These garlic grilled shrimp skewers provide a fast and flavorful protein option for outdoor barbecues or quick weeknight meals. They feature a fresh herb marinade that enhances the natural sweetness of the shrimp while adding a zesty punch.
List of ingredients
- 1 pound large shrimp – peeled and deveined for ease of eating.
- 1/4 cup olive oil – used as the base for the marinade to prevent sticking.
- 1/4 cup fresh cilantro – finely chopped for a bright, citrusy note.
- 1/4 cup fresh parsley – finely chopped to add a clean, herbal flavor.
- 4 cloves garlic – minced finely to distribute flavor evenly.
- 1 tablespoon lemon juice – provides acidity to balance the oil.
- 1/2 teaspoon salt – enhances all other flavors in the dish.
- 1/4 teaspoon black pepper – adds a mild, earthy spice.
- pinch cayenne pepper – adjust according to your preferred heat level.
step-by-step instructions
- Mix the marinade: Combine the olive oil, lemon juice, chopped cilantro, chopped parsley, minced garlic, salt, black pepper, and cayenne pepper in a small mixing bowl. Whisk the ingredients together until the oil and spices are well incorporated.
- Marinate the shrimp: Place the shrimp in a separate bowl and pour 3/4 of the prepared marinade over them. Mix gently to ensure every shrimp is completely coated. Cover the bowl and let it sit in the refrigerator for 30 minutes to one hour.
- Prep the shrimp for grilling: Thread the marinated shrimp onto skewers. Ensure you scrape all the remaining garlic and herbs from the bottom of the bowl onto the shrimp as you thread them.
- Grill the shrimp: Preheat a grill or a grill pan over medium-high heat. Place the skewers on the hot surface and cook for 2 to 3 minutes per side. Remove them once the shrimp turn pink and opaque.
- Serve: Transfer the grilled skewers to a serving plate. Spoon the remaining 1/4 of the fresh marinade over the top of the hot shrimp before serving.
Guide to Selecting Quality Shrimp
Prioritize Frozen Wild-Caught Shrimp
Frozen shrimp are often superior to the ‘fresh’ options found on ice at grocery stores. They are typically flash-frozen immediately after being caught, which locks in flavor and prevents spoilage. Look for wild-caught varieties from the Gulf of Mexico or the Atlantic for better quality.
Choose the Correct Shrimp Size
For skewers, jumbo shrimp are the best choice because they stay secure on the rod. Check the bag for the count per pound; 16 to 20 shrimp per pound is ideal for this recipe. Smaller shrimp may fall off the skewers or overcook too quickly.
Evaluate Shell and Tail Options
Buying shrimp with the shells on can help preserve more flavor and moisture during the grilling process. If you prefer convenience, peeled and deveined shrimp work well. Always ensure the shrimp are translucent and have no strong ammonia smell before preparing.
Optimizing the Grilling Process
Achieving the Right Grill Temperature
Use medium-high heat to ensure the shrimp get a nice sear without overcooking the interior. If the grill is too cool, the shrimp will steam rather than sear, losing that characteristic grilled flavor. Test the heat by holding your hand a few inches above the grate for a few seconds.
Preventing Shrimp from Sticking
Ensure the grill grates are clean and lightly oiled before adding the skewers. The olive oil in the marinade acts as a barrier, but a quick wipe of the grates with an oil-soaked paper towel adds extra protection. Avoid moving the shrimp too early; let them sear for two minutes before flipping.
Using a Stovetop Grill Pan
If you do not have an outdoor grill, a cast-iron grill pan is an excellent alternative. Heat the pan until it just begins to smoke before adding the skewers. This method provides similar char marks and flavor while keeping the cooking process indoors.
Skewer Selection and Usage
Benefits of Flat Metal Skewers
Flat skewers are highly recommended because they prevent the shrimp from rotating when you flip them. Round skewers allow the shrimp to spin, which can lead to uneven cooking on one side. Metal skewers are also durable and reusable, making them more sustainable than wood.
Preparing Wooden Skewers Correctly
If using wooden or bamboo skewers, you must soak them in water for at least 30 minutes before use. This prevents the wood from burning or catching fire over the high heat of the grill. Pat them dry slightly before threading the shrimp to ensure the marinade adheres better.
Customizing the Herb Marinade
Substituting Different Fresh Herbs
While cilantro and parsley are classic, you can swap them for basil, thyme, or oregano for a different flavor profile. Basil creates a more Italian-style taste, while oregano and thyme lean toward a Mediterranean flavor. Avoid using rosemary as the flavor can be too overpowering for shrimp.
Adjusting the Spice Levels
The pinch of cayenne pepper provides a subtle warmth, but you can increase this amount for a spicier dish. If you prefer no heat, you can omit the cayenne entirely without affecting the structure of the marinade. For a different kind of heat, a small amount of crushed red pepper flakes can be added.
Managing the Acidity
Lemon juice provides the necessary acidity to brighten the flavor of the garlic and herbs. If you want a different citrus note, lime juice is an excellent substitute that pairs particularly well with cilantro. Avoid adding too much extra acid, as it can ‘cook’ the shrimp if left too long.
Suggested Side Dish Pairings
Complementary Grilled Vegetables
Grilled corn on the cob is a traditional pairing that matches the sweetness of the shrimp. Zucchini spears or asparagus tossed in olive oil and salt also grill quickly and provide a healthy contrast. These can be cooked on the same grill as the shrimp.
Fresh and Light Salads
A Caesar salad or a berry spinach salad offers a refreshing contrast to the rich, garlicky marinade. Watermelon salad with feta and mint is another excellent choice for summer gatherings. These light options prevent the meal from feeling too heavy.
Hearty Grains and Starches
Serve the skewers over a bed of fluffy quinoa or jasmine rice to soak up the extra marinade. A side of garlic mashed potatoes or a crusty piece of toasted baguette also works well. These starches make the dish a more filling main course.
Storage and Food Safety
Refrigerating Leftovers
Store any leftover grilled shrimp in an airtight container in the refrigerator. They will remain safe to eat for 3 to 4 days. Ensure the container is sealed tightly to prevent the shrimp from absorbing other odors in the fridge.
Freezing Guidelines
Grilled shrimp can be frozen for up to 3 months in freezer-safe bags or containers. To maintain quality, freeze them within two hours of grilling. When freezing, press out as much air as possible to prevent freezer burn on the delicate meat.
Safe Thawing Procedures
Always thaw frozen shrimp in the refrigerator overnight for the best texture. If you are short on time, place the shrimp in a colander and run cold water over them for 5 to 10 minutes. Never thaw shrimp at room temperature on the counter to avoid bacterial growth.
Reheating and Make-Ahead Tips
Best Reheating Methods
To avoid rubbery shrimp, reheat them quickly over medium heat in a skillet with a teaspoon of butter or oil. Avoid using the microwave for long periods, as it tends to overcook the shrimp and toughen the texture. Heat only until warmed through, about 1 to 2 minutes.
Planning Ahead for Parties
You can prepare the marinade and thread the shrimp on skewers several hours in advance. Keep the prepared skewers on a plate covered with plastic wrap in the refrigerator until you are ready to grill. This streamlines the process during a BBQ.
Marinade Timing Restrictions
Do not marinate the shrimp for more than two hours. The acidity from the lemon juice will begin to break down the proteins in the shrimp, leading to a mushy texture. Thirty minutes to one hour is the sweet spot for maximum flavor and perfect texture.
Troubleshooting Common Issues
Solving Rubbery Shrimp Texture
Rubbery shrimp are usually the result of overcooking or over-marinating. Ensure you remove them from the grill the moment they turn opaque. Also, strictly follow the two-hour limit for marinating to keep the meat tender.
Fixing Sticking Problems
If shrimp stick to the grill, it usually means the surface wasn’t hot enough or lacked sufficient oil. Increase the heat and ensure you use a high-smoke point oil like olive oil. If a skewer sticks, let it sear for another 30 seconds; it often releases itself once the crust forms.
Managing Uneven Cooking
Uneven cooking happens when shrimp are of different sizes or are crowded on the skewer. Try to select shrimp of a uniform size from the bag. Leave a tiny bit of space between each shrimp on the skewer to allow heat to circulate.
Frequently Asked Questions
Can I use frozen shrimp directly on the grill?
No, you should never grill shrimp while they are still frozen. This leads to uneven cooking, where the outside is overcooked and rubbery while the inside remains raw. Always thaw them completely and pat them dry before marinating.
How long can shrimp stay in the marinade?
The ideal marinating time is between 30 and 60 minutes. Do not exceed two hours, as the citric acid in the lemon juice will change the texture of the shrimp, making them soft or mealy.
What is the best way to peel and devein shrimp?
Use a small paring knife to make a shallow slit along the back of the shrimp to remove the vein. Peel the shell away from the head toward the tail, leaving the tail on for a better grip and visual appeal during grilling.
Can I use a different oil for the marinade?
Yes, any neutral oil with a high smoke point will work, such as avocado oil or grapeseed oil. Olive oil is recommended for its flavor, but avocado oil is even better for very high-heat grilling.
Why do my shrimp turn orange so quickly?
Shrimp contain a pigment called astaxanthin that is released when the protein denatures during heating. The color change to pink or orange is the primary indicator that the shrimp are cooked and ready to be removed from the heat.
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Garlic Grilled Shrimp Skewers
- Total Time: 40 minutes
- Yield: 5 servings 1x
- Diet: Pescetarian
Description
This grilled shrimp is a quintessential summertime grilling recipe! It’s made with the best shrimp marinade and is perfect for your next BBQ.
Ingredients
- 1 pound large shrimp
- ¼ cup olive oil
- ¼ cup fresh cilantro (finely chopped)
- ¼ cup fresh parsley (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- pinch cayenne pepper
Instructions
- Mix the marinade: Add the olive oil, lemon juice, herbs, garlic, and spices to a small mixing bowl and whisk together.
- Marinate the shrimp: Place the shrimp in a bowl and pour ¾ of the marinade on top of the shrimp. Mix gently until the shrimp are well coated. Cover the bowl and marinate the shrimp for 30 minutes to an hour.
- Prep the shrimp for grilling: Thread the shrimp on the skewers. Make sure to get all the good garlic and herbs from the bowl and spread on to the shrimp.
- Grill the shrimp: Heat a grill or grill pan on medium high heat. Once the grill is hot, place the shrimp skewers on the grill and cook for 2 to 3 minutes each side, or until they turn pink and opaque.
- Serve: Remove the shrimp to a plate and spoon the remaining marinade on top before serving.
Notes
Flat metal skewers are recommended to prevent the shrimp from rotating during flipping. If using frozen shrimp, thaw them overnight in the fridge or under cold running water.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 166 kcal
- Sugar: 0.1 g
- Sodium: 749 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.01 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 13 g
- Cholesterol: 114 mg