Shrimp Skewers
Ingredients
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- 1 1/2 pounds shrimp – peeled and deveined, patted dry (~75.5 medium 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.
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.