A few days ago, I was delighted to be invited to my first poolside cookout of the summer, but I didn’t know what to bring. I’m rusty on the cookout tradition. I knew I didn’t want to bring a typical meaty option: burgers, brats, dogs… Those guys are overrepresented, and I consume very little red meat.
At the eleventh hour, an idea popped into my brain: shrimp skewers!
The idea was great, but the eleventh hour was problematic. I needed to make these skewers happen in a hot minute. Thanks to the convenience of Google, within minutes I was comparing Feel Good Foodie‘s recipe against what I had in stock. I had everything but skewers, shrimp, and lemon; I was off to the grocer.
Once back at home, the skewers came together in less than 15 minutes because I lucked out and found a frozen pack of preassembled skewers at the grocer. My only tasks were to thaw the shrimp and put together the marinade.
The below recipe is assuming you do not start with preassembled skewers.
Prep Time: 10 minutes
- 5-10 wooden skewers, soaked
- 1 lb. medium-to-large shrimp, deveined, peeled, thawed
- 3 tbsp. olive oil
- 2 tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. oregano
- 1/2 tsp. paprika—I used chipotle powder, because it’s what I had!
- 1/2 tsp. garlic powder
- chopped parsley, for serving—I omitted this unnecessary garnish due to being a frugal artist 😉
- lemon slices, for serving
- Place olive oil, lemon juice, salt, pepper, oregano, paprika, and garlic powder in a large bowl; whisk to combine.
- Add the shrimp to the bowl; toss gently to coat with the marinade. Marinate anywhere from 15 minutes to 2 hours, but not longer.
- Skewer 4-6 shrimp, lengthwise, on each skewer and place on a plate.
- Heat a grill or grill pan over medium high heat and cook the shrimp for 3-4 minutes on each side until the shrimp is light pink and opaque.
- Serve warm with lemon slices and a sprinkle of fresh parsley.
- Allow your wooden skewers to soak in water while you prepare the recipe. This will prevent the skewers from burning on the grill.
- Marinating the shrimp for longer than 2 hours may result in the acid from the lemon cooking the shrimp prematurely—this is undesirable. You can mix the marinade, however, up to 5 days in advance, per Feel Good Foodie… You meal prepper, you!
- Store any leftovers in an airtight container for up to 3 days in the fridge.
Fate had it that—just a week prior—I had saved the perfect-sized marinating container from restaurant takeout. (See photo.) I placed the lid on, grabbed my other container filled with fresh-cut pineapple, threw my pool bag over my shoulder, and flew to the party.
The skewers were a hit, and I think I can get used to poolside cookout life.
The next time I try this recipe, I may add more to the skewers, such as bell pepper or those fresh-cut chunks of pineapple! 🙂
Maybe you have an idea for me?