Ingredients
Scale
- 1 pound extra-large shrimp, 16-20 count, peeled and deveined, tails on or off
- 4 Tablespoons unsalted butter, melted
- 3 cloves garlic, finely minced
- 1 Tablespoon olive oil
- 1 teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt, go lighter if using royal reds
- ¼ teaspoon black pepper
- Optional: pinch red pepper flakes
- Fresh parsley, chopped (for finishing)
Instructions
- Preheat the oven to 425°F.
- In a small bowl, combine melted butter, olive oil, garlic, lemon zest, lemon juice, smoked paprika, salt, and pepper to create the garlic butter.
- Pat the shrimp dry with paper towels to ensure they roast instead of steaming.
- Thread about 5-6 shrimp per skewer, using two skewers for easier flipping.
- Arrange the skewers on a rimmed baking sheet and brush generously with garlic butter.
- Roast in the oven for 8 minutes, flip, and roast for another 2 minutes or until shrimp are opaque and cooked through.
- For extra color, broil for 30-60 seconds, if desired, but skip for royal red shrimp.
- Brush the skewers with remaining garlic butter and garnish with fresh parsley.
Notes
Using two skewers prevents shrimp from spinning during cooking.
Shrimp can be marinated in the garlic butter mixture for 30 minutes for deeper flavor.
Adjust seasoning to taste, especially when using royal red shrimp.
Nutrition
- Serving Size: 1 skewer
- Calories: 220
- Sugar: 0g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 180mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.