Fructose Free Garlic Shrimp Skewers
These skewers hit every note you want from a warm-weather grill night — juicy, smoky, and bright with lemon, all in one quick cook. The marinade is built from a short list of whole, straightforward ingredients: olive oil, fresh garlic, lemon juice and zest, turmeric, smoked paprika, and a pinch of red pepper flakes. That combination delivers serious depth of flavor without relying on any sweeteners, sauces, or condiments that can quietly sneak fructose into an otherwise clean dish. A quick 20-minute soak is all the shrimp need before they hit a hot grill and pick up those gorgeous charred edges in just a few minutes per side. Threading each shrimp through both the tail and the body keeps them flat and ensures even cooking all the way through, so you're not left with rubbery ends and a raw middle. A scatter of fresh parsley and a squeeze of lemon wedge at the table keeps the finish just as clean and vibrant as the rest of the recipe. It's the kind of dish that looks impressive on a platter but asks very little of you in the kitchen.
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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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