Grilled Shrimp Shashlik

March 25, 2019
0 Ratings
Photo by nykavi
  • Prep time 24 hours 6 minutes
  • Cook time 4 minutes
  • Serves 4
Author Notes

Shashlik is usually meat or chicken in kabob form, but shrimp works so well. —nykavi

What You'll Need
  • 1 pound large Shrimp
  • 1 tablespoon Canola oil
  • 1 cup Dill fronds
  • 1 cup Parsley leaves
  • 1/2 cup Cilantro leaves
  • 2 small white Onions, roughly chopped
  • 6 Garlic cloves
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon ground Black Pepper
  • 1/2 Lime
  1. Peel, devein and butterfly shrimp. Keep the tail on as it gives you a handle if you plan to serve these as appetizers. Rinse well and pat dry. Place shrimp in a bowl. Season with salt and pepper.
  2. Puree dill, parsley, cilantro, onion and garlic to a thick paste, using a food processor.
  3. Scrape paste onto shrimp. Stir the shrimp so that the marinade is well distributed. Cover and marinate for at least 6 hours or overnight. Bring shrimp to room temperature before cooking.
  4. Heat a ridged grill pan over high flame. Drizzle a little canola oil onto the pan.
  5. Lay the shrimp in the pan. Work fast and flip the shrimp in a couple of minutes or a soon as they start turning pink. Cook for a minute or two on the other side.
  6. Place cooked shrimp onto a platter, squeeze lime juice over shrimp and enjoy!

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