Smoky grilled shrimp skewers are paired with a bright and briny preserved lemon and olive salad. This simple Mediterranean dish is bursting with bold flavors and comes together in under 30 minutes.
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About This Recipe
If you're looking for a recipe that’s bold, light on ingredients, and perfect for summer grilling, this one checks every box. The shrimp are seasoned with just a few warm, smoky spices, then grilled until perfectly charred and juicy. They're served with a bright chopped salad of buttery Castelvetrano olives and preserved lemon, which adds a delicious salty and citrusy punch that pairs beautifully with the smoky flavors of the shrimp skewers.
What I love most about this recipe, besides how gorgeous and fresh it looks, is how simple it is. Just a handful of pantry spices, some fresh garlic and herbs, and you’re good to go. It’s Mediterranean-inspired and full of flavor without needing a long ingredient list.
📋 Ingredients
- Shrimp: (13–15 count) – Look for 13-15 count, which are medium sized shrimp where there are about 13-15 shrimp per pound, great size for grilling.
- Smoked paprika and Turmeric –These spices add deep warmth and earthiness. If you prefer something milder, use sweet paprika instead.
- Castelvetrano olives – I call these the "gateway olive". They are buttery, mild, and not overly briny like other varieties.
- Preserved lemon – Salty, citrusy, and bright. Use the chopped rind and adjust to taste.
- Fresh herbs – Mint, cilantro, parsley, or a combo for garnish and a fresh finish.
- Aleppo pepper (optional) – For a gentle heat and pop of color.
- Skewers – Soak wooden ones for at least 30 minutes or use reusable metal skewers.
See recipe card for full information on ingredients and quantities.
🍋 Let’s Talk About Preserved Lemons
Preserved lemons are a staple in many North African and Middle Eastern kitchens. They’re whole lemons cured in salt and their own juices, creating a fragrant and intensely citrusy rind that adds a lovely bright layer to dressings, salads and one pot dishes, such as chicken tagine.
When working with preserved lemons, you typically just use the rind and not the pulp, as the center can be quite salty and intense. When prepping, remove the pulp and finely chop the rind. And if you have an abundance of lemons, here's how to make your own preserved lemons.
🍋 Substitutions and Variations
- Spices: If you're not a fan of smoked paprika, swap it with sweet or mild paprika for a more mellow flavor. Or try a pinch of saffron instead for a delicate, floral note and golden hue.
- Preserved Lemon Substitute: If you don’t have preserved lemon, try mixing lemon zest with the olives and a splash of lemon juice.
- Olives: Kalamata or green olives with a firmer texture can be used if you prefer something stronger.
- Herbs: Any soft herbs work beautifully, such as parsley, cilantro, mint, or even fresh basil.
- Add-Ons: Crumbled feta would be a fantastic finish. And a dollop of Zhoug (spicy herby sauce) takes it to another level.
⏲️ Instructions
Marinate and Skewer the Shrimp. Season the shrimp with the spices and olive oil, and toss to coat. Then skewer 3–4 shrimp onto pre-soaked skewers.
Grill the Skewers. Grill the shrimp skewers for 2-3 minutes per side until charred and just cooked through.
📍 Recipe Tips
- Don’t over-marinate the shrimp. Shrimp don’t need long to absorb flavor, 15 to 20 minutes is plenty.
- Soak your wooden skewers. At least 30 minutes in water to avoid burning. Or use metal skewers for ease and reuse.
- Cook shrimp fast and hot. Just 2–3 minutes per side on a hot grill or grill pan.
- Watch the shape: A great trick for doneness is, shrimp that curl into a “C” are perfectly cooked, while those that curl into an “O” are likely overcooked.
- Shrimp size: These are 13–15 count shrimp, which means you’ll get 13–15 shrimp per pound. They’re a great medium size that are not too big, not too small and ideal for grilling.
Serving Suggestions
These grilled shrimp kebabs are perfect for a Mediterranean-inspired dinner spread. Try pairing them with:
- Greek Rice Pilaf or Lebanese potato salad
- Kale salad with tahini dressing or Lemony couscous salad
- A dollop of Zhoug or whipped feta on the side
- Grilled flank steak and vegetables
- Serve alongside a Mediterranean charcuterie platter
More Shrimp Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Grilled Shrimp Skewers with Preserved Lemon & Olives
LittleFerraroKitchen.com
Ingredients
For the Shrimp:
- 1 pound medium-large shrimp 13–15 count, peeled and deveined, tails off
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- 2 garlic cloves grated or finely chopped
- 2 tablespoons olive oil
- ½ teaspoon Kosher salt
- Freshly ground black pepper to taste
- Skewers if wooden, soak in water for at least 30 minutes
For the Preserved Lemon–Olive Salad:
- ½ cup Castelvetrano olives pitted and chopped
- ½ preserved lemon rind only, finely chopped
- 1-2 teaspoons preserved lemon juice or lemon juice
- 2-3 tablespoons olive oil
- Fresh mint leaves or cilantro finely chopped, for garnish
- Aleppo pepper for garnish
Instructions
- Prep the shrimp: Pat the shrimp very dry with paper towels. In a bowl, toss them with smoked paprika, turmeric, grated garlic, olive oil, salt, and pepper until evenly coated.
- Skewer the shrimp: Thread shrimp onto skewers, about 3-4 per skewer, curling them in a C-shape if needed.
- Make the olive salad: In a small bowl, combine the chopped olives, preserved lemon, lemon juice and olive oil. Stir well and taste and adjust lemon juice or olive oil as needed.
- Grill the shrimp: Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side or until just opaque and lightly charred.
- Serve: Arrange shrimp skewers on a serving platter. Spoon olive salad over the top and around the shrimp. Garnish with Aleppo pepper and herbs and serve immediately.
Notes
-
- Don’t over-marinate the shrimp. Shrimp don’t need long to absorb flavor, 15 to 20 minutes is plenty.
- Soak your wooden skewers. At least 30 minutes in water to avoid burning. Or use metal skewers for ease and reuse.
- Cook shrimp fast and hot. Just 2–3 minutes per side on a hot grill or grill pan.
- Watch the shape: A great trick for doneness: shrimp that curl into a “C” are perfectly cooked. If they curl into an “O,” they’re likely overcooked.
- Shrimp size: These are 13–15 count shrimp, which means you’ll get 13–15 shrimp per pound. They’re a great medium size that are not too big, not too small and ideal for grilling.
- Preserved Lemon Substitute: If you don’t have preserved lemon, try mixing lemon zest with the olives and a splash of lemon juice.
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