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–+ servings
white platter with shrimp skewers and grill lemons on it with a side of white dipping sauce

Lemon Parsley Grilled Shrimp Skewers

Shrimp skewers are one of the easiest, quickest ways to get dinner on the table fast. They grill perfectly crispy and juicy in less than 6 minutes.
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Course: Appetizers, Main Course, Seafood
Cuisine: American
Keyword: easy appetizer, easy recipe, kabobos, skewers
Prep Time: 2 hours 10 minutes
Cook Time: 6 minutes
Total Time: 2 hours 16 minutes
Servings: 4
Author: Laura Franco

Ingredients 

For the shrimp

  • 1 lb. large or extra large-sized shrimp
  • 1 cup chopped fresh parsley
  • 2 whole lemons
  • 3 tbsp extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes

For the Lemon Herb Aoli dip

  • 1/2 cup mayonnaise
  • 2 tbsp extra virgin olive oil
  • 1 tbsp chopped parsley
  • 2 tbsp fresh lemon juice
  • pinch salt
  • pinch black pepper

Instructions

Prepare the skewers

  • Place the skewers in a long shallow baking dish and cover with water. Let them soak for 1-2 hours while the shrimp is marinating.

Shrimp and Marinade

  • Clean, devein, and peel the shrimp leaving the tails on
  • Chop the fresh parsley leaves
  • In a zip-top bag, add chopped parsley, 1/2 teaspoon lemon juice from one of the slices, olive oil, red pepper flakes, salt, and pepper. Close the bag and mix everything with your hands
  • Add the shrimp and gently massage it into the marinade so all of the shrimp is covered. Place it n the refrigerator for 1-2 hours. Do not exceed 2 hours.
  • Remove the shrimp from the marinade and discard the excess.
  • Brush the three halves of lemon with olive oil and grill, cut-side-down, for 3 minutes. You can grill these at the same time you are grilling the shrimp.
  • Skewer the shrimp on the skewers and grill on a medium-hot grill for 2-3 minutes per side.

For the Lemon Herb Aoli

  • Mix all of the ingredients together and serve as a dipping sauce for the shrimp.

Notes

  • It's important to "devein" all shrimp before using it. You can ask the fishmonger at your local market to do it or you can easily do it yourself. Here's how to devein shrimp:
    • Using a paring knife, slice through the shell on the back of the shrimp. This will expose a black or gray colored "vein".
    • Use the point of the knife to lift the "vein" out of the shrimp skin and discard it.
    • Now you can easily peel the shrimp by peeling back the shell.
  • Do not over marinate the shrimp. I used a small amount of lemon juice in this marinate that will actually cook the shrimp if you marinate over 2 hours.
  • Do not overcook shrimp. If you overcook shrimp, it will lose all of its juices and become very rubbery and chewy in texture. Shrimp should have a slight snap when you bite it, be juicy and moist, and very tender.