Grilled Mediterranean Shrimp Kabobs

This vibrant Mediterranean grilled shrimp kabob recipe transforms simple ingredients into a flavor-packed meal that's become my summer entertaining staple. The bright lemon and herb marinade infuses the shrimp with distinctive Mediterranean flavors while the quick cooking time makes this perfect for both weeknight dinners and special gatherings.

I first created these kabobs for an impromptu backyard gathering, and they've since become the most requested dish among my friends. The combination of perfectly grilled shrimp with the aromatic herb marinade never fails to transport everyone to a seaside taverna.

Ingredients

• Extra virgin olive oil: Provides the rich base for the marinade; use a good quality one for best flavor
• Lemon zest: Adds brightness without making the shrimp mushy as lemon juice might
• Fresh garlic cloves: Create aromatic depth; choose firm bulbs with tight skin
• Fresh parsley: Brings essential herbaceous notes; always opt for flat-leaf variety for stronger flavor
• Oregano: Contributes classic Mediterranean flavor; dried works well here
• Paprika: Adds subtle smokiness and gorgeous color
• Coriander: Provides citrusy undertones that complement the seafood
• Red pepper flakes: Bring balanced heat; adjust to your preference
• Large shrimp: The star ingredient; look for pink sustainable options when possible
• Kosher salt: Enhances all the flavors effectively

Step-by-Step Instructions

Prepare the Marinade:

Combine olive oil, lemon zest, minced garlic, chopped parsley, oregano, paprika, coriander and red pepper flakes in a small bowl, whisking thoroughly to integrate all ingredients. The marinade should look vibrant green with visible herb flecks. Be sure to reserve 2 tablespoons in a separate container for finishing the dish later.

Season the Shrimp:

Pat the shrimp completely dry with paper towels to ensure proper marinade adhesion. Season generously with kosher salt, making sure to distribute it evenly. Place shrimp in a large bowl and pour the remaining marinade over them, tossing gently until each piece is thoroughly coated.

Marinate:

Cover the bowl with plastic wrap and refrigerate for exactly 20 to 30 minutes. This timing is crucial as the acid in the marinade will begin cooking the shrimp if left longer, making them tough and rubbery.

Skewer the Shrimp:

Thread approximately 4 large shrimp onto each skewer, leaving a small space between each piece to ensure even cooking. If using bamboo skewers, remember they must be soaked in water for at least 30 minutes beforehand to prevent burning.

Grill Outdoors:

Preheat your gas grill to high, then reduce to low, maintaining a temperature between 275°F and 325°F. Carefully oil the grates to prevent sticking. Place loaded skewers on the grill and close the lid. Cook for 2 to 3 minutes per side until shrimp turn opaque and slightly pink with light grill marks.

Grill Indoors:

Heat a dry griddle or cast-iron grill pan over medium-high heat until hot but not smoking. Add skewers and cook undisturbed for 3 to 4 minutes on the first side. Flip once and cook for an additional 2 to 3 minutes until shrimp are fully opaque with visible grill marks.

Serve:

Transfer the finished skewers to a serving platter immediately. Drizzle with your reserved marinade and a fresh squeeze of lemon juice just before serving for maximum flavor impact.

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The coriander in this recipe is my secret ingredient that elevates these kabobs beyond ordinary grilled shrimp. My Greek grandmother always added a pinch to her seafood dishes and I remember watching her hands work the herbs into the marinade when I was small enough to need a stool to reach the counter.

Perfect Pairings

These Mediterranean shrimp kabobs shine alongside a simple Greek salad with crisp vegetables, chunky feta and a light vinaigrette. The cool fresh components balance the warm grilled shrimp beautifully. For a more substantial meal, serve with warm pita bread and tzatziki sauce or over a bed of lemon herb couscous that will catch all the flavorful juices.

Make Ahead Options

While the actual grilling takes just minutes, you can prepare components ahead of time to streamline cooking. Mix the marinade up to 24 hours in advance and store in an airtight container in the refrigerator. Clean and devein the shrimp up to 12 hours before cooking, keeping them well chilled. However, only combine the shrimp with the marinade 20 to 30 minutes before grilling as specified to maintain the perfect texture.

Temperature Matters

The key to perfectly tender, juicy shrimp is careful temperature control. Shrimp cook extremely quickly and continue cooking from residual heat after being removed from the grill. For optimal results, remove the skewers when the shrimp are just turning opaque but still look slightly underdone at the center; they will finish cooking while resting. If using an instant-read thermometer, aim for 120°F; they will reach the safe 145°F during the brief rest.

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These kabobs deliver a burst of Mediterranean summer on a plate. Be prepared for them to become the centerpiece of your next gathering!

Frequently Asked Questions

→ How long should I marinate the shrimp?

Marinate the shrimp for only 20-30 minutes in the refrigerator. Do not marinate longer as the acid in the lemon zest can start to 'cook' the shrimp, resulting in a mushy texture.

→ Can I make these shrimp kabobs ahead of time?

You can prepare the marinade up to a day ahead and clean the shrimp in advance, but only marinate the shrimp 20-30 minutes before cooking. Once cooked, they're best served immediately but can be stored for up to 2 days in the refrigerator.

→ What temperature should I grill the shrimp?

For an outdoor gas grill, preheat to high, then reduce to low (between 275-325°F). For an indoor griddle or cast iron grill, use medium-high heat. The shrimp cook very quickly, about 2-3 minutes per side.

→ How do I know when the shrimp are done?

Shrimp are done when they turn from translucent to opaque and form a slight C-shape. They should be pink on the outside and white on the inside. Be careful not to overcook as they can become tough and rubbery.

→ What can I serve with these shrimp kabobs?

These versatile kabobs pair beautifully with Greek salad, tabbouleh, hummus, tzatziki, or grilled vegetables. For a heartier meal, serve with rice pilaf, quinoa, or warm pita bread. They also work wonderfully as an appetizer for a Mediterranean-themed gathering.

→ Can I use frozen shrimp?

Yes, frozen shrimp can be used. Thaw completely in the refrigerator overnight or under cold running water, then pat thoroughly dry before marinating. Proper drying is essential for the marinade to adhere properly.