4.67 13 Published Jun 25, 2024, Updated Sep 23, 2024 Seafood is one of my favorite things to grill and I’m pumped to share this simple lemon pepper shrimp skewer recipe. It’s light, fresh, cooks up in a matter of minutes and works great in just about any recipe. Serve them up along grilled veggies for a full meal or add them to pasta or salad for some protein. I love serving using these shrimp as a protein source for my kale caesar salad or grilled shrimp salad.
Why You’ll Love This Recipe
Quick and Easy – Ready in just a few minutes, these skewers are perfect for a quick meal or a last-minute gathering. Flavorful – The combination of garlic, lemon, and olive oil enhances the natural sweetness of the shrimp, making every bite delicious. Healthy – Shrimp is a great source of lean protein, making this a nutritious addition to your meal plan. Versatile – Serve them as an appetizer, main dish or add them to salads and pasta.
Ingredients Needed
large shrimp – large or extra large peeled, deveined and rinsed shrimp are best for the skewers. The size is large enough to skewer but small enough to be tender and juicy. I usually pick the shrimp up from the seafood counter or a local seafood shop. If needed, the shrimp can be previously frozen. garlic – adds a robust flavor to the marinade. lemon – you’ll need juice from one lemon, about 3 tablespoons. The acidity helps break down the shrimp and tenderize it. olive oil – this helps prevent the shrimp from sticking to the grill.
Find the printable recipe with measurements below.
How to Make Grilled Shrimp Skewers
Serving Suggestions
I love serving these grilled shrimp skewers with a side of veggies and a grain for a full meal, but here are a few options that would pair well:
Spicy: Add a pinch of cayenne pepper or red pepper flakes to the marinade for a spicy kick. Garlic Herb: Include chopped fresh herbs like parsley, cilantro or basil in the marinade for a fresh, herby flavor. Citrus: Substitute lemon juice with lime or orange juice for a different citrus twist. Teriyaki: Marinate the shrimp in a mix of soy sauce, ginger, garlic and a bit of brown sugar or honey for a sweet and savory Asian-inspired flavor. Mediterranean: Add a sprinkle of oregano and a splash of red wine vinegar to the marinade for a Mediterranean flair. Serve with my easy tzatziki sauce on the side.
With a grain: Serve the grilled shrimp skewers over a bed of fluffy rice, such as jasmine or basmati, to create a complete meal. Quinoa or cauliflower rice are also great options. With roasted vegetables: I love all the roasted veggies! Some of my favorites are roasted sweet potatoes, roasted summer squash and zucchini, roasted cauliflower and roasted broccoli. In tacos: Remove the shrimp from the skewers and use them as a filling for tacos, topped with cabbage slaw, avocado and a squeeze of lime. You could easily swap out the fish in this fish taco recipe for your next Taco Tuesday meal! With salad: Pair this grilled shrimp with salads like this easy kale salad or spinach salad or use shrimp instead of chicken in this grilled chicken salad.
How to Store Leftovers
In the fridge: Remove any leftover shrimp from the skewers and store them in an airtight container in the refrigerator for up to 3 days. To reheat: Reheat leftovers over the stovetop or in the oven on a baking sheet at 350F until warmed throughout. You can also reheat the shrimp in the microwave if you’re short on time.
More Shrimp Recipes to Try
Easy Coconut Shrimp Curry Grilled Shrimp Salad Air Fryer Coconut Shrimp Cauliflower Grits with Blackened Shrimp Caesar Salad with Shrimp Shrimp Scampi Sheet Pan Meal
Be sure to check out the full collection of shrimp recipes here on EBF!
