Grilled Shrimp Skewer Recipe

Grilled Shrimp Skewer Recipe

Need a quick and easy dinner idea? These Grilled Shrimp Skewers are flavored with garlic, mustard, and basil and then grilled or broiled to perfection in minutes.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 6

Total Time 21

Servings servings (4 ounces each)

Calories 323kcal

Author Meggan Hill

Ingredients

For the shrimp:

12 10-inch bamboo skewers soaked for at least 30 minutes (see note 1)
2 pounds jumbo shrimp raw with tails on (16 to 20 per pound, see note 2)

For the marinade:

1 medium onion peeled and chopped
1/2 cup olive oil
1/4 cup fresh basil leaves (see note 3)
1/4 cup fresh parsley
3 cloves garlic
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon dried mustard
Salt and freshly ground black pepper

US Customary - Metric

Instructions

This is a great time to soak your bamboo skewers if you haven't already done so. If shrimp are still in the shell, use a sharp scissors and cut along the middle back of each shrimp, leaving the tail intact.
Using a sharp paring knife, cut along the dark vein on the back of each shrimp and remove it. Rinse out the back of each shrimp and pat dry with paper towels.
In a food processor or blender, combine onion, olive oil, basil, parsley, garlic, lemon juice, Dijon, dry mustard, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Process until smooth. Pour into a zipper-top plastic bag.
Add cleaned shrimp and toss to coat. Cover and marinade for 1 hour at room temperature or up to 2 hours in the refrigerator.
To use a gas grill, turn all burners to high, cover, and heat grill until hot, about 10 to 15 minutes. Clean and oil cooking grate. Add 5 or 6 shrimp per skewer. Grill the shrimp until pinkish white and opaque, about 2 to 3 minutes per side or 5 to 7 minutes total.
To broil in the oven, preheat broiler over high heat. Place skewers 3 inches from the broiler and broil until pinkish white and opaque, about 2 to 3 minutes per side or 5 to 7 minutes total.

Video

Notes

Skewers: You'll need 12 skewers that are 10 inches in length. Soak bamboo skewers for at least 30 minutes or even overnight.
Shrimp: Jumbo shrimp (about 16 to 20 per pound) are easy to skewer. See my full tutorial on how to clean shrimp for guidance on cleaning out the vein. Use raw shrimp with the tails still on. Cooked shrimp will taste rubbery if you cook them again.
Fresh herbs: The recipe calls for basil and parsley, but you can make your own blend with cilantro, mint, or dill too.
Yield: Although you start with 2 pounds of raw shrimp, you'll have closer to 1 pound of cooked shrimp when all is said and done. This recipe will make about 4 servings, 4 oz. of cooked shrimp each.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover shrimp are great in an omelet, salad, or grain bowl.

Nutrition