Grilled Jumbo Shrimp Recipe

Clean and dry

Rinse the shrimp under cold water, pat completely dry with paper towels. Leave tails on for presentation. Transfer shrimp to a medium bowl.

Season the shrimp lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper, tossing to coat evenly.

In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 3 cloves minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp red pepper flakes, 1 tsp honey (or agave), and 2 tbsp finely chopped fresh parsley until emulsified.

Pour about two-thirds of the marinade over the seasoned shrimp and toss to coat thoroughly. Reserve the remaining marinade for basting and finishing. Cover and refrigerate for 15–30 minutes; do not marinate longer than 45 minutes to avoid mushy texture.

Preheat grill (gas or charcoal) to medium-high heat (about 400–450°F / 200–230°C). Clean grates and oil them lightly: brush with 1 tsp olive oil to prevent sticking.

If using wooden skewers, soak them in water for 30 minutes beforehand. Thread 3–4 shrimp per skewer, threading through the tail and the thicker end so shrimp lie flat. Leave space between shrimp for even cooking.

Place skewers directly on the hot grill. Grill for 2–3 minutes per side (total 4–6 minutes), turning once. During the first side, brush with some reserved marinade. Shrimp are done when opaque throughout and firm to the touch with a slight char on the exterior; internal temperature should reach 120–125°F for best texture.

In the last 30 seconds to 1 minute, brush with the remaining reserved marinade and remove from the grill.

Transfer shrimp to a serving platter. Sprinkle with the remaining 1 tbsp chopped parsley for garnish and arrange lemon wedges alongside.

Serve immediately while hot. Squeeze lemon over shrimp to taste and offer extra hot sauce or aioli on the side if desired.