Macadamia Free Garlic Shrimp Skewers
These skewers are the kind of dish that disappears from the platter before you even sit down. Large, juicy shrimp get coated in a bold marinade of garlic, smoked paprika, turmeric, and a bright hit of lemon zest, then grilled over high heat until they're pink, slightly charred, and absolutely irresistible. The whole thing comes together with pantry staples and fresh ingredients — no nuts, no hidden oils, no complicated substitutions needed. Grilling the shrimp just two to three minutes per side keeps them tender and succulent rather than rubbery, and threading them through both the tail and body ensures they lie flat for even cooking. A shower of fresh flat-leaf parsley and a squeeze of lemon at the end ties everything together with a clean, herby finish. Whether you're firing up the backyard grill or using a stovetop grill pan, this recipe delivers serious flavor with minimal fuss.
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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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