Grilled Shrimp

Ingredients

• 30 ml (2 tablespoons)olive oil
• 15 ml (1 tablespoon)lemon juice
• 5 ml (1 teaspoon)minced garlic
• 5 ml (1 teaspoon)smoked paprika
• 5 ml (1 teaspoon)cumin
• 5 ml (1 teaspoon)onion powder
• 5 ml (1 teaspoon)salt
• 2.5 ml (1/2 teaspoon)black pepper
• A pinch, optionalred pepper flakes
• 454 g (1 lb)peeled, cleaned shrimp

Instructions

1. 1

   Soak the skewers

   Soak bamboo skewers in water for 30 minutes before using them.

2. 2

   Mix the marinade

   In a mixing bowl, combine the olive oil, lemon juice, garlic and spices.

3. 3

   Coat the shrimp

   Add the shrimp and mix until coated. Leave them to marinate for 30 minutes.

4. 4

   Thread the shrimp

   Once marinated, thread the shrimp onto the pre-soaked skewers.

5. 5

   Grill the shrimp

   Heat a grill or charcoal grill to medium, then oil the grates. Grill the shrimp for 2–3 minutes per side, until opaque.

6. 6

   Serve the skewers

   Transfer the skewers to a plate and serve.

What are grilled shrimp?

Grilled shrimp are prawns cooked over direct heat, often threaded onto skewers for easy turning and serving. This American-style version uses a quick marinade of oil, lemon and warm spices.

The shrimp cook in just a few minutes, while smoked paprika and cumin give them a savoury, smoky flavour. The lemon adds brightness to balance the seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 123 calories, 16g protein, 1g carbs, 6g fat.

Shrimp provide most of the protein, while the olive oil contributes most of the fat. The small amount of carbohydrate comes mainly from the lemon juice and seasonings. Pair a serving with vegetables and a portion of rice or potatoes for a more balanced plate.

Why this marinade works

Oil: it helps the seasonings coat the shrimp and keeps them from sticking when the grill grates are oiled.

Lemon and spices: lemon juice brings a sharp note, while garlic, smoked paprika, cumin and onion powder build savoury flavour. Red pepper flakes are optional if you want a little heat.

Marinating and skewering

Marinating: leave the coated shrimp for the stated 30 minutes so the seasoning can settle onto their surface.

Skewers: soak bamboo skewers in water for 30 minutes before using them, as directed. Thread the shrimp on after marinating so they are ready to go straight onto the grill.

How to tell when they are done

Timing: grill the shrimp for 2–3 minutes on each side over medium heat. The exact time can vary with their size and the heat of the grill.

Doneness: look for shrimp that are opaque throughout. Take them off the grill once they reach that point to avoid a tough texture.

Getting the grill ready

Medium heat: preheat the grill before adding the skewers so the shrimp cook promptly.

Oiled grates: oil the grates before grilling to help prevent sticking. Handle the skewers carefully when turning them.

What to serve with them

For a light meal, serve the skewers with a green salad or grilled vegetables. Rice, potatoes or bread can make the plate more substantial.

A squeeze of lemon at the table complements the marinade; keep any extra seasoning simple so it does not overwhelm the shrimp.

Recipe notes & tips

• Use shrimp of similar size so they cook at roughly the same rate.
• Keep the grill at medium heat and watch the shrimp closely, as they cook quickly.
• Oil the grill grates before adding the skewers to help limit sticking.
• Turn the skewers with tongs so the shrimp brown on both sides.
• If using wooden skewers, soak them for the full 30 minutes before grilling.

Variations

• Add more heat: increase the red pepper flakes to taste.
• Use fresh lemon: add a little finely grated lemon zest to the marinade for a brighter citrus note.
• Try fresh herbs: serve the cooked shrimp with chopped parsley or coriander.
• Make it garlicky: add extra minced garlic to the marinade.
• Cook without skewers: place the shrimp directly on the grill in a suitable grill basket.

Common mistakes to avoid

• Skipping the skewer soak: bamboo can scorch, so soak the skewers in water for 30 minutes first.
• Crowding the shrimp: leave room between pieces so they cook evenly over the grill.
• Using a cool grill: preheat it to medium and oil the grates before cooking.
• Overcooking: remove the shrimp as soon as they are opaque, after about 2–3 minutes per side.
• Leaving the shrimp uncoated: mix them thoroughly with the marinade so the spices reach all sides.

How to store

Refrigerate leftover cooked shrimp in a covered container and eat within 2 days. Reheat gently in a pan or microwave just until warmed through, or serve chilled.

Frequently asked questions