Grilled Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water and pat dry thoroughly with paper towels. If needed, remove any remaining shell but leave tails on for presentation and easier flipping.

Make marinade

In a medium bowl combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, minced garlic, smoked paprika, ground cumin, kosher salt, black pepper, and red pepper flakes (if using). Whisk until combined.

Marinate

Add the shrimp to the bowl and toss until each piece is evenly coated. Cover and refrigerate for 15–30 minutes (no more than 45 minutes) to allow flavors to penetrate. Meanwhile, soak wooden skewers in water for 30 minutes if using to prevent burning; otherwise prepare metal skewers or a grill basket.

Preheat grill

Preheat grill to medium-high (about 375–450°F / 190–230°C). Clean and oil the grates to prevent sticking.

Skewer shrimp

Thread 4–6 shrimp per skewer through the tail and body so they lie flat and are easy to flip. Leave a small gap between shrimp so heat circulates. Lightly brush skewered shrimp with a little extra olive oil.

Grill shrimp

Place skewers on the preheated grill. Cook 2–3 minutes per side until shrimp are opaque and have light char marks; total cooking time 4–6 minutes depending on size. Avoid overcooking — shrimp should be just firm and pink with a slight curl.

Finish

Remove shrimp from grill and transfer to a serving plate. Sprinkle chopped fresh parsley over the shrimp and squeeze a lemon wedge over the top. Serve immediately with additional lemon wedges on the side.

Serve the grilled shrimp over rice, couscous, or a green salad. Drizzle a little extra olive oil if desired. Leftovers: refrigerate in an airtight container up to 2 days; reheat gently to avoid overcooking or use chilled in salads.