The Brightest Grilled Shrimp Skewers with a Zesty Citrus Glaze
A Quick Mediterranean-Style Grilled Shrimp Recipe with a Zesty & Fresh Glow
What makes these the best grilled shrimp skewers? The secret to effortless, succulent skewers is the "Double-Piercing" technique and the high-heat herb infusion combined with WesMarMi Verde. Unlike rubbery, curled shrimp, our method ensures the shrimp stay flat and secure for maximum surface contact with the grill. By whisking our vinegar-free WesMarMi Verde into the marinade, you introduce a Zesty and Fresh snap (1/10 Heat) that heightens the natural sweetness of the shrimp with a clean, citrus-charged finish.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 15 minutes
Cook time: 6 minutes
Total time: 21 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 185
Protein: 24g
Carbs: 3g
Fat: 8g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1.5 lbs (680 g) Large shrimp (prawns), peeled and deveined
2 tbsp (30 ml) Extra virgin olive oil
3 cloves (15 g) Garlic, minced
1 tsp (5 g) Dried oregano
1/2 tsp (2 g) Onion powder
1 medium Lemon, zested and juiced
1/4 cup (15 g) Fresh parsley, finely chopped
1 medium (150 g) Courgette (zucchini), sliced into half-moons
1/2 tsp (2 g) Sea salt
2 Tbsp (30 ml) Eleven Eleven Sauce’s WesMarMi Verde Sauce
Ingredient Spotlight: Fresh Parsley vs. Dried Parsley
Using fresh flat-leaf parsley is vital for these skewers because it provides a grassy, bright finish that dried herbs simply cannot replicate. Dried parsley loses most of its essential oils during the dehydration process, often resulting in a dusty flavor. The fresh herb reacts with the lemon juice to create a vibrant green chimichurri-style coating that enhances the visual appeal and freshness of the grilled shrimp.
Heat It Up with Eleven Eleven Sauce: For a brighter, more complex finish, use our sauce as a final glaze. This WesMarMi Verde Sauce is an Eleven Eleven Sauce citrus flavor enhancing sauce that perfectly complements seafood with its blend of lime and green aromatics. As a vinegar free hot sauce for cooking, it provides a clean, zesty heat that heightens the natural flavors of the shrimp without the harsh bite of synthetic acids.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
Directions:
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
In a large bowl, whisk together the olive oil, minced garlic, oregano, onion powder, lemon zest, lemon juice, salt, and the WesMarMi Verde sauce.
Add the shrimp and sliced courgette (zucchini) to the bowl. Toss well to ensure every piece is thoroughly coated in the marinade. Pro-Tip: Do not marinate the shrimp for longer than 30 minutes; the high acidity of the lemon juice will begin to "cook" the delicate proteins (like ceviche), which can result in a rubbery texture once grilled.
Thread the shrimp and zucchini half-moons onto the skewers, alternating between them for a colorful presentation.
Preheat your grill or a cast iron grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Place the skewers on the grill and cook for 2–3 minutes per side. Pro-Tip: You will know the shrimp are perfectly cooked when they turn pink and opaque and form a distinct "C" shape; if they curl into a tight "O," they are overcooked and may be tough.
Remove from the grill and garnish with fresh parsley and an extra squeeze of lemon juice. Serve immediately.
Tips & Variations:
Make it Smokier: To add a deep, wood-fired essence without a smoker, add a pinch of smoked paprika or a drop of liquid smoke to the marinade. This creates a beautiful "fire-grilled" flavor profile that pairs exceptionally well with the bright, citrus notes of the Verde sauce and the sweetness of the shrimp.
Regional Swap (Mexican-style): Swap the oregano and parsley for ground cumin and fresh coriander (cilantro). Serve the skewers with charred corn on the cob and a side of lime-crema for a Mexican-style street food vibe that is perfect for summer parties and casual outdoor dining.
Tacos and Bowls: These skewers are easily transformed into a meal prep favorite. Slide the grilled shrimp and zucchini off the sticks and serve them over a bed of cilantro-lime rice or tucked into warm corn tortillas. The zesty Verde glaze acts as the perfect built-in taco sauce.
Fruit Additions: For a tropical twist, thread chunks of fresh pineapple or mango onto the skewers between the shrimp. The natural sugars in the fruit caramelize on the grill, providing a sweet-and-savory contrast that highlights the bright citrus profile of the WesMarMi Verde sauce.
The Skewer Technique: When threading the shrimp, pierce them through both the tail and the thickest part near the head. This "double-piercing" ensures the shrimp stay flat and secure on the skewer, allowing for more surface area contact with the grill and a more even sear across the entire rack.
Other Users Suggest:
Replacing: Courgette (zucchini).
New Measurement: 1 large (150 g) red bell pepper cut into 1-inch squares.
Why: Bell peppers provide a sweeter flavor and a firmer crunch that stands up better to the high heat of the grill compared to the softer texture of zucchini.
Replacing: Extra virgin olive oil in the marinade.
New Measurement: 2 tbsp (30 ml) of melted unsalted butter.
Why: Butter creates a richer, more indulgent "scampi-style" flavor that browns beautifully on the grill, adding a nutty complexity to the citrus notes.
Storage, Reheat & Freeze:
Storage: Remove shrimp from skewers and store in an airtight container in the refrigerator for up to 2 days.
Reheat: Gently warm in a skillet over medium-low heat with a splash of water or butter to prevent drying out; avoid the microwave to maintain the tender texture.
Freeze: Cooked shrimp skewers can be frozen for up to 1 month, though the texture of the zucchini may soften significantly upon thawing.
People Also Ask
What is the "Double-Piercing" technique for skewers? When threading the shrimp, you should pierce them through both the tail and the thickest part near the head. This keeps the shrimp flat on the skewer rather than allowing them to curl into tight circles. This provides more surface area for the grill grates, ensuring an even, smoky sear across the entire rack while keeping the interior juicy.
Why is it important to use fresh parsley instead of dried? Fresh flat-leaf parsley is vital because it provides a grassy, bright finish that dried herbs cannot replicate. Dried parsley loses its essential oils during dehydration, often tasting dusty. The fresh herb reacts with the lemon juice and WesMarMi Verde to create a vibrant green, chimichurri-style coating that enhances both the flavor and visual appeal of the seafood.
Can I marinate the shrimp ahead of time? You should not marinate the shrimp for longer than 30 minutes. Because this recipe uses fresh lemon juice and citrus-based WesMarMi Verde, the high acidity will begin to "cook" the delicate proteins (like ceviche). If left too long, the shrimp will develop a rubbery, tough texture once they hit the actual grill.
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