← Recipes · Grilled · Grilled Shrimp Skewers
240 cal32g protein2g carbs11g fat680mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
Everyday 25nothing beyond the everyday cabinet
Grilled Shrimp Skewers
Cooked this? Members rate their week in about ten seconds →
Grilled20 minBeginner friendly
Serves−4+· written for 4 — change it and the ingredients follow
+ Add to my week♥ Favorite
Ingredients
Everything here is checked because you'll need it — uncheck anything you already have.
large shrimppeeled and deveined1.5 lb
garlicminced4 cloves
fresh lemon juice3 tbsp
extra virgin olive oil4 tbsp
fresh oreganochopped, or 1 tsp dried2 tbsp
red pepper flakes1/4 tsp
kosher salt1 tsp
black pepper1/2 tsp
Cook it to
Shrimp145°F / 63°C
Shrimp: opaque and firm. USDA minimum internal temperatures. Measure at the thickest part, away from bone.
Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.
Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Mix garlic, lemon juice, olive oil, oregano, red pepper flakes, salt, and pepper in a small bowl.
2Add shrimp to the marinade and toss gently to coat. Let sit at room temperature for 10 minutes while you preheat the grill.
3Heat grill to high (450°F or hotter). If using wooden skewers, soak them in water for 15 minutes first.
4Thread shrimp onto skewers, dividing evenly—about 6 shrimp per skewer for 4 skewers.
5Grill skewers 2 to 3 minutes per side, until shrimp are bright pink and lightly charred. Don't move them around—let them sit to develop color.
6Transfer to a plate and rest for 2 minutes before serving. Drizzle with any remaining marinade if desired.