Juicy Mediterranean Grilled Shrimp Skewers
Quick, flavorful, and perfectly grilled shrimp skewers with Mediterranean-inspired herbs, garlic, and lemon. Perfect for weeknights, BBQs, or summer dinners.
Ingredients
- 1 pound large shrimp peeled and deveined
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes optional
- Wooden or metal skewers
- Fresh parsley chopped (for garnish)
Notes & Substitutions:
- Use jumbo or large shrimp for best results.
- Soak wooden skewers in water 30 minutes before grilling to prevent burning.
- Swap dried oregano for fresh herbs for a more vibrant flavor.
- Add a splash of white wine or balsamic vinegar for extra tang
Instructions
- Prepare the Marinade: In a medium bowl, whisk together olive oil, garlic, lemon juice, lemon zest, smoked paprika, oregano, salt, pepper, and red pepper flakes (if using).
- Marinate the Shrimp: Add shrimp and toss until evenly coated. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 30 minutes.
- Thread Shrimp on Skewers: Thread 4–5 shrimp per skewer, leaving a small space between each shrimp.
- Preheat the Grill: Preheat your grill to medium-high heat (~400°F / 200°C).
- Grill the Shrimp: Place skewers on the grill and cook 2–3 minutes per side until shrimp are pink, opaque, and slightly charred.
- Serve: Remove from grill, garnish with fresh parsley, and serve immediately.
Video
Notes
📝 Notes
- Use large, peeled, and deveined shrimp for even cooking on skewers.
- Marinate shrimp with olive oil, lemon juice, garlic, and Mediterranean herbs for at least 30 minutes.
- Soak wooden skewers in water 20–30 minutes to prevent burning.
- Preheat the grill to medium-high for quick, even cooking.
- Grill shrimp 2–3 minutes per side until opaque and slightly charred.
- Serve with fresh lemon wedges and chopped parsley for brightness.
- For extra flavor, add a sprinkle of feta or olives before serving.
- Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently.