Rinse the shrimp under cold water, pat dry thoroughly with paper towels. If not already done, peel and devein leaving tails on for presentation. Keep shrimp chilled until ready to marinate.

If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning on the grill.

In a medium bowl combine 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp crushed red pepper flakes, and 2 tbsp chopped parsley. Whisk until blended to make the marinade.

Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 15–30 minutes; do not marinate more than 1 hour to avoid the acid cooking the shrimp and changing texture.

Skewering & Grilling

Preheat grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grill grates to prevent sticking.

Thread 4–6 shrimp onto each skewer, sliding them so they lie flat and slightly curled but not overlapping. Leave a little space between shrimp for even heat circulation.

Brush the grill-side of the shrimp lightly with melted butter or additional olive oil (about 1 tbsp) to help prevent sticking and encourage browning.

Place shrimp skewers on the hot grill. Cook for 2–3 minutes per side, about 4–6 minutes total, until shrimp turn opaque and firm with a slight char. Avoid overcooking — shrimp are done when center is just opaque and internal temperature reaches 120–125°F (49–52°C).

During the last minute of grilling, brush shrimp with remaining melted butter or olive oil and sprinkle with a pinch more chopped parsley for freshness.

Remove skewers from the grill and transfer to a plate. Let rest for 1–2 minutes.

Finish & Serve

Serve grilled Gulf shrimp hot on skewers or slide shrimp off onto a platter. Garnish with lemon wedges and additional chopped parsley if desired.

Optional: squeeze fresh lemon juice over shrimp just before eating and serve with crusty bread, rice, or a simple green salad.