Lemon Garlic Shrimp Skewers

The smell of lemon and garlic hitting hot shrimp still transports me back to a tiny apartment kitchen where I first attempted grilled skewers. I had invited friends over on a Tuesday, feeling overly ambitious, and realized thirty minutes before arrival that I had no proper plan. Those shrimp saved the night, sizzling away on my makeshift grill pan while we laughed around too-small plates.

Last summer my sister called from a hardware store parking lot, stranded with groceries and a broken car. I drove over with my portable grill, and we made these skewers right there in the lot, passing pieces back and forth while waiting for a tow truck. Sometimes the best meals happen in the most unexpected places.

Ingredients

• Large raw shrimp: Tails on look beautiful but tails off make eating easier
• Olive oil: Use extra virgin for that fruity Mediterranean finish
• Freshly squeezed lemon juice: Bottled juice cannot compare to the bright acidity of fresh
• Lemon zest: This packs all the essential oils that give intense lemon flavor
• Garlic cloves: Fresh minced beats powder every single time here
• Sea salt and black pepper: Shrimp need proper seasoning to shine
• Fresh flat-leaf parsley: Adds a peppery fresh finish that cuts through the richness
• Lemon wedges: Extra acid at the table makes everything pop

Instructions

Whisk together your marinade:

Combine olive oil, lemon juice, zest, garlic, salt, and pepper in a large bowl until emulsified and fragrant

Coat the shrimp:

Add shrimp to the bowl and toss gently until every piece is covered, then cover and refrigerate for ten minutes

Prepare your skewers:

Soak wooden skewers in water for fifteen minutes if you are using them to prevent burning on the grill

Thread the shrimp:

Pierce each shrimp through both the head and tail sections for secure grilling, placing about five shrimp per skewer

Heat your grill:

Preheat a grill or grill pan over medium high heat until hot but not smoking

Grill to perfection:

Cook skewers for two to three minutes per side until shrimp turn pink and opaque throughout

Finish with parsley:

Remove immediately from heat and sprinkle generously with fresh chopped parsley while still hot

Serve with lemon:

Plate the skewers with fresh lemon wedges on the side for squeezing at the table

Save

My neighbor leaned over the fence one evening as I was grilling these, drawn by the aroma. I sent over a plate, and now she requests them every time she smells lemon in the air. Food has a way of building bridges without saying a word.

Marinating Magic

The acid in lemon juice actually begins to cook the shrimp slightly through denaturation, which is why keeping marinating time short matters. I learned this the hard way after leaving shrimp in citrus overnight and ending up with ceviche texture when I wanted grilled. The sweetness develops best when you let the heat do most of the work, using the marinade primarily for surface flavor.

Grilling Temperature Secrets

Medium high heat gives you those gorgeous char marks without rubbery overcooked shrimp. I test my grill by holding my hand five inches above the grate, counting until I need to pull away. Four seconds means perfect temperature for seafood, while anything shorter risks burning the outside before the inside finishes cooking.

Serving Ideas

These skewers work beautifully as an appetizer passed around at parties or as a main with simple sides. I love arranging them on a platter over a bed of arugula, letting the peppery greens catch any juices. For casual dinners, serve straight from the grill with crusty bread for soaking up the marinade.

• Add a pinch of red pepper flakes to the marinade for gentle heat
• Cilantro makes a beautiful swap for parsley when you want something different
• Leftovers, if you somehow have them, are perfect over salad greens the next day

Save

There is something so satisfying about food that comes together quickly yet feels special. These skewers have become my answer to unexpected guests and weeknight celebrations alike.

Recipe FAQs

→ How long should I marinate the shrimp?

Marinate the shrimp for 10 to 15 minutes to allow the lemon and garlic flavors to penetrate without overpowering the delicate seafood.

→ Can I use wooden skewers for grilling?

Yes, but soak wooden skewers in water for at least 15 minutes beforehand to prevent them from burning on the grill.

→ What is the best way to tell when shrimp are cooked?

Shrimp are done when they turn pink and opaque. This usually takes 2 to 3 minutes per side on medium-high heat.

→ What herbs can substitute parsley for garnish?

Cilantro or basil can be used as alternatives to parsley, providing a different but complementary herbal note.

→ What drinks pair well with these shrimp skewers?

These skewers pair nicely with crisp white wines like Sauvignon Blanc or a chilled rosé to balance the citrus and garlic flavors.