Hazelnut Free Garlic Shrimp Skewers
These skewers are the kind of dish that disappears from the platter before you even sit down — smoky, garlicky, and bright with lemon in every single bite. Large shrimp get tossed in a punchy marinade of olive oil, minced garlic, smoked paprika, turmeric, and a hit of red pepper flakes, then grilled over high heat until they're perfectly charred and just opaque through the center. The whole thing is built from straightforward, whole ingredients, so there's no guesswork about hidden nut-based oils or sauces sneaking into the mix. Grilling shrimp can feel intimidating, but threading them through both the tail and body keeps them flat on the grate and ensures even cooking without any fuss. A quick scatter of fresh parsley and a squeeze of lemon wedge at the end ties everything together with a pop of color and freshness. Whether you're firing up the outdoor grill or using a stovetop grill pan, this recipe delivers serious restaurant-level flavor with minimal effort.
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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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