Charcoal-Grilled Shrimp Skewers with Garlic-Chili Marinade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender shrimp marinated in a bright garlic and chili sauce, quickly grilled over charcoal for a smoky, spicy summer appetizer. This Mediterranean-inspired summer cookout recipe, ready in about 35 minutes, pairs large shrimp, garlic cloves, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 25 min Cook: 10 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 4 minced garlic cloves, 1 tsp red chili flakes, 2 tbsp freshly squeezed lemon juice, 3 tbsp extra-virgin olive oil, 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Add 1.5 lbs peeled and deveined large shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 20 minutes to absorb flavors.
  3. Step 3: Preheat charcoal grill to medium-high heat (about 450°F). Thread shrimp onto 8 soaked wooden skewers, about 5-6 shrimp per skewer.
  4. Step 4: Grill shrimp skewers for 2-3 minutes per side until shrimp are opaque and edges are slightly charred.
  5. Step 5: Remove from grill, sprinkle with 2 tbsp chopped fresh parsley, and serve immediately with lemon wedges on the side.

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