Caribbean Grilled Shrimp Skewers with Caribbean Calypso Blend Olive Oil

These Caribbean Grilled Shrimp Skewers bring big island flavor to the grill with the bold, lively character of Caribbean Calypso Infused Olive Oil Blend. A quick marinade, fast grill, and a squeeze of lime make this a vibrant dinner that feels just right for warm-weather cooking.

Garden Infuzions

Caribbean Grilled Shrimp Skewers with Caribbean Calypso Blend Olive Oil

Juicy grilled shrimp get a bright island-style lift from Caribbean Calypso Infused Olive Oil Blend, garlic, lime, and warm spices for an easy cookout favorite.

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Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 28 minutes mins

Servings: 4 servings

Course: Appetizer, Dinner, Main Course

Cuisine: Caribbean, Seafood

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds large shrimp peeled and deveined
• 3 tablespoons Caribbean Calypso Infused Olive Oil Blend
• 1 tablespoon fresh lime juice
• 2 cloves garlic minced
• 1 teaspoon paprika
• 1/2 teaspoon ground allspice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley
• 1 red bell pepper cut into 1-inch pieces
• 1 small red onion cut into wedges
• 1 tablespoon olive oil for brushing the grill

Equipment

• 1 Mixing bowl For marinating the shrimp
• 1 whisk For blending the marinade
• 1 Grill or grill pan Medium-high heat
• 4-6 Skewers Wooden or metal
• 1 Tongs For turning the skewers

Method

 

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes.
2. Pat the shrimp dry and place them in a medium bowl.
3. Whisk together the Caribbean Calypso Infused Olive Oil Blend, lime juice, garlic, paprika, allspice, salt, and black pepper.
4. Pour the marinade over the shrimp and toss to coat. Let stand for 10 to 15 minutes.
5. Thread the shrimp onto skewers, alternating with bell pepper and red onion if desired.
6. Heat a grill or grill pan to medium-high and brush lightly with olive oil.
7. Grill the skewers for 2 to 3 minutes per side, turning once, until the shrimp are opaque and lightly charred.
8. Transfer to a platter, sprinkle with parsley, and serve right away with extra lime wedges.

Notes

For the best flavor, keep the marinade time short so the shrimp stay tender. If you want more color, add pineapple chunks or use a mix of red, yellow, and green peppers. This recipe is best served hot off the grill.

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Recipe Tips

• Soak wooden skewers in water for at least 30 minutes if you’re using them.
• Keep the shrimp in a single layer while marinating so the flavor coats evenly.
• Grill the shrimp just until opaque and lightly charred for the best texture.

Serving Suggestions

• Serve over coconut rice or cilantro rice.
• Pair with a crisp green salad, grilled pineapple, or charred corn.
• Add lime wedges and extra chopped parsley at the table for a fresh finish.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a skillet over low heat just until warmed through.
• Avoid overcooking during reheating so the shrimp stay tender.

Variations

• Use scallops or chunks of firm fish instead of shrimp.
• Add bell pepper, red onion, or pineapple between the shrimp on the skewers.
• Serve the same marinade over chicken cutlets for a different grill night.

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