Mediterranean Shrimp Skewers
Mediterranean shrimp skewers with a lemon-garlic marinade, oregano, and smoked paprika, cooked in a grill pan until juicy and lightly charred. Makes nine skewers for a main course or appetizer.
Ingredients
- 500 g large raw shrimp peeled and deveined
- Extra virgin olive oil for greasing the grill pan
For the marinade
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 3 garlic cloves finely minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
For serving
- Fresh parsley finely chopped
Instructions
- Pat 500 g large raw shrimp dry and place them in a large bowl. Add 3 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 3 garlic cloves, finely minced, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, and ¼ teaspoon red pepper flakes. Toss until the shrimp are evenly coated in the lemon-garlic marinade.
- Cover and refrigerate for 30 minutes. If using wooden skewers, soak them in water during this time; metal skewers do not need soaking.
- Divide the shrimp among 9 skewers, piercing each shrimp through the thick end and again near the tail. Lightly grease a grill pan with extra-virgin olive oil and heat over medium-high heat.
- Let excess marinade drain from the skewers, then place 3 skewers in the hot grill pan. Cook for 1–1½ minutes per side, until the shrimp are pink, opaque, and just cooked through. Repeat with the remaining skewers in two more batches, allowing up to 9 minutes of cooking for all three batches. Transfer the Mediterranean shrimp skewers to a serving plate and finish with finely chopped fresh parsley.
Notes
Start with raw shrimp: Precooked shrimp can become firm when grilled again, so they are not a direct substitute in this recipe.
Keep the marinade brief: Avoid leaving the shrimp in the lemon mixture for several hours; the acid can soften their texture before cooking.
Choose skewers to suit: Wooden skewers need soaking to reduce scorching, while metal skewers can be used immediately.
Let doneness guide you: Shrimp size affects cooking speed. Use the pink, opaque appearance to judge readiness rather than waiting for every batch to reach the maximum time.
Nutrition
Calories: 276kcal | Carbohydrates: 2g | Protein: 34g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 268mg | Sodium: 590mg | Potassium: 486mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 391IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 1mg
