Sandra This Bobby Flay Grilled Shrimp Skewers Recipe is a spicy and garlicky recipe, which is made with plump extra-large shrimp and fiery Calabrian chile flakes. It’s the perfect summer appetizer, ready in about 30 minutes.
Bobby Flay Grilled Shrimp Skewers Recipe 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
- 1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on
How To Make Bobby Flay Grilled Shrimp Skewers Recipe
- Prepare the chile-garlic oil: In a small skillet, combine 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. Allow the oil to lightly simmer around the garlic during the last few minutes to infuse the flavor without burning the garlic. Remove from heat and let it cool slightly.
- Blend the oil: Transfer the cooled oil mixture to a blender. Add 1 tablespoon of fresh oregano and season with salt and pepper. Blend until the garlic and oregano are finely chopped. Important: Pour half of this mixture into a small bowl and set it aside for serving later (this is your finishing sauce). Keep the rest for brushing the raw shrimp.
- Preheat the grill: Set your grill to high heat. You want the grates very hot to get a quick char without overcooking the shrimp.
- Prepare the shrimp skewers: Thread 1 pound of extra-large shrimp onto skewers (4-5 shrimp per skewer). To ensure they stay secure and cook evenly, pierce through both the tail and the thick end (head end) of each shrimp so they curl in a “C” shape.
- Season and grill: Brush the raw shrimp generously with the non-reserved chile-garlic oil and season with kosher salt and black pepper. Place on the grill and cook for 1 to 1½ minutes on each side. They are done when they turn opaque and golden brown with light char marks.
- Serve: Transfer the grilled skewers to a platter. Immediately drizzle with the reserved chile-garlic oil (the clean oil that did not touch raw shrimp). Garnish with extra fresh oregano and serve.
Recipe Tips
- What are Calabrian Chiles: These are Italian chili peppers that offer a unique balance of spicy, salty, and smoky flavors. If you cannot find dried flakes, you can mince jarred Calabrian chiles packed in oil.
- Soak your skewers: If using wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling. This prevents the wood from catching fire and burning through before the shrimp is cooked.
- Preventing rubbery shrimp: Shrimp cooks incredibly fast. As soon as the shrimp turns pink and opaque, pull it off the grill. Even 30 seconds too long can make them tough.
- Double Skewering: If you find your shrimp spinning around on the stick when you try to flip them, try using two skewers parallel to each other for each kebab.
What To Serve With Bobby Flay Grilled Shrimp Skewers
This dish packs a spicy punch and works well as a starter or a light main.
- Grilled crusty bread (to mop up the oil)
- A cooling cucumber and yogurt salad
- Lemon or lime wedges
- Orzo salad with feta
How To Store Bobby Flay Grilled Shrimp Skewers Recipe
- Refrigerate: Remove the shrimp from the skewers and store them in an airtight container in the refrigerator for up to 2 days.
- Reheat: Shrimp is easily overcooked when reheated. It is best to eat leftovers cold in a salad, or reheat very gently in a warm skillet for just a minute.
- Freeze: Freezing cooked shrimp is not recommended as the texture becomes rubbery.
Bobby Flay Grilled Shrimp Skewers Recipe Nutrition Facts
- Calories: 320
- Total Fat: 24g
- Saturated Fat: 3.5g
- Cholesterol: 170mg
- Sodium: 450mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugar: 0g
- Protein: 23g
Nutrition information is estimated and varies based on how much oil is consumed.
FAQs
Is this recipe very spicy?
Calabrian chiles have a medium-hot heat (spicier than jalapeños but milder than habaneros). If you are sensitive to spice, start with 1 teaspoon of flakes instead of a tablespoon.
Can I use red pepper flakes instead?
Yes, standard crushed red pepper flakes are a decent substitute, though they lack the distinct fruity, smoky depth of Calabrian chiles. You might want to add a pinch of smoked paprika if using standard flakes.
Do I have to shell the shrimp?
Yes, for this specific marinade and eating style, shelled shrimp absorbs the garlic oil better. Keep the tails on for a nice presentation and a “handle” to hold while eating.
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Bobby Flay Grilled Shrimp Skewers Recipe
Description
This Bobby Flay Grilled Shrimp Skewers Recipe features succulent shrimp brushed with a homemade Calabrian chile and garlic oregano oil, grilled quickly for a smoky, spicy bite.
Ingredients
Instructions
- Simmer olive oil, crushed garlic, and chile flakes in a skillet for 10 minutes on low. Cool slightly.
- Blend oil mixture with 1 tablespoon oregano, salt, and pepper.
- Separate the sauce: Pour half the oil into a serving bowl (reserved) and keep the rest for brushing raw shrimp.
- Preheat grill to high.
- Thread shrimp onto skewers, piercing head and tail.
- Brush shrimp with the non-reserved oil and season with salt and pepper.
- Grill for 1-1.5 minutes per side until opaque.
- Transfer to platter and drizzle with the reserved clean oil.
- Garnish with oregano and serve.
Notes
- Oil Safety: Never use the oil that you brushed on the raw shrimp as a finishing sauce unless you boil it first. That is why separating the sauce in step 3 is critical.
- Serving Size: Plan for about 4-5 large shrimp per person as an appetizer.
- Indoor Cooking: If you don’t have a grill, these can be seared in a very hot cast-iron skillet for the same amount of time.
Bobby Flay Grilled Shrimp Skewers Recipe
