Jumbo Shrimp Skewers Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. If not already done, peel and devein, leaving tails on for presentation.

Make marinade

In a medium bowl, combine 4 tbsp melted butter (warm, not hot), 1 tbsp olive oil, minced garlic (4 cloves), 1 tbsp fresh lemon juice, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 0.25 tsp red pepper flakes if using. Whisk until emulsified.

Marinate shrimp

Add the dried shrimp to the bowl and toss gently to coat. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 30 minutes to avoid the acid firming the shrimp too much.

Prepare skewers and vegetables

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Meanwhile, halve or leave the cherry tomatoes whole depending on size, and cut red onion into 1-inch pieces. Pat the tomatoes dry so they don’t steam on the grill.

Assemble skewers

Thread shrimp onto skewers, piercing once near the tail and once near the thicker part so they sit flat. Alternate shrimp with cherry tomatoes and red onion pieces, leaving a small gap between items so heat circulates and they cook evenly. Aim for 3–4 shrimp per skewer depending on shrimp size.

Preheat grill to medium-high (about 400–450°F / 200–230°C). Oil the grill grates or brush both sides of the skewers lightly with olive oil to prevent sticking.

Place skewers on the grill and cook 2–3 minutes per side, rotating once, until shrimp are opaque and just firm and have a light char. Tomatoes should blister slightly and onion should soften and have grill marks. Total grilling time is about 4–6 minutes depending on heat and shrimp size.

While grilling, avoid moving shrimp too often. Use tongs to turn skewers gently. If using a charcoal grill, move skewers to a cooler zone after searing to finish cooking without burning.

Make finishing garlic-tomato butter

In a small saucepan or skillet over low heat, melt 2 tbsp butter. Add 1 minced garlic clove and cook 30–45 seconds until fragrant (do not brown). Stir in the finely diced tomato (or finely chopped extra cherry tomatoes), 0.5 tsp lemon zest and 0.25 tsp salt. Warm for 1–2 minutes until tomato has softened slightly; do not overcook.

Coat skewers

Brush the warm garlic-tomato butter over the grilled shrimp skewers immediately after removing them from the grill. Reserve a small amount to drizzle at the table if desired.

Garnish and serve

Transfer skewers to a serving platter, sprinkle with 2 tbsp chopped fresh parsley, and serve with lemon wedges on the side. Suggested accompaniments: crusty bread, rice, or a simple salad.