Zesty Citrus Garlic Shrimp Skewers with Fresh Herbs
Citrus Garlic Shrimp
Bright, zingy shrimp marinated in citrus and garlic, then grilled. A quick and healthy summer favorite.
Nutrition (per serving)
There is something truly magical about the combination of bright citrus and pungent garlic, especially when it meets succulent, charred shrimp. These skewers are my go-to for summer entertaining because they feel incredibly gourmet but require very little actual work. The marinade uses a trio of lemon, lime, and orange to create a complex acidity that cuts through the richness of the shrimp, while a touch of honey balances everything out with a subtle sweetness.
Whether you are firing up the backyard grill or using a cast-iron grill pan on your stovetop, the key is high heat and short cooking times. You want that beautiful caramelization on the outside without overcooking the delicate centers. Serve these up with a side of fluffy jasmine rice or a crisp green salad, and you have got a vibrant, restaurant-quality meal that screams sunshine in every bite.
Ingredients
- Large shrimp, peeled and deveined:1.5 lb
- Garlic, minced:4 cloves
- Lemon juice:2 tbsp
- Lime juice:1 tbsp
- Orange zest:1 tsp
- Extra virgin olive oil:¼ cup
- Honey:1 tbsp
- Red pepper flakes:½ tsp
- Fresh parsley, chopped:¼ cup
- Kosher salt:1 tsp
- Black pepper:½ tsp
Instructions
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In a medium bowl, whisk together the olive oil, lemon juice, lime juice, orange zest, minced garlic, honey, red pepper flakes, salt, and pepper.
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Add the shrimp to the bowl and toss until every shrimp is well coated in the marinade. Refrigerate for 15 to 20 minutes.
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If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Thread 4 to 5 shrimp onto each skewer.
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Preheat your grill or a large grill pan over medium-high heat. Lightly brush the grates with oil.
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Place the skewers on the grill and cook for 2 to 3 minutes per side until the shrimp are pink, opaque, and slightly charred.
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Transfer to a serving platter and garnish with freshly chopped parsley and extra citrus wedges.
Tips & Notes
- Do not marinate the shrimp for more than 30 minutes, or the acid from the citrus will begin to cook the flesh and make it rubbery.
- Pat the shrimp dry before adding them to the marinade to ensure the oil and spices stick properly.
- Leave a tiny bit of space between shrimp on the skewer so the heat can circulate and cook them evenly.
