Ingredients
Equipment
Method
- If using wooden skewers, soak in water for 10–15 minutes to prevent burning.
- Preheat grill to medium heat.
- Toss cleaned shrimp with olive oil and Kinder's Lemon Pepper Seasoning until evenly coated.
- Thread shrimp onto skewers — 5–6 per skewer works well. Avoid packing too tightly so heat circulates on all sides.
- Place skewers on grill. Cook 4–5 minutes per side, or until shrimp is pink, opaque, and no longer translucent.
- Remove immediately — shrimp continues to cook after coming off the grill. Serve right away with fresh lemon wedges for squeezing.
Nutrition
Notes
- Watch the curl, not the clock — A loose C-shape means the shrimp is just done. A tight O-shape means it's overcooked and heading toward rubbery. Pull them the moment they curl and don't wait.
- Medium heat is the move — Shrimp cooks fast. High heat scorches the outside before the center sets. Medium heat gives you even cook with clean char marks and no burned seasoning.
- Squeeze lemon right before serving — Fresh lemon juice over hot shrimp at the very end wakes up all the citrus in the Kinder's coating and adds one last layer of brightness.
- Double-skewer each shrimp — Thread each piece onto two parallel skewers about a half-inch apart. They won't spin when you flip, so you can rotate the whole batch in one clean move.
- Pat the shrimp completely dry — Surface moisture becomes steam on the grill, which kills your sear. Paper towels, 30 seconds, and the seasoning sticks better and the grill marks come out cleaner.
- Serve these straight off the grill with fresh lemon wedges and cocktail sauce — simple, and the lemon pepper doesn't need help. For a full plate, put them over garlic butter rice or pasta and let the seasoning carry the dish.
- Shrimp tacos are the move when you want to stretch two pounds into more plates. Warm corn tortillas, cabbage slaw, avocado slices, a squeeze of lime, and a drizzle of crema if you want to push it. The lemon pepper plays well with all of it.
- For a backyard cookout spread, pair with grilled corn on the cob and a cold cucumber salad. The contrast between hot char on the shrimp and cool, crisp sides is the whole point. An arugula salad also works — the peppery greens play off the seasoning without competing.
- Keep leftover shrimp in an airtight container in the fridge for up to 2 days.
- To reheat, a skillet over medium-low with a small pat of butter works best — 1–2 minutes just until warmed through. Don't rush it. Overcooking reheated shrimp is easier than overcooking fresh.
- Cold shrimp straight from the fridge also works over a salad or in a wrap. The lemon pepper holds up well cold, so skipping the reheat is a legitimate call.