Garlic Shrimp Souvlaki Recipe

Prepare shrimp

If shrimp are frozen, fully thaw in refrigerator or under cold running water, then pat dry with paper towels. If tails are on and you prefer them removed, trim tails leaving or removing according to preference. Leave shells intact only if desired; recipe assumes peeled and deveined shrimp.

Make marinade

In a medium bowl combine 4 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 4 cloves finely minced garlic, 1 tsp dried oregano, 2 tbs finely chopped parsley, 1 tsp red pepper flakes, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp honey (optional). Whisk until emulsified and evenly mixed.

Marinate shrimp

Add 1 lb prepared jumbo shrimp to the marinade and toss until each shrimp is coated. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) to avoid cooking the shrimp with acid.

Prepare skewers

If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning. Preheat grill, grill pan, or broiler to medium-high (about 400–450°F / 200–230°C). Thread shrimp onto skewers: fold each shrimp into a C-shape and thread through twice (near the head end and again near the tail) so they lie flat and are secure. Use 2–3 shrimp per skewer depending on shrimp size (for 1 lb jumbo shrimp expect 6–8 skewers). Pat excess marinade off the skewers with a paper towel to minimize flare-ups.

Grill or pan-sear shrimp

Brush the grill grates or a hot grill pan lightly with oil. Place skewers on the preheated surface. Cook 1.5–2 minutes per side (total 3–4 minutes) for jumbo shrimp, turning once until shrimp are opaque with pink edges and firm to the touch. Avoid overcooking — shrimp will curl slightly and develop grill marks. If using a broiler, place skewers on a foil-lined baking sheet 4–6 inches from the broiler and broil 2–3 minutes per side.

Optional basting

While cooking or immediately after removing from heat, melt 2 tbs unsalted butter and brush lightly over the hot shrimp for gloss and extra flavor.

Season & serve

Transfer skewers to a serving platter. Sprinkle with extra chopped parsley and a pinch (about 1/2 tsp) of sea salt flakes if desired. Serve immediately with lemon wedges for squeezing over the shrimp.

Leftovers & notes: Refrigerate cooled shrimp in airtight container up to 2 days. Reheat gently to avoid rubbery texture. Adjust garlic and red pepper flakes to taste; for a more pronounced garlic flavor, add 1 minced clove to the finishing butter and baste.