Quick Shrimp Skewers on the Grill
These quick shrimp skewers are perfect for a weeknight meal, offering a delicious taste of summer grilling with an Italian-American twist.
Equipment
- 1 grill preheated to medium-high
- 1 Mixing Bowl large
- 1 skewers metal or soaked wooden
Ingredients
Marinade
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
Skewers
- 1 lb large shrimp peeled and deveined
- 1 cup cherry tomatoes
- 1 red bell pepper cut into chunks
- 1 red onion cut into chunks
Instructions
Preparation
- Peel and devein the shrimp, leaving the tails intact. Rinse under cold water and pat dry with paper towels.
- In a large mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, and red pepper flakes. Whisk until well combined.
- Add the shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes.
Grilling
- Preheat your grill to medium-high heat.
- Thread the marinated shrimp, cherry tomatoes, bell pepper chunks, and onion chunks onto skewers, alternating between shrimp and vegetables.
- Place the skewers on the grill and cook for 2-3 minutes per side, or until shrimp are opaque and slightly charred.
Serving
- Transfer the skewers to a serving platter. Optionally, garnish with fresh lemon wedges and herbs before serving.
Storage
- Place any leftover skewers in an airtight container and refrigerate for up to 2 days. Reheat as needed.
Notes
Pro Tips: Avoid overcooking shrimp by closely monitoring the grill. Ingredient Substitutions: Try swapping oregano with basil for a different flavor. How to Serve: Best served with a side of fresh salad. Storage & Freshness: Store in an airtight container for up to 2 days. Make-Ahead Tips: Marinate shrimp up to a day in advance for more intense flavor.