Lemon Garlic Shrimp Skewers (Printable)

Tender shrimp marinated in citrus and herbs, grilled to perfection. A quick Mediterranean favorite ready in 21 minutes.

# What You Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined

→ Marinade

02 - 3 tbsp olive oil
03 - 2 tbsp freshly squeezed lemon juice
04 - 2 tsp lemon zest
05 - 3 garlic cloves, minced
06 - 1 tbsp fresh parsley, finely chopped
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper

→ Garnish

10 - Lemon wedges, for serving
11 - Additional chopped parsley (optional)

# Directions:

01 - In a medium bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, parsley, oregano, salt, and pepper until well combined.
02 - Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 15–30 minutes to allow flavors to penetrate.
03 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.
04 - Thread marinated shrimp onto skewers, placing about 4–5 shrimp per skewer, leaving slight space between pieces for even cooking.
05 - Grill shrimp skewers for 2–3 minutes per side, turning once, until shrimp are opaque throughout and lightly charred. Take care not to overcook.
06 - Remove from grill and transfer to a serving platter. Garnish with lemon wedges and additional parsley if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything comes together in under 30 minutes including marinating time
  • The char from the grill creates this incredible sweet and smoky depth that pairs perfectly with the bright citrus
02 -
  • Overcooked shrimp becomes rubbery and sad so watch closely and pull them off the heat the second they turn opaque throughout
  • Metal skewers cook the shrimp from the inside out so reduce cooking time by about 30 seconds compared to wooden ones
03 -
  • Pat the shrimp completely dry before marinating so the mixture actually sticks instead of sliding right off
  • Let the skewers rest for about 2 minutes after grilling to redistribute the juices

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