Portuguese Shrimp Skewers with Portuguese Peri Peri Infused Olive Oil Blend

Juicy shrimp, crisp bell pepper, red onion, and lemon come together on the grill with a bright, smoky finish, and the Portuguese Peri Peri Infused Olive Oil Blend brings garlic, citrus, African Bird’s Eye chile, and smoky spice into every bite. It is the kind of skewer that feels right for a summer patio cookout, an easy family dinner, or casual entertaining when you want bold flavor without a lot of fuss.

Garden Infuzions

Portuguese Shrimp Skewers with Portuguese Peri Peri Infused Olive Oil Blend

Smoky, citrus-bright shrimp get a bold lift from Portuguese Peri Peri Infused Olive Oil Blend, then finish tender and charred for an easy meal that tastes like summer at the grill.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizers, Dinner

Cuisine: Fusion Cuisine, Mediterranean, Portuguese

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds large shrimp peeled and deveined
• 1 red bell pepper cut into 1 1/2-inch pieces
• 1 yellow bell pepper cut into 1 1/2-inch pieces
• 1 small red onion cut into wedges
• 2 tablespoons Portuguese Peri Peri Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 8 wooden or metal skewers
• Lemon wedges for serving
• 2 tablespoons chopped fresh parsley for garnish

Equipment

• 8 Wooden or Metal Skewers Soak wooden skewers before grilling
• 1 Mixing bowl Large enough for shrimp and vegetables
• 1 whisk For the marinade
• 1 Outdoor Grill or Grill Pan Preheated to medium-high
• 1 Tongs For turning skewers
• 1 Platter For serving

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 large bowl with the bell peppers and red onion.
3. In a small bowl, whisk together the Portuguese Peri Peri Infused Olive Oil Blend, olive oil, lemon juice, garlic, salt, black pepper, smoked paprika, and red pepper flakes.
4. Pour the marinade over the shrimp and vegetables and toss until everything is well coated. Let stand for 10 minutes.
5. Thread the shrimp, peppers, and onion onto the skewers, alternating pieces for even cooking.
6. Preheat an outdoor grill or grill pan over medium-high heat and oil the grates if needed.
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, garnish with parsley, and serve with lemon wedges.

Notes

For the cleanest grill marks, keep the shrimp in a single layer on each skewer and avoid overpacking the vegetables. If you want a little more char, let the skewers sit on the grill a few extra seconds per side, but pull them before the shrimp tighten up.

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Recipe Tips

• Soak wooden skewers in water for at least 30 minutes if you are using them.
• Cut the onion and peppers into even pieces so they cook at the same pace as the shrimp.
• Brush a little extra oil on the grill grates or use a well-oiled grill basket if you want easier turning.
• Pull the shrimp as soon as they turn opaque and pink so they stay tender.

Serving Suggestions

• Serve these skewers with rice, couscous, or warm pita.
• Add a simple cucumber salad or tomato salad on the side for a fresh, juicy contrast.
• They also work well with grilled corn, roasted potatoes, or a creamy dipping sauce.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a skillet over low heat so the shrimp do not turn tough.
• For the best texture, enjoy them soon after grilling.

Variations

• Swap the shrimp for scallops if you want a different seafood skewer.
• Thread in zucchini or cherry tomatoes for more color and grill-friendly variety.
• Use lime instead of lemon for a sharper citrus finish.

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