Ingredients
Scale
- 1.5 lbs Large Shrimp: (About 30–40 count per pound) Peeled and deveined, tails on or off based on preference. Using large or jumbo shrimp ensures they don’t overcook easily and are substantial enough for skewers.
- 1/3 cup Extra Virgin Olive Oil: Forms the base of the marinade, adding richness and helping to conduct heat for even cooking. Choose a good quality oil for better flavor.
- 1/3 cup Fresh Lemon Juice: (From about 1–2 large lemons) Provides the signature bright, zesty acidity that tenderizes the shrimp slightly and cuts through the richness. Freshly squeezed is essential for the best flavor.
- 1 tablespoon Lemon Zest: (From 1 large lemon) Packed with lemon oil, the zest adds an intense, aromatic lemon essence without excessive sourness.
- 4 cloves Garlic: Minced finely. Adds a pungent, savory depth that complements the lemon and herbs beautifully. Adjust quantity based on your love for garlic.
- 1/4 cup Fresh Parsley: Finely chopped. Offers a clean, slightly peppery freshness. Flat-leaf (Italian) parsley is generally preferred for its robust flavor.
- 2 tablespoons Fresh Dill: Finely chopped. Adds a unique, slightly tangy, anise-like flavor that pairs exceptionally well with seafood and lemon. (Alternatively, use 2 tablespoons chopped fresh oregano or thyme, or a mix).
- 1 teaspoon Kosher Salt: Or to taste. Enhances all the other flavors. Kosher salt has larger crystals, making it easier to control seasoning.
- 1/2 teaspoon Black Pepper: Freshly ground. Provides a gentle spice and warmth.
- Wooden or Metal Skewers: If using wooden skewers, ensure they are soaked in water for at least 30 minutes before use to prevent burning.
Instructions
- Prepare the Marinade: In a medium-sized bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, chopped fresh parsley, chopped fresh dill (or other chosen herbs), kosher salt, and freshly ground black pepper. Ensure the ingredients are well combined. Taste and adjust seasoning if necessary.
- Prepare the Shrimp: Rinse the peeled and deveined shrimp under cold water and pat them thoroughly dry with paper towels. Ensuring the shrimp are dry is crucial as it helps the marinade adhere better and promotes better searing/grilling.
- Marinate the Shrimp: Add the dry shrimp to the bowl with the marinade. Gently toss until all the shrimp are evenly coated. Cover the bowl with plastic wrap or a lid.
- Chill: Place the bowl in the refrigerator to marinate for at least 20-30 minutes, but no longer than 1 hour. The acid in the lemon juice will start to “cook” the shrimp (like ceviche) if left for too long, potentially resulting in a tougher texture after cooking. 30 minutes is usually ideal for flavor infusion without affecting texture.
- Soak Skewers (if using wood): While the shrimp is marinating, if you are using wooden or bamboo skewers, place them in a shallow dish filled with water. Ensure they are fully submerged. Let them soak for at least 30 minutes. This helps prevent them from burning up during the cooking process, especially on a grill. Metal skewers do not require soaking.
- Thread the Skewers: Remove the shrimp from the refrigerator. Thread the marinated shrimp onto the skewers. Aim for about 4-6 shrimp per skewer, depending on their size and the length of your skewers. Pierce each shrimp typically through the thicker part and near the tail end to secure it nicely in a ‘C’ shape. Avoid packing them too tightly together, as this can prevent even cooking. Leave a little space at each end of the skewer for easier handling.
- Preheat Cooking Surface:
- For Grilling: Preheat your outdoor grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates well and lightly oil them using a paper towel dipped in high-heat oil (like canola or vegetable oil) held with tongs. This prevents sticking.
- For Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- For Pan-Searing: Heat a large skillet or grill pan over medium-high heat. Add a tablespoon of olive oil or butter to the pan once hot.
- Cook the Shrimp Skewers:
- Grilling: Place the skewers directly onto the preheated, oiled grill grates. Grill for approximately 2-4 minutes per side. The cooking time will vary depending on the size of the shrimp and the heat of your grill. Look for the shrimp to turn pink and opaque. They should curl into a nice ‘C’ shape. Avoid overcooking. You should see nice grill marks.
- Baking: Arrange the skewers in a single layer on the prepared baking sheet. Bake in the preheated oven for 8-12 minutes, flipping the skewers halfway through. Again, cook until the shrimp are pink, opaque, and cooked through.
- Pan-Searing: Place the skewers in the hot skillet (you may need to cook in batches to avoid overcrowding). Sear for 2-3 minutes per side, until pink, opaque, and slightly browned. Adjust heat as necessary to prevent burning the garlic or herbs.
- Check for Doneness: The shrimp are cooked when they turn uniformly pink and opaque, and the flesh is firm but still tender. If they curl into a tight ‘O’ shape, they are likely overcooked. The internal temperature should reach 145°F (63°C).
- Rest and Serve: Once cooked, remove the skewers from the heat source. Let them rest for a minute or two. This allows the juices to redistribute slightly. Garnish with extra fresh parsley or dill and a fresh squeeze of lemon juice, if desired. Serve immediately.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Sodium: 700mg
- Fat: 18g
- Carbohydrates: 5g
- Protein: 40g