Lemon Garlic Shrimp Skewers (Printable Version)

Zesty lemon and garlic enhance tender grilled shrimp skewers, finished with fresh parsley.

# What You'll Need:

01 - 1 lb large raw shrimp, peeled and deveined

02 - 2 tbsp olive oil

03 - 2 tbsp freshly squeezed lemon juice

04 - 2 tsp lemon zest

05 - 3 garlic cloves, finely minced

06 - 1/2 tsp sea salt

07 - 1/4 tsp freshly ground black pepper

08 - 2 tbsp fresh flat-leaf parsley, finely chopped

09 - Lemon wedges, for serving

01 - Whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper in a large bowl until well combined.

02 - Add shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 10-15 minutes to absorb flavors.

03 - If using wooden skewers, soak in water for at least 15 minutes to prevent burning during grilling.

04 - Thread marinated shrimp onto skewers, piercing through both head and tail ends for stability. Use approximately 5-6 shrimp per skewer.

05 - Heat grill or grill pan over medium-high heat until properly preheated.

06 - Grill shrimp skewers for 2-3 minutes per side until shrimp turn pink and opaque throughout.

07 - Remove from grill and immediately sprinkle with chopped parsley. Serve hot accompanied by fresh lemon wedges.

01 -

The lemon garlic marinade transforms ordinary shrimp into something that tastes straight from a Mediterranean taverna
Twenty three minutes from start to finish means you can pull this off even on the most chaotic Tuesday evenings
These skewers disappear faster than you can grill them making them perfect for feeding a crowd

02 -

Overcooked shrimp turn into rubbery disappointments faster than you can say medium rare so watch them like a hawk
Pat your shrimp dry before marinating if they seem watery because excess moisture prevents good caramelization
Metal skewers cook shrimp faster from the inside out while wooden ones stay cooler, so adjust your timing accordingly

03 -

Buy the largest shrimp you can afford because they shrink during cooking and bigger ones stay juicier longer
Leave the tails on if you are serving these as finger food because they make excellent handles