Grilled Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water, pat very dry with paper towels. If not already done, peel and devein shrimp, leaving tails on if you prefer presentation. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.

Make the marinade

In a medium bowl combine 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, minced garlic, 1 tsp paprika, 1 tsp ground cumin, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp red pepper flakes (optional) and 1 tsp honey (optional). Whisk until blended.

Marinate shrimp

Add the prepared shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 1 hour, as the acid in the lemon will begin to 'cook' the shrimp and make them tough.

Preheat grill

Preheat gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean the grates and oil them lightly with the 1 tsp olive oil on a paper towel held with tongs to prevent sticking.

Skewer shrimp (if using)

Thread shrimp through the skewer(s) lengthwise or folded in half so they lie flat; leave a little space between shrimp so heat circulates. If using a grill basket or direct placement, you can place shrimp individually on the grate.

Grill

Place shrimp on the preheated grill. Cook 2–3 minutes per side until opaque and just firm; total cooking time should be 4–6 minutes depending on shrimp size. Avoid overcooking — shrimp should have a slight char but remain juicy.

Finish

Remove shrimp from grill to a plate. Immediately sprinkle with chopped parsley or cilantro and additional lemon juice if desired. Let rest 1–2 minutes before serving.

Arrange grilled shrimp on a platter with lemon wedges. Serve hot as an appetizer or over salad, rice, or pasta. Offer extra lemon wedges and a small dish of olive oil or melted butter for dipping if desired.