Choosing the right shrimp
For the best grilled shrimp skewers, selecting the right type of shrimp is essential. Start by choosing large shrimp, ideally 16/20 count per pound, as they are easier to skewer and less likely to overcook on the grill. Look for shrimp that are firm, translucent, and have a mild ocean scent. Avoid shrimp that appear mushy or have a strong ammonia odor, as these are signs of spoilage.
When it comes to sourcing, wild-caught shrimp often have a firmer texture and more pronounced flavor compared to farm-raised varieties. However, sustainably farmed shrimp can also be a good option if sourced responsibly. Check for certifications such as MSC (Marine Stewardship Council) or ASC (Aquaculture Stewardship Council) to ensure ethical and sustainable practices.
Decide whether to buy fresh or frozen shrimp. Frozen shrimp are often flash-frozen at sea, preserving their freshness, and can be more reliable than “fresh” shrimp that may have been previously frozen and thawed. If using frozen shrimp, thaw them overnight in the refrigerator or under cold running water just before use.
Peeling and deveining the shrimp is recommended for better flavor absorption and presentation. You can leave the tails on for a more attractive look and easier handling on the grill. If you’re using wooden skewers, soak them in water for at least 30 minutes before threading the shrimp to prevent burning during grilling.
Preparing the marinade
Creating a flavorful marinade is key to enhancing the natural sweetness of shrimp and adding depth to your grilled skewers. A well-balanced marinade should include elements of acidity, fat, aromatics, and seasoning. This not only infuses the shrimp with flavor but also helps tenderize them slightly, ensuring a juicy bite after grilling.
Ingredients for the marinade:
- 1/4 cup olive oil
- 3 tablespoons freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1 tablespoon honey or maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1 tablespoon chopped fresh parsley or cilantro
- Salt and freshly ground black pepper, to taste
To prepare the marinade, whisk together the olive oil, lemon juice, garlic, and honey in a medium bowl until well combined. Stir in the smoked paprika, cumin, red pepper flakes, and herbs. Season generously with salt and pepper. Taste and adjust the seasoning as needed—remember, the marinade should be slightly more intense than you want the final shrimp to taste, as only a portion of it will be absorbed.
Place the peeled and deveined shrimp in a large resealable plastic bag or shallow dish. Pour the marinade over the shrimp, ensuring they are evenly coated. Seal the bag or cover the dish and refrigerate for 20 to 30 minutes. Avoid marinating for longer than 30 minutes, as the acid from the lemon juice can begin to break down the shrimp’s delicate texture, resulting in a mushy consistency.
Before grilling, remove the shrimp from the marinade and let any excess drip off. Discard the used marinade or bring it to a boil for at least 3 minutes if you plan to use it as a basting sauce or drizzle. Thread the shrimp onto pre-soaked wooden or metal skewers, leaving a small gap between each piece to ensure even cooking.
Grilling and serving tips
Preheat your grill to medium-high heat, around 375–400°F (190–200°C), and lightly oil the grates to prevent sticking. Place the shrimp skewers directly over the heat and grill for 2 to 3 minutes per side, or until the shrimp turn opaque and develop light char marks. Avoid overcooking, as shrimp can become rubbery very quickly—remove them from the grill as soon as they are just cooked through and firm to the touch.
For even cooking, rotate the skewers halfway through grilling and keep a close eye on flare-ups, especially if your marinade contains sugar or honey, which can burn easily. If using a charcoal grill, set up a two-zone fire so you can move the skewers to indirect heat if needed. On a gas grill, keep one burner on low as a safety zone in case the shrimp start to cook too quickly.
Once grilled, let the shrimp rest for a minute or two before serving to allow the juices to redistribute. Serve the skewers hot, garnished with a sprinkle of fresh herbs and a squeeze of lemon or lime juice for brightness. They pair beautifully with sides like grilled vegetables, couscous, or a crisp summer salad.
For a more elevated presentation, consider serving the shrimp skewers over a bed of herbed rice or alongside a dipping sauce such as garlic aioli, chimichurri, or a spicy yogurt-based sauce. If you’re entertaining, arrange the skewers on a platter with lemon wedges and fresh herbs for a vibrant, crowd-pleasing display.