This lemon pepper shrimp skewers recipe coats shrimp in cracked black pepper and lemon zest, then grills them until lightly charred in about 18 minutes. Shrimp on a stick is basically the law of summer grilling. Pepper gives them some bite, lemon makes them bright, and the grill marks make you look like you know what you’re doing even if you just threw them on and watched. It’s the kind of food that feels fancy but requires zero skills and fifteen minutes. Cool things down with a glass of our cucumber lemon cooler on the side.
Quick answer: Large shrimp threaded onto skewers, coated in cracked black pepper and lemon zest, then grilled until slightly charred. Takes 20 minutes total, feeds 4-6, and proves that simple is always better than complicated.
Prepare wooden skewers by soaking them in water for at least 30 minutes. This prevents them from catching fire. Meanwhile, pat shrimp dry with paper towels.
In a medium bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, cracked black pepper, and salt. Add shrimp and toss gently to coat. Let marinate for 5-10 minutes at room temperature. Don't go longer or the lemon juice will start to cook the shrimp.
Thread shrimp onto soaked skewers, using 4-5 shrimp per skewer depending on size. Arrange them so they lie relatively flat, alternating the direction they face if possible.
Preheat a grill to high heat (about 450°F/232°C). Alternatively, use a cast iron grill pan on the stovetop over medium-high heat.
Grill skewers for 3-4 minutes per side over high heat, until shrimp are opaque and have light char marks. Don't move them around. Let them sit and get color. Shrimp cook fast. It's better to pull them off slightly underdone than to overcook them into rubbery hockey pucks.
Serve immediately with lemon wedges and any remaining marinade drizzled over if desired.
Yes. Broil on high for 4-5 minutes, watching carefully so they don't overcook. They won't get the same char, but they'll taste good.
Thread shrimp onto skewers ahead of time, but marinate them fresh just before cooking. Marinated shrimp can sit for up to 4 hours in the fridge if needed.
Shrimp turn from translucent to opaque when cooked. Look for them to be completely pink and opaque throughout. Overcooked shrimp get tough and rubbery.
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