Grilled Shrimp Skewers
Grilled Shrimp Skewers are a vibrant, healthy meal that brings summer to your plate. These zesty kebabs are perfect for any occasion. Fire up the grill, make Grilled Shrimp Skewers, and savor the smoky delight with friends and family!
Ingredients
For the Shrimp:
- 1 lb 450g large shrimp, peeled and deveined (20–24 shrimp)
- 1 tbsp 15ml olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tbsp 15ml fresh lemon juice
- 1 tbsp fresh parsley chopped (for garnish)
For the Marinade (Optional but Recommended):
- ¼ cup 60ml olive oil
- 2 tbsp 30ml fresh lemon juice
- 2 cloves garlic minced
- 1 tbsp 15ml honey
- 1 tbsp 15ml soy sauce
- 1 tsp dried oregano or fresh thyme
- ¼ tsp red pepper flakes optional
For the Vegetables (Optional):
- 1 red onion cut into wedges
- 1 bell pepper any color, cut into chunks
- 1 zucchini sliced into thick rounds
- 1 cup cherry tomatoes
For Serving (Optional):
- Lemon wedges
- Dipping sauce e.g., garlic butter or sriracha mayo
Instructions
Prep the Shrimp
- I peel and devein 1 lb shrimp, then pat them dry with paper towels to ensure even grilling for Grilled Shrimp Skewers.
Make the Marinade
- In a bowl, I whisk ¼ cup olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp oregano, and ¼ tsp red pepper flakes. I toss the shrimp in the marinade and let them sit for 15–30 minutes for flavorful zesty kebabs.
Prep the Vegetables
- I cut 1 red onion, 1 bell pepper, 1 zucchini, and cherry tomatoes into even chunks, optionally tossing them in 1 tbsp olive oil, salt, and pepper for vibrant Grilled Shrimp Skewers.
Assemble the Skewers
- I thread shrimp and veggies onto skewers, alternating for color and even cooking, leaving small gaps for this smoky shrimp skewers dish.
Grill the Skewers
- I preheat the grill to medium-high (400°F). I place the skewers on the grill and cook for 2–3 minutes per side until the shrimp are pink and opaque, using tongs to flip gently for perfect Grilled Shrimp Skewers.
Serve and Garnish
- I transfer the skewers to a platter, garnish with chopped parsley and lemon juice, and serve hot with lemon wedges or a dipping sauce for a zesty finish.
Notes
- Don’t overcook the shrimp: Shrimp cook very quickly and can become tough if overcooked. As soon as they turn pink and opaque, they’re done.
- Use skewers of the right size: Use 12-inch skewers for even grilling. Soak wooden skewers for 30 minutes before grilling to prevent them from burning.
- Grill in batches: If making a large batch, cook the skewers in batches to avoid overcrowding the grill.