Spicy grilled shrimp skewers with chili flakes are a delicious dish that will make you want more. First, olive oil, garlic, and chili flakes are mixed together to marinate the shrimp. This gives them a zesty and slightly spicy taste.
Skewering the shrimp and grilling them over high heat enhances their natural sweetness and adds a smoky flavor. The dish goes well with a lot of different sides, like rice, vegetables, or salad. It’s great for a summer barbecue or a dinner party. Overall, grilled shrimp skewers with chili flakes are an easy and tasty dish that will impress your guests and make your meal more enjoyable.
Grilled shrimp makes for a quick, easy and tasty meal that works for appetizers, main dishes, tacos salads and more. With sweet plump shrimp and smoky char, it’s a crowd-pleasing favorite. But to get perfectly cooked shrimp straight off the grill, you need the right techniques. Let’s look at how acclaimed chef Bobby Flay grills shrimp for flavorful, tender results every time.
Why Choose Grilled Shrimp?
Shrimp offers a host of benefits that make it a prized ingredient in Bobby Flay’s kitchen and yours:
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Quick cooking time – Shrimp cooks fast on the grill, in just 2-4 minutes. Easy weeknight meal!
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Delicate flavor – The sweet taste and buttery texture of shrimp shines when grilled.
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Nutrient-dense – Shrimp provides protein selenium vitamin B12 and antioxidants.
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Grilling enhances flavor – Smoky char from the grill takes shrimp to the next level.
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Versatile ingredient – Grilled shrimp works in tacos, salads, pasta and more.
Bobby Flay’s Tips for Grilling Shrimp
Here are Bobby’s top tips for achieving perfection when grilling those succulent shrimp:
1. Choose Large Shrimp
Opt for extra-large or jumbo shrimp with shells still on. The shells protect the delicate shrimp meat from overcooking. Peel after grilling.
2. Use Metal Skewers
Wooden skewers can burn easily. Metal skewers conduct heat better for even cooking.
3. Oil the Shrimp
Coat shrimp with a Tablespoon or two of oil before seasoning. Oil helps conducting heat and prevents sticking.
4. Season Liberally
Use a bold hand with salt and pepper. Shrimp benefits from aggressive seasoning.
5. Get the Grill Very Hot
Crank up the heat. You want hot, fast cooking to sear the shrimp and lock in juices.
6. Grill Flesh Side Down First
Place shrimp on grill flesh side down first to get nice char marks.
7. Grill Only 2 Minutes Per Side
Resist the urge to flip frequently. Let shrimp cook undisturbed for 2 minutes per side.
8. Check for Visual Cues
Look for an opaque, milky interior. Shrimp will firm up and turn pink when done.
Step-by-Step Grilling Directions
With Bobby’s tips in mind, here is a simple, foolproof method for grilling tender, juicy shrimp with smoky barbecue flavor:
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 Tbsp olive oil
- 1 Tbsp kosher salt
- 2 tsp black pepper
Instructions:
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Preheat grill to high heat. Use a grill brush to clean grill grates.
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Toss shrimp with olive oil in a bowl until coated. Season with salt and pepper.
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Place shrimp flesh side down on hot grill grates. Grill 2 minutes undisturbed.
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Flip shrimp and grill 2 more minutes until opaque and firm with nice char marks.
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Check for doneness by cutting into a shrimp – it should be pink throughout.
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Remove shrimp from grill and enjoy!
Check out this video demonstration to see Bobby Flay grilling shrimp to perfection.
7 Common Mistakes to Avoid
Even experienced grill masters make the occasional shrimp grilling mistake. Watch out for these errors:
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Not drying shrimp – Wet shrimp steam instead of sear. Pat very dry before grilling.
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Using frozen shrimp – Thaw completely or the interior won’t cook through.
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Minimal seasoning – Shrimp needs lots of seasoning to shine. Don’t be shy with salt and pepper.
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Saucing too early – Brush on sauces at the very end or they will burn.
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Constant flipping – Just 2-3 minutes per side. Too much flipping causes overcooking.
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Overcrowding – Leave space between shrimp for even cooking. Use multiple batches if needed.
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Overcooking – Follow times exactly and check doneness early. It’s easy to go past the ideal firm yet moist texture.
Handy Tips for Grilled Shrimp Success
With a few handy tips, you’ll have stellar grilled shrimp coming off your barbecue:
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Use two grill baskets for easy flipping if you don’t want to fuss with skewers.
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Soak wooden skewers for 30 minutes before using to prevent burning.
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Brush the skewer with oil too for easier release after cooking.
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Opt for sustainably farmed shrimp for quality and environmental benefits.
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Grill lemon halves or limes along with the shrimp for quick flavor.
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Toss grilled shrimp in a vinaigrette dressing while hot for an instant salad.
Creative Ways to Use Grilled Shrimp
A go-to for shrimp tacos and shish kabobs, grilled shrimp also shines in these inventive dishes:
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Layer grilled shrimp on flatbread with pesto, tomatoes and fresh mozzarella.
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Toss grilled shrimp with angel hair pasta, olive oil, garlic, tomatoes and basil.
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Make shrimp burgers by coarsely chopping grilled shrimp and mixing with aioli sauce.
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Stuff grilled shrimp into whole portobello mushroom caps with cheese and breadcrumbs.
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Skewer grilled shrimp and vegetables for a satisfying shrimp and veggie bowl.
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Mix diced grilled shrimp with avocado, mango and spinach for a flavorful salad.
Master the Fundamentals of Grilled Shrimp
Armed with Bobby Flay’s expert tips, you can achieve crowd-pleasing grilled shrimp worthy of a 5-star restaurant. Use large shrimp, allow them to cook undisturbed over high heat, and stop before they are overdone. In just minutes, you’ll have succulent shrimp with smoky char and sweet, briny flavor. Grill up a batch for tacos, salads, pasta and beyond. Your family and friends will be begging for this go-to recipe all summer long!
How to make Grilled Shrimp Skewers
Special equipment: 10-inch skewers, soaked 30 minutes (this step isnt really necessary, you can skip it)
Step 1: Put the olive oil, garlic and chile flakes in a small skillet. Put the heat on low and let it cook for about 10 minutes. In the last few minutes, the oil around the garlic should just barely simmer. Remove from the heat and cool slightly.
Step 2: Put the garlic and oregano in a blender with some salt and pepper. Blend until the garlic and oregano are very small pieces. Set aside half of the chile-garlic oil for serving.
Note: You do not need to blend this mixture up. Just mix it all together in a bowl!
Step 3: Heat the grill to high. About four or five shrimp should be put on each skewer. Make sure the skewer goes through the tail and thick end of each shrimp.
Step 4: 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. Place the skewers on a platter and drizzle them right away with some of the chile-garlic oil you saved (not the oil you used to brush the raw shrimp with). Garnish with oregano, and serve with more of the reserved oil.
Serving size: 1 kabob
What to Serve with Shrimp Skewers
Greek Orzo Salad is a simple side dish that goes well with these shrimp skewers [link]. This is the perfect refreshing Summer time meal.
Calabria chilies come from the city of Calabria in southern Italy. Peppers are grown in this part of the country. They have a combo of fruity, spicy, and mild taste.
Just use some crushed red pepper flakes they are more easier to find at every grocery store.
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever!.
Bobby Flay’s Grilled Shrimp with Garlic (Gambas al Ajillo) | Boy Meets Grill | Food Network
Does Bobby Flay grill head-on shrimp?
TV chef, owner of Bolo, Mesa Grill and Bar Americain in New York, and author of half a dozen cookbooks (including Bobby Flay’s Grilling for Life ), Flay prefers grilling head-on shrimp in the shell because they’re less likely to dry out. His recipe here is an irresistible blend of garlicky, spicy and smoky flavors. Amazing Seafood Recipes
How do you cook shrimp on a grill?
Place the shrimp in a large bowl. Toss the shrimp with the oil and season with the salt and pepper. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer.
How do you cook raw shrimp skewers?
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 1/2 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).
What do you know about Bobby Flay?
When you think of Bobby Flay, his grilling prowess may be the first thing that comes to mind. Others will always associate Flay with Southwestern fare (because the restaurant that put him on the map was New York City’s Mesa Grill ). And some, of course, know the chef in both contexts.