Garlic Herb Shrimp Skewers Thanksgiving Appetizer — 28g Protein

These garlic herb shrimp skewers thanksgiving appetizer are the starter to make when guests arrive hungry and the turkey still has an hour to go. Plump shrimp marinate in garlic, lemon, parsley and olive oil, then grill in minutes — 28g of protein per serving, charred at the edges, and on the table in 30 minutes.

The trick is the short marinade. Fifteen minutes is enough for the garlic and lemon to flavour the shrimp; any longer and the lemon juice starts to cook them. Skewers keep the shrimp from falling through the grill, and a hot grill does the rest in about 4 minutes.

Why you’ll love it

• 28g protein per serving, about 210 calories
• A fast, impressive Thanksgiving starter — on the table in 30 minutes
• Garlic, lemon and herbs — big flavour from a 15-minute marinade
• Works on the grill, under the broiler, or in a grill pan

Ingredients

• 900g (about 2 lb) large shrimp, peeled and deveined, tails on
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 2 tbsp lemon juice, plus lemon wedges to serve
• 1 tsp lemon zest
• 2 tbsp fresh parsley, finely chopped, plus extra to serve
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 tsp coarse sea salt
• 1/2 tsp black pepper, freshly ground
• 12 wooden or metal skewers

Equipment used

• A grill, grill pan or broiler, for cooking the skewers fast over high heat
• Wooden or metal skewers, for holding the shrimp together on the grill
• A large mixing bowl, for the marinade
• A basting brush, for brushing extra marinade over the shrimp as they cook

Instructions

1. If using wooden skewers, soak them in water for 20 minutes so they don’t burn on the grill.
2. Mix the garlic, olive oil, lemon juice, lemon zest, parsley, thyme, smoked paprika, red pepper flakes, salt and pepper in a large bowl.
3. Add the shrimp and toss to coat. Leave to marinate for 15 minutes at room temperature — no longer, or the lemon will start to cook the shrimp.
4. Thread 4–5 shrimp onto each skewer, pushing them close together so they stay juicy.
5. Heat the grill, grill pan or broiler to high. Cook the skewers for 2 minutes per side, until the shrimp are pink and lightly charred at the edges.
6. Brush with any leftover marinade as they cook, then serve hot on a platter with lemon wedges and extra parsley.

Tips

• Don’t marinate longer than 15 minutes. Lemon juice cures raw shrimp, and the texture turns mushy if it sits too long.
• Thread the shrimp close together on the skewer — gaps let them dry out, and neighbours keep each other moist.
• Shrimp cook fast. Pull them the moment they turn pink; carryover heat finishes the job.
• Leftovers keep 2 days in the fridge. Serve them cold over a salad, or warm them gently for 1 minute — no more.

Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• High Protein Garlic Shrimp Zucchini Noodles — 39g Protein
• High Protein Shrimp Cocktail with Greek Yogurt Sauce
• Cajun Shrimp Boil Healthy Thanksgiving Week Version

FAQ

Can I make these ahead? Yes — marinate the shrimp up to 15 minutes before cooking, and thread the skewers an hour ahead, covered in the fridge. Cook them just before serving; they take 4 minutes.

Is this garlic herb shrimp skewers thanksgiving appetizer good for a crowd? Yes. It is built for one: the recipe serves 6 as an appetizer, and it doubles easily — just use two grill pans or cook in two batches so the skewers are not crowded.

Can I cook them without a grill? Yes. A hot grill pan works the same way, or use the broiler with the skewers on a foil-lined tray, 2 minutes per side, watching closely so they don’t burn.

What dip goes with them? A simple garlic butter, a lemon aioli, or the Greek yogurt sauce from our shrimp cocktail recipe all work. Keep it light — the shrimp already carry the flavour.

Garlic Herb Shrimp Skewers Thanksgiving Appetizer — 28g Protein

Sophia Martinez

Garlicky, herby grilled shrimp skewers with lemon and parsley. 28g protein — 30 minutes, serves 6.

Print Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine American

Servings 6

Calories 210 kcal

Equipment

• A grill, grill pan or broiler
• Wooden or metal skewers
• A large mixing bowl
• A basting brush

Ingredients

  

• 900 g about 2 lb large shrimp, peeled and deveined, tails on
• 4 garlic cloves minced
• 3 tbsp olive oil
• 2 tbsp lemon juice plus lemon wedges to serve
• 1 tsp lemon zest
• 2 tbsp fresh parsley finely chopped, plus extra to serve
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 tsp coarse sea salt
• 1/2 tsp black pepper freshly ground
• 12 wooden or metal skewers

Instructions

 

• If using wooden skewers, soak them in water for 20 minutes so they don’t burn on the grill.
• Mix the garlic, olive oil, lemon juice, lemon zest, parsley, thyme, smoked paprika, red pepper flakes, salt and pepper in a large bowl.
• Add the shrimp and toss to coat. Leave to marinate for 15 minutes at room temperature — no longer, or the lemon will start to cook the shrimp.
• Thread 4–5 shrimp onto each skewer, pushing them close together so they stay juicy.
• Heat the grill, grill pan or broiler to high. Cook the skewers for 2 minutes per side, until the shrimp are pink and lightly charred at the edges.
• Brush with any leftover marinade as they cook, then serve hot on a platter with lemon wedges and extra parsley.

Notes

Marinate 15 minutes only — lemon cures shrimp if left longer. Cook 2 minutes per side. Keeps 2 days refrigerated.

Keyword garlic herb, grilled shrimp, high protein, shrimp skewers, thanksgiving appetizer

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