Barbecue Shrimp Skewers with Smoky Paprika Glaze
Shrimp marinated in a smoky paprika and garlic glaze, then grilled to perfection for a quick Aussie BBQ favorite. This Australian-inspired seafood recipe, ready in about 33 minutes, pairs raw shrimp, smoked paprika, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and deveined raw shrimp
- 2 tsp smoked paprika
- 4 cloves, minced garlic cloves
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tsp salt
- 1/2 tsp black pepper
- 8, soaked in water for 30 minutes wooden skewers
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, whisk together 3 tbsp olive oil, 2 tsp smoked paprika, 4 minced garlic cloves, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper until combined.
- Step 2: Add 1 lb peeled and deveined raw shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 20 minutes.
- Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Thread shrimp onto 8 soaked wooden skewers, about 4-5 shrimp per skewer.
- Step 4: Grill shrimp skewers for 2-3 minutes per side until the shrimp turn pink and opaque with slight charring.
- Step 5: Remove from grill and serve immediately with lemon wedges for squeezing.
Frequently asked questions
How long does Barbecue Shrimp Skewers with Smoky Paprika Glaze take to make?
Total time is about 33 minutes (25 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Barbecue Shrimp Skewers with Smoky Paprika Glaze?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Barbecue Shrimp Skewers with Smoky Paprika Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Barbecue Shrimp Skewers with Smoky Paprika Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Barbecue Shrimp Skewers with Smoky Paprika Glaze?
Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
