Ingredients
1 lb Large shrimp (16-20 count), peeled and deveined
3 tbsp Olive oil
2 tbsp Fresh lemon juice
2 cloves Garlic, minced
1 tsp Smoked paprika
½ tsp Ground cumin
½ tsp Dried oregano
½ tsp Salt
¼ tsp Black pepper
2 tbsp Fresh parsley, chopped (for garnish)
8-10 Wooden or metal skewers
Instructions
1. Prep: Thaw shrimp if frozen and pat completely dry. If using wooden skewers, soak them in water for 30 minutes.
2. Marinate: Whisk olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and pepper in a bowl. Toss with shrimp and marinate for 15-30 minutes.
3. Thread: Thread shrimp onto skewers, leaving a small gap between each for even heat circulation.
4. Grill: Preheat grill to medium-high (400-425°F). Lightly oil the grates. Grill skewers for 2-3 minutes per side until opaque and lightly charred.
5. Serve: Remove from grill, garnish with fresh parsley, and serve immediately with extra lemon wedges.
Notes
Pro-Tips:
• Don’t over-marinate; the acid in the lemon juice can start “cooking” the shrimp and make them mushy if left for more than 30 minutes.
• Patting the shrimp dry before marinating is essential to get that nice sear on the grill.
• Leave a small space between each shrimp on the skewer so they cook evenly on all sides.
Variations:
• Asian-Style: Swap lemon juice for lime, add 1 tsp soy sauce and ½ tsp grated ginger.
• Mediterranean: Add crumbled feta and chopped kalamata olives as a garnish after grilling.
• Spicy: Add a pinch of cayenne pepper or crushed red pepper flakes to the marinade.
- Prep Time: 15
- Cook Time: 5
- Category: Dinner/Appetizer
- Method: Grill
- Cuisine: Mediterranean-inspired