Pescatarian Garlic Shrimp Skewers

Total time43 min

Prep time15 min

Cook time8 min

4.8

(5)

Few things hit the grill quite like plump, juicy shrimp kissed with smoke and char, and this recipe delivers exactly that kind of crowd-pleasing magic. The marinade is where all the flavor lives — garlic, smoked paprika, turmeric, and a bright hit of lemon juice and zest come together in a way that's bold without being complicated. A quick 20-minute soak is all the shrimp need before they hit the heat, and the timing matters: go longer and the lemon starts breaking down the proteins before the grill even gets involved. Threading each shrimp through both the tail and body keeps them lying flat so you get that gorgeous, even sear on both sides rather than curled-up little spirals. Two to three minutes per side over medium-high heat and you're looking at perfectly opaque, lightly charred shrimp that are done all the way through. A scatter of fresh flat-leaf parsley and a squeeze of lemon wedge right before serving ties everything together with a clean, herby finish. Whether you're cooking for a weeknight dinner or feeding a crowd outdoors, this is the kind of simple, satisfying seafood dish that earns serious repeat requests.

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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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