Description
Garlic Parmesan Shrimp Skewers are a quick and flavorful appetizer or main dish featuring large shrimp marinated in garlic, olive oil, smoked paprika, and Parmesan cheese, then broiled to perfection. Garnished with fresh parsley and served with lemon wedges, these skewers offer a delicious blend of savory and zesty flavors in just 16 minutes.
Ingredients
Scale
Shrimp Marinade
- 1 lb large shrimp (16–20 count)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Coating and Garnish
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Prepare Skewers and Baking Sheet: Soak 4–6 wooden skewers in water for 20 minutes to prevent burning during cooking. Preheat your broiler to high and line a baking sheet with foil. Lightly grease the foil with nonstick spray or olive oil to prevent sticking.
- Marinate Shrimp: In a large mixing bowl, toss the shrimp with olive oil, minced garlic, smoked paprika, salt, and black pepper until evenly coated, ensuring the spices and oil are well distributed.
- Add Parmesan Coating: Add the grated Parmesan cheese to the shrimp mixture and gently toss to create an even coating. The olive oil helps the cheese adhere to the shrimp.
- Thread Shrimp onto Skewers: Thread 4–5 shrimp onto each skewer, piercing through both the thick and thin ends to hold them securely in place for even cooking.
- Broil Shrimp: Arrange the shrimp skewers on the prepared baking sheet in a single layer. Broil for 2–3 minutes on each side, until the shrimp turn pink and the cheese crust turns golden brown.
- Garnish and Serve: Remove the skewers from the oven, sprinkle them with fresh chopped parsley, and serve immediately with lemon wedges and your favorite dipping sauce.
Notes
- Soaking wooden skewers prevents them from burning under the broiler.
- Adjust crushed red pepper flakes according to your heat preference or omit for a milder flavor.
- Use large shrimp (16–20 count) for the best presentation and cooking consistency.
- Serve immediately to enjoy the shrimp at their juiciest and the Parmesan crust at its crispiest.
- Pair with a light salad or grilled vegetables for a complete meal.
