Lemon Garlic Grilled Shrimp Skewers

Overhead view of a large white platter filled with grilled shrimp skewers coated in lemon garlic marinade and garnished with chopped parsley. Lemon wedges, a bowl of marinade, a bowl of parsley, and a white towel with black stripes surround the platter.

5 from 1 vote

Lemon Garlic Grilled Shrimp Skewers

These easy grilled shrimp skewers are marinated with fresh lemon, garlic, olive oil, paprika, and parsley, then grilled until juicy, smoky, and lightly charred. Ready with minimal prep and just 6-8 minutes on the grill, they are perfect for summer dinners and cookouts.

Prep Time15

Cook Time8

Marinating Time20

Total Time43

Servings: servings

Calories: 253kcal

Chef: Jessica Randhawa

Ingredients

▢ 1½ pounds large or jumbo shrimp - peeled and deveined, tails on
▢ 4 tablespoons olive oil
▢ 4 cloves garlic - finely chopped or minced
▢ 1 teaspoon paprika
▢ 1 teaspoon kosher salt
▢ ½ teaspoon freshly ground black pepper
▢ 2 tablespoons finely chopped fresh parsley - plus more for garnish
▢ 2 tablespoons fresh lemon juice
▢ Lemon wedges - for serving

Instructions

Prepare the skewers and shrimp: If using wooden skewers, place them in water and soak for at least 30 minutes. Meanwhile, pat the shrimp thoroughly dry with paper towels.
1½ pounds large or jumbo shrimp
Mix the marinade: Add the olive oil, garlic, paprika, kosher salt, black pepper, parsley, and lemon juice to a large mixing bowl. Stir until well combined.
4 tablespoons olive oil, 4 cloves garlic, 1 teaspoon paprika, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 2 tablespoons finely chopped fresh parsley, 2 tablespoons fresh lemon juice
Marinate the shrimp: Add the shrimp to the bowl and gently toss until evenly coated. Cover and refrigerate for 15-20 minutes. Do not marinate much longer, as the lemon juice can soften the shrimp.
Heat the grill: Preheat an outdoor grill to medium-high heat, approximately 400-450°F. Clean the grill grates and lightly oil them just before cooking.
Assemble the skewers: Thread the shrimp onto metal or soaked wooden skewers. Pierce each shrimp near the top and again near the tail to keep it secure. Arrange them close together without overlapping. Discard any leftover marinade.
Grill: Place the shrimp skewers directly on the hot grill. Cook for 2-3 minutes, then flip and grill for another 2-3 minutes. The shrimp are ready when they are pink, opaque, and lightly charred.
Serve: Transfer the grilled shrimp kabobs to a serving platter. Garnish with additional parsley and serve immediately with fresh lemon wedges.
Lemon wedges

Notes

Choosing the shrimp: I recommend large or jumbo shrimp, preferably 16/20 or 21/25 count, since they are easier to thread onto skewers and more forgiving on the grill. If using frozen shrimp, thaw them completely, drain, and pat dry before marinating. I like to leave the tails on for presentation and easier handling, but you can remove them if you prefer.
Garlic substitute: Substitute 1/2 teaspoon garlic powder for the four fresh garlic cloves, if needed.
Broiler instructions: Arrange the skewers on a foil-lined baking sheet and broil 4-6 inches from the heating element for 2-3 minutes per side. Soak wooden skewers first and watch them closely under the broiler.
Grill pan instructions: Preheat a lightly oiled grill pan over medium-high heat. Cook the shrimp skewers for 2-3 minutes per side, or until pink, opaque, and lightly charred. Depending on the size of your pan, you may need to use shorter skewers or cook the shrimp in batches.
Storage: Remove leftover shrimp from the skewers and refrigerate in an airtight container for up to 3-4 days.
Reheating: Reheat gently in a covered skillet over medium-low heat or microwave in short intervals. Avoid overheating, which can make the shrimp rubbery.

Nutrition

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