By These garlic grilled shrimp skewers are juicy, smoky and bursting with flavor from a quick garlic, lemon and smoked paprika marinade. They cook in just 4 to 6 minutes, so they’re perfect for summer cookouts and busy weeknights alike. Serve them over rice or salad, or straight off the skewer as an appetizer.
Why You’ll Love This Grilled Shrimp Recipe
Grilled shrimp is one of the fastest meals you can make on the grill. You need just a handful of simple ingredients, and the shrimp soak up the marinade in minutes. No grill? You can cook the skewers in a grill pan or on a stovetop griddle instead.
Personally, I love to serve this dish alongside some grilled veggies and a refreshing salad, but it’s also great on its own as an appetizer.
How to Prepare Shrimp for Grilling
When it comes to grilling shrimp, it’s important to start with high-quality seafood. Opt for large shrimp that are peeled and deveined, as they are easier to handle and cook evenly. You can also peel and devein yourself if you happen to buy the shelled shrimp. You can leave the tails on for added presentation.
Before marinating, ensure that the shrimp are patted dry with a paper towel. This step helps the marinade adhere to the shrimp, ensuring maximum flavor with each bite.
Grilled Shrimp Marinade
This simple marinade combines olive oil, garlic, fresh lemon juice, parsley, smoked paprika, onion powder and a pinch of red pepper flakes. Toss the shrimp in the marinade, cover and refrigerate for 20 to 30 minutes. Don’t marinate them for longer than an hour, because the lemon juice starts to break down the shrimp and make them mushy.
How to Skewer Shrimp
Once the shrimp have marinated, thread them onto skewers. Metal and wooden skewers both work. If you’re using wooden ones, soak them in water for at least 30 minutes first so they don’t burn.
When skewering the shrimp, leave a small space between each piece to ensure even cooking. This also allows the shrimp to get those beautiful grill marks that add to the overall presentation.
How to Grill Shrimp
Preheat your grill to medium-high heat, about 400–450°F (200–230°C), and lightly oil the grates so the shrimp don’t stick. The hot grill cooks the shrimp quickly and gives them a light char on the outside.
Grill the skewers for 2-3 minutes per side, or until the shrimp turn a beautiful pink color and are cooked through. Avoid overcooking the shrimp to maintain their juicy and tender texture.
One thing to keep in mind when it comes to grilling shrimp is that it’s important not to overcook them, or they can become rubbery and tough. So keep a close eye on them while they’re on the grill, and be sure to flip them over after a couple of minutes to cook evenly on both sides.
Ingredients for Grilled Shrimp
- Shrimp: This is the most important ingredient of this meal. Ensure that your shrimps are peeled and deveined. This will improve the flavors of the shrimp greatly.
- Garlic cloves: adds a delicious flavor to grilled shrimp. You can chop the cloves and mix with olive oil to brush onto the shrimp before grilling or add them directly to the marinade.
- Olive oil: Used as the base of the marinade, olive oil helps to coat the shrimp and keep them moist as they grill. It also adds a rich and fruity note to the dish and helps to prevent sticking.
- Fresh lemon juice: brings brightness and tang to the marinade. It adds a refreshing element that balances the richness of the shrimp and other flavors.
- Fresh parsley: adds a burst of freshness to the dish and also used as a garnish.
- Spices: Smoked paprika, red pepper flakes, salt, and pepper – add depth, complexity, and a hint of heat to the shrimp
- Wooden or metal skewers: This is used to hold the shrimp and using this makes it easier to flip the shrimps. If you are using wooden skewers, I recommend that you soak them in water for about 30 minutes to prevent burning.
How to Make Grilled Shrimp Skewers
- Soak the skewers: If you’re using wooden skewers, soak them in water for 30 minutes.
- Make the marinade: Whisk the garlic, olive oil, lemon juice, parsley, smoked paprika, onion powder, red pepper flakes, salt and pepper in a bowl.
- Marinate: Toss the shrimp in the marinade, cover and refrigerate for 20 to 30 minutes.
- Skewer: Preheat the grill to medium-high and thread the shrimp onto the skewers, leaving a little space between each one.
- Grill: Grill for 2 to 3 minutes per side, until the shrimp are pink, opaque and lightly charred.
- Serve: Let the skewers rest for a minute, then serve with lemon wedges and extra parsley.
What to Serve with Grilled Shrimp
There are so many ways you can serve and enjoy grilled shrimp skewers! Here are a few serving suggestions:
- grilled vegetables
- baked potatoes
- Caesar salad
- Rice
- You can also serve them with a dipping sauce, such as a garlic aioli or a spicy cocktail sauce.
For a Southern-style meal, serve them over creamy grits with a wedge of southern cornbread, or drizzle them with chimichurri sauce or garlic herb butter.
Grilled Shrimp FAQs
How long should I marinate shrimp?
20 to 30 minutes is all you need. Because this marinade contains lemon juice, don’t leave the shrimp in it for more than an hour or they can turn mushy.
Can I use frozen shrimp?
Yes. Thaw it overnight in the fridge, or place it in a colander under cold running water for a few minutes. Pat the shrimp dry before marinating.
How do I keep shrimp from sticking to the grill?
To prevent the shrimp from sticking to the grill, make sure the grill grates are well-oiled. You can also thread the shrimp onto metal skewers or soak wooden skewers in water for at least 30 minutes before using them. This will prevent them from burning or sticking to the grill.
How do I know when grilled shrimp are done?
Shrimp are done when they turn pink and opaque with no gray or see-through spots, and they curl into a loose “C” shape. That usually takes 2 to 3 minutes per side. If they curl into a tight “O,” they’re overcooked.
How long does grilled shrimp last in the fridge?
Grilled shrimp can be stored in the refrigerator for up to 3-4 days if properly stored in an airtight container. It’s important to let the shrimp cool completely before refrigerating them. Keep in mind that the longer the shrimp sits in the fridge, the more the texture may deteriorate.
How do I reheat grilled shrimp?
To reheat grilled shrimp, place them in a microwave-safe dish with a little water or broth to add moisture. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap and heat on medium power in short intervals. Stir the shrimp occasionally to ensure even heating. Alternatively, you can reheat the shrimp in a pan on the stove, adding a little oil or butter for added moisture and flavor.
Can I make these shrimp without a grill?
Yes. Cook the skewers in a hot, lightly oiled grill pan or skillet for 2 to 3 minutes per side, or broil them about 4 inches from the heat for 2 to 3 minutes per side.
More Shrimp Recipes to Try
- Flavorful shrimp scampi
- Perfectly crispy coconut shrimp
- Crispy fried shrimp
- Shrimp and grits
- Classic shrimp creole
- Shrimp cakes with avocado-cilantro dipping sauce
- Spicy shrimp pasta
- Easy shrimp recipes for dinner
Garlic Grilled Shrimp Skewers
Ingredients
- 1½ lb large shrimp peeled and deveined
- 4 cloves garlic minced
- ¼ cup olive oil
- ¼ cup lemon juice freshly squeezed
- ¼ cup fresh parsley chopped
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes optional, for spiciness
- Salt and black pepper to taste
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- In a medium-sized mixing bowl, combine the minced garlic, olive oil, lemon juice, chopped parsley, smoked paprika, onion powder, red pepper flakes (if using), salt, and black pepper. Mix well to create the marinade.
- Add the shrimp to the marinade, ensuring that each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for 20-30 minutes.
- Preheat the grill to medium-high heat. While the grill is heating up, thread the marinated shrimp onto the skewers, leaving a small space between each shrimp to ensure even cooking.
- Place the shrimp skewers on the grill and cook for 2-3 minutes per side, or until the shrimp are pink and cooked through.
- Remove the grilled shrimp skewers from the grill and let them rest for a minute or two before serving.
Notes
- Don’t marinate the shrimp for more than 1 hour; the lemon juice can make them mushy.
- Pat the shrimp dry before marinating so the marinade clings.
- The shrimp are done when they’re pink, opaque and curled into a loose C shape.
- No grill? Cook the skewers in a hot grill pan or skillet for 2 to 3 minutes per side.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
Nutrition
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