Add A Grilled Shrimp Skewer Recipe

Prep shrimp

If using frozen shrimp, thaw in the refrigerator or under cold running water and pat dry thoroughly with paper towels. Remove shell if desired, leaving tails on for presentation if preferred. Ensure shrimp are deveined.

Make marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, 2 minced garlic cloves, 1 tsp honey, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp red pepper flakes (optional), 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until emulsified.

Marinate shrimp

Add the shrimp to the bowl and toss until evenly coated. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 30 minutes for acid-based marinades to avoid firming the shrimp too much.

Prepare skewers

If using wooden skewers, soak them in water for at least 15 minutes to prevent burning. Preheat grill to medium-high (about 400°F / 200°C). Lightly brush the grill grates with 1 tsp olive oil applied on a folded paper towel held with tongs.

Assemble skewers

Thread 3–4 shrimp onto each skewer, piercing through the thickest part of the shrimp to keep them secure. Leave a little space between shrimp so heat circulates and they cook evenly.

Grill shrimp

Place skewers on the preheated grill. Grill shrimp 2–3 minutes per side, turning once, until opaque and slightly charred at the edges (internal temperature ~120–125°F). Total cook time is about 4–6 minutes depending on shrimp size.

Finish & serve

Remove skewers from the grill and transfer to a plate. Squeeze lemon wedges over the shrimp and sprinkle with 2 tbs chopped fresh parsley. Serve immediately with extra lemon wedges on the side.