Spiced Grilled Shrimp Skewers

The smoke hit my nose before I even saw them. My neighbor had these skewers going at his summer block party, and I honestly hovered near the grill for twenty minutes pretending to chat.

Last Tuesday, my sister dropped by unexpectedly and I threw these on the grill. She literally stopped mid-sentence after her first bite, asked for the recipe, and now she makes them twice a week.

Ingredients

• Large shrimp: I buy the jumbo ones when theyre on sale because they stay juicy longer and feel more impressive
• Smoked paprika: This is the secret ingredient that makes everyone think you grilled over real wood
• Garlic: Fresh minced is non-negotiable here, the jarred stuff disappears into the grill flavors
• Cumin and coriander: These warm spices balance the bright lemon and give it depth
• Olive oil: Use the good stuff since it carries all those spices into the shrimp
• Fresh lemon: Both the juice and zest go into the marinade, plus more wedges for serving

Instructions

Prep your skewers:

If using wooden ones, soak them while you make the marinade so they dont char into useless sticks

Whisk the marinade:

Combine olive oil, garlic, smoked paprika, cumin, coriander, cayenne, salt, pepper, lemon juice, and zest until blended

Marinate the shrimp:

Toss shrimp in the bowl and let them hang out at room temperature for about 15 minutes

Thread the skewers:

Pierce each shrimp through both the head and tail ends so they stay put and look nice

Get the grill hot:

Medium-high heat is perfect, you want that sear without burning the spices

Grill to perfection:

Cook about 2 to 3 minutes per side until they are pink and have gorgeous charred spots

Finish with fresh lemon:

Squeeze some juice over the hot skewers and sprinkle with parsley if you have it

Serve right away:

Put extra lemon wedges on the plate and watch them disappear

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These became my go-to when I hosted book club and suddenly realized five hungry women were expecting actual food. They were gone before the wine was even poured.

Making Ahead

I've mixed the marinade in the morning and kept it in the fridge, then tossed the shrimp in when I got home. The shrimp themselves though, only need that quick 15 minute soak.

Grill Alternatives

My sister in law makes these under the broiler and they still get that slightly charred edge. Just watch them closer than on the grill since broilers vary wildly.

Serving Ideas

Sometimes I serve these over rice with the extra lemon juice poured over everything. The rice soaks up all those spiced juices and honestly becomes the best part.

• Grill some zucchini alongside while the grill is hot
• A simple cucumber salad cuts through the spices perfectly
• Crusty bread to catch any drips is never a bad idea

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These skewers have saved me more times than I can count, and nobody needs to know how easy they really are.

Recipe FAQs

→ What spices enhance the shrimp’s flavor?

Smoked paprika, cumin, coriander, and a hint of cayenne pepper deliver a warm, complex spice profile that complements the shrimp beautifully.

→ How should the shrimp be prepared before grilling?

Peel and devein the shrimp, then marinate them in the spice mixture to allow flavors to deeply penetrate before threading onto skewers.

→ What grilling technique ensures perfectly cooked shrimp?

Grill over medium-high heat for 2–3 minutes per side until shrimp turn opaque with a light char, preserving juicy texture.

→ Can wooden skewers be used safely on the grill?

Yes, soak wooden skewers in water for at least 20 minutes before grilling to prevent burning and ensure safety.

→ How does lemon contribute to the dish?

Fresh lemon juice and zest add a bright, citrusy freshness that balances the spices and enhances the shrimp’s natural sweetness.