Place 1lb of fresh shrimp (about 20 shrimp) in a container with paper towels and dry the shrimp off, discarding paper towels.
Combine 3/4tsp Diamond Crystal kosher salt, 1/2tsp smoked paprika, 1/4tsp garlic powder, 1/4 tsp ground cumin, & 1/4 tsp black pepper & season shrimp.
Pour 2tsp oil (avocado or olive) over shrimp and use your hands to make sure every shrimp is covered.
Get a skewer and slide shrimp on, being careful to pierce shrimp as close to the middle as possible. Don’t crowd the shrimp! About 5 to a skewer.
When you’re finished putting the shrimp on skewers, it’s time to head to the grill. Make sure the grill is at 350F before putting the shrimp on.
Place the shrimp on the grill and close the lid. Cook for 2 minutes (set a timer so you don’t forget, it’s easy to overcook shrimp!).
After 2 mins, open the lid & flip the shrimp over, moving them around if you have any hotter spots on your grill. Cook another 2 mins with lid closed.
Once done, remove the shrimp from the grill and serve immediately! The skewers will be hot so be sure and wear an oven mitt when serving.
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