Lemon Garlic Grilled Shrimp Skewers

Name: Lemon Garlic Grilled Shrimp Skewers
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Cuisine: American
Ingredients: 2 pounds large raw shrimp, 16/20 count, peeled and deveined; 3 tablespoons olive oil; 4 garlic cloves, finely minced; 1 tablespoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika; 2 tablespoons chopped fresh parsley, plus more for serving; Lemon wedges, for serving

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Marinate large peeled shrimp with olive oil, lemon zest and juice, garlic, salt, pepper, and paprika for 15 minutes, thread onto skewers, and grill 2 to 3 minutes per side.

Jump to Recipe

Shrimp skewers are fast enough that the prep takes longer than the grilling, which is exactly why they belong at a cookout. The only real trap is treating the lemon marinade like chicken marinade and leaving the shrimp in it for hours. Acid changes shrimp quickly; fifteen minutes is plenty.

Use large shrimp so the center stays juicy by the time the outside picks up char. Lemon zest carries most of the citrus flavor without adding more acid, while garlic, paprika, parsley, and olive oil give the shrimp enough seasoning to stand on their own next to corn, potato salad, or grilled chicken.

For the full holiday spread, see the Labor Day Recipes collection.

Prep20 minutes

Cook6 minutes

Total26 minutes

Serves6 servings

DifficultyEasy

Ingredients

Servings

2 pounds large raw shrimp, 16/20 count, peeled and deveined
3 tablespoons olive oil
4 garlic cloves, finely minced
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 tablespoons chopped fresh parsley, plus more for serving
Lemon wedges, for serving

Instructions

1If using wooden skewers, soak them in water for at least 20 minutes. Heat the grill to medium-high, about 425°F, and clean the grates.
2Whisk the olive oil, garlic, lemon zest, lemon juice, salt, black pepper, smoked paprika, and parsley in a large bowl.
3Add the shrimp and toss until coated. Let stand 15 minutes at cool room temperature or in the refrigerator. Do not leave the shrimp in the lemon mixture for hours.
4Thread the shrimp onto skewers through both the thick end and tail end so they lie flat and do not spin when turned.
5Lightly oil the grates. Grill the skewers 2 to 3 minutes per side, just until the shrimp are opaque, curled into a loose C shape, and lightly charred.
6Transfer to a platter, sprinkle with extra parsley, and serve immediately with lemon wedges.

Nutrition Information

Estimated per serving: 1 of 6 servings.

220Calories

37 gProtein

2 gCarbohydrates

7 gTotal Fat

1 gSaturated Fat

0 gFiber

0 gTotal Sugars

560 mgSodium

285 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Large 16/20 shrimp are easier to grill without drying out than small shrimp.
Keep the lemon marinade short. Too much time in acid makes the surface of shrimp firm and chalky before it ever reaches the grill.
Thread each shrimp twice so it stays flat on the skewer and makes full contact with the hot grate.

Substitutions

smoked paprika → sweet paprika or a pinch of red pepper flakes Either keeps the seasoning simple; red pepper adds heat instead of smoke.

fresh parsley → fresh cilantro The flavor shifts brighter and more herbal, but it works with lemon and garlic.

wooden skewers → metal skewers Metal skewers need no soaking and transfer heat into the shrimp slightly faster.

Storage Instructions

Refrigerate leftover cooked shrimp in an airtight container for up to 3 days. Serve chilled or reheat very briefly; prolonged reheating makes shrimp rubbery.

Make Ahead

Mix the oil, garlic, zest, seasonings, and parsley several hours ahead, but wait to add the lemon juice and shrimp until about 15 minutes before grilling.