Grilled Shrimp Skewers
Keto · 4 servings · US measures · 10 min publisher preparation per four-serving batch
Total time: 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.
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.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Peel shrimp. Have skewers ready and preheat grill to medium, about 350°F. | ||
| Cook shellfish until the flesh is pearly white and opaque. | ||
| 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. | |
| Keep clean quarter marinade separate for finishing. | ||
Ingredients
- 1 lb shrimpshells 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
Before you start
- Grill
- Tongs
- Skewers
- Mixing bowl
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.
Cook
- 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.
- 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.
Where your attention goes
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
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.
Listed allergens: crustacean shellfish. Check purchased labels and cross-contact.
First-cook checks
- 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
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.