Do you find yourself making the same shrimp scampi recipe over and over again?  I found myself in this rut recently and I think I've pull myself out by throwing bamboo skewers into the mix. It's pretty much the same recipe without the pasta. Simple, delicious and fun, what's not to like about this recipe.


  • 2 pounds large shrimp
  • 3 teaspoons sea salt
  • 1 tablespoon cornstarch
  • 2 teaspoons paprika
  • 1/4 cup grape seed or vegetable oil
  • 1 large garlic clove, minced
  • lemon zest from 1 lemon
  • 1 lemon juice
  • 1 large garlic clove, minced
  • 1/4 cup parsley, chopped
  • bamboo skewers
  1. Two hours prior to cooking, defrost the frozen shrimp in a large bowl of water with 2 teaspoons of sea salt at room temperature. Drain the salt water once the shrimp is defrosted, shell and devein the shrimp. I recommend having a good pair of kitchen scissors to help devein the shrimp, and simplify shell removal. Take the scissors, position one scissor blade on the vein at the head of the shrimp and cut across the flesh along the vein to butterfly the shrimp. Remove the vein and pull off the shell. In a bowl, mix 1 teaspoon of sea salt, corn starch and 4 cups of water. Add the cleaned shrimp. Allow the shrimp to marinate in the cornstarch mixture for at least half an hour in the refrigerator. This step still help the shrimp to plump up and keep moist through cooking.
  2. This is an optional step for the paprika, 15 minutes prior to cooking, toast the paprika in a dry pan over medium heat for roughly 1 minute to summon the oils, flavors and aromas of this wonderful spice.  Take care to stir the paprika to prevent burning.  Transfer the paprika to a liquid measuring cup. Stir in the oil, lemon zest, lemon juice, minced garlic and parsley until blended.
  3. Drain the liquid from the shrimp, pour the lemon marinade over the shrimp and thoroughly mix. Allow the marinade to sit for 5 minutes.

  4. Thread the shrimp onto the bamboo skewers, taking care to avoid overcrowding each shrimp, this will allow for even cooking.  Depending on the size of the shrimp, grill or pan-sear for roughly 2 minutes on one side, and 1 minute on the other side.
Serve with green beans or broccoli and rice or pasta.

Serves 4


KennyT said...

If I'd have some nice shrimp skewers like these now, then I'd be a very happy guy. I'm starving at work now, haha!!!!!!

Fresh Local and Best said...

Kenny - I forgot that you are in Hong Kong. I'd be starving too, it's early there for you.

Velva said...

This is a great shrimp recipe. Thanks for sharing!

Chow and Chatter said...

oh these are great so glad i found your blog, I have a feeling its going to be very popular smiles Rebecca

Fresh Local and Best said...

Thanks Rebecca, Velva and Kenny!

Cristin said...

I could eat ALL of those right now! I'm always looking for great new seafood recipes - thank you!

Angie said...

I was just thinking last night that I wanted to do skewered something, this works perfectly, great recipe!

Laren said...

I am new to this awsome blog, and it happens i going to have BBQ session with friends on next week, just a fast question,
can i actually marinade the prawns for a day, eg. 24hours+? (as i will be preparing some other food)

Fresh Local and Best said...


Thanks for your question and visiting! You can thaw the shrimp in the refrigerator 24-hours in advance in cold salt water (do not thaw in warm water). If you don't have time to shell and deveined you can simply get them cleaned, but make sure to soak them in salt water so that the flesh firms up. I would not recommend marinating the shrimp in lemon juice for longer than 5 minutes because it could make the shrimp mushy.

Perhaps you can have the shrimp ready on the skewers in the refrigerator, and then brush on the marinade onto the shrimp 5 minutes prior to grilling? Meat on skewers are a beautiful and fun way to eat. I hope you have a very successful BBQ - and of course lots of fun!



HoustonWok said...

Oh man do these look delicious! I have a big fan of shrimp but they have to be cooked just right, speaking of shrimp, I am getting pretty hungry. Thanks for the recipe,