Grilled Shrimp Shashlik

The grill sits in its winter jacket, awaiting warmers climes. But my stove top devices gets a good workout. All you need is a powerful exhaust. Or else that smoke detector will ping to kingdom come! 

I love shashlik. Usually a meat or chicken version comes to mind. This time I apply the same basics to shrimp. A pureed marinade of dill, parsley, cilantro, onion and garlic is fragrant and fresh. The shamrock green paste is poured onto deveined, butterflied and seasoned shrimp. Since it has no acid I let the shrimp marinate overnight. A few hours should suffice if you haven't the time for an overnight marinade.

The ridged pan gets a light coating of canola oil. I lay the shrimp on their side. Once I finish laying them I start flipping them. In minutes the shrimp have changed to a light orange. They start to curl and you know it's time to take them out off the pan. You want the shrimp to be firm, not leathery. Pile them onto a plate. Squirt a little lime juice over them. Reach in and take a bite. You will be be pleased.



GRILLED SHRIMP SHASHLIK
Serves 4
DF, GF, WF, EF


1 pound large Shrimp
1/2 teaspoon Kosher Salt
1 teaspoon ground Black Pepper
2 small white Onions, roughly chopped
6 Garlic cloves
1 cup Dill fronds
1 cup Parsley leaves
1/2 cup Cilantro leaves
1 teaspoon Canola Oil ( more if needed)
Lime Juice


Peel shrimp leaving the tails on. Devein. Butterfly shrimp by slicing into the shrimp half way and flattening the body. You could omit the butterflying step if it is a bother. Its more for aesthetics and plating.

Wash and pat dry. Place shrimp in a bowl.

Season shrimp with salt and pepper.

Use a blender or food processor to make the marinade.

Puree onions, garlic, dill, parsley and cilantro to a thick paste. Do not use any liquid.

Pour the paste over shrimp. Mix well and marinate for a few hours or overnight. 

Bring the shrimp to room temperature before cooking them.

Heat a grill pan over a high flame. I used a ridged pan. Nonstick pans will work perfectly well, except no grill marks.

Add a little canola oil to the pan. Use a paper towel to distribute oil.

Lay the shrimp in the pan. 

Flip them the minute you see their color change, a minute or two later. Cook them for another minute. Take them off the pan. 

Pile onto a plate.

Squeeze some lime juice over shrimp and dig in!

This shrimp is not only enticing but a visual delight! These green flecked morsels make the perfect nibble, be it an appetizer or a light meal.

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