Grilled Shrimp Skewers with Herbs

These Grilled Shrimp Skewers with Herbs embody the essence of Mediterranean coastal cooking, where fresh seafood meets aromatic herbs in a celebration of simple, healthy flavors. Inspired by the sun-drenched shores of Greece, Italy, and Spain, this dish showcases plump, juicy shrimp marinated in a vibrant blend of olive oil, garlic, lemon, and fresh herbs like parsley, oregano, and basil. The high heat of the grill caramelizes the exterior of the shrimp while keeping the interior tender and succulent, creating a delightful contrast of textures. What makes this recipe truly special is its adherence to Mediterranean Diet principles—it's rich in lean protein, heart-healthy fats from olive oil, and packed with antioxidants from fresh herbs and lemon. The marinade not only infuses the shrimp with incredible flavor but also helps keep them moist during grilling. Each bite delivers a burst of brightness from the citrus, a subtle kick from garlic, and the earthy notes of fresh herbs that transport you to a seaside taverna. This dish is perfect for weeknight dinners when you want something impressive yet effortless, or for entertaining guests on warm summer evenings. The shrimp cook in just minutes on the grill, making this one of the quickest and most satisfying meals you can prepare. Serve these skewers with a crisp Greek salad, grilled vegetables, or over a bed of lemony couscous for a complete Mediterranean feast that's as nutritious as it is delicious.

Ingredients

• 1.5 lbslarge shrimp, peeled and deveined
• 1/4 cupextra virgin olive oil
• 3 tbspfresh lemon juice
• 4 clovesgarlic, minced
• 1/4 cupfresh parsley, finely chopped
• 2 tbspfresh oregano, chopped
• 2 tbspfresh basil, chopped
• 1 tsplemon zest
• 1 tspsalt
• 1/2 tspblack pepper, freshly ground
• 1/4 tspred pepper flakes optional
• 1 wholelemon wedges, cut into wedges

Method

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. 0:05
2. In a medium mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, salt, and black pepper until well combined. 0:05
3. Pat the shrimp dry with paper towels and add them to the bowl with the marinade. Toss gently to ensure all shrimp are evenly coated with the herb mixture. 0:05
4. Cover the bowl and refrigerate for 15-20 minutes to allow the flavors to penetrate the shrimp. Do not marinate longer than 30 minutes as the acid from the lemon can start to cook the shrimp. 0:04
5. Preheat your grill to medium-high heat (about 400°F to 450°F). Clean the grill grates thoroughly and lightly oil them to prevent sticking. 0:04
6. Thread 4-5 shrimp onto each skewer, piercing through both the tail and head ends so the shrimp lie flat. Leave a small space between each shrimp for even cooking. 0:05
7. Place the shrimp skewers on the preheated grill. Cook for 2-3 minutes on the first side until the shrimp turn pink and develop grill marks. 0:05
8. Flip the skewers and cook for an additional 2-3 minutes on the second side until the shrimp are opaque throughout and cooked through. Be careful not to overcook as shrimp can become rubbery. 0:05
9. Remove the skewers from the grill and transfer to a serving platter. Garnish with fresh herbs and serve immediately with lemon wedges for squeezing over the top. 0:04

Featured in Low FODMAP dinners: grilled proteins that satisfy