MediterraneanMedium · Hot
Smoked Paprika Shrimp Skewers with Charred Lemon and Garlic
Plump shrimp coated in smoky paprika and garlic oil, threaded on skewers and grilled over fierce heat until blistered and pink. Charred lemon halves and roasted garlic cloves served alongside add bright, smoky acid to cut through the richness.
Prep
15 min
Cook
15 min
Total
30 min
Method
1
In a large bowl, combine 4 tbsp olive oil, smoked paprika, grated garlic, and salt. Whisk until fully emulsified.
2
3
Build a hot coal bed in your grill or set a gas grill to high. You want active flames with white-hot ash forming — not an open fire, but fierce, steady heat.
4
5
Place lemon halves cut-side down on the hottest part of the grill. Add unpeeled garlic cloves to the grates nearby. Grill 4-5 minutes until the lemon flesh is deeply caramelized and blackened at the edges, and garlic skins are charred and blistered. Transfer to a cutting board and set aside.
6
7
8
9
Drizzle with 2 tbsp extra virgin olive oil and finish with flaky sea salt. Serve immediately while hot and charred.
C
Nutri-Score
Fair balance
A–E · lower is better · score 10
Calories
337
per serving
High in salt · 1359mgHigh in protein · 23gLow sugar · 2g
Protein
23g
Carbs
9g
Fat
25g
Sat. fat
4g
Fiber
2g
Sugar
2g
Sodium
1359mg
Dairy FreeGluten FreeKeto FriendlyLow CarbWhole30Heart HealthyHigh Protein NeedsLow Carb DietsHigh ProteinOmega 3 Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
2.6
per serving
DCarbonBEU all-round· carbon sets the grade
Water
17m³
Land
39Pt
Runoff
0.8g P
Large shrimp, peeled and deveined drives 94% 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
6
Umami
3
Sweet
5
Salty
3
Sour
1
Bitter
3
Spicy
Textures
CrispySilkyTender
Aromas
CitrusHerbalPungentSmoky
Kitchen Equipment
Safety & Storage
Cooking Temperature
Shrimp must reach 63°C (145°F) internal temperature at the thickest point before consumption. Use a calibrated meat thermometer to verify doneness - flesh should be opaque and firm with no translucent areas remaining.
Cross Contamination
Raw shrimp release fluids that can cross-contaminate other foods, surfaces, and utensils. Use separate cutting boards, tongs, and platters for raw versus cooked shrimp. Wash all equipment with hot soapy water between uses.
Storage
Keep raw shrimp refrigerated at or below 4°C (40°F) until ready to use. If purchased frozen, maintain frozen state until preparation. Do not let shrimp sit at room temperature for more than 2 hours total including marinade time.
High Risk Population
Shellfish allergies can cause severe anaphylactic reactions in sensitive individuals. Even trace amounts or airborne particles from grilling shellfish can trigger reactions in highly allergic people. Prepare shrimp separately from other dishes when serving allergic guests.
Handling
When threading shrimp onto skewers, avoid puncturing the flesh too many times as this can cause the shrimp to fall apart during grilling. Handle gently to maintain structural integrity for even cooking.
Allergen Warning
This recipe contains shellfish (shrimp). Cross-contact can occur even when prepared with care. For individuals with severe shellfish allergies, consider preparing in a separate environment with dedicated equipment.
Equipment Safety
When grilling over high heat with active flames, use long-handled tongs and ensure proper ventilation. Keep a spray bottle of water nearby for flare-up control. Never leave the grill unattended while cooking at high temperatures.
Pro Tips
Technique
Read your coal bed before you cook—the fire is ready when you see white-hot ash, not gray. Active coals give you that deep char we want; a weak fire gives you steam, and steam is the enemy of these skewers.
Substitution
No shrimp? Large scallops or skin-on salmon chunks work beautifully with this same paprika-oil marinade, taking on that smoky char with their own sweet richness. Adjust cook time by thickness, not recipe.
From the chef
At my family's roadside parrilla outside Mendoza, we didn't need much—just fire, a lemon, and the patience to let the coals speak. These skewers are my tribute to that simplicity: shrimp taking the fierce heat, lemon caramelizing until its sugars deepen into smoke, garlic mellowing into something soft beneath the char. It's everything I love about flame distilled into thirty minutes.
TagsGrilledCharredSmokyLemonGarlicShrimpSeafoodSkewerQuickHigh HeatOlive Oil
AllergensShellfish
Source: generated · June 13, 2026