Name: Lemon Garlic Shrimp Skewers
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Mediterranean
Ingredients: 1 ½ lb (680 g) large shrimp, peeled and deveined, tails on; 3 Tbsp olive oil; 3 cloves garlic, minced; Zest and juice of 1 large lemon; 1 Tbsp fresh parsley, chopped (plus extra for garnish); 1 tsp honey (optional, for balance); ½ tsp paprika; ½ tsp sea salt; ¼ tsp freshly ground black pepper; Lemon wedges, for serving; 8–10 metal or soaked wooden skewers

Succulent shrimp are briefly marinated in zesty lemon, pungent garlic, and a splash of dry white wine, then quickly grilled until pink and smoky. Ready in well under 30 minutes, these skewers make an elegant appetiser or a light main course that celebrates bright Mediterranean flavours.

Why You’ll Love This Recipe

Speed without compromise – 15 minutes of prep plus 8 minutes on the grill deliver restaurant-quality results.
Lean, high-protein seafood – large shrimp provide satisfying nutrition with very little fat.
Minimal, everyday ingredients – everything in the marinade is likely already in your pantry or fridge.
Versatile serving options – enjoy them on salads, in wraps, or alongside grilled vegetables for a full meal.
Year-round cooking – the method works equally well on an outdoor barbecue or an indoor grill pan.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 lb (≈ 450 g) large shrimp (16–20 count), peeled, deveined, tails on
Zest and juice of 1 large lemon
2 Tbsp olive oil
6 garlic cloves, minced
¼ cup dry white wine — or white-wine vinegar for a non-alcoholic option
2 tsp dried parsley
Pinch of fine sea salt
Pinch of freshly ground black pepper
Chopped fresh parsley for garnish (optional)
4–5 wooden skewers, soaked in water for 15 minutes

Directions

Soak the skewers in a shallow dish of water while you prepare the marinade.
Combine lemon zest, lemon juice, olive oil, garlic, white wine, dried parsley, salt, and pepper in a bowl; whisk well.
Thread four shrimp onto each skewer, piercing each shrimp twice so they stay secure.
Marinate – place the skewers in a flat dish, pour the marinade over, cover, and refrigerate for 20–30 minutes.
Grill – pre-heat your grill (medium-high). Cook the skewers 3–4 minutes per side until the flesh turns bright pink and opaque.
Serve immediately, garnished with fresh parsley and extra lemon wedges if desired.

Servings and Timing

Yield	Prep Time	Marinating	Grill Time	Total Time
≈ 6 skewers (about 4 servings)	15 min	20–30 min	8 min	23–33 min

Variations

Spicy Mediterranean – add ½ tsp chilli flakes or a minced Calabrian chilli to the marinade.
Herb-forward – replace dried parsley with fresh oregano and a touch of rosemary.
Citrus medley – swap half the lemon juice for orange juice for a sweeter note.
Paprika twist – substitute the parsley with 1 tsp smoked paprika for subtle smokiness.
Broiler method – no grill? Broil on a foil-lined tray 4 in (10 cm) from the element, 2–3 minutes per side.

Storage/Reheating

Refrigerate cooled shrimp in a shallow airtight container within 2 hours; use within 48 hours.
Freezing is not recommended once cooked, but you may freeze raw shrimp in the marinade (up to 1 month) and thaw overnight in the refrigerator before grilling.
Reheat gently: warm in a 300 °F (150 °C) oven for 4–5 minutes or in a covered skillet over low heat just until hot; avoid microwaving, which can toughen seafood.

FAQs

How long can I leave shrimp in the lemon marinade?

Acidic marinades start “cooking” shrimp after about an hour; limit marinating to 30 minutes for optimal texture.

Can I substitute the white wine?

Yes – an equal amount of white-wine vinegar or chicken stock provides acidity without alcohol.

Do I need to devein the shrimp?

For large shrimp it is advisable; it improves both appearance and taste, though it is not strictly unsafe to leave the vein intact.

How do I prevent wooden skewers from burning?

Soak them for at least 15 minutes, or switch to flat metal skewers that do not scorch.

Why did my shrimp turn rubbery?

Over-cooking is the culprit. Remove the shrimp as soon as they are opaque and pink on both sides.

Can I grill these indoors?

Certainly. Use a ridged grill pan pre-heated to medium-high; follow the same timing.

Are frozen shrimp acceptable?

Absolutely. Thaw overnight in the refrigerator, pat very dry, then proceed with the recipe.

What side dishes pair well?

Try a Greek salad, couscous, grilled asparagus, or lemon-herb quinoa to echo the fresh flavours.

Can I scale the recipe for a crowd?

Multiply all ingredients proportionally. When grilling large batches, keep the first skewers warm in a 200 °F (95 °C) oven.

How do I know when shrimp are done?

Internal temperature should reach 120–125 °F (49–52 °C); visually, they curve into a “C” shape and lose translucency.

Conclusion

Lemon Garlic Shrimp Skewers prove that speedy week-night cooking can still be sophisticated. A bright, aromatic marinade permeates the shrimp in minutes, and the grill imparts the final kiss of char. Serve them hot off the grates for a dish that speaks of effortless summer dining—no matter the season.