Ingredients
Equipment
Method
- In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, smoked paprika, sea salt, and black pepper. This simple marinade is the key to infusing our shrimp with incredible flavor.1/4 cup olive oil, 2 tablespoons fresh lemon juice, 2 cloves garlic, minced, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
- Add the peeled and deveined shrimp to the marinade. Toss gently to ensure each shrimp is evenly coated. Let the shrimp marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator, to allow the flavors to meld. Avoid marinating for too long, as the lemon juice can start to "cook" the shrimp.1 pound large shrimp, peeled and deveined, tails on or off as preferred
- If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent them from burning on the grill. Thread the marinated shrimp onto the prepared skewers, leaving a small space between each shrimp to allow for even cooking. You can also thread vegetables like bell peppers, onions, or cherry tomatoes onto the skewers for a complete meal.Wooden or metal skewers, soaked in water for at least 30 minutes if using wooden
- Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates thoroughly and lightly oil them to prevent sticking.
- Place the skewered shrimp directly onto the preheated grill. Grill for approximately 2-3 minutes per side, or until the shrimp are pink, opaque, and cooked through. The cooking time will depend on the size of your shrimp and the heat of your grill. Be careful not to overcook, as this can make the shrimp tough.
- Carefully remove the grilled shrimp skewers from the grill. Garnish with fresh chopped parsley if desired. Serve immediately with your favorite sides, such as rice, quinoa, a fresh salad, or grilled vegetables.1/4 cup chopped fresh parsley, for garnish
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave on low power.
