Marinated & Grilled Gulf Shrimp Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. If not already done, peel and devein leaving tails on for presentation. Place shrimp in a medium bowl.

Make marinade

In a small bowl whisk together olive oil, fresh lime juice, minced garlic, smoked paprika, ground cumin, red pepper flakes, honey, Kosher salt, and black pepper until combined.

Combine and marinate

Pour the marinade over the shrimp and toss to coat evenly. Stir in 2 tablespoons chopped cilantro. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 1 hour to avoid denaturing the 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, heat it over medium-high heat and brush lightly with neutral oil.

Skewer shrimp

Thread 4–6 shrimp onto each skewer, sliding them snugly but not tightly so they cook evenly. Leave a little space between shrimp to allow heat circulation.

Oil grill grates

Brush the preheated grill grates or grill pan with neutral oil to prevent sticking.

Place skewers on the hot grill and cook 2–3 minutes without moving, until grill marks form and the shrimp begin to turn pink and opaque on the bottom side. Flip skewers and cook another 1–2 minutes until shrimp are fully opaque and firm to the touch (total cook time usually 3–5 minutes depending on shrimp size). Avoid overcooking — shrimp should have a slight give.

Remove skewers from the grill and transfer to a plate. Immediately squeeze fresh lime wedges over the shrimp and sprinkle with remaining chopped cilantro (optional). If desired, serve with toasted baguette slices or warm tortillas and extra lime wedges.

Serve hot as a Lunch Special entrée or as part of a composed plate with rice, salad, or slaw. Provide additional lime on the side for guests to adjust acidity to taste.