Grilled Gulf Shrimp (5) Recipe

Prepare shrimp

Rinse the peeled and deveined Gulf shrimp under cold water and pat them dry with paper towels. Leave tails on for presentation if desired.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. If using metal skewers, no soaking is required.

In a medium bowl combine olive oil, fresh lemon juice, minced garlic, smoked paprika, ground cumin, kosher salt, black pepper, and hot sauce (if using). Whisk until well combined to form the marinade.

Add the shrimp to the bowl and toss gently until each shrimp is evenly coated with the marinade. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 30 minutes or the acid will start to cure the shrimp and make them tough.

Preheat grill to medium-high heat (about 400–450°F / 200–230°C). If using a stovetop grill pan, heat it over medium-high and brush with a little oil to prevent sticking.

Thread 4–5 shrimp onto each skewer, piercing through the thickest part of the tail and then the body so they lie flat. Leave a small gap between shrimp pieces so heat circulates and they cook evenly.

Brush the grill grates with oil or wipe the grill pan with an oiled paper towel (use tongs). Place shrimp skewers on the preheated grill. Cook uncovered for 1.5–2 minutes per side, about 3–4 minutes total, until shrimp turn opaque, pink, and have light grill marks. Avoid overcooking — shrimp cook quickly.

Optional: During the last minute of grilling, brush shrimp lightly with melted butter for extra sheen and flavor.

Remove skewers from the grill and transfer to a serving plate. Sprinkle chopped fresh parsley over the shrimp and serve with lemon wedges for squeezing.

Taste and adjust with additional salt, pepper, or lemon as desired. Serve immediately.