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Shrimp Skewers · Grilled Garlic Lemon

Grilled Garlic Lemon Shrimp Skewers

Big shrimp tossed with garlic, lemon zest, paprika and olive oil, threaded onto skewers and grilled for just a few minutes a side. Serve them over rice, in tacos or straight off the stick.

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Prep
15 min
Cook
6 min
Total
36 min
Serves
4
Level
Easy

Ingredients

  • 1 ½ lb large shrimp, peeled and deveined, tails on
  • 3 tbsp olive oil, plus more for the grates
  • 3 cloves garlic, grated
  • 1 tsp lemon zest
  • 1 tsp paprika
  • ¼ tsp red pepper flakes
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • 1 lemon, cut into wedges
  • 2 tbsp fresh parsley, chopped

Cook to 145°F inside (check with a thermometer).

Steps

  1. If you use wooden skewers, soak them in water so they don't burn on the grill.
  2. 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.
  3. Heat a grill or grill pan to medium-high, about 400°F to 450°F, and brush the grates with oil.
  4. Thread the shrimp onto the skewers through the thick end and the tail so they lie flat, leaving a little space between them.
  5. Grill until the bottoms turn pink with light char marks.
  6. Flip and 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.
  7. Move to a platter, squeeze lemon over the top and sprinkle with parsley.

Tip: Lemon juice turns raw shrimp mushy if it sits too long, so the marinade uses zest; squeeze the juice on after grilling.

Tip: Shrimp go from juicy to rubbery fast. A tight O shape means overcooked; pull them at a loose C.

Storage: Refrigerate up to 3 days. Eat cold in salads or warm briefly in a skillet.

Estimated nutrition per serving: 240 calories · protein 35 g · carbohydrates 3 g · fiber <1 g · sugars 0 g · fat 11 g (saturated 1.5 g) · sodium 530 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.