Grilled Shrimp Skewers Recipe
Grilled Shrimp Skewers are the perfect summer dinner, made with fresh shrimp marinated then grilled to perfection!
Servings: 4 servings
Calories: 182kcal
Ingredients
- 1 pound fresh shrimp peeled and deveined, tail-on
- 3 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- If you're using wooden skewers, use a baking dish (or a dish that's long enough) to soak the skewers in water for 20-30 minutes first.
- In a medium mixing bowl, whisk together the shrimp marinade. Add the raw shrimp to the bowl and toss until they're all completely coated. Let the shrimp sit in the marinade for 10-15 minutes.
- Spear the shrimp through the tail and again through the head so they made a C shape on the skewers, using about 4-5 shrimp per skewer.
- Place the shrimp skewers on the grill over medium-high heat for 2-3 minutes. Turn over and cook for an additional 2-3 minutes, or until the shrimp is opaque and no longer translucent.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate leftover grilled shrimp for 2-3 days in an airtight container.
Freeze grilled shrimp for 2-3 months in a freezer-safe container.
Cooking Tips
- Let any excess marinade drip off of the shrimp before adding to the grill.
- Soak the skewers in water for 20-30 minutes before cooking with them. Dry skewers can burn on the grill.
- If you use frozen shrimp, let them fully defrost in the refrigerator and pat them dry with a paper towel first.
- Don't over-crowd the skewers, you'll get about 4-5 shrimp per skewer with some space in-between. This is to make sure they cook evenly and get a nice char.
- Skewer through both the head and tail of the shrimp, to prevent it from moving around or breaking into pieces while cooking.
- Pre-heat the grill so it's searing hot when the shrimp hit the grill grates. They only need 2-3 minutes per side, once they turn pink and are no longer opaque, they're done!
- Serve the grilled shrimp with some extra lemon wedges or lemon juice, lime juice, and some melted butter whisked with fresh herbs and fresh garlic on the side.
- You can also use a grill pan instead of a gas grill or charcoal grill for this shrimp recipe.
Nutrition
Calories: 182kcal | Carbohydrates: 3g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 934mg | Potassium: 164mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 338IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg
