons olive oil
03 - 3 tablespoons freshly squeezed lemon juice
04 - 2 teaspoons lemon zest
05 - 3 large garlic cloves, minced
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 teaspoon dried oregano
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper

→ For Serving

11 - Lemon wedges
12 - Extra chopped fresh parsley (optional)

# How to Make It:

01 - In a medium bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, dried oregano, smoked paprika, salt, and black pepper.
02 - Add shrimp to the marinade, toss to coat evenly, cover the bowl, and refrigerate for 15 to 30 minutes.
03 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
04 - Thread 4 to 5 marinated shrimp onto each skewer.
05 - Grill the shrimp skewers for 2 to 3 minutes on each side until shrimp are opaque and lightly charred.
06 - Remove skewers from grill, garnish with extra parsley, and serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • The marinade does all the work while you prep everything else, no babysitting required.
  • They taste like something from a seaside restaurant but come together in under 25 minutes.
  • Leftovers (if there are any) are incredible tossed into grain bowls or tucked into pita the next day.
02 -
  • Don't marinate longer than an hour, the acid in the lemon juice will start to break down the shrimp and make them mushy.
  • Make sure your grill is properly preheated, cold grates will cause the shrimp to stick and tear when you try to flip them.
03 -
  • Pat the shrimp dry before marinating, excess moisture dilutes the flavors and prevents good char marks.
  • Use metal skewers if you have them, they conduct heat and help the shrimp cook from the inside out for extra juiciness.

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