Grilled Jumbo Shrimp Recipe

Prepare shrimp

Pat the jumbo shrimp dry with paper towels. Leave tails on for presentation if desired. Place shrimp in a medium mixing bowl.

Make marinade

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, red pepper flakes, kosher salt, and black pepper until combined.

Marinate

Pour the marinade over the shrimp and toss gently to coat each piece evenly. Stir in the chopped parsley. Cover and refrigerate for 15–30 minutes (no longer than 1 hour) to allow flavors to penetrate without breaking down the shrimp texture.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high heat and brush lightly with oil.

Skewer (optional)

If using wooden skewers, soak them in water for 30 minutes before use. Thread 4–6 shrimp onto each skewer, piercing once near the tail and once near the wider end to keep them secure. Alternatively, place shrimp directly on a hot grate or in a grill basket.

Grill shrimp

Oil the grill grates lightly. Place shrimp on the grill and cook for 2–3 minutes per side, flipping once, until opaque throughout and slightly charred at the edges. Total cook time should be 4–6 minutes depending on shrimp size—avoid overcooking to keep them tender.

Baste (optional)

During the last minute of cooking, brush the shrimp with the melted butter for added richness and gloss.

Rest and garnish

Remove shrimp from the grill and transfer to a serving plate. Squeeze fresh lemon wedges over the shrimp, sprinkle with additional chopped parsley or cilantro, and serve immediately.

Serve grilled jumbo shrimp as an appetizer or main course alongside grilled vegetables, a green salad, rice, or crusty bread to soak up juices. Provide extra lemon wedges at the table.