👩🍳 Instructions
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1
If using wooden skewers, soak them in water for at least 30 minutes. Pat the peeled and deveined shrimp very dry with paper towels.
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2
In a medium bowl, whisk together the olive oil, minced garlic, lemon juice, fresh parsley, dried oregano, smoked paprika, red pepper flakes (if using), sea salt, and black pepper.
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3
Add the dried shrimp to the marinade, tossing gently to coat evenly. Marinate at room temperature for 15-20 minutes (do not exceed 30 minutes).
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4
Thread the marinated shrimp onto the prepared skewers, spacing them slightly. Aim for 4-5 shrimp per skewer.
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5
Preheat a gas grill to medium-high heat (400-450°F / 200-230°C) or prepare a charcoal grill for direct, medium-high heat. Clean and lightly oil the grill grates.
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6
Place the shrimp skewers on the hot, oiled grates. Grill for 2-3 minutes per side, or until the shrimp turn opaque pink and are slightly curled. Do not overcook.
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7
Remove from the grill immediately and serve hot, perhaps with an extra squeeze of fresh lemon.
💡 Notes
For best results, use fresh or thoroughly thawed shrimp. Patting the shrimp dry before marinating is key for a good sear. Do not marinate shrimp for too long, as the acid can toughen them. If you don't have a grill, a hot grill pan or even a broiler can work as alternatives, though the smoky flavor will be different.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
