Lemon Garlic Shrimp Skewers Recipe

Overview

These lemon garlic shrimp skewers are ready in about 25 minutes, including marinating time. The shrimp cook quickly over high heat, developing lightly browned edges while staying tender and juicy inside.

Use large or extra-large peeled shrimp so they are easy to thread and less likely to overcook. Serve the skewers with rice, grilled vegetables, salad, or warm bread for a simple meal. For another quick shrimp dinner with lemon and garlic, see this classic shrimp scampi recipe.

Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined, tails left on or removed
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 4 garlic cloves, finely minced
• 1 tablespoon chopped fresh parsley, plus more for serving
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes, optional
• 2 tablespoons unsalted butter, melted
• Lemon wedges, for serving
• 8 wooden or metal skewers

How to make it

1. If using wooden skewers, soak them in water for at least 20 minutes. If using a grill, prepare it for medium-high heat, about 400–450°F. You can also cook the shrimp under a broiler set to high.

2. Pat the shrimp dry with paper towels. This removes excess moisture so the shrimp brown instead of steaming. If the shrimp have not been deveined, make a shallow cut along the back and remove the dark vein.

3. In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, parsley, salt, black pepper, and red pepper flakes. Reserve 2 tablespoons of this mixture in a separate small bowl before adding the shrimp. This reserved portion will be used after cooking and will not touch raw seafood.

4. Add the shrimp to the remaining marinade and toss until evenly coated. Marinate in the refrigerator for 10 to 15 minutes. Do not leave the shrimp in the lemon mixture for hours; the acid can make the surface soft and slightly chalky.

5. Thread 4 to 5 shrimp onto each skewer, pushing the skewer through the thickest part and again near the tail. Keep the shrimp close together but not tightly compressed. This helps them cook evenly and makes turning easier.

6. Stir the melted butter into the reserved marinade. Keep this finishing mixture separate from the raw shrimp and set it aside.

7. Lightly oil the grill grates, then place the skewers over direct heat. Grill for 2 to 3 minutes on the first side, until the underside is pink and lightly charred. Turn and grill for 1 to 2 minutes more.

8. The shrimp are done when they are opaque throughout, curled into a loose C shape, and firm but springy when pressed. If using a thermometer, cook them to 145°F in the thickest part. Avoid cooking until they form a tight O shape, which is a useful sign that they may be overdone.

9. If using a broiler, arrange the skewers on a foil-lined baking sheet and broil 4 to 6 inches from the heat for 2 to 3 minutes per side. Watch closely because broilers vary and the garlic can brown quickly.

10. Brush the hot shrimp with the reserved lemon-garlic butter. Sprinkle with additional parsley and serve immediately with lemon wedges.

Expert tips

• Choose the right size: Large shrimp labeled 16–20 per pound are substantial enough for skewers. Smaller shrimp cook so quickly that they are easier to overcook.
• Keep the shrimp dry: Moisture on the surface prevents browning. Patting them dry is especially helpful when using frozen, thawed shrimp.
• Use two skewers for very large shrimp: Threading two parallel skewers through each row of shrimp keeps them from spinning when you turn them.
• Adjust the garlic carefully: Fresh garlic gives the strongest flavor. For a milder result, use 2 cloves; for more heat, add the red pepper flakes rather than extra garlic, which can burn over high heat.
• Substitute dried herbs if needed: Use 1 teaspoon dried parsley in the marinade, though fresh parsley gives a brighter finish. Lime juice can replace the lemon juice, but the flavor will be more tropical and sharper.
• If the shrimp are browning too fast: Move the skewers to a cooler part of the grill or reduce the broiler distance. The outside should be lightly charred, not blackened, before the center is cooked.
• If the shrimp are watery: Drain off excess marinade and pat them dry again before threading. Overcrowding the grill can also cause steaming, so cook in batches if necessary.

Serving and storage

Serve the shrimp immediately with rice, couscous, a green salad, grilled zucchini, or crusty bread. They also work well tucked into warm flatbread with lettuce and a spoonful of yogurt sauce; this homemade garlic naan recipe makes a flavorful bread option.

Refrigerate cooked shrimp in a covered container within 2 hours of cooking and use within 3 days. Reheat gently in a skillet over low heat or in short microwave intervals until warmed through; prolonged high heat can make the shrimp rubbery. Do not reuse leftover marinade that contacted raw shrimp unless it is brought to a full boil first, so reserving the finishing mixture before marinating is the easiest approach.

Frequently asked questions

Can I make lemon garlic shrimp skewers with frozen shrimp?

Yes. Thaw the shrimp completely in the refrigerator, then drain and pat them very dry before marinating. Extra surface water can keep them from browning on the grill.

How long should shrimp marinate in lemon juice?

Marinate the shrimp for 10 to 15 minutes. Longer marinating can make the surface texture soft because of the lemon juice.

Can I cook these shrimp skewers without a grill?

Yes. Broil them on a foil-lined baking sheet 4 to 6 inches from the heat for 2 to 3 minutes per side, watching closely. You can also cook them in a hot grill pan for about 2 minutes per side.

How do I know when shrimp are done?

They should be opaque throughout, firm but springy, and curled into a loose C shape. For a temperature check, the thickest part should reach 145°F.

Can I prepare the skewers ahead of time?

You can thread the shrimp several hours ahead and refrigerate them covered, but wait to marinate until 10 to 15 minutes before cooking. Prepare any reserved finishing sauce separately and keep it refrigerated.

More from FoodNotes

• classic shrimp scampi recipe
• homemade garlic naan recipe