Grilled Shrimp Skewers Recipe

I finally nailed an impossibly simple marinade for Grilled Shrimp Skewers With Garlic Butter that yields perfectly charred, garlicky shrimp in minutes.

Ive been chasing the perfect grilled shrimp moment for years, and this version keeps pulling me back. It’s quick, a little smoky, and that garlicky hit makes you forget about everything else for a second.

These skewers slide right into my idea of Easy Grilled Shrimp Recipes while giving a playful nudge to old Shrimp Skewer Recipes, because something about charred edges on large shrimp just works. I wont pretend it’s complicated, but there’s a tiny trick that makes each bite sing, and once you try it you’ll want to grill them again and again.

Ingredients

• Shrimp are lean protein, low in carbs, they give a nice seafood texture, cooks quick.
• Extra virgin olive oil adds healthy fats and richness, helps flavors cling to shrimp.
• Fresh lemon juice brings bright acidity and tang, cuts through the oil and sweetness.
• Minced garlic gives savory punch and aroma, it browns fast and smells amazing.
• Smoked paprika gives warm smoky depth without heat, pairs great with grilled seafood.
• Red pepper flakes add quick spicy kick use more or less to taste.
• Honey balances the lemon and smoke with a gentle sweetness, helps caramelize edges.
• Chopped parsley brightens the dish with fresh herb notes and adds color at finish.

Ingredient Quantities

• 1 lb large shrimp (16 to 20 count) peeled and deveined tails left on
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 3 garlic cloves minced
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon honey
• 2 tablespoons chopped fresh parsley
• 8 to 10 wooden or bamboo skewers
• Lemon wedges for serving

How to Make this

1. Soak 8 to 10 wooden or bamboo skewers in water for at least 30 minutes so they dont burn on the grill.

2. In a bowl whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, 1 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon honey and 2 tablespoons chopped fresh parsley. Reserve 2 tablespoons of the marinade before you add the shrimp so you can brush later.

3. Pat 1 lb large shrimp (16 to 20 count), tails left on, dry with paper towels so the marinade sticks better, then add them to the bowl and toss to coat.

4. Marinate the shrimp in the fridge for 15 to 30 minutes only, not longer or the lemon will start to “cook” them and they get mushy.

5. Preheat grill to medium-high, oil the grates with a paper towel dipped in oil held with tongs so the shrimp wont stick.

6. Thread the shrimp onto the soaked skewers, about 2 to 3 shrimp per skewer depending on size, leave a little space between each so heat circulates, and try to thread them in the same direction so they cook evenly.

7. Grill the skewers 2 to 3 minutes per side until shrimp are opaque, pink and just slightly charred, brushing once or twice with the reserved marinade during the last minute. Dont overcook, they go from perfect to rubbery fast.

8. Remove skewers, let rest 1 minute, sprinkle extra chopped parsley, squeeze lemon wedges over the top and serve immediately.

Equipment Needed

1. Large mixing bowl, for whisking the marinade and tossing shrimp
2. Whisk
3. Measuring spoons and a tablespoon measure
4. Sharp knife and a cutting board (for parsley and lemon)
5. Paper towels, to pat shrimp dry
6. 8 to 10 wooden or bamboo skewers, soaked in water
7. Long-handled tongs (for oiling grates and flipping skewers)
8. Silicone basting brush (to brush reserved marinade)
9. Grill (gas or charcoal) with grill brush or a paper towel and oil to grease the grates

FAQ

Grilled Shrimp Skewers Recipe Substitutions and Variations

• Extra virgin olive oil: swap with avocado oil or grapeseed oil, same amount — both have a higher smoke point so they stand up better to the grill.
• Fresh lemon juice: swap with fresh lime juice 1:1, or use 1 tablespoon white wine vinegar plus 1 tablespoon water if you’re out of citrus.
• Smoked paprika: swap with regular paprika plus a pinch of ground cumin and a drop of liquid smoke, or use chipotle powder for a smokier, spicier note (use about 3/4 the amount of chipotle).
• Honey: swap with pure maple syrup or agave nectar 1:1, or dissolve 1/2 teaspoon brown sugar in the marinade if you need a dry-shelf option.

Pro Tips

1) Take the shrimp out of the fridge 10 to 15 minutes before you grill them so they cook more evenly. Cold shrimp hit the heat unevenly and you end up with some overdone and some underdone pieces. Pat them dry right before skewering too, it really helps the grill get a nice sear.

2) Thread each row on two parallel skewers so the shrimp dont spin around when you flip them. It feels like extra work but flipping becomes way easier and you get nicer grill marks.

3) Dont use the leftover marinade straight from the bowl unless you boil it first. Either reserve a small portion before adding the shrimp, or simmer the used marinade for a couple minutes to kill bacteria and thicken it into a glaze. That way you can safely baste or serve it.

4) Watch the shape not the clock. Shrimp are done when they curl into a loose C and turn opaque. If they curl into a tight O theyre overcooked and rubbery. Pull them off just a hair early, carryover heat will finish them while they rest.