Gather your equipment: metal skewers, a grill or grill pan, a small bowl, tongs, and a brush. Prepare all ingredients before starting to ensure a smooth cooking process.
In the small bowl, whisk together olive oil, lemon zest, smoked paprika, minced garlic, chopped cilantro, salt, and pepper. Let the mixture sit for 10 minutes to allow the flavors to meld and become fragrant.
Thread 4-5 shrimp onto each metal skewer, keeping them snug but not too tight to allow even cooking and easy turning.
Preheat your grill or grill pan to medium-high heat, around 200-230°C (390-450°F). Lightly oil the grates or pan to prevent sticking.
Place the skewers on the hot grill. Cook for 2-3 minutes per side, turning once, until the shrimp turn opaque and develop slight charred edges that smell smoky and citrusy.
Check for doneness: the shrimp should be firm, pink, and slightly charred, with a juicy interior and fragrant aroma. If needed, continue cooking for another minute, but avoid overcooking to prevent rubberiness.
Remove the skewers from the grill and let them rest for 2 minutes to allow the juices to redistribute. Serve immediately with extra cilantro or lemon wedges for added brightness.
