Chestnut Free Garlic Shrimp Skewers
These skewers hit every note you want from a warm-weather grill session — smoky, garlicky, bright with lemon, and just enough heat from the red pepper flakes to keep things interesting. Large shrimp are threaded through both the tail and body so they lie flat on the grates, giving you even char and that gorgeous pink curl in just a few minutes per side. The marinade is built from pantry staples like smoked paprika, turmeric, and fresh garlic whisked into good olive oil, so there's nothing mysterious hiding in the ingredient list. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and any nut-based ingredients from start to finish — no swaps or substitutions needed. A quick 20-minute soak in the marinade is all the shrimp need before they hit a screaming-hot grill pan or outdoor grill. Finish with a shower of fresh flat-leaf parsley and a squeeze of lemon wedge, and you've got a dish that looks impressive enough for a dinner party but comes together on a weeknight without breaking a sweat.
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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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