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Charred Lemon Shrimp Skewers - Image 3

Charred Lemon Shrimp Skewers

These Charred Lemon Shrimp Skewers are perfect for summer grilling. Marinated in a zesty lemon mixture, they're quick to prepare and cook, delivering a burst of flavor with every bite.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 2 lemons lemons one for juice, one for slices
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes optional, for heat
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Grill
  • Skewers (metal or soaked wooden)
  • Large bowl
  • Whisk

Method
 

  1. In a large bowl, combine the juice of one lemon, olive oil, minced garlic, paprika, red pepper flakes (if using), salt, and black pepper. Whisk until well combined.
  2. Add the shrimp to the marinade, tossing to coat evenly. Let the shrimp marinate for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator.
  3. Preheat your grill to medium-high heat (about 400°F). While the grill heats, thread the marinated shrimp onto skewers, alternating with slices from the second lemon.
  4. Place the skewers on the grill and cook for about 2-3 minutes per side, until the shrimp are opaque and slightly charred. Be careful not to overcook.
  5. Remove the skewers from the grill and let them rest for a minute. Sprinkle with fresh parsley before serving.

Notes

Chef's Tips:
• For a more intense lemon flavor, zest the lemon before juicing and add it to the marinade.
• Avoid over-marinating shrimp as the acid can start to 'cook' the shrimp, affecting texture.
• Serve with a side of grilled vegetables or a fresh salad for a complete meal.
Food Safety:
• Ensure shrimp are fully cooked to an internal temperature of 145°F to avoid foodborne illness.
• Store leftovers in the refrigerator within two hours of cooking.