Shrimp skewers are the ultimate fast dinner. Juicy, garlicky, lightly charred. 10 minutes from marinade to plate. Serve with rice, salad, or just eat them straight off the stick. Summer on a skewer.
Marinate
In a bowl, whisk olive oil, garlic, lemon juice, parsley, paprika, salt, pepper, and red pepper flakes. Add shrimp. Toss to coat. Marinate 10-15 minutes (not longer — acid will toughen shrimp).
Skewer
Thread shrimp onto skewers (about 4-5 shrimp per skewer). Don’t crowd — leave small gaps for even cooking.
Cook
Grill: Heat grill to medium-high. Cook 2-3 minutes per side until shrimp are pink, opaque, and lightly charred.
Pan: Heat a skillet over medium-high heat. Cook skewers 2-3 minutes per side.
Serve
Serve immediately with lemon wedges. Squeeze fresh lemon over the top. Eat off the skewer or slide onto rice.
Summary
Prep Time: 10 min + marinate | Cook Time: 6 min | Total: 16 min + marinate
Yield: 4 servings | Difficulty: Easy
Storage Notes
Best fresh. Leftover cooked shrimp keep for 2 days in fridge. Eat cold over salad or rice. Reheat gently in a skillet (30 seconds per side). Never microwave — shrimp turns rubbery. Don’t freeze cooked shrimp.
