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Ingredients
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Marinade & Seasoning
Grill & Finish
Method
Prep & Marinate
- 1
Prepare shrimp
Rinse the shrimp under cold water and pat dry thoroughly with paper towels. If tails are on and you prefer them, leave tails intact; otherwise remove. Place the 6 shrimp in a shallow bowl or zip-top bag.
- 2
Make marinade
In a small bowl, whisk together 2 tbs olive oil, 1 tbs fresh lemon juice, 1 tsp soy sauce, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp ground black pepper, 1 tsp sea salt, and 1/4 tsp red pepper flakes until combined.
- 3
Marinate
Pour the marinade over the shrimp and toss gently to coat all surfaces. Marinate in the refrigerator for 15–30 minutes (no more than 30 minutes to avoid texture changes). Meanwhile, soak wooden skewers (if using) in water for 20–30 minutes to prevent burning.
Charcoal Grill & Finish
- 4
- 5
Skewer shrimp
Thread 3 shrimp onto each skewer (for 2 skewers total), piercing near the tail and again near the body so they lay flat and are easy to flip. Brush both sides lightly with the reserved 1 tbs neutral oil.
- 6
Grill shrimp
Place skewers directly over the medium-high charcoal. Grill for 1.5–2 minutes per side, about 3–4 minutes total, flipping once. Shrimp are done when opaque throughout and firm to the touch with a slight char on the exterior (internal temp ~120–140°F). Avoid overcooking to keep them tender.
- 7
Finish & serve
Remove skewers from the grill and immediately squeeze fresh lemon wedges over the shrimp. Sprinkle with chopped fresh parsley. Serve hot, 3 shrimp per serving (6 pieces total).