Grilled Shrimp Skewers
Large shrimp marinated in garlic, lemon, and herbs, threaded onto skewers and grilled until pink and juicy — on the table in about 30 minutes.
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Italian seasoning
- 2 teaspoons minced garlic
- 1 tablespoon chopped parsley
- Lemon wedges, for serving
- Place the olive oil, lemon juice, salt, pepper, Italian seasoning, and garlic in a resealable plastic bag. Seal and shake to combine into a smooth marinade.
- Add the shrimp to the bag, seal, and toss to coat evenly with the marinade.
- Marinate for at least 15 minutes, or up to 2 hours. Don't go much longer than that — the acid in the lemon juice will start to "cook" the shrimp on its own if left too long, giving it a mushy texture.
- Thread the marinated shrimp onto skewers. Heat a grill or grill pan over medium-high heat.
- Place the skewers on the grill and cook for 2 to 3 minutes on each side, until the shrimp turn pink and opaque throughout.
- To cook under the broiler instead, preheat the broiler and place the shrimp skewers on a sheet pan coated with cooking spray. Broil for 2 to 3 minutes on each side, until pink and opaque.
- Sprinkle with the chopped parsley and serve with lemon wedges on the side.
Chef's Note: Shrimp cooks fast, so the marinating window here really matters — 15 minutes is enough time for the garlic, lemon, and herbs to flavor the surface, but pushing much past 2 hours lets the lemon juice's acid start denaturing the proteins the same way heat does, leaving you with a chalky, over-"cooked" texture before it ever hits the grill.
This recipe is genuinely flexible between grill, grill pan, and broiler, so it's a good one to keep in rotation regardless of the weather or what equipment you have on hand. Watch the shrimp closely once they hit the heat — 2 to 3 minutes per side is usually all it takes, and shrimp go from perfectly tender to rubbery quickly if left on too long.
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