Lemon Herb Grilled Shrimp Skewers

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Skewers (metal or soaked wooden)

Steps

1. 1 In a bowl, whisk together olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper.
2. 2 Add shrimp to the marinade, tossing to coat evenly. Let marinate for 10 minutes.
3. 3 Preheat grill to medium-high heat.
4. 4 Thread shrimp onto skewers, leaving a little space between each piece.
5. 5 Grill skewers for 2-3 minutes per side, or until shrimp are pink and opaque.
6. 6 Serve immediately with extra lemon wedges if desired.

Equipment

• Grill
• Tongs
• Bowls

Variations

• For a spicy kick, add a pinch of red pepper flakes to the marinade.
• Substitute shrimp with scallops for a luxurious twist.

Substitutions

• If fresh herbs are preferred, swap dried oregano and thyme for 2 tablespoons each of fresh.
• For a dairy option, serve with a side of creamy garlic aioli.

Pairings

• Pairs well with a crisp white wine like Sauvignon Blanc.
• Great with a zesty lemon rice pilaf.

Nutrition

Tips

• For extra flavor, grill lemon halves alongside the skewers and squeeze over the shrimp before serving.
• If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: Not ideal for freezing due to texture changes in shrimp. Best enjoyed fresh.

Serving Suggestions

• Serve with a side of grilled vegetables or a fresh Greek salad.
• Pairs beautifully with a crusty baguette and tzatziki sauce.

FAQ