Ingredients
Equipment
Method
Prepare the Marinade/Dressing
- In a small bowl, whisk together the extra virgin olive oil, lemon zest, minced garlic, chopped parsley, oregano, paprika, coriander, and red pepper flakes. Crucially, reserve 2 tablespoons of this flavorful mixture in a separate small bowl for later.
Marinate the Shrimp
- Pat the shrimp thoroughly dry with paper towels – this helps them sear better. Season generously with kosher salt. Place the shrimp in a large bowl, pour the remaining marinade over them, and toss gently to ensure each shrimp is coated.
The Critical Marinating Time
- Cover the bowl and refrigerate for 20 to 30 minutes only. Over-marinating can make shrimp mushy or tough, as the acid in the lemon juice begins to 'cook' them prematurely.
Skewer the Shrimp
- While the shrimp marinate, if using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated shrimp onto the soaked skewers, aiming for about 4 large shrimp per skewer. Don't pack them too tightly to allow for even cooking.
Grilling - Outdoor Gas Grill
- Preheat your gas grill to HIGH heat. Once hot, reduce the heat to LOW (aim for a grill temperature between 275-325°F). Carefully clean and grease the grill grates to prevent sticking. Place the shrimp skewers on the prepared grates. Close the lid and grill for 2-3 minutes per side, or until the shrimp turn opaque and are just cooked through. Avoid overcooking.
Grilling - Indoor Griddle/Cast Iron
- Heat a dry cast iron skillet or griddle over medium-high heat until very hot but not smoking. Carefully place the shrimp skewers onto the hot surface. Cook for 3-4 minutes on the first side. Flip the skewers and cook for another 2-3 minutes, until the shrimp are opaque and cooked through.
Finishing Touches
- Transfer the grilled shrimp skewers to a serving platter. Drizzle the reserved marinade over the hot shrimp and add a small splash of fresh lemon juice for extra brightness. Serve immediately.
Notes
Make-Ahead: While best served fresh, you can marinate the shrimp for the recommended 20-30 minutes ahead of grilling. For longer storage, it's best to grill the shrimp and then store them. Cooked shrimp skewers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently reheat cooked shrimp skewers in a skillet over low heat or briefly in a microwave. Avoid overcooking them further.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.