Mini Grilled Shrimp Skewers
These mini grilled shrimp skewers are seasoned with Old Bay and grilled until juicy. Serve with lemon wedges for an easy seafood appetizer.
Ingredients
For the shrimp and marinade
- 1 pound large or jumbo shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- Old Bay seasoning to taste
- Lemon wedges for serving
For the finishing butter
- 2 tablespoons butter
- 1 small garlic clove, minced
- 1 teaspoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes before grilling. Thaw frozen shrimp, then peel, devein, and pat dry. Thread onto mini skewers, keeping them close together without packing them tightly.
- Combine the olive oil, minced garlic, 1 tablespoon lemon juice, and salt in a bowl. Brush over both sides of the shrimp, then sprinkle lightly with Old Bay. Refrigerate for 15 minutes.
- Heat the grill to medium-high. Clean and lightly oil the grates.
- Melt 2 tablespoons butter in a small saucepan over low heat. Add 1 minced garlic clove and cook for about 30 seconds, until fragrant. Remove from the heat and stir in 1 teaspoon lemon juice. Keep separate from the raw shrimp.
- Grill for about 2 minutes per side, until the flesh turns pearly white and opaque.
- Transfer to a clean platter. Spoon the warm garlic lemon butter over the shrimp, sprinkle with parsley, and serve with lemon wedges.
Notes
- Shrimp: Use large or jumbo shrimp of similar size for even cooking. Thaw frozen shrimp completely, peel and devein, and pat dry. Leave the tails intact if desired.
- Skewers: Soak wooden skewers for at least 30 minutes. Thread each shrimp through two points so it stays in place when you turn it.
- Marinating: Refrigerate for 15–20 minutes. Avoid soaking longer, as the lemon juice can change the shrimp’s texture.
- Seasoning: Use Old Bay or your favorite seasoning, such as lemon pepper or blackening seasoning. If your blend contains salt, reduce the added salt to taste.
- Make ahead and storage: Prep the shrimp ahead and refrigerate. Add the marinade shortly before grilling. Refrigerate leftovers for up to 3 days and reheat gently to avoid tough shrimp.
Nutrition
Calories: 212.2kcalCarbohydrates: 0.9gProtein: 23gTotal Fat: 13.3gSaturated Fat: 4.7gCholesterol: 197.6mgSodium: 326.3mgPotassium: 317.9mgFiber: 0.1gSugar: 0.2g
Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!
