Grilled Shrimp Recipe

Prepare shrimp

If not already done, peel and devein shrimp, leaving tails on or off per preference. Pat shrimp very dry with paper towels — dry surfaces help the marinade adhere and improve grilling sear.

Make marinade

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

Marinate shrimp

Add the dried shrimp to the bowl and toss until evenly coated. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 1 hour for best texture (acid will begin to 'cook' shrimp).

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet, heat it over medium-high heat until hot and just smoking.

Prepare skewers

If using wooden skewers, soak them in water for 30 minutes before threading. Thread 6–8 shrimp per skewer, leaving a little space between each so heat circulates. If not skewering, place shrimp directly on a well-oiled grill grate or in a grill basket.

Oil grill

Brush the grill grates or shrimp lightly with 1 tsp olive oil to prevent sticking.

Grill shrimp

Place shrimp on the grill across the grates (or in the grill basket). Grill 2–3 minutes per side, flipping once, until shrimp turn opaque and develop light char marks. Total cook time is typically 4–6 minutes depending on shrimp size. Do not overcook — shrimp should be firm and slightly springy.

Finish

Remove shrimp from the grill when done and transfer to a plate. Sprinkle with the remaining 1 tbsp chopped parsley and squeeze lemon wedges over the top.

Serve immediately with extra lemon wedges on the side. Grilled shrimp works well over rice, in salads, tacos, or with crusty bread.

If desired, reserve a small amount of the unused marinade (make sure it was not in contact with raw shrimp) or prepare a quick sauce: whisk 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, pinch of salt and some chopped parsley, then drizzle over the cooked shrimp.