# Grilled Shrimp Skewers 4 portions · US measures · keto · 10 min publisher preparation · 20 min Grilled Shrimp Skewers. Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Peel shrimp. Have skewers ready and preheat grill to medium, about 350°F.
Cook shellfish until the flesh is pearly white and opaque.
1 lb shrimpshells removed	Marinate shrimp in three quarters of marinade while grill heats.	Skewer shrimp, discard used marinade; grill 350°F 2–3 min each side; brush reserved quarter in last minute.
2 ¼ tbsp olive oil
1 ½ tbsp lemon juice
1 ½ tbsp minced parsley
¾ tbsp minced garlic
¾ tsp Italian seasoning
⅜ tsp salt
⅜ tsp paprika
0.19 tsp pepper
¾ tbsp olive oil	Keep clean quarter marinade separate for finishing.
½ tbsp lemon juice
½ tbsp minced parsley
¼ tbsp minced garlic
¼ tsp Italian seasoning
⅛ tsp salt
⅛ tsp paprika
0.06 tsp pepper

## Ingredients - 1 lb shrimp — shells removed - 3 tbsp olive oil - 2 tbsp lemon juice - 2 tbsp minced parsley - 1 tbsp minced garlic - 1 tsp Italian seasoning - ½ tsp salt - ½ tsp paprika - ¼ tsp pepper ## Equipment - Grill - Tongs - Skewers - Mixing bowl ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Marinate.** Whisk oil, lemon juice, parsley, garlic, Italian seasoning, salt, paprika and pepper. Reserve one quarter separately. Coat shrimp in a bag with the remaining three quarters while the grill heats. 2. **Grill.** Thread shrimp onto skewers and discard liquid left in their bag. Grill for 2–3 minutes per side until cooked. Brush with the reserved clean marinade during the final minute. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: 190 kcal; protein: 22.0 g; total carbs: 0.9 g; fiber: 0.2 g; net carbs: 0.7 g Publisher estimate per original portion; proportional ingredient scaling preserves that portion. Known allergens for these plates: crustacean shellfish. Check product labels and cross-contact. ## First-cook checks and limits - Used shrimp marinade is discarded; clean quarter marinade is held separately for last-minute brushing. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Annie Holmes. This adaptation has not been kitchen-tested. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Annie Holmes: Grilled Shrimp Skewers](https://www.maebells.com/mediterranean-grilled-shrimp-skewers/) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) - [Resolved publisher source](https://www.maebells.com/grilled-shrimp-skewers/) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-grilled-shrimp-skewers/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.