Shrimp Skewers · Grilled Garlic Lemon

Grilled Garlic Lemon Shrimp Skewers

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Before you start

Gather your ingredients

1 ½ lb large shrimp, peeled and deveined, tails on
3 tbsp olive oil, plus more for the grates
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
More for olive oil
3 cloves garlic, grated
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
1 tsp lemon zest
Swaps for lemon zest
Instead of citrus zest
- Another citrus zest: The same amount. A different citrus aroma; any of them brightens a dish.
- Dried citrus peel: 1 tsp dried for each 1 tbsp fresh zest. Milder and a little bitter.
- Lemon or orange extract: About ¼ tsp extract for each 1 tsp zest, to taste. Strong citrus flavor, no texture.
More for citrus zest
1 tsp paprika
Swaps for paprika
Instead of paprika
- Smoked paprika: The same amount. Adds a smoky flavor; lovely in most savory dishes.
- Chili powder: The same amount. Adds cumin, garlic and a little heat.
More for paprika
¼ tsp red pepper flakes
Swaps for red pepper flakes
Instead of red pepper flakes
- Cayenne: About half as much. Even heat throughout, no flakes.
- Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
- A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.
More for red pepper flakes
¾ tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
¼ tsp black pepper
1 lemon, cut into wedges
2 tbsp fresh parsley, chopped
Swaps for fresh parsley
Instead of parsley
- Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
- Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
- Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.
More for parsley

Step 1 of 7

If you use wooden skewers, soak them in water so they don't burn on the grill.

Step 2 of 7

Pat the shrimp dry and toss them in a bowl with the oil, garlic, lemon zest, paprika, red pepper flakes, salt and pepper. Let them sit while the grill heats, no longer than 30 minutes.

Step 3 of 7

Heat a grill or grill pan to medium-high, about 400°F to 450°F, and brush the grates with oil.

425°F

Step 4 of 7

Thread the shrimp onto the skewers through the thick end and the tail so they lie flat, leaving a little space between them.

Step 5 of 7

Grill (how to grill)

Grill Cook food on a rack over an open fire or burner so it picks up char and smoky flavor. 1. Heat the grill with the lid closed for 10 to 15 minutes, then scrub the grate clean and oil it.2. Set up two zones: one side hot (direct heat), one side with no fire under it (indirect).3. Sear the food over the hot side until it has grill marks.4. Move thick pieces to the cooler side, close the lid and finish cooking.5. Check meat with a thermometer. Done when: Marks are dark brown, not black, and the inside is at its safe temperature. Safety: Grill outdoors only, away from the house. Keep a spray bottle out of it: for flare-ups, move food to the cool side and close the lid. Use a clean plate for cooked food.How to grill over direct and indirect heat: mistakes to avoid

until the bottoms turn pink with light char marks.

Step 6 of 7

Flip and

grill (how to grill)

until the shrimp are opaque all the way through and reach 145°F (63°C); they curl into a loose C shape when done.

Step 7 of 7

Move to a platter, squeeze lemon over the top and sprinkle with parsley.

All done

Enjoy!

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Ingredients

1 ½ lb large shrimp, peeled and deveined, tails on
3 tbsp olive oil, plus more for the grates
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
More for olive oil
3 cloves garlic, grated
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
1 tsp lemon zest
Swaps for lemon zest
Instead of citrus zest
- Another citrus zest: The same amount. A different citrus aroma; any of them brightens a dish.
- Dried citrus peel: 1 tsp dried for each 1 tbsp fresh zest. Milder and a little bitter.
- Lemon or orange extract: About ¼ tsp extract for each 1 tsp zest, to taste. Strong citrus flavor, no texture.
More for citrus zest
1 tsp paprika
Swaps for paprika
Instead of paprika
- Smoked paprika: The same amount. Adds a smoky flavor; lovely in most savory dishes.
- Chili powder: The same amount. Adds cumin, garlic and a little heat.
More for paprika
¼ tsp red pepper flakes
Swaps for red pepper flakes
Instead of red pepper flakes
- Cayenne: About half as much. Even heat throughout, no flakes.
- Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
- A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.
More for red pepper flakes
¾ tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
¼ tsp black pepper
1 lemon, cut into wedges
2 tbsp fresh parsley, chopped
Swaps for fresh parsley
Instead of parsley
- Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
- Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
- Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.
More for parsley