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To make these tasty lemon herb grilled shrimp skewers, you need: - 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon lemon zest - 3 cloves garlic, minced - 1 tablespoon fresh parsley, chopped - 1 tablespoon fresh basil, chopped - 1 teaspoon dried oregano - 1 teaspoon salt - ½ teaspoon black pepper - Bamboo skewers (soaked in water for 30 minutes) These ingredients blend well to create a fresh taste. The lemon juice and zest give the shrimp a bright flavor. Olive oil helps the spices stick and adds richness. If you want to add more flavor, consider these options: - Red pepper flakes for a hint of heat - A splash of white wine for depth - Lemon slices for grilling with the shrimp - Fresh thyme or dill for herbal notes These extras can make the dish even more special. Just a pinch or a splash can enhance the overall taste. You can swap some ingredients while keeping the dish delicious: - Use shrimp alternatives like scallops or chicken. - Replace olive oil with avocado oil for a different taste. - Swap lemon juice for lime juice for a twist. - Use dried herbs if fresh ones are not available. These substitutions can work well without changing the dish too much. Feel free to get creative based on what you have in your kitchen! Start by gathering your ingredients. In a medium bowl, add 2 tablespoons of olive oil. Next, squeeze in 2 tablespoons of fresh lemon juice. Grate the zest from one lemon, adding it to the bowl. Mince 3 garlic cloves and toss them in too. Then, chop 1 tablespoon of fresh parsley and 1 tablespoon of fresh basil, adding both to the mix. For flavor, sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of salt, and ½ teaspoon of black pepper. Use a whisk to blend everything well until it’s smooth. Once your marinade is ready, it’s time to add the shrimp. You’ll need 1 pound of large shrimp, peeled and deveined. Add the shrimp to the marinade. Make sure each shrimp gets a good coat of the mix. Cover the bowl with plastic wrap and place it in the fridge. Let the shrimp marinate for at least 30 minutes. If you want even more flavor, you can let it sit for up to 1 hour. After marinating, get your grill heating to medium-high. While it warms up, soak bamboo skewers in water for about 30 minutes. This keeps them from burning on the grill. Next, thread 4-5 shrimp onto each skewer. Once the grill is hot, lightly oil the grates to stop sticking. Place the skewers on the grill. Cook the shrimp for 2-3 minutes on each side. They are done when they turn pink and opaque. When your shrimp skewers are ready, take them off the grill and let them rest for a couple of minutes. For a lovely presentation, arrange the skewers on a platter. You can serve them over fresh greens and add extra lemon wedges for a bright garnish. Enjoy your delicious Lemon Herb Grilled Shrimp Skewers! When picking shrimp, choose large, fresh shrimp. Look for shrimp that are firm and shiny. If you can, buy wild-caught shrimp for better taste. Avoid shrimp with a strong fishy smell. Fresh shrimp should smell like the ocean, not like fish. Grill temperature matters a lot. You want medium-high heat, around 400°F to 450°F. This heat cooks the shrimp quickly. If too low, the shrimp can become rubbery. If too high, they can burn before cooking through. A hot grill gives you that nice char. You can boost the flavor with extras. Try adding chili flakes for heat or using lime juice instead of lemon. Fresh herbs like cilantro or dill can change the taste. You can also mix in a bit of honey for sweetness. Experiment and find what you love! Shrimp cook fast, so watch them closely. They usually take only 2-3 minutes per side. When they turn pink and opaque, they are done. Overcooked shrimp become tough and chewy. If you're unsure, take one off the grill to check. Better safe than sorry! {{image_2}} For those who crave heat, add some spice! You can mix in red pepper flakes or diced jalapeños. This adds a nice kick to the shrimp without overpowering the lemon and herb flavors. Adjust the spice level to your taste. I suggest starting with a half teaspoon of red pepper flakes. You can always add more if you want more heat! If you want a meat-free option, try using tofu instead of shrimp. Firm tofu works best. Cut it into cubes and press it to remove excess moisture. Then, marinate it just like the shrimp. The tofu absorbs the flavors well. This makes a tasty dish for vegetarians and anyone who loves tofu. The marinade is where you can get creative. Swap out the herbs for others you enjoy. Try dill, cilantro, or thyme instead of parsley and basil. You can also add a splash of soy sauce or honey for a different taste. Each herb brings its own unique flavor. Experiment and find your favorite mix! After enjoying your lemon herb grilled shrimp skewers, you may have some left. To store them, let the skewers cool down. Place them in an airtight container. If you have a lot, wrap them tightly in plastic wrap first. Store the container in the fridge. The shrimp will stay fresh for up to two days. If you want to keep them longer, consider freezing. When you’re ready to enjoy the leftover skewers, reheating is key. Remove the shrimp from the fridge. You can reheat them in a skillet over medium heat. Cook for about two to three minutes, turning them gently. This keeps the shrimp juicy. You can also use a microwave. Heat for about 30 seconds, checking to avoid overcooking. Enjoying them warm brings back that fresh flavor. If you want to save the skewers for a later date, freezing is a great option. First, let the shrimp cool completely. Then, wrap each skewer tightly in plastic wrap. Place the wrapped skewers in a freezer bag. Remove as much air as possible before sealing. You can freeze them for up to three months. To enjoy, thaw them in the fridge overnight before reheating. This method helps keep them tasty and fresh. I recommend marinating shrimp for at least 30 minutes. This gives the shrimp time to soak up all the flavors. If you have extra time, let them sit for up to 1 hour. Longer marinating adds more taste, but don’t go over 1 hour. Acidic ingredients like lemon juice can start to cook the shrimp if left too long. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in the fridge overnight or run them under cold water. Frozen shrimp can be just as tasty as fresh shrimp. Just ensure they are peeled and deveined before cooking. You can use many types of meat for skewers. Chicken breast is a popular choice. Pork tenderloin works well too. For beef lovers, sirloin or flank steak can be great options. You can even try fish or scallops for a different flavor. Just adjust the marinade time based on the type of meat. Yes, you should soak bamboo skewers for about 30 minutes. This helps prevent them from burning on the grill. Soaking keeps the skewers moist, allowing them to hold the shrimp without charring. If you forget to soak them, you may need to watch them closely while grilling. We've explored the essential and optional ingredients for Lemon Herb Grilled Shrimp Skewers. You learned marinade preparation, marinating tips, and grilling techniques. I shared helpful tips on shrimp selection and grill temperature. You can also try variations like spicy shrimp or tofu. After enjoying your skewers, remember proper storage and reheating methods for leftovers. In summary, this dish is simple and tasty. Your grilling skills are now sharper! Enjoy the flavors and impress your friends.

Lemon Herb Grilled Shrimp Skewers

Elevate your summer grilling with these delicious lemon herb grilled shrimp skewers! This easy recipe combines fresh shrimp marinated in a zesty blend of lemon, garlic, and herbs for a burst of flavor in every bite. Perfect for gatherings or a simple weeknight dinner, these skewers are a crowd-pleaser. Click through to discover the full recipe and impress your guests with this tasty dish that's ready in just 50 minutes!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon lemon zest

3 cloves garlic, minced

1 tablespoon fresh parsley, chopped

1 tablespoon fresh basil, chopped

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

Bamboo skewers (soaked in water for 30 minutes)

Instructions
 

In a medium bowl, combine olive oil, lemon juice, lemon zest, minced garlic, parsley, basil, oregano, salt, and pepper. Mix well.

    Add the shrimp to the marinade, ensuring each shrimp is coated evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 1 hour for more flavor.

      Preheat the grill to medium-high heat.

        Thread the marinated shrimp onto the soaked bamboo skewers, about 4-5 shrimp per skewer.

          Lightly oil the grill grates to prevent sticking. Place the skewers on the grill. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque.

            Remove the skewers from the grill and let them rest for a couple of minutes.

              Serve the skewers warm, perhaps garnished with extra fresh herbs or lemon wedges.

                Prep Time: 15 mins | Total Time: 50 mins | Servings: 4

                  - Presentation Tips: Arrange the shrimp skewers on a serving platter over a bed of fresh greens, and drizzle with an extra squeeze of lemon for brightness.