Garlic and Herb Shrimp Skewers

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Double-skewering the shrimp is a bit finicky, but it helps ensure the shrimp do not fall through the grates of the barbecue grill. Place a strip of foil under both ends of skewers so exposed bits do not burn.

Tags: Intermediate, 10 mins, Entrées, Shellfish, Grilling, Summer Insider's Report 2012
Serves: 4
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 5  minutes
Total: 15  minutes

Additional Information


  1. Soak 8 bamboo skewers in water for 30 minutes.
  2. Thread one skewer through thick end of 4 shrimp; thread another skewer through the skinny part of each of the same 4 shrimp to create a double skewered shrimp “raft”. Place in shallow glass baking dish. Repeat with remaining skewers and shrimp. If there are more than 16 shrimp in the bag, thread a fifth shrimp onto each raft until all shrimp are skewered.
  3. Reserve 2 tbsp (25 mL) of the marinade in small bowl to use later. Liberally brush remaining marinade over both sides of shrimp skewers. Cover dish with plastic wrap. Place in fridge. Marinate for 30 minutes.
  4. Preheat barbecue to high heat.
  5. Place skewers on greased grill. Cook for 4 to 5 minutes, turning once halfway, or until cooked through and grill-marked. Transfer to serving platter; brush with reserved 2 tbsp (25 mL) marinade.

Nutritional Information

Per serving:
100 calories
fat 1.5 g
sodium 1070 mg
carbohydrate 3 g
fibre 0 g
protein 18 g