Grilled Gremolata Shrimp Skewers
Grilled Gremolata Shrimp Skewers are just one of the yummy recipes that can be made with a homemade batch of citrus gremolata!
Gremolata reminds me of pesto, only using fresh parsley in place of basil.
And with lots of fresh citrus flavors to make a bright sauce that pairs perfectly with seafood đŸ™‚
This makes a good size batch, so I used half to make Catfish with Gremolata… and froze the other half to use when making these shrimp kabobs.
How to make Grilled Gremolata Shrimp Kabobs
First cut most of the stems off a bunch of fresh parsley.
And put it in a food processor.
Then add some zest from each a lemon, lime, and orange.
I used my microplane grater to get about 1/2 tablespoon of zest from each.
Then add in a tablespoon or two of juice from each the lemon, lime, and orange.
Along with garlic, olive oil, kosher salt, pepper, and crushed red pepper flakes.
Just blend in the food processor until smooth.
This is a pound and a half of jumbo shrimp that has been peeled and deveined.
Toss the shrimp with a few spoonfuls of the gremolata.
And let this marinate no longer than 5 to 10 minutes.
Then thread the shrimp onto kabob skewers.
Mine are made of wood so I soaked them in water to prevent burning on the grill.
Once the skewers are done, season with just a bit more kosher salt, pepper, and crushed red pepper flakes.
Next preheat the grill to medium heat for a few minutes.
Then grill the kabob skewers for 5 minutes total, flipping halfway through.
I grilled some asparagus and a baked potato for a complete meal on the grill đŸ™‚
The potato was cooked, just added some fun grill marks and charbroiled flavor.
And the asparagus was just tossed with olive oil, kosher salt, and pepper.
Brush some of the gremolata on the shrimp as they do their thing on the grill.
My asparagus and shrimp were done to perfection at the same time.
Serve Grilled Gremolata Shrimp Skewers with the remaining sauce on the side for dipping!
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If you like Grilled Gremolata Shrimp Skewers, you might also like these recipes…
Blackstone Catfish with Citrus Gremolata
Grilled Korean Shrimp Skewers
Grilled Thai Chicken Skewers
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Grilled Gremolata Shrimp Skewers
Equipment
- Grill
Ingredients
- 1 bunch flat leaf parsley (most of the stems removed)
- 1 lemon
- 1 lime
- 1 orange
- 1/3 cup olive oil
- 3 to 4 cloves garlic
- kosher salt, pepper, crushed red pepper flakes
- 1 1/2 pounds jumbo shrimp peeled and deveined
- 4 to 6 kabob skewers (if wooden soak in water for a few hours)
Instructions
- Put the parsley in a food process or blender. Use a microplane grater to zest the lemon, lime, and orange. Add about 1/2 tablespoon of zest from each of the lemon, lime, and orange. Then add about a tablespoon or 2 of the fresh squeezed juice from each citrus fruit.
- Add the olive oil, garlic, kosher salt, pepper, and crushed red pepper flakes. Blend until smooth.
- Put the shrimp in a bowl and add a few spoonfuls of the gremolata. Toss until combined, let marinate 5 to 10 minutes. Then thread the shrimp onto kabob skewers and season with a little more kosher salt, pepper, and crushed red pepper flakes.
- Preheat the grill to medium for a few minutes. Grill the skewers 5 minutes total, flipping halfway through, brush with more gremolata as they grill.
- Serve with extra gremolata on the side for dipping. Note: Extra gremolata can be stored in a covered container in the freezer for up to 2 months.
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