Grilled Shrimp Skewers with Lemon Herb Sauce
Grilled shrimp skewers are perfect for when you're ready to fire up the grill but find yourself in the mood for seafood. Learn how to make shrimp grilled to perfection, then topped with a zesty lemon herb sauce. Threading the shrimp on the skewers will keep them from falling between the grates, making grilling so much easier.
Servings: 4 servings
Calories: 121kcal
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil extra virgin
- 1 lemon juice and zest
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon zaatar
Lemon herb sauce
- 1 lemon juice and zest
- 2 tablespoon olive oil extra virgin
- 1 teaspoon Aleppo pepper
- ¼ teaspoon kosher salt
- ¼ cup parsley chopped
- ¼ cup cilantro chopped
- 2 green onions chopped
- ¼ red onion chopped
- 2 tablespoon white vinegar
Instructions
- Make the lemon herb sauce by mixing the lemon zest and juice with olive oil, Aleppo pepper, parsley, cilantro, green onions, red onion and white vinegar. Set it aside.
- Place the shrimp in a bowl and add the olive oil, lemon zest and juice, salt, pepper and zaatar. Mix well and cover with a plastic wrap. Refrigerate for 20 minutes to 1 hour.
- When you're ready to grill, preheat the grill to medium high.
- Thread the shrimp on the skewers (I used metal skewers, check the notes if using wooden skewers) and place them on a baking sheet. Once all is skewered, place them on a grill and cook for about 3 minutes on each side. You'll know the shrimp is cooked once it's pink and opaque.
- Place the grilled shrimp skewers on a platter and top with the lemon herb sauce.
Video
Notes
- It's best to use peeled shrimp for this recipe since it would absorb the flavor of the marinade and sauce better.
- If using frozen shrimp, thaw them in the fridge overnight. If you're in a pinch, thaw them under running cold water.
- Aleppo pepper is available in Middle Eastern or Mediterranean stores and it's very similar to Turkish pul biber. If it's not available, use red pepper flakes.
- If using wooden skewers, soak them in cold water for 1 hour to avoid them burning and turning black.
- It's best to serve grilled shrimp right off the grill for the best the flavor and texture, however, if you have leftovers, store them in an airtight container and refrigerate for up to 2 days.
- If outdoor grilling is not an option, heat a grill pan over medium high heat and grill the shrimp skewers in the pan for 3 to 5 minutes per side. You can also broil them in the oven for 7 minutes, flipping half way through for even cooking.
Nutrition
Calories: 121kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 305mg | Potassium: 147mg | Fiber: 3g | Sugar: 2g | Vitamin A: 642IU | Vitamin C: 36mg | Calcium: 48mg | Iron: 2mg