Grilled Garlic Herb Shrimp Skewers

Grilled Garlic Herb Shrimp Skewers

Grilled Garlic Herb Shrimp Skewers

These skewers are a flavorful and easy way to enjoy grilled shrimp. The marinade infuses the shrimp with garlicky goodness and fresh herbs, making them perfect for a summer barbecue or light dinner.

Ingredients:

  • 1 pound large shrimp, peeled and deveined (around 20-25 skewers)
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Wooden skewers (soaked in water for at least 30 minutes to prevent burning)

Cooking Guide:

  1. Marinate the shrimp: In a large bowl, whisk together olive oil, garlic, parsley, cilantro, lemon juice, oregano, salt, and pepper. Add the shrimp and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, for deeper flavor.

  2. Prepare the grill: Preheat your grill to medium-high heat. Once hot, brush the grates lightly with oil to prevent sticking.

  3. Assemble the skewers: Thread the shrimp onto the soaked wooden skewers. Aim for 5-6 shrimp per skewer.

  4. Grill the shrimp: Place the skewers on the preheated grill. Grill for 2-3 minutes per side, or until the shrimp are pink and opaque throughout. You can brush the shrimp with leftover marinade during grilling for extra flavor.

  5. Serve: Once cooked through, remove the skewers from the grill and let them rest for a minute or two before serving. Enjoy them on their own, with a squeeze of fresh lemon, or pair them with your favorite dipping sauce like cocktail sauce or a simple lemon aioli.

Tips:

  • Use jumbo shrimp: For a heartier skewer, use jumbo shrimp (16-20 per pound). Adjust the cooking time slightly, grilling for 3-4 minutes per side.
  • Don’t overcook the shrimp: Shrimp cook quickly, so be mindful of the cooking time to avoid rubbery texture.
  • Add vegetables: Thread cherry tomatoes, bell pepper chunks, or red onion wedges onto the skewers with the shrimp for a more colorful and veggie-packed option.
  • Leftovers: Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 2 days. They can be enjoyed cold or reheated gently in a pan with a little olive oil.

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