Shrimp Skewers

Grilled shrimp on bamboo sticks on a white platter with chimchurri sauce.

5 from 1 vote

Juicy, lightly smoky, and full of bright flavor, these easy shrimp skewers are a summer grilling favorite. They cook fast and make a perfect dinner or appetizer. Marinate and grill, roast, or broil in 30 minutes.

Prep Time10

Cook Time10

Marinate time25

Total Time40

Course: Entree, Main Course

Cuisine: American

Servings:

Calories: 372kcal

Author: Sally Cameron

Equipment

Skewers for grilling bamboo or metal, or use a grill basket
Whisk
Quarter sheet pan

Ingredients

1 ½ pounds large raw shrimp, peel on or pre-peeled and deveined
½ cup extra virgin olive oil
½ cup lemon juice 2-3 lemons
2 teaspoons creamy Dijon mustard
1 ½ teaspoons smoked paprika
2-3 fresh garlic cloves zested or very finely chopped
½ teaspoon sea salt
¼ teaspoon ground black pepper optional

Optional garnishes

lemon wedges to squeeze over shrimp grill them too
chopped parsley or cilantro

Instructions

Clean the shrimp

Peel the shrimp and with a paring knife, slice partially through the curved back of the shrimp and remove the vein (digestive tract).

Make the marinade

Add the oil, lemon juice, mustard, paprika, garlic, salt, and pepper if using and whisk until smooth.

Marinate the shrimp

Add the cleaned shrimp to a medium bowl and pour the marinade over them. Choose a bowl where the shrimp can be mostly submerged in the marinade. Alternatively, place the shrimp and marinade in a zip-style bag and press the air out. Marinate the shrimp 30-45 minutes, no longer, at room temperature.
While shrimp are marinating, cover a small platter or quarter sheet pan with plastic wrap, place skewers on the plastic, and spray with avocado spray or non-stick spray.

Skewer the shrimp

When shrimp are done marinating, thread them onto the skewers head through near the tail section. How many shrimp per skewer depends on the length of the skewers. Discard the marinade.

To grill the shrimp

Heat up a grill to high and be sure the grates are clean. Turn heat down to medium, spray the shrimp again for non-stick insurance, then grill until shrimp turn pink on both sides, about 8 minutes. Timing will depend on the size of the shrimp. The smaller they are the faster they grill.
Tip - cook mostly on the first side to get grill marks then turn and finish for less time.

To bake or broil the shrimp

Pre-heat oven to 425°F. Cover an sheet pan with parchment and lay the skewers flat. Bake until the shrimp turn pink on one side, then turn them over to finish baking, 8-10 minutes.
To broil, set the oven rack to the second highest level. Pre-heat the broiler. Line a sheet pan with foil (parchment will burn) and broil until shrimp turn pink, turn and finish on the other side.

Notes

Alternative cooking methods: You can also broil them (but skip the parchment, use foil), and watch so they don't over-cook. Use the second level down from the top of the oven. Last option, use a hot stovetop grill pan.

Note on nutritional calculation: As most of the marinade is discarded, so is much of the fat.

Nutrition