Spicy Grilled Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water, pat dry thoroughly with paper towels. If tails are on and you prefer them off, remove tails; otherwise leave on for presentation.

In a medium bowl combine olive oil, fresh lime juice, minced garlic, smoked paprika, chili powder, cayenne pepper, ground cumin, honey, salt and black pepper. Whisk until emulsified.

Add shrimp to the marinade and toss until evenly coated. Cover and refrigerate for 15–20 minutes (no longer than 30 minutes to avoid over-marinating and turning shrimp mushy).

If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Preheat grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates lightly using the neutral oil.

Thread 3–5 shrimp onto each skewer, pushing them flat so they lie snugly but not tightly; leave a little space between shrimp for even cooking. Discard leftover marinade or reserve a small portion for brushing after cooking (if you reserve any, bring it to a boil for 1–2 minutes to kill bacteria).

Place skewers on the preheated grill. Grill 2–3 minutes per side, flipping once, until shrimp are opaque, pink and have light char marks. Total cook time should be about 4–6 minutes depending on shrimp size. Do not overcook — shrimp should be just firm to the touch.

Remove shrimp from grill and transfer to a serving platter. Sprinkle with chopped fresh cilantro if using, and squeeze lime wedges over the top for brightness.

Serve immediately with extra lime wedges on the side. Suggested pairings: grilled vegetables, rice, corn tortillas or a crisp salad.