Grilled Shrimp Skewers with Preserved Lemon & Olives
These grilled shrimp skewers are seasoned with warm Mediterranean spices and finished with a bright preserved lemon–olive salad. It's a simple, flavorful summer recipe that's ready in under 30 minutes.
Servings: 4 servings
Calories: 153kcal
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.
Nutrition
Calories: 153kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 555mg | Potassium: 32mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.4mg