Spiced Grilled Shrimp Skewers

Last summer my neighbor introduced me to this recipe at her rooftop gathering. She'd been making these skewers for years and claimed it was the only dish that could convince her picky teenagers to actually eat seafood. Watching everyone crowd around the grill, hovering and grabbing skewers straight off the heat, convinced me I needed this recipe in my back pocket immediately.

I made these for my sister's birthday dinner last month and forgot to buy fresh herbs until the last minute. The shrimp were already sizzling on the grill when I ran to the corner store, hoping they'd still have something green and edible. They turned out so beautifully that my brother-in-law, who usually claims he doesn't like shrimp, went back for fourths and kept asking what I'd done differently.

Ingredients

• Large shrimp: I've learned the hard way that buying shrimp that are too small makes them tough and rubbery on the grill, so stick with large or jumbo sizes
• Olive oil: This helps the spices adhere and creates a beautiful char, but don't go overboard or you'll get flare-ups on the grill
• Fresh lemon juice: Acid is crucial here, but use freshly squeezed because bottled lemon juice leaves a weird aftertaste
• Garlic: Minced fine so it distributes evenly and doesn't burn on the hot grill
• Smoked paprika: This is the secret ingredient that gives you that smoky flavor without needing a smoker
• Ground cumin and coriander: These warm spices complement the natural sweetness of shrimp in the most perfect way
• Cayenne pepper: Start with less if you're sensitive to heat, but don't skip it entirely because it balances the richness
• Fresh herbs: Cilantro adds brightness while parsley is more subtle, choose based on what your guests prefer

Instructions

Whisk together the marinade:

In a medium bowl, combine the olive oil, lemon juice, garlic, smoked paprika, cumin, coriander, cayenne, salt, and black pepper until fully incorporated and fragrant

Coat the shrimp:

Add the peeled and deveined shrimp to the bowl, tossing gently until every piece is evenly covered in the spiced mixture

Let them rest:

Cover the bowl and refrigerate for 10 to 20 minutes, but don't go much longer or the acid will start to cook the shrimp and change the texture

Prepare your skewers:

Soak wooden skewers in water for at least 20 minutes while the shrimp marinates, unless you're using metal ones which can go straight to the grill

Thread the shrimp:

Pierce each shrimp through both the tail and thick end, leaving a tiny bit of space between pieces so the heat can circulate and cook them evenly

Heat the grill:

Preheat your grill or grill pan over medium-high heat until it's nice and hot, which helps create those gorgeous char marks

Grill to perfection:

Cook the skewers for 2 to 3 minutes per side until the shrimp turn opaque and develop light charred edges

Finish and serve:

Transfer to a serving platter, sprinkle generously with fresh chopped herbs, and arrange lemon wedges around the edge

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These skewers have become my go-to for impromptu summer gatherings because they look impressive but come together so quickly. There's something about food on sticks that makes people happy, maybe because it feels like a party regardless of the occasion.

Making Ahead

You can whisk the marinade together up to a day in advance and store it in the refrigerator, but wait to toss the shrimp until about 20 minutes before you plan to grill. I've also prepped the skewers earlier in the day, kept them covered on a baking sheet in the fridge, and just grilled them when guests arrived.

Serving Suggestions

These skewers work as an appetizer or main dish, depending on what you serve alongside them. I love arranging them over a bed of fluffy rice or paired with a simple green salad dressed with vinaigrette. Warm flatbread for making little shrimp wraps is always a hit too.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the spices beautifully, but cold beer works just as well for casual gatherings. For sides, consider grilled vegetables or a cooling cucumber salad to balance the warmth from the spices.

• Extra sumac or turmeric in the marinade adds a lovely earthy note
• Keep a bowl of the marinade on the side for brushing during the last minute of grilling
• Double the recipe because these disappear faster than you expect

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There's nothing quite like the sound of sizzling shrimp on a grill while people are gathering around, drinks in hand, waiting for dinner. These skewers have a way of making any evening feel like a celebration.

Recipe FAQs

→ How long should the shrimp marinate?

Marinate the shrimp for 10 to 20 minutes to allow the warm spices and citrus flavors to meld without overpowering the seafood.

→ What grilling method works best for shrimp skewers?

Use a preheated grill or grill pan over medium-high heat and cook shrimp 2 to 3 minutes on each side until they turn opaque and develop a slight char.

→ Can I adjust the spice level?

Yes, increase or reduce the cayenne pepper according to your heat preference for a milder or spicier taste.

→ Why soak wooden skewers before grilling?

Soaking wooden skewers in water for at least 20 minutes prevents them from burning during grilling.

→ What garnishes complement grilled shrimp skewers?

Fresh cilantro or parsley and lemon wedges add brightness and enhance the smoky, spiced flavors of the shrimp.