These Peri Peri Shrimp skewers are the perfect balance of sweet, spicy, and savory. They are great as a main dish or as a tasty appetizer. This shrimp recipe comes together really quickly. The shrimp need 10 minutes sitting in the easy marinade, thread them onto skewers, and grill them up. Or cook them in the oven or under the broiler. So, whether you're looking for a quick and easy weeknight dinner or planning a backyard barbecue with your friends, these shrimp skewers will be a hit.
1lbmedium-large raw shrimpshelled and deveined (see note 2)
1lemon
Instructions
If you are using wooden skewers, soak them in cold water.
Combine the sliced garlic, olive oil, salt, and peri peri seasoning in a small bowl.2 garlic cloves2 tbsp olive oil¼ tsp salt2 tbsp peri peri seasoning
Add the shrimp and stir to coat.1 lb/ 450g medium-large raw shrimp
Let the shrimp sit for at least 10 minutes and up to 4 hours.
Thread the shrimp onto your prepared wooden skewers and place on a plate ready to cook.
To cook on the grill
Preheat your grill on high and then lower the teperature to medium (around 300ºF).
Grease the cooking grates, careful as you can get flare ups.
Place the skewers directly ontp the grates, close the lid and cook for 2 minutes on each side.
To cook on a Grill Pan or Griddle.
Place the grill pan/griddle over medium-high heat and heat for 3-4 minutes until hot.
Add the shrimp skewers and cook for 2 minutes.
Turn the shrimp over and cook for another 2 minutes.
To cook in the Oven.
Preheat the oven to 450°F.
Place the skewers on a large baking sheet lined with parchment paper.
Roast the shrimp for 4-5 minutes until just cooked.
To Broil
Preheat broiler to high.
Place the skewers on a broiler pan with a wire rack. Broil 5"/12cm from the heat for 2 minutes on each side.
To Serve
Once the skewers are cooked squeeze over lemon juice and serve immediately.1 lemon
Notes
I use a homemade blend, but you can use a store-bought mix. Grab my Peri Peri Seasoning Blend recipe.
I like to buy frozen raw, shelled shrimp! For skewers, I tend to use medium-large shrimp. By the count, this is 36/40 count. You can also use fresh shelled and deveined shrimp.