Grilled shrimp skewers with chili flakes is a tantalizing dish that will leave your taste buds craving for more. The shrimp are first marinated in a blend of olive oil, garlic, and chili flakes, which gives them a zesty and slightly spicy flavor.
Skewering the shrimp and grilling them over high heat enhances their natural sweetness and adds a smoky flavor. The dish is perfect for a summer barbecue or a dinner party, and it pairs well with a variety of sides such as rice, vegetables, or salad. Overall, grilled shrimp skewers with chili flakes is a simple but delicious dish that will impress your guests and elevate your dining experience.
If you like grilling and smoker recipes check out Smoked Pulled Pork Nachos, Traeger Smoked Pulled Pork, and Smoked Almonds.
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Why You Will Love This Recipe
With just simple and fresh ingredients like garlic, chile flakes, and oregano you can make some really tasty marinade for grilled shrimp skewers.
The shrimp are kind of spicy with the garlic chile oil, and the Orzo Salad helps cool your mouth down after the heat. Bobby Flay has some really awesome recipes and now I want to try making different flavored oils like this for marinades and try using different spices. I like that cooking technique.
What Ingredients do I need?
- Olive Oil - this gets heated on a stove top with chili flakes and garlic
- Garlic - Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar.
- Calabrian chile flakes - If you can’t find these use crushed red pepper flakes. Crushe dred peppers are just ground varieties of different peppers anyway.
- Fresh Oregano - use fresh, but dried oregano can also be used
- Shrimp - extra larged, peeled and deveined shrimp
- See recipe card below for a full list of ingredients and measurements.
How to make Grilled Shrimp Skewers
Special equipment: 10-inch skewers, soaked 30 minutes (this step isn't really necessary, you can skip it)
Step 1: Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly.
Step 2: Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
Note: You do not need to blend this mixture up. Just mix it all together in a bowl!
Step 3: Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp.
Step 4: Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 ½ minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil
Serving size: 1 kabob
What to Serve with Shrimp Skewers
If you are looking for a simple side dish to have with these shrimp skewers try his Greek Orzo Salad. This is the perfect refreshing Summer time meal.
Recipe FAQS
Calabria chilis come from the city of Calabria in Southern Italy, a region in Italy that is known for making peppers. They have a combo of fruity, spicy, and mild taste.
Just use some crushed red pepper flakes they are more easier to find at every grocery store.
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever!
Other Recipes to Try
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Grilled Shrimp Skewers - Bobby Flay
- Prep Time: 10 min
- Cook Time: 1 - 2 min
- Total Time: 32 min
- Yield: 4 1x
- Category: Easy
- Method: Stovetop
- Cuisine: American
Description
With just simple and fresh ingredients like garlic, chile flakes, and oregano you can make some really tasty marinade for grilled shrimp skewers.
Ingredients
- ½ cup olive oil
- 3 cloves garlic, crushed
- 1 tablespoon Calabrian chile flakes
- 1 tablespoon fresh oregano leaves, plus for garnish
- Kosher salt and freshly ground black pepper
- 1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on
Instructions
- Special equipment: 10-inch skewers, soaked 30 minutes
- Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
- Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 ½ minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil
Nutrition
- Serving Size: 1
- Calories: 175
- Sugar: 0g
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 1g
- Protein: 10g
marion says
That looks delicious, it must be an appetizer for the salmon dinner that you promised, that you would make.
The guest list should include, Guess who's coming to dinner, a remake of the old classic, M porterhouse,
and the G Daddy. From- 05-16-10