Cashew Free Garlic Shrimp Skewers
These skewers are the kind of recipe that makes a weeknight feel like a backyard party. Large shrimp get tossed in a punchy marinade of olive oil, fresh garlic, lemon, smoked paprika, and a hint of turmeric before hitting a screaming-hot grill — the result is juicy, lightly charred, and deeply savory with just enough heat from the red pepper flakes. The whole thing comes together with straightforward, whole-food ingredients, so there's zero guesswork about hidden nut-based sauces or cross-contact from complex pantry additions. Timing the marinade to exactly 20 minutes is a smart move — long enough to build flavor, short enough that the lemon juice doesn't start breaking down the shrimp before they ever reach the grill. Threading each shrimp through both the tail and body keeps them lying flat so every piece gets that gorgeous sear rather than spinning uselessly on the skewer. Finish with a shower of fresh parsley and a squeeze of lemon wedge right at the table, and you've got a dish that looks and tastes like it came from a restaurant patio.
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Learn more →Ingredients
4 servings
For the marinade and shrimp
- 1 ½ lb large shrimp (16/20 count), peeled and deveined, tails on
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, finely minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 lemon, cut into wedges
Instructions
- 1
If using wooden skewers, submerge them in water for at least 20 minutes so they don't scorch on the grill.
- 2
In a large mixing bowl, whisk together the olive oil, garlic, lemon juice, lemon zest, turmeric, smoked paprika, red pepper flakes, salt, and black pepper until combined.
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