These grilled shrimp skewers are marinated in the most delicious, zesty lemon-garlic marinade, then grilled with the tails on for maximum flavor. Serve over pasta, or salad, or alongside rice for a healthy, easy, and fast weeknight-friendly dinner.
Course Main Course
Cuisine Mediterranean
Keyword grilled shrimp
Prep Time 30 minutesminutes
Cook Time 8 minutesminutes
Total Time 38 minutesminutes
Servings 6
Calories 140kcal
Ingredients
¼cupextra virgin olive oil
4clovesgarlic, pressed, grated, or finely minced
1tablespoon fresh lemon juice, from ½ lemon
1tablespoondried oregano
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
¼teaspoonred pepper flakes
1pound16/20 large shrimp, shelled and deveined with tails on
1tablespoonminced fresh parsley
Instructions
Whisk the olive oil, garlic, lemon juice, oregano, kosher salt, black pepper, and red pepper flakes in a large bowl. Add the shelled and deveined shrimp to the marinade and toss to coat. Cover with plastic wrap and refrigerate for 20 minutes. You can also do this step in a resealable plastic bag instead of a bowl. If using bamboo skewers, soak in water for 30 minutes. Or have metal skewers ready.
Preheat the grill for cooking on high heat with the lid closed. Once hot, brush the grates clean.
Remove the shrimp from the marinade and thread 5 shrimp per skewer. TIP: Skewer through the shrimp twice, at the base of the tail to the top of the body, forming a backward letter C. This way they're more sturdy when flipped during cooking. Discard extra marinade.
Grill the shrimp over high heat with the lid closed for 3-4 minutes on the first side, flip, then grill for another 2-3 minutes on the other, or until the shrimp are opaque and firm to the touch. Remove from the grill and drizzle with more olive oil and a squeeze of lemon before serving.