Prawn and Shishito Skewers (With Lemon Garlic Oil Dressing)

Grilled shrimp and shishito pepper skewers on a platter garnished with garlic and herb oil.

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Prawn and Shishito Skewers (With Lemon Garlic Oil Dressing)

These Prawn and Shishito Skewers are the perfect answer to summer grilling season. Juicy, spiced prawns paired with blistered shishito peppers and finished with a zesty lemon garlic oil? Yes please. They come together quickly and are guaranteed to impress at your next BBQ or weeknight dinner.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Main Course

Cuisine: Mediterranean, Seasonal

Servings: Servings

Author: Luay Ghafari

Cost: $20

Equipment

Grill pan or outdoor grill

Ingredients

1 lb Shishito peppers
1 lb Jumbo shrimp or Jumbo prawns - deveined, shell off, tail on
1 tsp Smoked paprika
1 tsp Garlic powder
1 tsp Ground coriander
½ tsp Kosher salt
¼ tsp Black pepper

Sauce

2 tbsp Olive oil
2 tbsp Lemon juice
2 tbsp Chopped fresh parsley
1-2 Garlic cloves (minced)
¼ tsp Kosher salt

Instructions

Skewer. Thread 1 lb Shishito peppers and 1 lb Jumbo shrimp or Jumbo prawns onto metal or soaked bamboo skewers, alternating between each.
Dry rub. In a small bowl, combine 1 tsp Smoked paprika, 1 tsp Garlic powder, 1 tsp Ground coriander, ½ tsp Kosher salt, and ¼ tsp Black pepper. Sprinkle generously over both sides of the skewers.
Make the lemon garlic oil. Mix 2 tbsp Olive oil, 2 tbsp Lemon juice, 2 tbsp Chopped fresh parsley, 1-2 Garlic cloves (minced), and ¼ tsp Kosher salt in a small bowl. Set aside.
Grill. Lightly oil a grill pan or preheated outdoor grill grates with a neutral oil like vegetable or avocado oil. Place skewers on the hot grill and cook for 3-5 minutes per side on medium-high heat, or until prawns are opaque and peppers are blistered.
Garnish. Transfer skewers to a plate and immediately drizzle with lemon garlic oil while still hot.

Notes

Refer to the post above for step-by-step photos, menu ideas, and expert tips.

Key Ingredient Notes:

Shishito peppers: Mild, sweet peppers that blister beautifully on the grill because of their thin walls. You can sub with mini bell peppers if needed, or spicy Spanish Padrón peppers if you have access to them. Shishito peppers are now available at most grocery stores year-round.
Large Prawns or Large Shrimp. The key here is large! I am using 10/12s. This works out to 10-12 prawns per lb. Peeled and deveined if you can find them. Make sure not to use pre-cooked prawns or shrimp.
Spices: Smoked paprika, garlic powder, and ground coriander for that smoky, savory kick. Feel free to change this up. Adobo powder, cumin, even Lebanese 7-Spice would work.

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