# Grilled Shrimp Skewers

Grilled shrimp skewers are one of the fastest things you can cook outdoors. A quick garlic, lemon and paprika marinade gives them bright flavor, and the grill adds smoky char in just a few minutes.

Shrimp cook in 4 to 6 minutes in total, so the main skill is knowing when to take them off. Watch for the pink color and the C shape, and you will get juicy skewers every time.

- Total time: 26 min (prep 20 min, cook 6 min)
- Serves: 4
- Per serving (estimated): 230 kcal, 30 g protein
- Cuisine: Mediterranean. Category: Main course. Diet: gluten-free, dairy-free, high-protein.

## Ingredients

- 700 g large shrimp (16/20 count), peeled and deveined
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
- 1 zucchini, cut into thick half moons (optional)
- 8 bamboo or metal skewers

## Method

1. If using bamboo skewers, soak them in water for 30 minutes so they do not burn.
2. Whisk the olive oil, garlic, lemon zest and juice, paprika, oregano, salt and red pepper flakes in a bowl.
3. Add the shrimp and toss. Marinate for 15 to 20 minutes in the fridge, no longer, because the acid will start to firm the shrimp.
4. Thread 4 to 5 shrimp onto each skewer, with the shrimp straight, or in a C shape, with two skewers through each if you like. Add zucchini between if using.
5. Heat a grill to medium-high, about 450°F (230°C), and oil the grates well.
6. Grill the skewers 2 to 3 minutes per side, until the shrimp are pink and opaque and curled in a C shape. They reach 145°F (63°C).
7. Move to a platter, squeeze on a little more lemon and scatter with parsley. Serve right away.

## Why it works

- A short marinade seasons the surface without letting the acid toughen the delicate shrimp.
- Oil in the marinade helps the shrimp brown and keeps them from sticking to the grates.
- A hot grill sears the outside in minutes before the shrimp overcook inside.
- Threading onto skewers makes them easy to flip all at once.
- Fresh lemon and parsley at the end bring back the brightness that grilling mutes.

## The science

- **Acid and marinade time.** Lemon juice slowly denatures shrimp proteins, much like cooking does. After about 30 minutes, the surface turns firm and chalky even before it hits the grill. A 15 minute marinade adds flavor without hurting the texture.
- **Why shrimp curl.** As shrimp cook, the muscle proteins contract and pull the body into a curve. A loose C means they are cooked and still tender, while a tight O means the proteins have squeezed out moisture and the shrimp are overcooked.
- **Char and flavor.** Direct high heat browns the surface through the Maillard reaction and adds a touch of caramelized sweetness. Oil on the shrimp and grates helps heat transfer and prevents the delicate flesh from sticking and tearing.

## Tips

- Use large shrimp (16/20 count or bigger) so they do not fall through or overcook.
- Use two parallel skewers per row to stop shrimp from spinning when flipped.
- Oil the grates well and preheat for 10 minutes.

## Mistakes to avoid

- Marinating too long makes the shrimp firm and mushy, so limit it to 20 minutes.
- Grilling too long makes them rubbery, so take them off at the loose C.
- Skipping the oiled grate causes sticking, so brush the grates before the shrimp go on.

## Variations and swaps

- Use a chili lime marinade with cilantro for a Mexican style.
- Brush with a honey and sriracha glaze in the last minute.
- Alternate shrimp with pineapple chunks and red onion.
- Swap smoked paprika for Cajun seasoning.
- Swap lemon for lime and parsley for cilantro.
- Swap shrimp for scallops, grilling 2 to 3 minutes per side.

## Storage

Refrigerate within 2 hours for up to 3 days. Eat cold in salads or reheat gently in a pan only until warmed through to 165°F (74°C), since long reheating toughens shrimp.

## FAQ

**How long do you grill shrimp skewers?**

Grill large shrimp 2 to 3 minutes per side over medium-high heat. They are done when pink, opaque and curled into a loose C, at 145°F (63°C). Small shrimp take less time.

**Do I need to soak wooden skewers?**

Yes, soak bamboo skewers in water for 30 minutes so they do not burn on the grill. Metal skewers need no soaking but get very hot, so handle them with care.

**Should I grill shrimp with the shell on or off?**

Both work. Shell-on shrimp are juicier and more forgiving, but are messier to eat. Peeled shrimp with tails on are a good compromise and cook faster.

**How do I stop shrimp from sticking to the grill?**

Preheat the grill fully, scrub the grates and oil them with a high-heat oil just before cooking. Also coat the shrimp in oil and do not move them until they release.

**Can I cook shrimp skewers in the oven?**

Yes. Broil on a sheet pan 4 inches (10 cm) from the heat for 2 to 3 minutes per side, or roast at 450°F (230°C) for 6 to 8 minutes.

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Source: https://cookingscientist.com/recipes/grilled-shrimp-skewers (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846