Grilled Paprika Shrimp Skewers
Smoky grilled shrimp with garlic and a fresh lemon parsley dressing. Four skewers for an easy BBQ main.
Smoked paprika coats the shrimp in a warm red crust. The lemon dressing goes on just before serving, when the shrimp are still hot and the parsley stays bright. This Mediterranean-inspired recipe is and awaits a kitchen test.
Why you’ll love this recipe
Dry shrimp and a hot grate encourage browning. Flat skewers keep the shrimp steady when you turn them. A separate dressing keeps the fresh herbs away from direct heat.
Before you start · Equipment
Outdoor grill, four flat metal skewers, two trays, tongs, fine grater and a thin-probe thermometer.
Everything you’ll need.
Get your ingredients ready, then follow the quantities in the recipe below.
See ingredient amounts
This guide describes the original 4 skewers. Use the recipe card for amounts adjusted to your chosen yield.
Make it a BBQ spread
Serve with lemon and oregano potatoes, or slice olive oil focaccia to catch the lemon dressing.
Bring a salad
Kale and apple salad adds crunch. Roasted beet and goat cheese salad brings a richer option with walnuts.
Set out a starter
Put lemon tahini hummus on the table while the grill heats. Serve zucchini and carrot fritters warm on a separate plate.
Plan another cookout
Try grilled beef and vegetable kebabs for a different skewer dinner. Smoky pulled pork can feed a larger group.
Explore other seafood dishes
For a chilled starter, save Italian shrimp and calamari salad. Honey garlic salmon gives you a separate fish dinner.
Keep the citrus theme
Cod tacos with lime yogurt slaw suit another meal. Lemon dill chickpea salad is a cool side for the skewers.
About the ingredients
- Raw shrimp
Choose plain, unbrined shrimp. Thaw frozen shrimp in the refrigerator and weigh after draining. Contains crustacean shellfish.
- Olive oil and lemon
Use 20 g oil in the coating and 10 g in the dressing. The zest and juice are measured separately.
How to make Grilled Paprika Shrimp Skewers
Make the dressing, season and skewer the shrimp, grill both sides, then spoon on the dressing.
1. Make the lemon dressing
2. Dry and season the shrimp
3. Thread four metal skewers
4. Grill the first side
5. Turn and cook through
6. Dress and serveWatch How To Make It
chefzelish.com
Grilled Paprika Shrimp Skewers
Smoky grilled shrimp with garlic and a fresh lemon parsley dressing. Four skewers for an easy BBQ main.
Ingredients
0 / 10 readyIngredient amounts for 4 skewers
Shrimp and seasoning
Lemon parsley dressing
Let’s make it.
- Prepare
Make the lemon dressing
Whisk 10 g olive oil, 30 g strained lemon juice and 12 g chopped parsley in a clean bowl. Set aside with a clean spoon. Heat the outdoor grill to medium-high and clean the grates.
- Prepare
Dry and season the shrimp
Pat 600 g peeled, deveined raw shrimp dry. Toss with 20 g olive oil, 12 g minced garlic, 4 g smoked sweet paprika, 3 g lemon zest, 3 g salt and 1 g pepper. Coat evenly and grill promptly.
- Prepare
Thread four metal skewers
Divide the shrimp evenly among four flat metal skewers. Pierce each shrimp near both ends of its curve and leave small gaps. Keep raw utensils and trays separate from the serving platter.
- Grill and serve
Grill the first side
Lay the four skewers over direct medium-high heat. Grill for about 2 minutes, until the undersides release easily and show light grill marks. Watch for flare-ups and move the skewers if needed.
- Grill and serve
Turn and cook through
Turn with tongs and grill about 1–3 minutes more. Check the thickest shrimp with a thin probe for 63°C/145°F. The flesh should be firm and opaque. Transfer with clean tongs to a clean plate.
- Grill and serve
Dress and serve
Spoon the reserved lemon dressing over the four cooked skewers, one per person. Serve promptly. Chill leftovers in shallow containers within 2 hours, or 1 hour above 32°C/90°F. Keep at 4°C/40°F or below and use within 3 days.
Nutrition per serving
1 of 4 shrimp skewers with lemon parsley dressing. Estimates may vary with ingredients and brands.
- Calories
- 205 kcal
- Protein
- 30.6 g
- Carbohydrates
- 2.5 g
- Fat
- 8.5 g
- Saturated fat
- 1.2 g
- Sodium
- 472 mg
Checked 11/9/2026. Values are per the serving described above, regardless of recipe yield.
Notes from the kitchen.
Helpful tips
Use shrimp of similar size and adjust grill time by thickness. Discard residue from the raw shrimp bowl.
Storage & freezing
If reheating, warm leftovers to 74°C/165°F throughout.
At the table
The estimate includes all measured oil and dressing. Linked sides are separate dishes.
A little something delicious.
Keep this recipe close for the next time the craving strikes.
Something else you’ll love.
Golden Zucchini and Carrot Fritters
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Grilled Beef and Vegetable Kebabs
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