A 20-minute crowd-pleasing recipe that’s impossible to mess up
KEY INFO
– Prep Time: 15 minutes
– Cook Time: 5 minutes
– Total Time: 20 minutes
– Servings: 4
– Difficulty: Easy
– Dietary: Gluten-free, Low-carb, High-protein
EQUIPMENT NEEDED
– Grill or grill pan
– 8-10 skewers (wooden or metal)
– Large mixing bowl
– Cutting board and knife
– Tongs
Pro Tip: If using wooden skewers, soak in water for 30 minutes before use
INGREDIENTS
For the Shrimp:
– 1 pound (450g) large shrimp, peeled and deveined
– 2 tablespoons (30ml) olive oil
– 3 cloves garlic, minced
– 1 lemon, juiced
– 1 teaspoon dried oregano
– 1 teaspoon sea salt
– ½ teaspoon black pepper
Optional Add-ins:
– Bell peppers, chunked
– Red onions, quartered
– Cherry tomatoes
– Lemon wedges for serving
METHOD
1. Prepare the Marinade
Combine olive oil, minced garlic, lemon juice, oregano, salt, and pepper in a large bowl
2. Marinate the Shrimp
Add shrimp to the marinade and toss well
Let sit for 15 minutes (no longer than 30 minutes or the acid will start cooking the shrimp)
3. Heat the Grill
Preheat to medium-high (around 400°F/200°C)
4. Skewer the Shrimp
Thread 5-6 shrimp onto each skewer
Leave small spaces between each piece for even cooking
5. Grill
Place skewers on the hot grill
Cook for 2-3 minutes per side
Shrimp are done when they turn pink and form a loose “C” shape
CRUCIAL TIPS
– Don’t overcrowd the skewers
– Never overcook – shrimp turn rubbery fast
– Look for the “C” shape – if they curl into an “O”, they’re overcooked
STORAGE & VARIATIONS
Storage:
– Refrigerate leftovers for up to 2 days
– Best served fresh off the grill
Scaling:
– Recipe easily doubles
– Allow 4-5 large shrimp per person
Common Mistakes:
– Marinating too long (shrimp will become mushy)
– Overcooking (leads to tough, rubbery texture)
– Not preheating grill properly
Variations:
1. Spicy: Add 1 teaspoon red pepper flakes
2. Asian-Style: Swap lemon for lime, add soy sauce and ginger
3. Mediterranean: Add fresh oregano and crumbled feta after grilling
Perfect for summer barbecues or quick weeknight dinners. Serve with grilled vegetables or over rice for a complete meal.
