Grilled Shrimp Recipe

Rinse and pat dry

Rinse the peeled and deveined shrimp under cold water, then place on paper towels and pat thoroughly dry. Dry shrimp will sear and grill rather than steam.

Season

Transfer shrimp to a large bowl. Sprinkle with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper and toss to coat evenly.

Make the marinade

In a separate bowl, whisk together 1/2 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, finely minced garlic (3 cloves), 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1 tbsp honey, 2 tbsp chopped fresh parsley, and 1 tsp lemon zest until emulsified.

Marinate shrimp

Pour the marinade over the seasoned shrimp and toss to coat all pieces. Cover and refrigerate for 20–30 minutes. Do not marinate longer than 30 minutes to avoid the shrimp becoming mushy from the acid.

Preheat and prepare grill

Preheat grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates lightly to prevent sticking. If using skewers, soak wooden skewers in water for 30 minutes beforehand or use metal skewers.

Thread shrimp (optional)

If using skewers, thread 6–8 shrimp per skewer, leaving a little space between each so heat circulates evenly. For 45 shrimp, plan 6–8 skewers depending on shrimp per skewer.

Grill shrimp

Place shrimp directly on the grill grates or on skewers. Grill until opaque and just firm, about 2 minutes per side (total 4 minutes), flipping once. Watch closely — shrimp cook very quickly. A proper doneness: opaque with a slight curl (C-shape). Overcooking will make them tough.

Brush with butter

As soon as shrimp come off the grill, brush them with 2 tbsp melted unsalted butter to add gloss and richness.

Garnish and serve

Transfer shrimp to a warmed platter. Sprinkle with remaining 1 tbsp (if any remains) of chopped parsley or 2 tbsp chopped chives/microgreens, and serve with 6 lemon wedges for squeezing. Present hot.