Coconut Free Garlic Shrimp Skewers
These skewers are the kind of recipe that makes a backyard grill night feel effortless and impressive at the same time. Large, juicy shrimp get coated in a punchy marinade of olive oil, fresh garlic, lemon juice, smoked paprika, and a touch of turmeric that gives them a gorgeous golden color and deep, layered flavor. A pinch of red pepper flakes adds just enough heat to keep things interesting without overwhelming the natural sweetness of the shrimp. Many store-bought marinades and sauces sneak in coconut-derived ingredients like coconut aminos or coconut oil, but this recipe keeps everything clean and straightforward — every single ingredient is exactly what it says it is. The technique is simple but smart: a short 20-minute marinade at room temperature means the shrimp soak up all that flavor without the lemon juice breaking down the texture before they even hit the grill. Two to three minutes per side over medium-high heat is all it takes to get that irresistible char and perfectly opaque, tender bite. Finished with a scatter of fresh parsley and a squeeze of lemon, these skewers are bright, bold, and ready to disappear from the platter fast.
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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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