Grilled garlic lemon shrimp skewers
Big shrimp tossed in garlic, lemon zest and a pinch of chili flakes, threaded on skewers and grilled hot and fast until pink and lightly charred.
- Prep
- 10 min
- Cook
- 6 min
- Serves
- 4
- Per serve
- 230 kcal
Ingredients
Method
Heat a gas grill to high, about 450 to 500°F, with the lid closed, or light a charcoal grill until the coals are glowing and ashed over. Allow about 10 minutes.
While it heats, pat the shrimp very dry with paper towels. Toss them in a bowl with the olive oil, garlic, lemon zest, paprika, pepper flakes, salt and pepper.
Thread the shrimp onto 8 metal skewers (or bamboo skewers you've already soaked), piercing each one through the tail end and the thick end so it lies flat and doesn't spin.
Brush the grates clean and wipe them with an oiled paper towel. Grill the skewers until the undersides are pink with light char marks.
Flip and grill until the shrimp are pink all over, opaque in the center and curled into a loose C shape. Don't let them curl into a tight O, which means overcooked.
Move to a platter, squeeze over a lemon wedge, scatter with the parsley and serve with the rest of the wedges.
Tips
- Use flat metal skewers so there's no soaking. Bamboo skewers need 30 minutes in water first, so only use them if you've soaked them ahead.
- Grill pan option: heat a ridged grill pan over high heat until smoking and cook the skewers in batches, about 2 minutes per side.
- For chili-lime shrimp, swap the lemon for 2 limes and the paprika for 1 tsp chili powder.
