Shrimp Skewers Recipe

Prepare shrimp

Rinse shrimp under cold water and pat very dry with paper towels. Remove tails if desired. Trim any veins missed during deveining.

In a medium bowl whisk together olive oil, lemon juice, lemon zest, minced garlic, smoked paprika, ground cumin, red pepper flakes, honey, Kosher salt, and black pepper until combined.

Add the dried shrimp to the marinade and toss gently to coat. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 30–45 minutes, as acid will start to firm the shrimp and make them tough.

If using wooden skewers, soak them in cold water for at least 30 minutes before using to prevent burning.

Preheat grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or broiler, preheat accordingly and lightly oil the grate or pan.

Thread 3–4 shrimp onto each skewer, sliding them so they lie flat and alternate direction for a compact arrangement. Leave a little space between shrimp so heat circulates evenly.

Brush skewered shrimp lightly with melted butter or a little olive oil to prevent sticking and promote browning.

Grill skewers 2–3 minutes per side, turning once, until shrimp are opaque, pink, and have light grill marks. Total cook time will be 4–6 minutes depending on shrimp size. Internal temperature should reach 120–125°F for perfectly cooked shrimp (they will carry-over to finish cooking). Avoid overcooking.

If broiling, place skewers on a foil-lined baking sheet about 6 inches from the heat and broil 2–3 minutes per side, watching closely.

Remove skewers from grill and brush once more with the reserved melted butter or a light drizzle of olive oil for shine.

Sprinkle chopped parsley or cilantro over the shrimp and season with an additional pinch of salt and freshly ground pepper if desired.

Serve immediately with lemon wedges alongside rice, salad, or crusty bread.