Shrimp Skew Recipe

Prepare shrimp

If not already done, peel and devein shrimp leaving tails on or off as preferred. Pat shrimp dry with paper towels to remove excess moisture—this helps the marinade adhere and promotes better searing.

Make the marinade

In a medium bowl combine 3 tbsp olive oil, 2 tbsp fresh lemon juice, minced garlic, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp red pepper flakes, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until emulsified. Stir in 2 tbsp finely chopped parsley.

Marinate shrimp

Add the dried shrimp to the bowl and toss to coat thoroughly. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 1 hour for delicate texture—acid in the lemon will start to 'cook' the shrimp.

Prepare skewers

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread 4–6 shrimp per skewer, depending on shrimp size, piercing each shrimp once near the thicker end and once near the tail so they lie flat and stay secure while cooking.

Heat grill or pan

Preheat a grill or grill pan over medium-high heat (about 400–450°F / 200–230°C). If using a skillet, add a light brush of oil to prevent sticking and heat until shimmering.

Cook shrimp

Place skewers on the hot grill or pan. Cook 2–3 minutes per side (total 4–6 minutes) until shrimp are opaque and just firm — they should curl into a loose C shape. Avoid overcooking; shrimp become rubbery if left too long.

Glaze and finish

In the final 30 seconds brush each skewer with 1 tbsp melted butter or extra olive oil for shine and flavor. Remove skewers from heat and transfer to a platter. Sprinkle with finishing flaky salt if desired and additional chopped parsley for color.

Serve

Serve the shrimp skewers hot with lemon wedges for squeezing over. They pair well with rice, salad, grilled vegetables, or warmed flatbread.