Grilled Gremolata Shrimp Skewers are a bright, flavorful dish made with a homemade citrus gremolata—perfect for the grill or a Blackstone griddle.
Gremolata is similar to pesto, but uses fresh parsley instead of basil and plenty of citrus to brighten seafood and grilled vegetables.
This recipe makes a generous batch of gremolata; I used half for a catfish dish and froze the rest to make these shrimp skewers later.
How to make Grilled Gremolata Shrimp Kabobs
Remove most of the stems from a bunch of flat-leaf parsley and place the leaves in a food processor.
Zest one lemon, one lime, and one orange; a microplane grater yields about 1/2 tablespoon of zest from each fruit.
Add about a tablespoon or two of fresh juice from each citrus, then add olive oil, garlic, kosher salt, black pepper, and crushed red pepper flakes.
Blend until the mixture is smooth and well combined. This is your citrus gremolata—bright, tangy, and herb-forward.
Prepare 1 1/2 pounds of jumbo shrimp (peeled and deveined). Toss the shrimp with a few spoonfuls of gremolata and let them marinate only 5 to 10 minutes—too long can start to “cook” the shrimp from the citrus.
Thread the shrimp onto kabob skewers. If using wooden skewers, soak them in water for a few hours to prevent burning on the grill.
Season the skewers lightly with kosher salt, black pepper, and a pinch of crushed red pepper flakes. Preheat your grill or griddle to medium heat for a few minutes.
Grill the skewers about 5 minutes total, flipping once halfway through. Brush additional gremolata on the shrimp while they cook for extra flavor and gloss.
I grilled asparagus tossed with olive oil, kosher salt, and pepper, and added a baked potato to the grates for a complete meal. The potato just needed grill marks and a bit of char for flavor.
Brush more gremolata on the shrimp as they finish cooking, then remove from the grill when opaque and slightly charred at the edges.
My asparagus and shrimp finished at the same time, making for an easy, hot plated meal straight from the grill.
Serve Grilled Gremolata Shrimp Skewers with the remaining sauce on the side for dipping!
The gremolata adds a fresh, tangy finish that complements the natural sweetness of the shrimp—so simple and so delicious.
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
Cheri Renee
Equipment
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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
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Place parsley in a food processor or blender. Zest the lemon, lime, and orange with a microplane and add about 1/2 tablespoon zest from each. Add about 1 to 2 tablespoons fresh juice from each citrus.
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Add olive oil, garlic, kosher salt, black pepper, and crushed red pepper flakes. Blend until smooth to make the gremolata.
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Place shrimp in a bowl and toss with a few spoonfuls of gremolata. Marinate 5 to 10 minutes. Thread shrimp onto skewers and season lightly with additional kosher salt, pepper, and crushed red pepper flakes.
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Preheat grill to medium. Grill skewers about 5 minutes total, flipping halfway through, and brush with more gremolata as they cook.
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Serve with extra gremolata on the side for dipping.
Note: Extra gremolata stores in a covered container in the freezer for up to 2 months.
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