Entrée: United States – Grilled Shrimp Skewers

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Additional 30 min

Total 51 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (680 g) large raw shrimp (16-20 count), peeled and deveined, tails on
10-12 wooden or metal skewers (if wooden, soak 20-30 minutes)
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) finely grated lemon zest
3 garlic cloves, finely minced
1 1 / 2 tsp (7.5 ml) smoked paprika
1 / 2 tsp (2.5 ml) ground cumin
1 / 4 to 1 / 2 tsp (1.25 to 2.5 ml) cayenne pepper (optional, to taste)
1 tsp (5 ml) honey or brown sugar
1 tsp (5 ml) kosher salt
1 / 2 tsp (2.5 ml) freshly ground black pepper
2 tbsp (30 ml) finely chopped fresh parsley, plus more for garnish
1 tbsp (15 ml) finely chopped fresh cilantro (optional)
Neutral oil, for grill grates
Lemon wedges, for serving
1 red bell pepper, cut into 1-inch (2.54 cm) pieces (optional)
1 small red onion, cut into 1-inch (2.54 cm) pieces (optional)
1 cup (150 g) fresh pineapple chunks (optional)

Show original ingredient measurements

1 1 / 2 lb (680 g) large raw shrimp (16-20 count), peeled and deveined, tails on
10-12 wooden or metal skewers (if wooden, soak 20-30 minutes)
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp finely grated lemon zest
3 garlic cloves, finely minced
1 1 / 2 tsp smoked paprika
1 / 2 tsp ground cumin
1 / 4 to 1 / 2 tsp cayenne pepper (optional, to taste)
1 tsp honey or brown sugar
1 tsp kosher salt
1 / 2 tsp freshly ground black pepper
2 tbsp finely chopped fresh parsley, plus more for garnish
1 tbsp finely chopped fresh cilantro (optional)
Neutral oil, for grill grates
Lemon wedges, for serving
1 red bell pepper, cut into 1-inch pieces (optional)
1 small red onion, cut into 1-inch pieces (optional)
1 cup (150 g) fresh pineapple chunks (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

If using wooden skewers, soak them in water for 20-30 minutes. Pat the shrimp dry with paper towels.
In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, smoked paprika, cumin, cayenne (if using), honey, salt, black pepper, parsley, and cilantro (if using).
Reserve 2 tablespoons (30 ml) of this marinade in a separate small bowl for brushing and finishing; keep it separate and do not mix with raw shrimp.
Add the shrimp to the remaining marinade and toss to coat. Cover and refrigerate for 15-30 minutes.
Preheat a grill to medium-high heat (about 400-450°F / 205-230°C). Clean and oil the grates lightly with neutral oil.
Thread the shrimp onto skewers, inserting through both the thick and thin ends so each shrimp sits in a C shape. If using bell pepper, red onion, or pineapple, alternate pieces with the shrimp without overcrowding.
Remove the shrimp from the marinade, letting excess drip off. Discard any marinade that touched the raw shrimp.
Place the skewers on the hot grill. Cook for 2-3 minutes per side, until the shrimp are pink, opaque, and lightly charred at the edges (internal temperature around 140-145°F if using a thermometer).
During the last 30 seconds of grilling, brush the shrimp with a little of the reserved clean marinade. Transfer skewers to a platter, brush with the remaining reserved marinade, and rest 1-2 minutes.
Garnish with extra parsley and serve hot with lemon wedges. Optional: sprinkle a pinch of flaky salt and a light drizzle of olive oil just before serving.

If using wooden skewers, soak them in water for 20-30 minutes. Pat the shrimp dry with paper towels.
In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, smoked paprika, cumin, cayenne (if using), honey, salt, black pepper, parsley, and cilantro (if using).
Reserve 2 tablespoons of this marinade in a separate small bowl for brushing and finishing; keep it separate and do not mix with raw shrimp.
Add the shrimp to the remaining marinade and toss to coat. Cover and refrigerate for 15-30 minutes.
Preheat a grill to medium-high heat (about 400-450°F / 205-230°C). Clean and oil the grates lightly with neutral oil.
Thread the shrimp onto skewers, inserting through both the thick and thin ends so each shrimp sits in a C shape. If using bell pepper, red onion, or pineapple, alternate pieces with the shrimp without overcrowding.
Remove the shrimp from the marinade, letting excess drip off. Discard any marinade that touched the raw shrimp.
Place the skewers on the hot grill. Cook for 2-3 minutes per side, until the shrimp are pink, opaque, and lightly charred at the edges (internal temperature around 140-145°F if using a thermometer).
During the last 30 seconds of grilling, brush the shrimp with a little of the reserved clean marinade. Transfer skewers to a platter, brush with the remaining reserved marinade, and rest 1-2 minutes.
Garnish with extra parsley and serve hot with lemon wedges. Optional: sprinkle a pinch of flaky salt and a light drizzle of olive oil just before serving.