Oven Baked Shrimp Skewers
These quick and easy oven-baked shrimp skewers are juicy, full of flavorful, and marinated in a simple lemon-garlic and herb dressing. The shrimp cook in minutes and make for the perfect weeknight dinner!
Ingredients
- 1 pound large shrimp, peeled & deveined
- 3 tablespoon extra-virgin olive oil, or avocado oil
- 1 teaspoon lemon zest
- 2 tablespoon fresh lemon juice, about half a lemon
- 3 - 4 large garlic cloves, minced
- 2 tablespoon fresh parsley, finely chopped
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ - 1 teaspoon salt, or to taste
- ¼ - ½ teaspoon black pepper
- For serving: chopped parsley & lemon slices
Instructions
- Begin by patting your peeled and deveined shrimp dry using paper towels. If using wooden skewers, start soaking them in water now.
- In a large mixing bowl, combine all the olive oil (or avocado oil), lemon zest, fresh lemon juice, minced garlic, chopped parsley, paprika, salt, and black pepper.
- Add the shrimp and toss until well combined. Cover the bowl and place it in the refrigerator to marinate for at least 20 - 30 minutes but no more than 2 hours.
- Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper. I like to lightly spray it with olive oil, too.
- Thread the marinated shrimp onto skewers starting at the sharp end of the skewer. Repeat this process until you have 4 to 5 skewers, each holding 4 to 6 shrimp each. I recommend metal skewers. But you can also use wooden skewers; just make sure to soak them in water for 30 minutes, so they do not burn in the oven.
- Bake the shrimp skewers in the preheated oven for a total of 6 to 8 minutes. The shrimp are done when they are light pink and opaque. You can broil during the last minute if you want crispier edges (mimics a sear). Be careful not to overcook the shrimp, as they can become rubbery.
- Serve the baked shrimp skewers while they are still warm. I like to spoon the remaining marinade on top before serving. You can garnish them with fresh chopped parsley and lemon slices. Enjoy!
Notes
Frozen Shrimp: Place the frozen shrimp in a sealed, leak-proof bag in a bowl of cold water for 15-20 minutes, occasionally changing the water. Once they’re pliable, drain and pat them dry before marinating.
Don’t Over-Marinate: Marinate the shrimp for at least 30 minutes but no more than 2 hours. Over-marinating can change the texture of the shrimp.
Make Ahead: You can prepare and marinate the shrimp in advance. However, it’s best to thread them onto skewers just before cooking to prevent the shrimp from becoming mushy.
Storing: Place leftover shrimp skewers in an airtight container in the refrigerator for up to 3 days.
Reheating: Preheat the oven to 350°F (175°C), place the skewers on a baking sheet, and heat for about 5 minutes or until warmed through. I don’t recommend reheating in the microwave because the shrimp can become rubbery.
One serving is about 10 shrimp.
Nutrition
Calories: 190kcal | Carbohydrates: 2g | Protein: 21.6g | Fat: 10.6g | Saturated Fat: 1g | Cholesterol: 162mg | Sodium: 170mg | Potassium: 41mg | Fiber: 0.5g | Sugar: 0.5g | Calcium: 10mg
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!
