Description
These Mediterranean-inspired shrimp skewers are a quick and flavorful appetizer perfect for grilling, broiling, air frying, or pan-frying. Marinated in a zesty lemon garlic mixture, the juicy shrimp cook in just minutes and are ideal for summer barbecues or a healthy meal any time of year.
Ingredients
For the marinade
- 4 cloves garlic, minced
- 2.5 tablespoons olive oil
- Zest of ½ lemon
- 2.5 tablespoons lemon juice
- 3 tablespoons chopped parsley
- 1 tablespoon honey
- ⅔ teaspoon salt
- ¼ teaspoon black pepper
For the shrimp skewers
- 1.5 lb large shrimp, peeled and deveined (about 650-700 grams)
- 8-10 bamboo skewers, soaked in water for 10 minutes
Instructions
- Prepare the marinade: In a large bowl, whisk together garlic, olive oil, lemon zest, lemon juice, parsley, honey, salt, and black pepper until well combined.
- Marinate the shrimp: Add the peeled and deveined shrimp to the marinade and toss to coat evenly. Allow to marinate for at least 15 minutes, or up to overnight in the refrigerator for more flavor.
- Thread the shrimp: Remove shrimp from marinade and thread about 5 shrimp per skewer, ensuring they are evenly spaced.
- Cook the shrimp skewers: Choose one cooking method:
- Grill: Preheat BBQ or indoor grill to medium-high heat. Cook shrimp skewers for 3 minutes per side until shrimp turn pink and opaque.
- Oven Broil: Arrange skewers on a baking sheet and place under broiler for 2-3 minutes per side, watching carefully to avoid burning.
- Air Fryer: Cook at 400°F (200°C) for 6-7 minutes, shaking or turning skewers halfway through cooking time.
- Pan-fry: Heat a small amount of oil in a pan over medium-high heat and cook shrimp skewers for 2-3 minutes on each side until pink and cooked through.
- Serve: Serve the shrimp skewers hot with fresh lemon wedges for squeezing over just before eating.
Notes
- Don’t overcook shrimp; they cook quickly and are done once pink and curled.
- If using frozen shrimp, thaw in warm water for 15-20 minutes and pat dry before marinating.
- For a different flavor profile, substitute parsley with basil, oregano, or cilantro.
- Add a pinch of red pepper flakes to the marinade for some heat.
- Storage: Store cooked shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave for 20-30 seconds to avoid overcooking.
- You can freeze cooked shrimp skewers for up to 2 months; thaw in fridge or under cold running water before reheating gently.
- Make-ahead tip: Shrimp can marinate up to 12 hours in the fridge. Threaded skewers can be assembled a few hours ahead and kept refrigerated. They can also be frozen after threading for later use.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
