Ingredients
Marinade and Shrimp
- 8 Bamboo skewers
- 1/4 cup Olive oil
- 1 tbsp Lemon juice
- 4 cloves Garlic (minced)
- 1 tsp Italian seasoning
- 1/2 tsp Smoked paprika
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1 lb Large shrimp (31/40 size, peeled and deveined)
Instructions
- Soak the Skewers: If using bamboo skewers, soak them in water for 30-60 minutes before grilling to prevent them from burning during cooking.
- Prepare the Marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, Italian seasoning, smoked paprika, sea salt, and black pepper to create a flavorful marinade for the shrimp.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade, gently turning them to coat evenly. Allow the shrimp to marinate for 15-30 minutes, but do not exceed this time to prevent the shrimp from becoming tough.
- Preheat the Grill: Preheat an outdoor grill for about 15 minutes on medium-high heat. Alternatively, preheat a grill pan on the stovetop for 3-5 minutes over medium-high heat.
- Thread Shrimp onto Skewers: Remove the shrimp from the marinade and thread them onto the soaked bamboo skewers, ensuring they are spaced evenly for even cooking.
- Grill the Shrimp: Place the shrimp skewers on the grill or grill pan. Cook for 2-3 minutes on one side until the shrimp turn pink and opaque on the bottom but slightly translucent on top. Flip the skewers and cook for an additional 2-3 minutes until the shrimp are fully opaque and cooked through.
Notes
- Soaking bamboo skewers before grilling prevents them from burning.
- Do not marinate shrimp for longer than 30 minutes to avoid a tough texture.
- If you don’t have a grill, a grill pan or a regular skillet can be used as an alternative cooking method.
- Serve immediately for best taste and texture.
- Adjust seasoning to taste, optionally adding a pinch of crushed red pepper for heat.
- Prep Time: 10 minutes
- Cook Time: 5-6 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
- Diet: Halal
