Garlic Olive Oil Grilled Shrimp Skewers

Description

Juicy shrimp are marinated briefly with Garlic Infused Olive Oil, fresh lemon, smoked paprika, parsley, and a touch of honey, then grilled hot and fast until lightly charred, pearly, and tender. Garlic stays front and center while citrus and herbs keep the shrimp bright and fresh—perfect for summer dinners and easy entertaining.

Recipe Overview

Servings: 4
Prep Time: 20 minutes
Marinate Time: 15–20 minutes
Cook Time: 3–5 minutes
Total Time: 38–45 minutes

Ingredients

1½ pounds large shrimp, peeled and deveined, tails on or off
3 tablespoons Garlic Infused Olive Oil, plus a light drizzle for finishing
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon honey
1 teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes, optional
2 tablespoons chopped fresh parsley, divided
Lemon wedges, for serving
Wooden or metal skewers

Instructions

• If using wooden skewers, soak them in water for at least 30 minutes before grilling.

• Pat the shrimp very dry with paper towels so they sear and char rather than steam.

• In a medium bowl, whisk together 3 tablespoons Garlic Infused Olive Oil, lemon juice, lemon zest, honey, smoked paprika, kosher salt, black pepper, crushed red pepper flakes if using, and 1 tablespoon of the chopped parsley.

• Add the shrimp and toss until evenly coated. Cover and marinate in the refrigerator for 15–20 minutes. Do not extend the marinating time; the lemon provides enough acidity to season the shrimp quickly.

• Preheat a grill or grill pan to high heat. Clean and lightly oil the grates.

• Remove the shrimp from the marinade and discard the used marinade. Thread the shrimp onto the skewers, piercing each shrimp near the head and tail so it stays secure and cooks evenly. Keep the shrimp close together without packing them tightly.

• Grill for approximately 1½–2½ minutes on the first side. Turn once and cook for another 1½–2½ minutes, depending on shrimp size and grill temperature, until lightly charred and the flesh is firm, pearly, and opaque. Avoid cooking beyond that point.

• Transfer the cooked shrimp to a clean platter that was not used for the raw shrimp.

• Finish with a very light drizzle of Garlic Infused Olive Oil and the remaining chopped parsley.

• Serve immediately with fresh lemon wedges.

Chef’s Tip

Shrimp cook very quickly, so use appearance and texture rather than grill marks or an exact number of minutes to determine when they are ready. Remove them as soon as the flesh is firm, pearly, and opaque. The finishing drizzle of Garlic Infused Olive Oil is intentionally light—it refreshes the garlic aroma after grilling without making the shrimp oily.

Flavor Variations

• Persian Lime: Replace the finishing drizzle of Garlic Infused Olive Oil with Persian Lime Extra Virgin Olive Oil for a fresh citrus lift that works especially well with cilantro in place of parsley.

• Meyer Lemon: Replace the finishing drizzle with Meyer Lemon Extra Virgin Olive Oil for a softer, rounder lemon character that complements the fresh lemon already in the marinade.

• Jalapeño: Replace the finishing drizzle with Jalapeño Infused Olive Oil for fresh jalapeño flavor. This variation is about the distinctive flavor of jalapeño rather than adding significant heat.

• Coconut: Add a very light drizzle of Coconut White Balsamic to the finished shrimp for subtle tropical sweetness. Add it only after grilling so its flavor remains distinct.

• Lemon: Add a very light finishing drizzle of Lemon White Balsamic for extra sweet-tart citrus brightness, especially when serving the shrimp with grilled vegetables or a fresh salad.

Pairings

Serve with coconut rice, grilled zucchini, roasted corn, cucumber tomato salad, grilled asparagus, lemon herb orzo, quinoa salad, or grilled sourdough. Sauvignon Blanc, Pinot Gris, sparkling water with lime, wheat beer, or a crisp hard cider complement the garlic, citrus, smoky paprika, and grilled shrimp.

Build Your Entrée

Build a fresh coastal dinner around Garlic Olive Oil Grilled Shrimp Skewers

These skewers bring savory garlic, bright lemon, smoky paprika, and lightly charred shrimp to the plate. Complete the meal with a satisfying grain or pasta, fresh seasonal vegetables, and a bright citrus or balsamic finish.

Finished Meal

Garlic Olive Oil Grilled Shrimp Skewers with lemon herb orzo, grilled zucchini, roasted corn, and cucumber tomato salad

Protein

Garlic Olive Oil Grilled Shrimp Skewers marinated with fresh lemon, smoked paprika, parsley, and a touch of honey

Vegetables & Sides

Lemon herb orzo, coconut rice, grilled zucchini, roasted corn, cucumber tomato salad, grilled asparagus, quinoa salad, or grilled sourdough

Flavor Pairing

Garlic Infused Olive Oil with fresh lemon and parsley, with Persian Lime, Meyer Lemon, Jalapeño, Coconut, or Lemon White Balsamic available as distinct finishing variations

Recipe Notes

Garlic Infused Olive Oil is deliberately the star of this recipe. It seasons the shrimp before grilling and returns as a very light finishing drizzle so its fresh garlic aroma remains noticeable after the high-heat cooking.

Keep the shrimp refrigerated during the 15–20 minute marinade. The fresh lemon provides enough acidity for such a delicate protein, so there is no benefit to extending the marinating time.

Discard the marinade after removing the raw shrimp. Do not use it as a finishing sauce unless it has first been brought to a boil.

Shrimp size and grill temperature affect cooking time. Use the 3–5 minute range as a guide and remove the shrimp when their flesh is firm, pearly, and opaque.

Always transfer cooked shrimp to a clean platter rather than returning them to a dish that held raw seafood.

Honey is intentionally limited to 1 teaspoon. It rounds out the lemon and smoked paprika and encourages light browning without turning these into sweet shrimp skewers.

If using Jalapeño Infused Olive Oil as a finishing variation, use it for its fresh jalapeño character rather than expecting significant heat.