Juicy shrimp marinated in olive oil, garlic, lemon, and Mediterranean herbs, then grilled or baked until lightly charred and bursting with fresh flavor.
Ingredients (Serves 4)
-
1½ lb large shrimp, peeled & deveined (tails on or off)
-
3 tbsp extra-virgin olive oil
-
Zest of 1 lemon
-
Juice of 1 lemon
-
4 cloves garlic, minced
-
1 tsp dried oregano
-
½ tsp smoked paprika
-
¼ tsp chili flakes (optional)
-
Salt & freshly ground black pepper
-
2 tbsp fresh parsley, chopped
Optional Garnish
-
Crumbled feta
-
Lemon wedges
Instructions
1. Marinate Shrimp
In a bowl, whisk olive oil, lemon zest, lemon juice, garlic, oregano, paprika, chili flakes, salt, and pepper.
Add shrimp and toss well.
Cover and marinate 15–30 minutes (do not over-marinate).
2. Prepare Skewers
If using wooden skewers, soak in water 20 minutes.
Thread shrimp onto skewers, piercing twice to keep flat.
3. Cook
Grill Method (Best Flavor):
-
Preheat grill to medium-high.
-
Grill skewers 2–3 minutes per side until pink and lightly charred.
Oven Method:
-
Preheat oven to 425°F (220°C).
-
Place skewers on a lined baking sheet.
-
Bake 8–10 minutes, broil 1 minute for color.
Air Fryer:
-
Air fry at 400°F (200°C) for 6–8 minutes, flipping once.
4. Finish & Serve
Remove from heat.
Sprinkle with fresh parsley and optional feta.
Serve immediately with lemon wedges.
Serving Suggestions
-
With lemon rice or orzo
-
Alongside Greek salad
-
As a festive Christmas appetizer
Tips
-
Use large shrimp to avoid overcooking
-
Keep marinade simple for clean Mediterranean flavor
-
Don’t cook past pink & opaque
Q & A
Q: Can I prep ahead?
A: Yes—marinate shrimp up to 8 hours (without lemon juice until last 30 min).
Q: Is this anti-inflammatory?
A: Yes—olive oil, garlic, and lemon support anti-inflammatory eating.
