Pin it This dish features large shrimp marinated in olive oil, lemon juice, garlic, smoked paprika, cumin, coriander, cayenne, salt, and pepper. After a brief chilling, the shrimp are threaded onto skewers and grilled until opaque and lightly charred, creating a juicy and flavorful result. Garnished with fresh herbs and lemon wedges, it works well as a vibrant main course or appetizer. The quick prep and cook times make it approachable for all skill levels.
The sizzle of shrimp hitting a hot grill still makes my stomach do a little flip, reminding me of a rooftop dinner party where these skewers disappeared faster than I could plate them. I had doubled the recipe, thank goodness, because guests kept circling back to the grill, drawn in by that smoky, citrusy perfume that fills the air when the spices hit the heat. It was the night I learned that the simplest marinade often creates the most memorable moments around a table.
Last summer, my neighbor caught me at the grill with a plate of these just as she was walking her dog. She ended up staying for dinner, and we ate them standing up at the counter, talking until the sun went down. There is something about food on a stick that makes everything feel more festive, more like a celebration even on a random Tuesday.
Ingredients
- Large shrimp: I always keep the tails on because they look gorgeous and act as little handles, but peel them if you are serving finger-food style
- Olive oil: This helps the spices cling to the shrimp and keeps them from drying out over high heat
- Fresh lemon juice: Use real lemons and squeeze them right before you start the marinade
- Garlic: Mince it finely so the flavor disperses evenly without any harsh raw bites
- Smoked paprika: This is the secret ingredient that gives you that grilled-all-day flavor in minutes
- Ground cumin and coriander: These earthy spices balance the bright citrus and add depth
- Cayenne pepper: Start with a quarter teaspoon and taste the marinade before adding more
- Salt and black pepper: Do not skimp here since shrimp need proper seasoning to really sing
- Fresh herbs: Cilantro adds brightness while parsley keeps it classic, whichever speaks to you
- Lemon wedges: An extra squeeze at the table makes all the flavors pop
Instructions
- Whisk together the marinade:
- Grab a medium bowl and pour in the olive oil, lemon juice, garlic, smoked paprika, cumin, coriander, cayenne, salt, and pepper. Whisk until everything is well combined and the mixture smells incredible.
- Coat the shrimp:
- Add the shrimp to the bowl and toss gently until every piece is coated in that spiced oil. Cover and pop it in the fridge for 10 to 20 minutes, but no longer or the citrus will start to cook the shrimp.
- Prep your skewers:
- If you are using wooden skewers, soak them in a pan of water for at least 20 minutes while the shrimp marinates so they do not turn to charcoal on the grill.
- Thread the shrimp:
- Pierce each shrimp through both the tail and thick end so they stay secure on the skewer. I usually put about 5 to 6 shrimp per skewer, leaving a tiny bit of space between them for even cooking.
- Heat the grill:
- Get your grill or grill pan nice and hot over medium-high heat. You want to hear that satisfying sizzle when the shrimp hit the grates.
- Grill to perfection:
- Cook the skewers for 2 to 3 minutes per side until they turn pink and opaque with gorgeous charred spots. Do not walk away because shrimp go from perfect to rubbery in seconds.
- Finish and serve:
- Transfer the skewers to a platter and immediately scatter fresh herbs over them while they are still hot. Serve with extra lemon wedges on the side.
Pin it My kids used to be suspicious of anything spice-coated until they tried these and now they request them weekly. Watching someone take that first bite, eyes widening at how something so simple can taste so extraordinary, never gets old. That is the magic of really good shrimp done right.
Making Ahead for Parties
You can marinate the shrimp up to four hours ahead if you skip the lemon juice, adding it right before grilling. I have also pre-threaded the skewers earlier in the day and stored them layered between parchment paper in the fridge. Just let them sit at room temperature for about 15 minutes before they hit the heat.
Indoor Grilling Secrets
A cast iron grill pan works beautifully for these, though I crack a window or turn on the fan because the smoked paprika can get intense. You can also broil them on a sheet pan for about 3 minutes per side, keeping an eye on them so they do not overcook. The char lines will not be as dramatic, but the flavor will still be there.
Serving Ideas That Work
These skewers are happy alone as an appetizer or served over fluffy rice for dinner. I have tucked them into warm pita with a drizzle of tzatziki and watched them become the best kind of messy handheld situation. They are also surprisingly good on a salad of arugula and cucumber with extra lemon.
- Set out a bowl of yogurt spiked with garlic and herbs for dipping
- Pair with a chilled white wine that can stand up to the spices
- Double the recipe because leftovers are rare
Pin it I hope these skewers find their way to your table soon and bring the same joy they have brought to mine.
Recipe FAQs
- → How long should the shrimp marinate?
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Marinate the shrimp for 10 to 20 minutes to absorb the spices without overpowering the delicate seafood.
- → How do you prevent skewers from burning on the grill?
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Soak wooden skewers in water for at least 20 minutes before threading shrimp to prevent burning during grilling.
- → Can this dish be made spicier?
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Yes, adjust the cayenne pepper amount or add a pinch of ground turmeric or sumac for extra flavor and heat.
- → What is the ideal grilling time for the shrimp?
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Grill shrimp skewers for 2 to 3 minutes per side, until the shrimp turn opaque and develop light char marks.
- → What sides pair well with these grilled shrimp skewers?
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Serve alongside rice, fresh salad, or flatbread for a complete meal, complemented by crisp white wine like Sauvignon Blanc.
