Shrimp Skewers Recipe (No Grill) Recipe by Minda
Cooking Instructions 1 hr 1 If using frozen shrimp, thaw them by placing them in a colander and running cold water over them for 5-10 minutes, or letting them thaw overnight in the fridge. Peel and devein the shrimp (unless already done) if needed. You can leave the tails on for presentation or remove them for easier eating. Pat the shrimp dry with paper towels to remove any excess moisture. 2 In a large bowl, mix together olive oil, garlic, lemon juice, paprika, oregano, salt, pepper, and red pepper flakes (if using). Stir well until all the ingredients are combined and the marinade is smooth. Add the shrimp to the bowl and toss them to coat evenly in the marinade. Let the shrimp marinate in the fridge for 15-30 minutes. Do not marinate for more than 30 minutes, as the acid in the lemon can start to "cook" the shrimp. 3 While the shrimp are marinating, soak your wooden skewers in water for at least 30 minutes to prevent them from burning. If using metal skewers, there’s no need to soak them. After marinating, thread the shrimp onto the skewers. You can thread 4-5 shrimp per skewer, depending on their size. If you want to add some extra flavor or color, alternate the shrimp with lemon slices, bell pepper chunks, or onions. 4 Preheat your oven to 400°F (200°C). Place the shrimp skewers on a baking sheet lined with parchment paper or aluminum foil. Bake the shrimp in the oven for about 8-10 minutes, or until they turn pink and opaque. Remove the skewers from the oven and garnish with fresh parsley and lemon wedges. 5 Serving Suggestions: Serve these shrimp skewers with a side of rice, salad, grilled vegetables, or garlic bread. For an extra tangy flavor, drizzle some extra lemon juice or serve with a garlic butter dipping sauce. Storage: Leftover cooked shrimp can be stored in an airtight container in the fridge for 1-2 days. If you plan to reheat the shrimp, do so gently in the microwave or by warming them in a pan to avoid overcooking. 6 Tips: Make it spicy: Add cayenne pepper or more red pepper flakes for extra heat. Smoky flavor: If you want a smoky flavor without the grill, add a pinch of smoked paprika to the marinade or use a few drops of liquid smoke. Herb variations: You can experiment with other herbs like thyme, basil, or cilantro to change the flavor profile. 1 If using frozen shrimp, thaw them by placing them in a colander and running cold water over them for 5-10 minutes, or letting them thaw overnight in the fridge. Peel and devein the shrimp (unless already done) if needed. You can leave the tails on for presentation or remove them for easier eating. Pat the shrimp dry with paper towels to remove any excess moisture. 1 If using frozen shrimp, thaw them by placing them in a colander and running cold water over them for 5-10 minutes, or letting them thaw overnight in the fridge. Peel and devein the shrimp (unless already done) if needed. You can leave the tails on for presentation or remove them for easier eating. Pat the shrimp dry with paper towels to remove any excess moisture. 2 In a large bowl, mix together olive oil, garlic, lemon juice, paprika, oregano, salt, pepper, and red pepper flakes (if using). Stir well until all the ingredients are combined and the marinade is smooth. Add the shrimp to the bowl and toss them to coat evenly in the marinade. Let the shrimp marinate in the fridge for 15-30 minutes. Do not marinate for more than 30 minutes, as the acid in the lemon can start to "cook" the shrimp. 2 In a large bowl, mix together olive oil, garlic, lemon juice, paprika, oregano, salt, pepper, and red pepper flakes (if using). Stir well until all the ingredients are combined and the marinade is smooth. Add the shrimp to the bowl and toss them to coat evenly in the marinade. Let the shrimp marinate in the fridge for 15-30 minutes. Do not marinate for more than 30 minutes, as the acid in the lemon can start to "cook" the shrimp. 3 While the shrimp are marinating, soak your wooden skewers in water for at least 30 minutes to prevent them from burning. If using metal skewers, there’s no need to soak them. After marinating, thread the shrimp onto the skewers. You can thread 4-5 shrimp per skewer, depending on their size. If you want to add some extra flavor or color, alternate the shrimp with lemon slices, bell pepper chunks, or onions. 3 While the shrimp are marinating, soak your wooden skewers in water for at least 30 minutes to prevent them from burning. If using metal skewers, there’s no need to soak them. After marinating, thread the shrimp onto the skewers. You can thread 4-5 shrimp per skewer, depending on their size. If you want to add some extra flavor or color, alternate the shrimp with lemon slices, bell pepper chunks, or onions. 4 Preheat your oven to 400°F (200°C). Place the shrimp skewers on a baking sheet lined with parchment paper or aluminum foil. Bake the shrimp in the oven for about 8-10 minutes, or until they turn pink and opaque. Remove the skewers from the oven and garnish with fresh parsley and lemon wedges. 4 Preheat your oven to 400°F (200°C). Place the shrimp skewers on a baking sheet lined with parchment paper or aluminum foil. Bake the shrimp in the oven for about 8-10 minutes, or until they turn pink and opaque. Remove the skewers from the oven and garnish with fresh parsley and lemon wedges. 5 Serving Suggestions: Serve these shrimp skewers with a side of rice, salad, grilled vegetables, or garlic bread. For an extra tangy flavor, drizzle some extra lemon juice or serve with a garlic butter dipping sauce. Storage: Leftover cooked shrimp can be stored in an airtight container in the fridge for 1-2 days. If you plan to reheat the shrimp, do so gently in the microwave or by warming them in a pan to avoid overcooking. 5 Serving Suggestions: Serve these shrimp skewers with a side of rice, salad, grilled vegetables, or garlic bread. For an extra tangy flavor, drizzle some extra lemon juice or serve with a garlic butter dipping sauce. Storage: Leftover cooked shrimp can be stored in an airtight container in the fridge for 1-2 days. If you plan to reheat the shrimp, do so gently in the microwave or by warming them in a pan to avoid overcooking. 6 Tips: Make it spicy: Add cayenne pepper or more red pepper flakes for extra heat. Smoky flavor: If you want a smoky flavor without the grill, add a pinch of smoked paprika to the marinade or use a few drops of liquid smoke. Herb variations: You can experiment with other herbs like thyme, basil, or cilantro to change the flavor profile. 6 Tips: Make it spicy: Add cayenne pepper or more red pepper flakes for extra heat. Smoky flavor: If you want a smoky flavor without the grill, add a pinch of smoked paprika to the marinade or use a few drops of liquid smoke. Herb variations: You can experiment with other herbs like thyme, basil, or cilantro to change the flavor profile. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Rustic & Smoky Breakfast Sandwich Banana Peanut Butter Pancakes Classic Chinese Shrimp Fried Rice Best Moist Banana Bread Pancit Sotanghon Guisado (Stir-Fried Glass Noodles) Rustic & Smoky Breakfast Sandwich Banana Peanut Butter Pancakes Classic Chinese Shrimp Fried Rice Best Moist Banana Bread Pancit Sotanghon Guisado (Stir-Fried Glass Noodles) Mango Cheese Pandesal Tuna Pandesal Cake Pops with Cake Mix & Sour Cream Chatpatta corn Spam Musubi Classic Crispy Fried Garlic Wings (Filipino Style) Pancit Sotanghon Guisado (Stir-Fried Glass Noodles) Classic Chinese Shrimp Fried Rice Spicy Takeout-Style Kung Pao Shrimp Pasta Spicy Bang Bang Shrimp Mango Cheese Pandesal Tuna Pandesal Cake Pops with Cake Mix & Sour Cream Chatpatta corn Spam Musubi Classic Crispy Fried Garlic Wings (Filipino Style) Pancit Sotanghon Guisado (Stir-Fried Glass Noodles) Classic Chinese Shrimp Fried Rice Spicy Takeout-Style Kung Pao Shrimp Pasta Spicy Bang Bang Shrimp