Tasty Mediterranean Shrimp Kabobs

This bright Mediterranean grilled shrimp kabob turns basic ingredients into a tasty meal that's now my go-to for summer parties. The zesty lemon and herb mix soaks into the shrimp with amazing Mediterranean tastes, and since they cook so fast, they're perfect for busy weeknights or fancy get-togethers.

I first made these skewers for a last-minute backyard party, and they've become the most asked-for dish by all my friends. When those nicely grilled shrimp meet the fragrant herb marinade, everyone feels like they're dining at a little coastal restaurant.

Ingredients

• Extra virgin olive oil: Makes up the flavorful marinade base; grab a nice bottle for better taste
• Lemon zest: Gives freshness without turning the shrimp soft like juice would
• Fresh garlic cloves: Add wonderful smell; look for tough bulbs with snug skin
• Fresh parsley: Delivers key herby flavors; always pick flat-leaf kinds for stronger taste
• Oregano: Adds that unmistakable Mediterranean touch; the dried stuff works great
• Paprika: Brings mild smokiness and beautiful color
• Coriander: Offers lemony hints that work well with seafood
• Red pepper flakes: Add just enough warmth; change amount to suit your taste
• Large shrimp: The main attraction; try to find pink sustainable ones if you can
• Kosher salt: Boosts all the tastes perfectly

Step-by-Step Instructions

Create the Marinade:

Mix olive oil, lemon zest, chopped garlic, cut parsley, oregano, paprika, coriander and red pepper flakes in a bowl, stirring well until everything's blended. Your mix should be bright green with tiny herb bits showing. Don't forget to put aside 2 tablespoons in another container to use when serving.

Prep the Shrimp:

Completely dry the shrimp using paper towels so the flavors stick better. Sprinkle plenty of kosher salt all over, making sure it's spread evenly. Put shrimp in a big bowl and pour the rest of your marinade on top, gently turning until each shrimp gets fully covered.

Let it Soak:

Put plastic wrap over the bowl and stick it in the fridge for exactly 20 to 30 minutes. Watch this time carefully - if left too long, the acid starts cooking the shrimp, making them hard and chewy.

Put Shrimp on Skewers:

String about 4 big shrimp onto each skewer, leaving small gaps between them for even cooking. If you're using wooden skewers, remember to soak them in water for at least 30 minutes first so they won't burn.

Cook Outside:

Get your gas grill hot, then turn it down to low, keeping it between 275°F and 325°F. Carefully oil the grates so nothing sticks. Put your loaded skewers on the grill and close the lid. Cook about 2 to 3 minutes per side until shrimp turn solid and slightly pink with faint grill lines.

Cook Inside:

Heat a dry griddle or cast-iron grill pan on medium-high until it's hot but not smoking. Add your skewers and let them cook without moving for 3 to 4 minutes on the first side. Flip once and cook another 2 to 3 minutes until shrimp look completely solid with visible grill marks.

Dish it Up:

Move the finished skewers to a serving plate right away. Pour on your saved marinade and squeeze fresh lemon juice just before serving to make the flavors pop.

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The coriander in this dish is my hidden twist that makes these kabobs stand out from regular grilled shrimp. My Greek grandma always tossed a bit into her seafood cooking and I can still picture her hands mixing herbs into the marinade when I was too little to reach the counter without help.

Tasty Companions

These Mediterranean shrimp kabobs taste amazing next to a basic Greek salad with crunchy veggies, big pieces of feta and a simple dressing. The cool fresh stuff balances the warm grilled shrimp really well. For a bigger meal, add some warm pita bread and tzatziki sauce or put them on top of lemony herb couscous that will soak up all those yummy juices.

Prep Ahead Tips

While the actual grilling only takes a few minutes, you can get stuff ready early to make cooking easier. Mix up the marinade as much as a day before and keep it in a sealed container in the fridge. Clean and prep the shrimp up to 12 hours ahead, keeping them cold. Just don't mix the shrimp with the marinade until 20 to 30 minutes before cooking as the recipe says or they won't have the right texture.

Watch Your Heat

The secret to juicy, tender shrimp is getting the temperature just right. Shrimp cook super fast and keep cooking from leftover heat after you take them off the grill. For the best results, pull the skewers when the shrimp are just turning solid but still look a bit unfinished in the middle; they'll finish cooking while resting. If you use a food thermometer, shoot for 120°F; they'll reach the safe 145°F during their short rest time.

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These kabobs bring a taste of Mediterranean summer to your table. Just be ready for them to steal the show at your next gathering!

Frequently Asked Questions

→ How long should I marinate the shrimp?

Only soak the shrimp for 20-30 minutes in your fridge. Don't go longer than that because the lemon can start to break down the shrimp and make them mushy.

→ Can I make these shrimp kabobs ahead of time?

You can mix up the marinade a day before and get the shrimp cleaned early, but wait to soak them until 20-30 minutes before cooking. They taste best right off the grill but will keep in your fridge for about 2 days if needed.

→ What temperature should I grill the shrimp?

If you're using an outdoor gas grill, start hot then turn it down to low (around 275-325°F). For indoor cooking on a griddle or cast iron, go with medium-high heat. The shrimp cook really fast, just 2-3 minutes on each side.

→ How do I know when the shrimp are done?

Shrimp are ready when they change from see-through to solid white and curl into a loose C-shape. The outside should be pink and the inside white. Don't leave them on too long or they'll get tough and rubbery.

→ What can I serve with these shrimp kabobs?

These kabobs go great with so many things. Try them with Greek salad, tabbouleh, hummus, tzatziki, or grilled veggies. Want something more filling? Add rice pilaf, quinoa, or warm pita bread. They're also perfect as a starter for a Mediterranean dinner party.

→ Can I use frozen shrimp?

Frozen shrimp work fine. Just thaw them completely in your fridge overnight or under cold water, then dry them really well with paper towels before adding the marinade. Getting them dry helps the flavors stick better.