Lemon Garlic Shrimp Skewers (Printable)

Tender shrimp infused with citrus and garlic, grilled to a perfect char with fresh herbs.

# What's Needed:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined, tails optional

→ Marinade

02 - 3 tablespoons olive oil
03 - 3 tablespoons freshly squeezed lemon juice
04 - 2 teaspoons lemon zest
05 - 3 large garlic cloves, minced
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 teaspoon dried oregano
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper

→ For Serving

11 - Lemon wedges
12 - Extra chopped fresh parsley (optional)

# How to Make It:

01 - In a medium bowl, whisk olive oil, lemon juice, lemon zest, garlic, parsley, oregano, smoked paprika, salt, and pepper until combined.
02 - Add shrimp to the marinade, toss to coat evenly, cover, and refrigerate for 15 to 30 minutes.
03 - Preheat grill or grill pan to medium-high heat. Soak wooden skewers in water for at least 20 minutes to prevent burning, if using.
04 - Thread 4 to 5 marinated shrimp onto each skewer evenly.
05 - Grill skewers for 2 to 3 minutes per side until shrimp are opaque and lightly charred.
06 - Remove from grill, garnish with extra parsley, and serve immediately with lemon wedges.

# Tips for Success:

01 -
  • Dinner is ready in under 25 minutes, which means you can actually enjoy your evening instead of standing over a stove.
  • The marinade is bright and garlicky enough that it tastes fancy but requires zero fancy technique.
  • These skewers disappear at every gathering, and people always ask for the recipe like you've invented something revolutionary.
02 -
  • Shrimp goes from perfectly tender to rubber in about 90 seconds, so watch them carefully and don't wander away.
  • The marinade time actually matters—it's not just busywork, it's the difference between good shrimp and shrimp that tastes like the Mediterranean.
  • Wet wooden skewers are non-negotiable if you want to avoid a kitchen smell like burnt wood.
03 -
  • Buy shrimp the same day you plan to cook them, or thaw frozen ones in the fridge overnight so they stay firm and don't get watery.
  • If you marinate for longer than 30 minutes, the lemon juice starts breaking down the shrimp texture, so there's a sweet spot and it's not 2 hours.

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