Grilled Shrimp Skewers

These grilled shrimp skewers are large prawns marinated briefly in olive oil, garlic, lemon and smoked paprika, threaded onto skewers with cherry tomatoes and grilled for just 2 to 3 minutes a side. They’re juicy, smoky and ready in about 25 minutes, including marinating. The recipe serves 4, with about 31 g of protein and only 205 calories per serving.

• Serves: 4 (2 skewers each)
• Prep time: 15 minutes, plus 15 minutes marinating
• Cook time: 5 to 6 minutes
• Total time: about 35 minutes

Ingredients

• 600 g (1⅓ lb) large raw shrimp (prawns), peeled and deveined, tails on if you like
• 250 g (9 oz) cherry tomatoes
• 2 tablespoons olive oil
• 3 garlic cloves, finely grated
• 2 tablespoons lemon juice, plus wedges to serve
• 1 teaspoon smoked paprika
• ¼ to ½ teaspoon salt and black pepper
• A small handful of parsley (about 10 g), chopped
• 8 skewers (soak wooden ones in water for 30 minutes so they don’t burn)

Method

1. If your shrimp are frozen, thaw them overnight in the fridge, or seal them in a plastic bag and put it in a bowl of cold water for about 30 minutes, as the FDA advises. Pat them dry with paper towels.
2. In a bowl, mix the olive oil, garlic, lemon juice, paprika, salt and pepper. Add the shrimp and toss to coat.
3. Marinate in the fridge for 15 minutes, and no longer than 30. Lemon juice starts to “cook” the shrimp and makes them mushy if left too long.
4. Heat a grill, griddle pan or barbecue to medium-high, and oil the grates lightly.
5. Thread the shrimp onto the skewers, alternating with cherry tomatoes. Push each shrimp on through the thick end and the tail, so it lies in a C shape and stays put.
6. Grill for 2 to 3 minutes per side, until the shrimp turn pink and the tomatoes start to blister.
7. Check they’re cooked: the FDA says shrimp are done when the flesh becomes firm, pearly and opaque. They curl into a tight C shape. Take them off as soon as they’re done, because overcooked shrimp turn rubbery.
8. Scatter with parsley and serve with lemon wedges.

Tips for juicy grilled shrimp

• Choose large or jumbo shrimp. Small ones overcook before they brown.
• Dry them well so they sear instead of steam.
• Don’t over-marinate. Fifteen minutes is enough for flavor.
• Use two skewers side by side for easier turning, so the shrimp don’t spin.
• Watch the clock. Shrimp cook in minutes. Stay by the grill.

Food safety for shrimp

• Keep raw shrimp cold until you cook them, and use a separate board and utensils for raw and cooked seafood.
• Don’t reuse the marinade as a sauce unless you boil it first, because it has touched raw seafood.
• Cook thoroughly. Most seafood should reach 63°C (145°F) inside, according to the FDA.
• Buy shrimp that smell mild, not fishy or of ammonia.

Swaps and variations

• Vegetables: add chunks of zucchini, red onion and pepper to the skewers. Cut them small so they cook as fast as the shrimp.
• Spicy: add ½ teaspoon of chili flakes or a little harissa to the marinade.
• Herby: use cilantro and lime instead of parsley and lemon.
• Oven: cook under a hot grill (broiler) for 2 to 3 minutes per side, or bake on a tray at 220°C (425°F) for 6 to 8 minutes.
• Air fryer: cook at 200°C (400°F) for 6 to 7 minutes, turning halfway.

Nutrition per serving (estimate)

One serving is 2 skewers. These figures were calculated from USDA FoodData Central values for raw shrimp, cherry tomatoes, olive oil, garlic, lemon juice, paprika, parsley and salt.

Shrimp are very lean and high in protein, which makes these skewers a light main course. Shrimp do contain dietary cholesterol, but they’re low in saturated fat, which has a bigger effect on blood cholesterol for most people. They’re also low in mercury, on the FDA’s list of “best choices” for seafood. Some frozen shrimp are treated with salt or sodium-based additives, so check the label if you’re watching your salt.

These skewers are naturally low in carbs, so they suit low-carb and keto eating too. Our article on whether seafood is keto has more ideas.

Contains: shellfish (crustaceans). Shellfish allergy can be severe, so keep raw and cooked shrimp away from other food if you’re cooking for someone with an allergy.

Storage

Refrigerate leftovers within 2 hours and eat them within 3 to 4 days, as the USDA advises. Leftover shrimp are good cold in salads or wraps. If reheating, warm them briefly so they don’t toughen.

What to serve with them

• Our quinoa salad or a Greek salad.
• Garlic yogurt dip and warm flatbread.
• Rice with herbs and lemon.
• Grilled vegetables or corn on the cob.

Common questions

Should I buy raw or cooked shrimp for skewers?

Raw. Cooked shrimp become tough and dry when grilled again.

Do I need to devein shrimp?

The dark vein is the digestive tract. It isn’t harmful, but removing it improves the texture and look. Many shrimp are sold already deveined.

How do I know if shrimp have gone off?

Fresh shrimp smell mild and like the sea. Throw them away if they smell sour, fishy or of ammonia, or feel slimy.

This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.