Spiced Grilled Shrimp Skewers

The first time I made these spiced shrimp skewers was during a last-minute summer dinner when friends unexpectedly dropped by. I threw together whatever spices I could reach in the cabinet, not expecting much, but everyone kept asking what I'd done to make them so flavorful. Now they're my go-to when I want something that looks impressive but takes almost no effort.

Last summer I made these for my sister's birthday, standing by the grill with a glass of wine while she chased the kids around the yard. When we finally sat down to eat, she took one bite and immediately asked for the recipe to make for her book club. Something about the smoky paprika mixed with that hit of fresh lemon just makes people pause and savor it.

Ingredients

• Large shrimp: I use 1 lb of peeled and deveined shrimp, leaving the tails on because they make such a pretty presentation and give you something to hold onto
• Olive oil: 2 tablespoons helps the spices cling and keeps everything moist during grilling
• Garlic: 2 cloves minced fresh releases so much more flavor than the stuff from a jar
• Smoked paprika: 1 teaspoon is the secret ingredient that gives these that gorgeous depth and smoky flavor
• Ground cumin: Half a teaspoon adds this earthy warmth that balances the bright lemon
• Ground coriander: Another half teaspoon brings a subtle citrusy note that pairs beautifully with seafood
• Cayenne pepper: A quarter teaspoon is totally optional if you want some gentle heat
• Salt and pepper: Half teaspoon salt and quarter teaspoon pepper to enhance all those spices
• Fresh lemon: 1 tablespoon juice plus 1 teaspoon zest for that burst of brightness at the end
• Lemon wedges and parsley: For serving because that final squeeze and sprinkle makes everything pop

Instructions

Prep your skewers:

If you are using wooden skewers, soak them in water for at least 20 minutes so they do not burn on the grill

Make the marinade:

Whisk together olive oil, garlic, smoked paprika, cumin, coriander, cayenne, salt, pepper, lemon juice, and lemon zest in a bowl

Coat the shrimp:

Add shrimp to the marinade and toss until every piece is covered, then let them sit for 10 to 15 minutes at room temperature

Thread the skewers:

Pierce each shrimp through both the head and tail ends to form a C shape, which keeps them from spinning around on the grill

Get the grill ready:

Heat your grill or grill pan to medium-high so you get those nice char marks without overcooking

Grill to perfection:

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

Finish and serve:

Squeeze fresh lemon over the hot shrimp and sprinkle with parsley, then serve immediately with extra lemon wedges on the side

Pin It

These skewers have become our traditional appetizer for the first grill night of spring every year. There is something about pulling them off the grill, steaming and fragrant, that makes everyone gather around with plates in hand, ready to celebrate warmer weather together.

Grill Like You Mean It

I have learned that getting the grill properly hot before adding the skewers makes all the difference between nicely charred shrimp and pale, steamed ones. Give yourself a good five minutes of preheating time, and do not be afraid to let them develop those dark spots.

Marinating Magic

The aromatics in this marinade are strong enough that you really do not need to marinate for long. Ten minutes at room temperature lets the flavors penetrate without letting the acid start to break down the shrimp's texture, which is a lesson I learned after one too many mushy attempts.

Serving Up Success

These skewers work beautifully as an appetizer passed around on a platter or as a main course with some grilled vegetables on the side. I love arranging them on a big board with extra lemon wedges and letting everyone help themselves.

• Thread some vegetables like bell peppers or zucchini between the shrimp if you want to stretch them further
• Mix up a quick garlic yogurt dip for people who want something cooling alongside the spices
• Double the recipe without doubling the effort, because these always disappear faster than you expect

Pin It

There is nothing quite like the sound of sizzling shrimp hitting a hot grill on a warm evening. Hope these bring as many good moments to your table as they have to mine.

Recipe FAQs

→ How long should the shrimp marinate?

Marinate the shrimp for 10 to 15 minutes at room temperature to soak up the spices without losing texture.

→ What is the best way to prevent skewers from burning?

Soak wooden skewers in water for at least 20 minutes before grilling to avoid burning during cooking.

→ Can I substitute lime for lemon in this dish?

Yes, lime can be used instead of lemon for a slightly different citrus brightness, enhancing the spices differently.

→ What temperature should the grill be set at?

Preheat the grill or grill pan to medium-high heat to achieve a nice char while keeping shrimp tender.

→ How can I add extra heat to the skewers?

Include cayenne pepper in the marinade or sprinkle chili flakes before serving for more spice.

→ What sides pair well with grilled shrimp skewers?

Grilled vegetables or a light fresh salad complement these skewers perfectly, balancing the spices.