Zesty Mediterranean Grilled Shrimp Skewers

Step-by-Step: How to Make Irresistible Grilled Shrimp Skewers

Creating these flavorful Mediterranean Grilled Shrimp Skewers is a straightforward process, perfect for home cooks of all skill levels. Follow these simple steps for perfectly tender and juicy results every time:

1. Prepare Your Skewers: If you are using wooden skewers, it’s crucial to soak them in water for at least 30 minutes prior to grilling. This prevents them from burning on the hot grill. Metal skewers do not require soaking.
2. Craft the Marinade: In a large, resealable bag (or a spacious mixing bowl), combine the plain Greek yogurt, olive oil, fresh lemon juice, lemon zest, minced garlic, dried thyme, paprika, cumin, dried oregano, cayenne pepper (if using for a touch of heat), salt, and black pepper. Mix thoroughly until all ingredients are well combined and the marinade is smooth.
3. Marinate the Shrimp: Add the peeled and deveined shrimp to the bag with the marinade. Seal the bag (or cover the bowl) and gently shake or toss to ensure the shrimp are completely coated. Allow the shrimp to marinate in the refrigerator for a minimum of 30 minutes. Important Note: Due to the acidity of the lemon juice, do not marinate the shrimp for longer than 2 hours. Prolonged exposure to acid can begin to “cook” the shrimp, resulting in a rubbery texture once grilled. Thirty minutes is often sufficient to infuse plenty of flavor.
4. Thread the Skewers: Once marinated, remove the shrimp from the bag, allowing any excess marinade to drip off. Carefully thread the shrimp onto your prepared metal or soaked wooden skewers. Try to thread them so they are relatively flat and not too tightly packed, which ensures even cooking.
5. Preheat Your Grill: Heat your grill to a medium-high temperature. Before placing the skewers, lightly spray the grill grates with cooking oil or brush them with a paper towel dipped in oil to prevent the shrimp from sticking. This step is key for easy flipping and intact shrimp.

6. Grill to Perfection: Place the shrimp skewers on the preheated grill. Cook for approximately 2-3 minutes per side. Shrimp cook very quickly, so watch them closely. They are done when they turn opaque and pink on the outside, and the flesh inside is white and firm. Be careful not to overcook the shrimp, as this is the most common mistake and will result in tough, rubbery seafood.
7. Garnish and Serve: Once cooked, remove the shrimp from the grill. Arrange them on a platter and garnish generously with fresh chopped parsley, crumbled feta cheese, and bright lemon wedges. Serve immediately and enjoy the burst of Mediterranean flavors!

If you’re a fan of Mediterranean seafood recipes, you’ll also love exploring options like this zesty Lemon Garlic Halibut, flavorful Mediterranean Salmon, delicate Baked Lemon Cod, or this incredibly Easy Oven-Baked Mediterranean Tilapia.

Broiler Alternative for Indoor Cooking:

No outdoor grill? No problem! You can easily prepare these shrimp skewers using your oven’s broiler for equally delicious results.

• Preheat Broiler: Adjust an oven rack to the top position and preheat your broiler.
• Prepare Baking Sheet: Lightly spray a baking sheet or shallow casserole dish with non-stick cooking spray.
• Broil Shrimp: Arrange the shrimp skewers on the prepared baking sheet. Broil for 3 minutes on each side, or until the shrimp are pink and opaque. Keep a close eye on them, as broilers can cook very quickly.
• Serve: Garnish and serve as directed above.

Perfect Pairings: Elevate Your Mediterranean Shrimp Skewers

Storage and Reheating Tips

Should you be lucky enough to have leftovers (it’s rare!), proper storage is key to maintaining their deliciousness. Store any remaining grilled shrimp in an airtight container in the refrigerator for up to 3-4 days. To reheat, you have a couple of options:

• Skillet Method: For best results, gently reheat the shrimp in a non-stick skillet over medium-low heat with a tiny bit of olive oil or broth. Cook just until warmed through, about 1-2 minutes per side, to avoid overcooking and drying out the shrimp.
• Oven Method: You can also reheat them in the oven. Preheat your oven to 275°F (135°C). Place the shrimp on a baking sheet, cover loosely with foil, and heat for about 10-15 minutes, or until just warmed.
• Microwave (Use with Caution): While possible, the microwave can quickly make shrimp rubbery. If using, heat in short bursts (15-30 seconds) on a low power setting, checking frequently.

How do I thaw frozen shrimp?

For optimal results, it’s best to thaw frozen shrimp overnight in the refrigerator. Simply transfer the frozen shrimp to a bowl in your fridge the night before you plan to cook them. If you’re short on time, you can also use a quicker method: place the frozen shrimp in a colander and rinse under cold running water for 5-10 minutes, gently separating them as they thaw. Once thawed, regardless of the method, ensure you drain any excess water thoroughly and pat the shrimp completely dry with paper towels. This crucial step helps the marinade adhere better and prevents a watery final product.

What kind of yogurt should I use for the marinade?

While a basic marinade of olive oil and lemon juice with shrimp seasoning can work, the secret to truly tender, juicy, and flavorful grilled shrimp lies in using a yogurt-based marinade. I highly recommend full-fat plain Greek yogurt. Its thick consistency and tangy flavor are perfect. The yogurt acts as a natural tenderizer, with its lactic acid gently breaking down the shrimp’s proteins, while its fat content helps to retain moisture during grilling. This ensures the shrimp remain incredibly tender and don’t dry out. Furthermore, the yogurt creates a creamy base that allows the spices to cling beautifully to the shrimp, infusing every piece with robust Mediterranean flavor. While regular plain yogurt can be used, Greek yogurt offers a superior texture and richer taste.

How long should I marinate the shrimp?

When using a marinade that contains acidic ingredients like lemon juice, it’s essential to be mindful of marinating times. For shrimp, which are delicate and cook quickly, marinating in the refrigerator for 30 minutes is often sufficient to impart rich flavor without compromising texture. Do not exceed 2 hours of marinating time. Beyond this period, the lemon juice’s acidity can begin to “cook” and denature the shrimp’s proteins, leading to a rubbery texture once grilled. For today’s Mediterranean Grilled Shrimp Skewers recipe, 30 minutes is the ideal duration.

What type of skewers are best?

Both wooden and metal skewers work well for this recipe. If you opt for wooden skewers, remember to soak them in water for at least 30 minutes before grilling to prevent them from burning. Metal skewers are reusable and don’t require soaking, making them a convenient choice. For threading, ensure you don’t pack the shrimp too tightly. Leave a little space between each piece to allow for even cooking.

How do I know when the shrimp are fully cooked?

Shrimp cook very quickly, usually within 2-3 minutes per side on a hot grill. You’ll know they are perfectly cooked when they turn opaque and pink, forming a gentle C-shape. The flesh inside should be white and no longer translucent. Overcooked shrimp will curl tightly into an O-shape and become tough and rubbery, so keep a close eye on them during grilling to achieve that ideal tender texture.

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Average rating: 5 stars from 3 votes.

Ingredients

• 1 pound wild caught large shrimp, peeled and deveined (you can remove the tails or leave them on)
• 1 cup of plain Greek yogurt, full fat
• 2 teaspoons olive oil
• 1/2 of a lemon, juiced plus zest of 1/2 of a lemon
• 4 garlic cloves, minced
• 2 teaspoons dried thyme
• 1 Tablespoon paprika (sweet or smoked for a smoky flavor)
• 1 1/2 teaspoons cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• Fresh parsley for garnish
• Feta cheese for garnish
• Lemon wedges for garnish

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
2. In a large resealable bag or mixing bowl, combine the Greek yogurt, olive oil, lemon juice and zest, minced garlic, dried thyme, paprika, cumin, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix well.
3. Add the peeled and deveined shrimp to the marinade. Seal the bag (or cover the bowl) and shake/toss to coat the shrimp evenly.
4. Marinate the shrimp in the refrigerator for 30 minutes. Do not marinate longer than 2 hours, as the lemon juice can begin to “cook” the shrimp, making them tough.
5. Thread the marinated shrimp onto metal or soaked wooden skewers, leaving a little space between each shrimp for even cooking.
6. Heat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
7. Place the skewers on the grill and cook for about 2-3 minutes per side, or until the shrimp are pink on the outside and opaque white inside. Avoid overcooking to keep them tender.
8. Remove the shrimp from the grill and immediately garnish with fresh chopped parsley, crumbled feta cheese, and fresh lemon wedges. Serve hot.

Notes

• Broiler Directions: Preheat your oven’s broiler with a rack in the top position. Spray a baking sheet with non-stick spray. Place the shrimp skewers on the baking sheet and broil for 3 minutes on each side, or until shrimp are pink and opaque. Watch carefully to prevent burning.
• For best flavor and texture, use fresh shrimp. If using frozen, ensure they are fully thawed and patted dry before marinating.

Nutrition Facts

Nutrition information is automatically calculated and should only be used as an approximation.