Bobby Flay Grilled Shrimp Skewers Recipe

Bobby Flay’s Grilled Shrimp Skewers is made with olive oil, garlic, Calabrian chile flakes, fresh oregano, kosher salt, black pepper, and extra-large shrimp. This delicious shrimp skewers recipe creates a flavorful dinner that takes about 20 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

• 1/2 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
• Kosher salt and freshly ground black pepper
• 1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on

How To Make Grilled Shrimp Skewers?

1. Prepare the Chile-Garlic Oil: In a small skillet, add 120ml (1/2 cup) olive oil, 3 crushed garlic cloves, and 1 tablespoon of Calabrian chile flakes. Turn the heat to low and gently heat for about 10 minutes, allowing the oil to lightly simmer around the garlic during the last few minutes. Remove from heat and let it cool slightly.
2. Blend the Oil: Transfer the oil mixture to a blender, add 1 tablespoon of fresh oregano, season with salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the oil mixture for serving later.
3. Preheat the Grill: Set your grill to high heat.
4. Prepare the Shrimp Skewers: Thread 450g (1 pound) of extra-large shrimp onto skewers (4-5 shrimp per skewer), piercing through both the tail and the thick end of each shrimp.
5. Season and Grill: Brush the shrimp with the prepared chile-garlic oil and season with kosher salt and black pepper. Grill the shrimp for 1 to 1½ minutes on each side until golden brown and opaque.
6. Serve: Once grilled, transfer the shrimp skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil used for brushing the raw shrimp). Garnish with extra fresh oregano and serve with the remaining chile-garlic oil on the side.

Recipe Tips:

• Use fresh shrimp : Fresh shrimp taste best. If you use frozen shrimp, make sure they’re thawed and dry before grilling.
• Control the heat : Grill shrimp quickly on high heat. If overcooked, shrimp will get tough and chewy.
• Make the oil properly : Don’t skip the chile-garlic oil. Cook it gently to avoid burning the garlic, which can taste bitter.
• Use metal or soaked skewers : Soak wooden skewers for 30 minutes to prevent burning, or use metal skewers to avoid this issue.
• Serve right away : Shrimp cool quickly, so have everything ready before grilling so you can serve them hot.

How To Store & Reheat Leftovers?

• Refrigerate:Let the leftover grilled shrimp skewers cool to room temperature. Once cooled, store them in an airtight container and refrigerate for up to 2 days.
• Reheat: Heat a non-stick skillet over medium heat. Add the shrimp and cook for 2-3 minutes, stirring occasionally, until warmed through.

Nutrition Facts

Serving Size: 1 skewer (85g)

• Calories: 90
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 35mg
• Sodium: 160mg
• Potassium: N/A
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 14g

Try More Bobby Flay Recipe:

• Bobby Flay Pickled Cucumbers
• Bobby Flay Deviled Eggs
• Bobby Flay Salsa Recipe
• Bobby Flay Dill Pickles
• Bobby Flay Nachos Recipe
• Bobby Flay Pickled Fresno Chiles

Bobby Flay Grilled Shrimp Skewers Recipe

Author: Hamdi Saidani Cooking Method:Grilling Cuisine:American Courses:Appetizers, Dinner Recipe Keys: G Grilled Shrimp Skewers Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 5 minutesRest time: minutesTotal time: 20 minutesServings:4 servingsCalories:90 kcal Best Season:Suitable throughout the year

Description

Bobby Flay’s Grilled Shrimp Skewers is made with olive oil, garlic, Calabrian chile flakes, fresh oregano, kosher salt, black pepper, and extra-large shrimp. This delicious shrimp skewers recipe creates a flavorful dinner that takes about 20 minutes to prepare and can serve up to 4 people.

Ingredients

• 1/2 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
  
• Kosher salt and freshly ground black pepper
  
• 1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on

Instructions

1. Prepare the Chile-Garlic Oil: In a small skillet, add 120ml (1/2 cup) olive oil, 3 crushed garlic cloves, and 1 tablespoon of Calabrian chile flakes. Turn the heat to low and gently heat for about 10 minutes, allowing the oil to lightly simmer around the garlic during the last few minutes. Remove from heat and let it cool slightly.
   
2. Blend the Oil: Transfer the oil mixture to a blender, add 1 tablespoon of fresh oregano, season with salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the oil mixture for serving later.
   
3. Preheat the Grill: Set your grill to high heat.
   
4. Prepare the Shrimp Skewers: Thread 450g (1 pound) of extra-large shrimp onto skewers (4-5 shrimp per skewer), piercing through both the tail and the thick end of each shrimp.
   
5. Season and Grill: Brush the shrimp with the prepared chile-garlic oil and season with kosher salt and black pepper. Grill the shrimp for 1 to 1½ minutes on each side until golden brown and opaque.
   
6. Serve: Once grilled, transfer the shrimp skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil used for brushing the raw shrimp). Garnish with extra fresh oregano and serve with the remaining chile-garlic oil on the side.

Notes

• Use fresh shrimp : Fresh shrimp taste best. If you use frozen shrimp, make sure they’re thawed and dry before grilling.
• Control the heat : Grill shrimp quickly on high heat. If overcooked, shrimp will get tough and chewy.
• Make the oil properly : Don’t skip the chile-garlic oil. Cook it gently to avoid burning the garlic, which can taste bitter.
• Use metal or soaked skewers : Soak wooden skewers for 30 minutes to prevent burning, or use metal skewers to avoid this issue.
• Serve right away : Shrimp cool quickly, so have everything ready before grilling so you can serve them hot.

Keywords:Bobby Flay Grilled Shrimp Skewers Recipe