Pat the shrimp dry with paper towels so the marinade coats evenly and the shrimp grill properly.

In a large bowl, whisk together olive oil, lime juice, garlic, smoked paprika, chili powder, sea salt, black pepper, and onion powder until fully combined.

Add the shrimp to the marinade and toss well until every piece is evenly coated with the seasoning mixture.

Let the shrimp marinate for about 15–20 minutes so the flavors absorb without making the shrimp mushy.

Preheat the grill or grill pan over medium-high heat until hot and lightly oil the grates to prevent sticking.

Thread the shrimp onto skewers, curving them gently so they stay secure and cook evenly.

Place the skewers on the hot grill and cook for about 2–3 minutes per side until the shrimp turn opaque pink with light char marks.

Avoid overcooking the shrimp so they stay juicy and tender instead of rubbery.

Transfer the grilled shrimp skewers to a serving platter and sprinkle with fresh parsley.

Serve immediately with lime wedges for extra brightness and fresh citrus flavor.