Seafood & Catch · Free
Grilled Garlic Shrimp Skewers
Juicy shrimp marinated in garlic, lemon, and herbs, then charred quickly on the grill. A crowd-pleasing appetizer or main that comes together fast.
****+
Prep 20 min · Cook 6 min
Method
If using wooden skewers, soak them in water for at least 30 minutes so they do not burn on the grill.
Pat the shrimp very dry, then in a bowl whisk together the olive oil, garlic, lemon juice, lemon zest, smoked paprika, red pepper flakes, salt, and pepper.
Add the shrimp to the marinade and toss to coat, then let them sit for 15 to 20 minutes at room temperature; avoid marinating longer than 30 minutes since the acid can make shrimp mushy.
Thread the shrimp onto the skewers, piercing through both the head end and tail end so each shrimp lies flat and turns easily.
Preheat a grill or grill pan to medium-high, around 400 to 450 degrees F, and lightly oil the grates so the shrimp do not stick.
Lay the skewers on the grill and cook for 2 to 3 minutes on the first side, until you see grill marks and the bottom turns pink and opaque.
Flip the skewers and cook the second side for another 2 to 3 minutes, watching closely because shrimp cook very fast.
Pull the shrimp off the moment they curl into a loose C shape and are opaque throughout; a tight O shape means they are overcooked.
For certainty, the internal temperature should reach 120 to 125 degrees F, and carryover heat will finish them to a perfect texture.
Transfer the skewers to a platter, sprinkle with the fresh parsley, and serve with extra lemon wedges.
Chef's tips
- Using two parallel skewers per row of shrimp keeps them from spinning when you flip them.
- Keep the grill lid open and stay close; the window between perfectly cooked and rubbery shrimp is only about a minute.
- Do not overcrowd the skewers, leaving a small gap between shrimp so they char instead of steam.
Cooking times vary by equipment -- cook to temperature and to taste.
