Grilled Shrimp Skewers

5 from 6 votes

These easy Grilled Shrimp Skewers are packed with zesty lemon and bold spices that make every bite a delight. Perfectly grilled and smoky, they're great as an appetizer or a light main course. Pair them with your favorite summer sides for a delicious meal!

Prep Time10

Cook Time6

Marinating Time10

Total Time26

Course: Appetizer/Snack, Main

Cuisine: American

Servings: people

Author: Brianna May

Ingredients

1 1/2 pounds fresh shrimp, tails on & deveined
1 Tablespoons olive oil
zest of 1 lemon
juice of 1/2 lemon
2 teaspoons EACH cumin & garlic
1 teaspoon EACH dried oregano & smoked paprika
1/4 - 1/2 teaspoon cayenne*
1 teaspoon Morton kosher salt*
fresh cracked black pepper

Instructions

In a large bowl, combine the raw shrimp, olive oil, lemon zest, lemon juice, cumin, garlic powder, oregano, smoked paprika, cayenne, Morton kosher salt, and fresh cracked black pepper. Toss well so the shrimp are well coated. Marinate for about 10 minutes.
1 1/2 pounds fresh shrimp, tails on & deveined, 1 Tablespoons olive oil, zest of 1 lemon, juice of 1/2 lemon, 2 teaspoons EACH cumin & garlic, 1 teaspoon EACH dried oregano & smoked paprika, 1/4 - 1/2 teaspoon cayenne*, 1 teaspoon Morton kosher salt*, fresh cracked black pepper
Preheat your grill to medium-high heat (about 400°F). Thread the marinated shrimp onto skewers, making sure they are evenly spaced. I put 7-8 shrimp on each of my 5 skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
Place the skewers on the preheated grill. Cook for 2-3 minutes on each side, or until the shrimp are opaque and cooked through. The internal temperature for shrimp is 145°F. Be careful not to overcook, as shrimp can become tough.

Notes

Shrimp: Opt for larger or jumbo shrimp, like 21/25 count per pound, as smaller shrimp can overcook easily. I recommend buying them already peeled and deveined for convenience. Be sure to rinse them well with cold water and pat them with a paper towel dry before using.
Cayenne Pepper: These shrimp have a bit of a kick. Reduce the amount to 1/4 teaspoon or omit entirely if you prefer less heat.
Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Marinate Properly: Let the shrimp marinate for about 10 minutes to absorb the flavors. Avoid marinating for too long, as the acid from the lemon juice can start to cook the shrimp.

Nutrition