This recipe is one of my warm-weather weeknight favorites — super quick, super fresh, and packed with flavor.

It all started one evening when I wanted something light after a long hot day, but didn’t want to be stuck in the kitchen. I had shrimp in the freezer, a lemon on the counter, and dinner was on the table 20 minutes later.

These grilled shrimp skewers are garlicky, zesty, and just a little smoky from the grill. They’re perfect with a big salad, grilled corn, or a side of rice. The kids love them too — especially when I serve them with a little dipping sauce.

Ingredients

• 1 lb large raw shrimp, peeled and deveined

• 2 tbsp olive oil

• 2 cloves garlic, minced

• Juice and zest of 1 lemon

• 1 tbsp chopped fresh parsley (or cilantro)

• Salt and pepper, to taste

• Optional: pinch of red pepper flakes

Instructions

1. Marinate the shrimp:
   In a bowl, whisk together olive oil, garlic, lemon juice + zest, herbs, salt, and pepper. Add shrimp and toss well. Marinate 15–30 minutes.

2. Prep the grill:
   Preheat grill or grill pan over medium-high heat. Thread shrimp onto skewers.

3. Grill:
   Grill shrimp for 2–3 minutes per side until pink, curled, and lightly charred. Don’t overcook — they cook quickly!

4. Serve:
   Sprinkle with extra herbs or lemon juice. Enjoy hot!

Sarah’s Tips

• Soak wooden skewers for 15 minutes to keep them from burning.

• Add cherry tomatoes, zucchini, or pineapple chunks to the skewers for extra color and flavor.

• Serve over salad, couscous, or with a side of tzatziki for a Mediterranean twist.

Nutrition (Per Serving)

• Calories: 190

• Carbs: 2g

• Sugars: 0g

• Fat: 11g

• Protein: 21g

• Fiber: 0g