Grilled Shrimp Skewers (Greek Marinade)

There’s just something about grilled shrimp skewers that feels like summer on a plate — simple, quick, and full of flavor. I love tossing shrimp in this easy Greek-inspired marinade, letting them soak up the lemon, garlic, and herbs while I prep the rest of the meal. Best part? They only take about 5 minutes per side on the grill!

These skewers are perfect as a light main dish or a standout side for your next backyard BBQ or summer picnic spread. Whether you’re serving them with a fresh salad or tucking them into pita with a dollop of tzatziki, they’re guaranteed to impress with minimal effort.

What You’ll Need to Make Shrimp Skewers

• Large shrimp – peeled and deveined, perfect for grilling and soaking up bold Mediterranean flavors.
• Olive oil – a rich base for the marinade that helps carry all the seasonings.
• Fresh lemon juice and zest add brightness and a zesty lift to every bite.
• Garlic – finely minced or grated, for warmth and depth.
• Dried oregano – a classic Greek herb that brings an earthy, savory flavor.
• Fresh oregano – chopped and added to the marinade for a fragrant, green punch.
• Red wine vinegar – adds just the right amount of acidity to balance the oil.
• Salt and black pepper – the essential seasoning duo that enhances all the other flavors.
• Lemon slices – grilled for garnish, adding smoky citrus aroma and a pop of color.
• Skewers – to thread the shrimp for even cooking and easy serving.

 Tips for Perfect Grilled Shrimp Skewers

• Use jumbo shrimp: Bigger shrimp are juicier, grill beautifully, and absorb more of that Greek marinade.

• Don’t skip the zest: Lemon zest adds bright, aromatic citrus oils that elevate the marinade beyond just lemon juice.

• Marinate briefly: 20–30 minutes is just right — shrimp are delicate and don’t need long to absorb flavor.

• Soak wooden skewers: Soak them in water for 30 minutes to minimize burning on the grill.

• Grill or stovetop? Both work!

  • Grill: Preheat to medium-high and cook skewers for 2–3 minutes per side.

  • Stovetop: Heat a cast-iron skillet over medium-high heat. Brush lightly with oil and cook skewers 2–3 minutes per side until shrimp are opaque and lightly seared.

• Bonus tip: Reduce the leftover marinade into a glaze and brush it on the shrimp just before serving for a final flavor boost.

What I Love to Serve with Grilled Shrimp Skewers

When I serve these grilled shrimp skewers, I like to build a spread that’s fresh, colorful, and full of Mediterranean flavors. One of my favorite pairings is a strawberry and arugula salad — the sweet and peppery combo works so well with the lemony shrimp. I almost always include a creamy feta dip or hummus too, and when I want to add a pop of color, beet hummus is a fun twist. For something a little heartier, I love making a romesco sauce and bulgur salad — the smoky sauce, herbs, and nutty grains add great texture. And of course, a watermelon and cucumber salad is a must on warm days — it’s hydrating, crisp, and refreshing. I’ll often round it all out with some grilled veggies or a few stuffed grape leaves. It’s a mix-and-match kind of table, but everything ties together beautifully.

How to Store & Reheat

Leftover shrimp skewers store surprisingly well if handled properly. Here’s how I do it:

• To Store: Let the shrimp cool completely, then transfer to an airtight container. Store in the refrigerator for up to 2 days. I like to keep any extra sauce or marinade separate if possible to refresh the flavor when serving again.
• To Reheat: The best way to reheat is gently:

• Stovetop: Add a splash of olive oil to a skillet and warm the shrimp over medium heat for 2–3 minutes until just heated through.

• Oven or toaster oven: Wrap in foil and heat at 325°F for 8–10 minutes.

• Avoid microwaving if you can — it tends to make shrimp rubbery. These also taste great cold on salads or tucked into pita with dip!