With just simple and fresh ingredients like garlic, chile flakes, and oregano you can make some really tasty marinade for grilled shrimp skewers. I made these Grilled Shrimp Skewers from Bobby Flay that were on his Saturday episode and they were fantastic! I didn’t grill them (but you still can), I roasted the shrimp in the oven to save on time from heating up the grill. Only 7 minutes at 450 and the shrimp are already done. 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. 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 the chili flakes and garlic Garlic - fresh Calabrian chile flakes - If you can’t find these use crushed red pepper flakes Fresh Oregano - use fresh, but dried oregano can also be used Shrimp - extra larged, peeled and deveined shrimp
How to make Grilled Shrimp Skewers
See and print the full recipe below. Preheat oven to 350. 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 Serving size: 1 kabob
Other Recipes to Try
Baked Feta Pasta Stuffed Italian Sausage Baked Oats with Peanut Butter Air Fryer Crispy Fish Sandwiches Lighter Fettuccine Alfredo Sauce If you’ve tried these Grilled Shrimp Skewers recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest
