Shrimp Brochette Recipe

Soak skewers (if wooden)

If using wooden skewers, submerge them in water for at least 30 minutes before cooking to prevent burning. If using metal skewers, skip this step.

Pat the shrimp dry with paper towels. Trim any remaining tails or vein if necessary. Set aside.

Make marinade

In a medium bowl combine 2 tbs olive oil, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp Kosher salt, 1 tsp freshly ground black pepper and 1 tbs chopped parsley. Whisk until combined.

Marinate shrimp

Add 9 prepared shrimp to the bowl and toss until all shrimp are evenly coated. Cover and refrigerate for 15–30 minutes (no more than 1 hour) to allow flavor to develop.

Preheat grill or broiler: For grilling, preheat to medium-high heat (about 400–450°F / 200–230°C). For broiling, position the oven rack 4–6 inches from the broiler and preheat broiler to high.

Thread shrimp onto skewers: Remove shrimp from marinade and allow excess to drip off. Thread 3 shrimp onto each skewer, piercing once near the tail and once near the body so the shrimp lie flat and secure. Leave a little space between shrimp for even cooking.

Grill method: Place brochettes on the preheated grill. Cook for about 2–3 minutes per side, flipping once, until shrimp are opaque, pink, and have slightly charred edges. Total cook time ~4–6 minutes.

Broil method: Arrange skewers on a foil-lined baking sheet and broil 2–3 minutes per side, watching closely so they do not burn. Total cook time ~4–6 minutes.

Pan-sear option: Heat a large skillet over medium-high heat with 1 tbs olive oil. Sear brochettes 2–3 minutes per side until cooked through.

Optional basting: During the last minute of cooking brush each brochette with melted butter for added sheen and flavor.

Transfer cooked brochettes to a plate and let rest 1–2 minutes. Sprinkle with remaining chopped parsley for brightness.

Serve 3 brochettes per order with lemon wedges on the side for squeezing over shrimp.