Grilled Shrimp Skewers with Lemon and Oregano
From the Oceanside kitchen Β· Recipe collection
Lemon, oregano and paprika season shrimp skewers for a quick grill dinner. A short refrigerator marinade adds flavor without softening the shrimp's texture.
Grilled Shrimp Skewers with Lemon and Oregano
- Yield
- One pound of shrimp
Ingredients
- 1-pound large shrimp (peeled and deveined)
- 3 tablespoons Avocado Oil
- 2 tablespoons lemon juice (you can swap it with red wine vinegar)
- Β½ teaspoon salt
- ΒΌ teaspoon black pepper
- 1 teaspoon oregano
- Β½ teaspoon paprika
- Β½ teaspoon garlic powder
- optional: lemons and fresh parsley for serving
Step-by-step instructions
- Pat thawed shrimp thoroughly dry. Whisk avocado oil, lemon juice, salt, pepper, oregano, paprika and garlic powder.
- Toss shrimp in the marinade and refrigerate for 15 minutes, or up to 2 hours. Acid changes texture but does not make raw shrimp safe to eat.
- Thread shrimp onto suitable skewers. If using wooden skewers, soak according to their instructions.
- Heat a grill or grill pan over medium-high heat. Cook about 2β3 minutes per side, until the shrimp are opaque and 145Β°F.
- For a broiler alternative, use a lightly oiled broiler-safe pan, not parchment. Watch closely and turn as needed until cooked through.
- Serve immediately with optional parsley and lemon.
What to serve alongside
Rice, salad and lemon wedges.
Helpful questions
How do I keep the seafood tender?
Use a short marinade and soak wooden skewers as directed by their manufacturer; never put parchment paper under a broiler.
Can I use frozen seafood?
Yes, when it is suitable for this recipe. Thaw it in the refrigerator after removing vacuum packaging, then pat dry before cooking. Follow the recipe or product label if it specifically calls for cooking from frozen.
