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Smoked Paprika Grilled Shrimp Skewers Recipe Easy Garlic Butter Flavor

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These smoked paprika grilled shrimp skewers feature a smoky, buttery garlic butter glaze that keeps the shrimp juicy and flavorful. Perfect for quick weeknight dinners or casual entertaining.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • Juice of half a lemon
  • 4 tablespoons unsalted butter (about 57g), melted and warm
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh parsley, chopped (optional)
  • Pinch of smoked paprika
  • Salt to taste
  • Wooden or metal skewers (if wooden, soak in water 30 minutes before grilling)

Instructions

  1. Rinse and pat dry 1 pound (450g) of large shrimp, peeled and deveined. Drying them well helps the marinade stick better. Set aside.
  2. In a medium bowl, mix 2 tablespoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne (if using), 1 teaspoon sea salt, 1/2 teaspoon black pepper, 2 tablespoons olive oil, and juice of half a lemon. Whisk until combined.
  3. Toss shrimp in the marinade, coating evenly. Cover and refrigerate for 15-20 minutes—no longer, or the acid from the lemon can start cooking the shrimp.
  4. While shrimp marinates, melt 4 tablespoons unsalted butter and stir in 3 cloves minced garlic, 1 tablespoon chopped fresh parsley, a pinch of smoked paprika, and a pinch of salt. Keep warm but don’t let the garlic burn—gentle low heat or a warm spot on the stove works best.
  5. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
  6. Thread shrimp onto skewers—about 6-8 per skewer depending on size. Don’t crowd; leave a little space for even cooking.
  7. Preheat the grill to medium-high heat, around 400°F (204°C). Oil the grates lightly to prevent sticking.
  8. Place shrimp skewers on the grill. Cook for 2-3 minutes per side, brushing generously with garlic butter glaze after flipping. Shrimp should turn opaque and have nice grill marks.
  9. After removing from grill, brush with remaining garlic butter glaze. Sprinkle with extra parsley if desired. Serve immediately for best flavor.

Notes

Marinate shrimp for 15-20 minutes only to avoid mushy texture. Soak wooden skewers for 30 minutes before grilling to prevent burning. Brush garlic butter glaze during grilling, not before, to avoid burnt garlic. Flip shrimp only once for best texture. Use fresh shrimp if possible; thaw and pat dry if frozen. Keep garlic butter warm but not boiling.

Nutrition

Keywords: smoked paprika, grilled shrimp, shrimp skewers, garlic butter, quick dinner, BBQ, seafood, easy recipe

Find it online: https://eliplate.com/smoked-paprika-grilled-shrimp-skewers-recipe-easy-garlic-butter-flavor/