Fire-Grilled Shrimp Skewers Marinated in Serrano Olive Oil Blend

Juicy shrimp soak up bright lemon, minced garlic, and fresh parsley before hitting a hot grill for a fast, smoky finish. Serrano Pepper Infused Olive Oil brings crisp pepper heat, savory depth, and a clean, lively finish that keeps every bite exciting. It is the kind of recipe that fits a weeknight dinner just as easily as cookout season or casual entertaining.

Garden Infuzions

Fire-Grilled Shrimp Skewers Marinated in Serrano Olive Oil Blend

Smoky shrimp, char-kissed lemon, and a lively serrano bite come together on skewers that feel right at home at a summer cookout or an easy dinner on the patio.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Servings: 4 servings

Course: Appetizers, Dinner

Cuisine: American Classics, Fusion Cuisine, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds large shrimp peeled and deveined
• 1/4 cup Serrano Pepper Infused Olive Oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 medium zucchini cut into thick half-moons
• 1 red bell pepper cut into 1-inch pieces
• 8 wooden or metal skewers

Equipment

• 1 Large mixing bowl for marinating the shrimp
• 1 Grill or grill pan preheated to medium-high heat
• 8 Skewers wooden soaked or metal
• 1 Tongs for turning the skewers

Method

 

Instructions

1. 1. If using wooden skewers, soak them in water for at least 30 minutes.
2. 2. In a large bowl, whisk together the Serrano Pepper Infused Olive Oil, lemon juice, garlic, parsley, kosher salt, black pepper, and red pepper flakes.
3. 3. Add the shrimp to the bowl and toss to coat. Let stand for 10 to 15 minutes.
4. 4. Thread the shrimp onto skewers, alternating with zucchini and red bell pepper pieces.
5. 5. Preheat a grill or grill pan over medium-high heat and lightly oil the grates or pan.
6. 6. Grill the skewers for 2 to 3 minutes per side, until the shrimp are opaque and lightly charred.
7. 7. Transfer the skewers to a platter and serve right away with lemon wedges if desired.

Notes

Keep the marinade brief so the citrus stays lively and the shrimp keep a tender bite. Grill just until the shrimp turn opaque and lightly charred.

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Recipe Tips

• Soak wooden skewers in water for at least 30 minutes so they are less likely to scorch.
• Keep the shrimp in the marinade short and sweet so the citrus stays bright and the texture stays tender.
• Thread the shrimp with a little space between each piece so the heat can move around them evenly.

Serving Suggestions

• Serve these skewers with rice, grilled corn, or a crisp green salad.
• Add a simple dipping sauce like garlic aioli or a squeeze of lemon for extra brightness.
• Slide the shrimp off the skewers and tuck them into tacos, grain bowls, or warm flatbread.

Storage

• Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.
• Rewarm gently in a skillet over low heat just until heated through.
• For best texture, avoid freezing the cooked shrimp after grilling.

Variations

• Swap the shrimp for scallops and adjust the cook time as needed.
• Add chunks of zucchini, bell pepper, or red onion to the skewers.
• Use lime instead of lemon for a slightly different citrus edge.

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