Ingredients
- 1 lb large shrimp, peeled and deveined (tails on)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 3 cloves garlic, minced
- 2 tsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- In a bowl, whisk together olive oil, lemon juice, garlic, parsley, oregano, paprika, red pepper flakes, salt, and pepper.
- Add shrimp to the marinade and toss to coat. Marinate in the fridge for 15–30 minutes.
- Thread marinated shrimp onto skewers.
- Preheat grill or grill pan to medium-high heat. Grill shrimp for 2–3 minutes per side until pink and slightly charred.
- Remove from heat, garnish with fresh parsley, and serve with lemon wedges.
Notes
- Use thawed and patted-dry shrimp for better marinade absorption.
- Don’t overcook shrimp—they should be pink and curled into a “C”.
- Grill time may vary slightly depending on shrimp size and grill heat.
- Can be baked at 425°F (220°C) for 8–10 minutes as an alternative to grilling.
- Add vegetables like bell peppers or zucchini to skewers for variety.
- Prep Time: 10 minutes (plus 15–30 minutes marinating)
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 0g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 165mg
