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This keeps the marinating time brief, since shrimp is delicate enough that a strongly acidic lemon marinade can start to cure and toughen its texture if left too long, unlike heartier cuts of meat. Threading the shrimp onto skewers in a tight C-shape, rather than straight through, is what keeps them from spinning uncontrollably when you try to flip them on the grill.
Prep Time
Per serving
190kcal
Calories
24g
Protein
2g
Carbs
10
20 min
Cook Time
6 min
Servings
4 people
Difficulty
easy
Fat
Follow step-by-step with voice guidance.
In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, and dried oregano.
Add the shrimp to the marinade, tossing to coat.
Cover and refrigerate for 15 to 20 minutes, no longer, since shrimp is delicate.
If using wooden skewers, soak them in water for at least 20 minutes beforehand.
Thread the shrimp onto the skewers in a tight C-shape, piercing through the head and tail ends of each shrimp.
Preheat the grill to medium high heat.
Grill the skewers for 2 to 3 minutes per side, until pink and just cooked through.
Season with salt and pepper and serve immediately with an extra squeeze of lemon.
Keep the Marinating Time Short: Shrimp's delicate flesh can start to cure and toughen if left in an acidic lemon marinade for too long, so 15 to 20 minutes is plenty. Thread the Shrimp in a C-Shape: Piercing through both the head and tail ends of each shrimp keeps them from spinning uncontrollably when you go to flip the skewer. Soak Wooden Skewers First: This prevents them from burning or catching fire on the hot grill grates.
Its delicate flesh is prone to turning mushy or overly firm and cured tasting when exposed to salty, acidic ingredients for too long, unlike heartier cuts of meat.
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