Shrimp Skewers Recipe

Prepare shrimp

If not already done, peel and devein the shrimp leaving tails on or off as preferred. Pat shrimp very dry with paper towels—dry shrimp pick up marinade and sear better.

Soak wooden skewers (if using)

If using wooden skewers, place them in a shallow dish of water and soak for at least 30 minutes to prevent burning on the grill.

Make marinade

In a medium bowl whisk together olive oil, lemon juice, soy sauce, honey, minced garlic, smoked paprika, black pepper, salt, and red pepper flakes (if using) until combined.

Marinate shrimp

Add the dried shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 15–30 minutes (no longer than 30 minutes to avoid 'cooking' the shrimp with acid).

Thread shrimp onto skewers

Remove shrimp from the marinade and let excess drip off. Thread 3 large shrimp per skewer (or 4 smaller), piercing through the thickest part so they lie flat and in the same direction. Reserve remaining marinade.

Preheat grill or pan

Preheat grill to medium-high (about 400°F / 200°C) or heat a large cast-iron or heavy skillet over medium-high heat and brush lightly with oil.

Cook shrimp

Place skewers on the hot grill or skillet. Cook 2–3 minutes per side, turning once, until shrimp are opaque and firm with light char marks. Total cook time is about 4–6 minutes depending on shrimp size. Avoid overcooking—they should curl into a loose 'C' shape when done.

Finish with reserved marinade (optional)

If you want extra glaze, bring the reserved marinade to a boil in a small saucepan for at least 1 minute to kill bacteria, then brush a small amount onto cooked skewers just before serving.

Transfer shrimp skewers to a platter. Sprinkle with chopped parsley and serve immediately with lemon wedges for squeezing over the shrimp.