Mediterranean Garlic Lemon Grilled Shrimp Skewers Recipe

If you enjoy grilling, you’ll love this Mediterranean Grilled Shrimp Skewers recipe. It’s quick to prepare and makes a beautiful addition to any summer spread. Serve the skewers on their own with a Summer Orzo Pasta Salad, tuck them into pita with tzatziki, or use them for shrimp tacos. Shrimp are incredibly versatile—you can grill them on skewers, air-fry, sauté, or add them to pasta dishes.

This recipe works well as an appetizer or a fast dinner on busy nights. The yogurt-based marinade, flavored with warm spices, tenderizes the shrimp and helps the flavors cling during grilling. The result is juicy shrimp with Mediterranean notes that pair well with simple sides and a chilled glass of white wine.

Recipe Ingredients You’ll Need

See the recipe card below for exact measurements and full instructions.

• Shrimp: One pound of large or jumbo raw shrimp, peeled and deveined. Fresh is preferred; if using frozen, thaw overnight and pat dry.
• Yogurt: Full-fat plain Greek yogurt gives the marinade its creamy tang and helps keep the shrimp tender.
• Lemon: Lemon juice and zest add bright flavor and help tenderize the shrimp.
• Spices: Paprika, cumin, dried oregano and cayenne (optional) create a warm Mediterranean spice profile.

Ways to Modify this Recipe

• Spice: Add red pepper flakes or extra cayenne for more heat.
• Herbs: Stir in fresh dill, oregano, or mint for brightness.
• Vegetables: Thread cherry tomatoes, bell peppers, onions, or olives onto skewers with the shrimp.
• Sweeten: Add a touch of honey or maple syrup to the marinade for a sweet-savory balance.
• Serve With: Try tahini sauce or a creamy dill dressing as a dip.

If you enjoy light shrimp dishes, you might also like Shrimp Orzo Salad.

How to Make Grilled Shrimp

Step 1: Create the Marinade. Combine Greek yogurt, olive oil, lemon juice and zest, minced garlic, dried thyme, paprika, cumin, oregano, cayenne (if using), salt and pepper in a large resealable bag.

Step 2: Marinate Shrimp. Add the shrimp, seal the bag, and shake to coat. Refrigerate for about 30 minutes. Do not marinate longer than 2 hours if using lemon juice, or the acid may begin to break down the shrimp.

Step 3: Thread Shrimp. Prepare metal or soaked wooden skewers and thread the shrimp onto them.

Step 4: Grill Shrimp. Preheat the grill to medium-high and oil the grates to prevent sticking. Grill skewers for about 3 minutes per side, until the exterior is pink and the interior is opaque and white. Avoid overcooking to keep shrimp tender. Remove from the grill and garnish with fresh parsley, basil, crumbled feta, and lemon wedges. Serve with rice, an Easy Lebanese Salad, or Garlic Smashed Potatoes.

If you like Mediterranean seafood, try recipes like Lemon Garlic Halibut, Mediterranean Salmon, or Easy Oven-Baked Mediterranean Tilapia.

Serving Ideas

• Pair the skewers with salads such as Easy Lebanese Salad, Kale Salad with Lemon Dressing, Fattoush, or Maroulosalata.
• For vegetable sides, try Green Beans with Brown Butter and Toasted Almonds or Honey Balsamic Roasted Carrots.
• Grains like Lemon Orzo or Lemon Herb Couscous complement the shrimp well.

Storage Tips

Store leftover shrimp in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or in the oven to avoid overcooking.