Equipment
Ingredients
Main Ingredients
- 600 g large shrimp, peeled, deveined, tails left on
- 45 ml olive oil
- 3 garlic, minced
- 5 g smoked paprika
- 1 lemon, cut into wedges
Seasoning
- 3 g salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 225 kcal
- Protein
- 21 g
- Carbohydrates
- 6 g
- Fat
- 13 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 1142 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 189 mg
- Potassium
- 261 mg
- Calcium
- 101 mg
- Iron
- 0.9 mg
- Magnesium
- 39 mg
- Phosphorus
- 381 mg
- Zinc
- 1.6 mg
- Vitamin A
- 112 mcg
- Vitamin C
- 17 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 4.0 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.7 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.04 mg
- Niacin
- 2.9 mg
- Folate
- 33 mcg
- Water
- 154 g
Sources: USDA FoodData Central
Method
If using bamboo skewers, submerge them in water and soak to prevent them from burning on the grill.
In a mixing bowl, toss the shrimp with olive oil, minced garlic, smoked paprika, salt, and black pepper until evenly coated. Allow to marinate at room temperature briefly.
Preheat the gas or charcoal grill to medium-high heat, approximately 215°C/420°F.
Thread 4 to 5 marinated shrimp onto each soaked skewer, piercing through both the thickest part of the body and near the tail so they lay flat and secure.
Use tongs to place the skewers directly on the hot grill grates. Grill for 2 to 3 minutes per side until the shrimp turn pink and opaque. Ensure the internal temperature reaches 63°C/145°F to ensure food safety.
Remove the skewers from the grill immediately to prevent overcooking. Serve hot with a squeeze of fresh lemon juice from the wedges.
Chef's Notes
- Threading the shrimp twice prevents them from spinning like propellers when you try to flip the skewers on the grill.
- Keep the marinating time under 30 minutes. The salt will begin to cure the shrimp, which can negatively affect their delicate texture if left too long.
- Always ensure your grill grates are clean and well-oiled before adding seafood. A quick wipe with an oil-soaked paper towel prevents sticking and tearing.
- Leaving the tails on not only provides a beautiful presentation but gives your guests a natural handle for finger-food grazing.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Gently warm in a skillet over low heat just until heated through, or serve cold over a salad.
Troubleshooting
Shrimp are tough and rubbery
Cause: Overcooking over high heat
Fix: Cannot be fixed
Prevention: Remove shrimp from the grill the exact moment they turn fully opaque; they cook in minutes.
Shrimp spin loosely on the skewers when flipping
Cause: Pierced only once through the center
Fix: Use tongs to carefully flip each shrimp individually if they spin.
Prevention: Thread the skewer through two points on the shrimp curve, typically the head end and near the tail.
Cultural Context
Grilling skewered seafood is a globally shared technique, from Japanese yakitori to Mediterranean kebabs. Using an open flame lightly caramelizes the natural sugars in the shrimp, while a simple marinade allows the fresh, sweet flavor of the seafood to remain the star of the dish.
