Grilled Shrimp Skewers

Method

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1. If you are using wooden skewers, soak 8 of them in cold water for 30 minutes so that they do not burn. Metal skewers need no soaking.

   Mark done Start 30 min timer

2. Mix the olive oil, garlic, lemon zest and juice, paprika, oregano, chilli flakes and salt in a large bowl. Add the shrimp and toss to coat. Cover and marinate in the fridge for 15 minutes.

   Mark done Start 15 min timer

3. Thread the shrimp onto the 8 skewers in 4 rows of 5 or 6, running two parallel skewers through each row so that it lies flat and does not spin when turned.

   Mark done

4. Heat a grill or barbecue to medium-high, or a ridged grill pan over high heat, and oil the grate.

   Mark done

5. Grill the skewers for 2 to 3 minutes per side, until the shrimp are pink and opaque, curled into a loose C and lightly charred at the edges.

   Mark done Start 2 min timer

6. Slide onto a platter, scatter with the parsley and serve at once with lemon wedges.

   Mark done

Chef’s Tips

• Watch the shape. A loose C means the shrimp are cooked, and a tight O means that they are overdone and rubbery.
• Marinate for no more than 30 minutes. The lemon juice starts to cook the shrimp and makes the texture mushy.
• Heat the grate fully and oil it well before the skewers go on. Shrimp stick to a cold or dry grate and tear when they are turned.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Coconut rice
• Grilled corn
• A green salad

Storage & Reheating

Best eaten at once. Keep leftovers in the fridge up to 2 days and eat them cold in a salad, since reheating makes them tough.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.