Grilled Shrimp Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. If shrimp are very large, butterfly them slightly so they lay flat on the grill.

Make marinade

In a medium bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, minced garlic, smoked paprika, ground cumin, red pepper flakes, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp honey (if using) until combined.

Marinate shrimp

Add the dried shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 1 hour, as acid can start to 'cook' the shrimp and make them tough.

If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Preheat the grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grill grates or brush shrimp lightly with 1 tsp extra-virgin olive oil to prevent sticking.

Thread shrimp onto skewers: pierce each shrimp once near the tail and once near the head so they lie flat. Leave a small gap between shrimp for even cooking. For 1 lb shrimp you should have about 6–8 shrimp per skewer depending on size.

Place skewers on the preheated grill. Grill shrimp for 2–3 minutes per side, flipping once, until they are opaque and just cooked through. Total cook time will be about 4–6 minutes depending on shrimp size. Avoid overcooking — shrimp should be slightly firm and white/pink with light char marks.

If not using skewers, lay shrimp directly on an oiled grill pan or sheet and cook the same amount of time, turning once.

Transfer grilled shrimp to a serving platter. Sprinkle chopped fresh parsley over the shrimp and squeeze lemon wedges over top to taste.

Serve immediately with extra lemon wedges alongside. Optionally drizzle a little extra-virgin olive oil over the top for gloss and flavor.