Latin AmericanEasy · Hot
Smoked Paprika Lime Shrimp Skewers
Plump shrimp marinated in smoky paprika and bright lime, threaded onto skewers and grilled until charred at the edges. Served with a shower of fresh cilantro and lime wedges at the table.
Prep
20 min
Cook
10 min
Total
30 min
Method
1
In a large bowl, whisk together 3 tbsp olive oil, the juice of 2 limes, 2 tsp smoked paprika, 3 minced garlic cloves, 1 tsp salt, and ½ tsp black pepper until fully combined.
2
Pat the shrimp dry with paper towels and add them to the marinade. Toss gently to coat every shrimp. Cover and refrigerate for at least 15 minutes, or up to 30 minutes for deeper flavor.
3
4
B
Nutri-Score
Good balance
A–E · lower is better · score 2
Calories
235
per serving
High in salt · 1251mgHigh in protein · 31gLow sugar · 1gLow saturated fat · 2g
Protein
31g
Carbs
6g
Fat
11g
Sat. fat
2g
Fiber
2g
Sugar
1g
Sodium
1251mg
Dairy FreeGluten FreeLow CarbPescatarianAnti InflammatoryHeart HealthyWeight ManagementHigh ProteinLow Calorie
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.4
per serving
ECarbonBEU all-round· carbon sets the grade
Water
23m³
Land
39Pt
Runoff
1.1g P
shrimp drives 98% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
6
Sour
2
Bitter
5
Spicy
Textures
ChewyCrispyTender
Aromas
CitrusHerbalPungentSmoky
Kitchen Equipment
Safety & Storage
Cooking Temperature
Cook shrimp to an internal temperature of 145°F until opaque and firm. Remove from heat immediately to prevent overcooking.
Cross Contamination
Use separate cutting boards and utensils for raw shrimp. Never place cooked shrimp on plates that held raw shrimp without washing first.
Storage
Keep raw shrimp refrigerated at 40°F or below until ready to cook. Do not leave marinated shrimp at room temperature for more than 2 hours.
Handling
When threading shrimp onto skewers, handle with clean hands and avoid touching other food items. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
High Risk Population
Elderly, pregnant, or immunocompromised individuals should ensure shrimp is fully cooked. Raw or undercooked shellfish poses increased risk of foodborne illness.
Shelf Life
Consume cooked shrimp within 3-4 days when refrigerated. Do not refreeze thawed shrimp that have been marinated.
Pro Tips
Technique
Trust the shrimp, little sister. Watch closely as they cook — when they turn opaque and the edges blush with char, they are ready. In Vietnamese cooking, we say overcooked protein loses its soul. These should be tender and yielding, not rubber.
Substitution
If smoked paprika feels unfamiliar, a pinch of sweet paprika with a few drops of liquid smoke brings that same gentle smokiness without losing the brightness of the lime.
From the chef
Growing up at my mother's pho stall in Saigon, I watched her build every bowl at the table — raw herbs, crisp sprouts, a careful squeeze of lime. These skewers carry that same spirit: the lime does not mask the shrimp's sweetness, it reveals it. And the char at the edges? That is the wok fire from my childhood, speaking a new language on the grill.
TagsWeeknight DinnerGrilledSeafoodQuickCitrusHerbaceous
AllergensShellfish
Source: generated · June 13, 2026