No ImageSmoky Paprika Shrimp Skewers

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  1. Adam Erickson

    5 stars for this recipe – I also used the marinade for some fresh squash out of my garden and it was awesome.

    This recipe tastes similar to a dish served at one of my favorite Persian restaurants. The only thing missing is a REALLY good lemon rice recipe…any chance you have a recipe Elise? I haven’t been able to duplicate the light, fluffy and buttery goodness of their lemon rice (garnished with a light sprinkle of smoked paprika).


  2. Jenny

    Love the look of these. Do you think they’d be okay sitting in the marinade for longer (closer to 4 hrs)?

    Well, the acid in the lime juice will begin to “cook” them, like ceviche, if you leave them in the marinade too long, so you may want to leave the lime juice out of the marinade until closer to the end of your marinating time. ~Elise

  3. Rose

    We cooked these in our new mesh grill pan for dinner last night. We were a little concerned because the marinade was so thick, but the end result was fabulous. We served with some crusty bread and a simple tomato, cucumber and red onion salad. We’ll definitely try this again.

  4. Janet

    These were seriously fabulous, and so easy. Three of us chowed down the whole pound for dinner and wanted more! Thanks for your great recipes.


  5. Sprigs of Rosemary

    These, too, were my first pick from Matt’s book. They were just delightful and so, so easy. It’s true, though, that the smoked paprika is necessary. My husband and I just loved them and they are replacing our standby grilled shrimp, which were just tossed with garlic, coarse red pepper, and lemon zest and juice. This is just as easy and many times over better.

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