Spiced Grilled Shrimp Skewers (Printable)
Juicy shrimp with warm spices, grilled on skewers to tender, flavorful perfection.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Marinade
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon ground coriander
08 - 1/4 teaspoon cayenne pepper
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Garnish
11 - 2 tablespoons fresh cilantro or parsley, chopped
12 - Lemon wedges
# How to Make It:
01 - Whisk together olive oil, lemon juice, garlic, smoked paprika, cumin, coriander, cayenne, salt, and black pepper in a medium bowl until fully combined.
02 - Add shrimp to the marinade, tossing thoroughly to coat. Cover and refrigerate for 10 to 20 minutes to allow flavors to penetrate.
03 - If using wooden skewers, soak in water for at least 20 minutes to prevent burning during grilling.
04 - Thread marinated shrimp onto skewers, piercing through both tail and head sections to secure each piece firmly.
05 - Heat grill or grill pan over medium-high temperature until ready for cooking.
06 - Cook skewers for 2 to 3 minutes per side until shrimp turn opaque and develop light char marks.
07 - Transfer to serving platter, garnish with fresh herbs, and accompany with lemon wedges.
# Expert Suggestions:
01 -
- These skewers come together in under 25 minutes but taste like they've been marinating for hours
- The spice blend hits every note at once, smoky bright and just the right amount of heat
- They're impossible to mess up and somehow impressive enough for company
02 -
- Over-marinated shrimp turns mealy and weird, stick to the 20 minute max
- Shrimp continues cooking after it leaves the grill, so err on the side of underdone
- Crowding the pan or grill drops the temperature fast, work in batches if needed
03 -
- Buy shrimp that still has the shell on and peel them yourself, they taste noticeably sweeter
- Pat shrimp completely dry before marinating so the spices actually stick