Mouthwatering Marinated shrimp skewers drizzled with herby oil. A quick and easy recipe is packed with flavours of garlic, lemon and herbs. This dish is great as a starter, light lunch or a lovely side dish, served with bread, grilled corn or a salad on the side. Ready to throw on the barbeque in just a few minutes.
Pro Tip
This recipe makes juicy Shrimp skewers, and it is important that you buy raw shrimp or prawns. If you buy them precooked, they’ll turn rubbery when you grill them on the barbecue. Do not marinade the shrimp for a long time. The shrimp will get slightly precooked in the marinade which could make them rubbery. If you are using bamboo skewers, you should always soak them in water for 30-60 minutes before grilling. This is to prevent the skewers from burning, while on the barbeque. If you use metal skewers you don’t need to soak them.
For the herb oil you need:
100 ml olive oil
50 ml finely chopped fresh parsley
The zest of half a lemon
1 teaspoon of white wine vinegar
2 garlic cloves, minced
A pinch teaspoon of salt
For the marinade you need:
16-20 large raw shrimps or prawns, piled and deveined
50 ml of olive oil
1/3 teaspoon of salt
1 teaspoon of brown sugar or honey
2 tablespoons of lemon juice
2 garlic cloves, mixed
50 ml of finely chopped fresh parsley
A pinch of white pepper
1/2 teaspoon of hot chilli flakes
How you make them:
Soak the skewers and preheat the barbeque.
Peel the shrimps but leave the head on. Remove the black vein that runs along the back of the shrimp and quickly clean the shrimp if necessary. Dry the shrimp on kitchen paper and set them aside.
For the marinade, finely chop the parsley, mince the garlic and add them to a bowl. Add olive oil, salt, sugar, pepper, chilli flakes and lemon juice to the bowl. Stir until well combined.
Add the shrimps to the bowl and stir gently until the shrimps are well covered in marinade. Place the bowl in the refrigerator for 20-30 minutes.
Make the dipping sauce by mincing the garlic, chopping the parsley and zesting the lemon. Add it to a bowl, pour in the oil, and white wine vinegar, and season with salt. Strie well until combined.
Place 4-6 shrimps on each skewer. Make sure to give them space and do not overcrowd the skewers.
Grill the Shrimp skewers on relatively high heat on the barbeque for 1-2 minutes per side. Keep an eye on them so that they don't overcook.
Serve with a seasonal salad, bread, grilled corn and dipping sauce.
Grilled shrimps are delicious cold in a summer salad. You can make an extra large batch and save some of the shrimp for a summery lunch the day after.
