Grilled shrimp skewers are the perfect summer dinner. They are quick, easy, and always a crowd-pleaser. Serve with mango lime quinoa for a light and delicious meal.
I love dinners like this. It is a no-fuss meal that is full of flavor and ready in just over 30 minutes. Most of that time is hands-off, while the shrimp is marinating, making this a perfect lazy supper.
Grilled gremolata shrimp
The marinade and sauce for this shrimp is a simple gremolata. Made from blending lemon, garlic and parsley together to make a flavorful condiment.
The addition of olive oil makes it a sauce and also a marinade for the shrimp.
The shrimp soak up tons of flavor from the marinade, and after they are grilled, and still warm, a final drizzle goes over them.
Summer is all about grilled food for me. The sound of the sizzle as food hits the hot grates and the smell of slightly charred food, whatever you’re cooking, is heavenly.
You know what I truly love about grilled food? For the most part, it’s simple and totally unfussy food. A great marinade, good seasoning and quality ingredients equal an amazing meal.
Honestly, isn’t that all we really want? A great meal without a lot of hassle.
How to make grilled shrimp skewers
The first step is making the gremolata (lemon, garlic and parsley) sauce. This gets whizzed up in a blender until smooth. The one I’ve linked to is the one I own. It’s a bit spendy, but worth every single penny.
Next, marinate the shrimp in about half of this sauce. I like to let mine sit for about 30 minutes.
I wouldn’t let it sit overnight in the marinade because of the lemon juice. If you do, you may end up with more of a ceviche than grilled shrimp.
After the shrimp have taken an herb bath, it’s time to skewer. I highly recommend flat skewers as opposed to round ones.
Have you ever had your food roll around on the skewer making it difficult to flip? Flat skewers solve that problem!
You can see in the photo above, the skewers are flat with a pointed edge. The flat shape of the skewer prevents the food from rolling around.
Once the skewers come off the grill, let them cool for 5 minutes before plating or serving. I like to plate the grilled shrimp skewers on a white platter that I use for catering.
Pile the skewers on top of some parsley with a few lemon wedges around the edge.
What can I serve with shrimp?
Summer is about easy going food that’s light, and doesn’t leave you feeling too heavy.
All of these suggestions (even the pound cake!) are perfect for an easy, yet delicious summer menu.
- Summer grain salad
- Grilled zucchini salad
- Grilled vegetables and red pepper dip
- Peach pound cake
- White wine sangria with peaches
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- 1 pound large shrimp, 16/20 peeled and deveined
- Gremolata recipe
- Lemon wedges, if desired
- Make gremolata recipe in the bowl of a food processor and let it rip until you have a smooth green mixture - about 1 - 2 minutes.
- Divide dip in half and set aside.
- Pour half of the dip over the shrimp and toss to coat. Cover and refrigerate for 30 minutes.
- Heat grill to medium high heat (500°F), skewer shrimp and grill for 2 minutes per side. Do not overcook shrimp, they will get chewy.
- Set skewers aside to cool slightly.
- Remove shrimp from skewers, if desired, and serve with the reserved herby dip and extra lemon, if desired.
If using wooden skewers, soak for 2 hours before using.
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Amount Per Serving: Calories: 378Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 239mgSodium: 1074mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 26g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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Recipe originally published 5/16/17, most recent update 7/24/20