Perfect Grilled Shrimp Skewers Dinner Recipe
What to Serve Alongside
These skewers pair well with something light and fresh. A simple arugula salad with lemon vinaigrette cuts through the richness. Or serve them over lemony rice pilaf to soak up the juices. For a heartier meal, warm some pita bread and offer a side of tzatziki or garlic butter for dipping.
Safety Note
When handling raw shrimp, keep them refrigerated until you're ready to marinate. Wash your hands, cutting board, and any utensils that touched the raw seafood with hot soapy water. Cooked leftovers should be refrigerated within two hours.
Takeaway
Grilled shrimp skewers are a 20-minute dinner that feels like a treat. The key is simple: choose large shrimp, marinate briefly, grill hot and fast, and pull them off the moment they turn opaque. Get that timing right, and you'll have tender, juicy shrimp with a smoky char every time.
Frequently Asked Questions
How do I keep grilled shrimp from turning rubbery?
The key is not overcooking. Shrimp cook very quickly — 2-3 minutes per side on a hot grill is all they need. Look for them to turn opaque and curl slightly into a 'C' shape. If they curl into a tight 'O', they're overcooked. Also, don't marinate longer than 10-15 minutes, as the acid in lemon juice can break down the protein and make them mushy.
Should I use metal or wooden skewers for shrimp?
Both work, but metal skewers conduct heat and help cook the shrimp from the inside, which can be a plus. If you use wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. Flat metal skewers also keep the shrimp from spinning when you turn them.
Can I grill shrimp without skewers?
Absolutely. You can grill shrimp directly on the grates if they're large enough not to fall through. Use a grill basket or a piece of heavy-duty foil with holes poked in it for smaller shrimp. Just be sure to oil the grates or basket well so they don't stick.
Recipe: Grilled Shrimp Skewers
Equipment
- grill (gas or charcoal)
- metal or soaked wooden skewers
- mixing bowl
- tongs
- basting brush
- instant-read thermometer
Ingredients
- 1 1/2 pounds large raw shrimp (21-25 count, peeled and deveined, tails on)
- 3 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- Lemon wedges for serving
- Fresh parsley (chopped, for garnish)
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- In a medium bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, salt, pepper, and smoked paprika until combined.
- Add the shrimp to the bowl and toss gently to coat. Let marinate at room temperature for 10 minutes — no longer, or the acid will start to cook the shrimp.
- While shrimp marinates, preheat your grill to medium-high heat, about 400-450°F (204-232°C). Clean and oil the grates.
- Thread shrimp onto skewers, pushing the skewer through the thickest part of each shrimp. Leave a small space between each one for even cooking.
- Place skewers on the hot grill. Cook for 2-3 minutes per side, until shrimp are opaque and firm to the touch, with a slight char. The internal temperature should reach 120°F (49°C) — shrimp cook fast, so watch closely.
- Remove from grill immediately. Brush with any leftover marinade (if you like) and squeeze fresh lemon over the top. Garnish with parsley. Serve hot.