Mustard Free Garlic Shrimp Skewers
These skewers are the kind of thing that disappears off the platter before you even sit down — smoky, garlicky, and kissed with just enough heat from the red pepper flakes to keep things interesting. The marinade leans on olive oil, fresh lemon, smoked paprika, and a touch of turmeric, which gives the shrimp a gorgeous golden color and a warmth that feels almost exotic without being complicated. Many store-bought marinades and grilling sauces sneak in mustard as an emulsifier or flavor booster, so making your own from scratch here is genuinely the smart move. Every ingredient in this bowl is straightforward and easy to verify, which means you can fire up the grill with total confidence. Threading the shrimp through both the tail and body keeps them flat against the grates, so you get that satisfying char on both sides without any awkward spinning or uneven cooking. A quick scatter of fresh parsley and a squeeze of lemon at the end brightens everything up and makes the whole platter look like it came out of a restaurant 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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