Do you keep your grill running all year long? If not, you may want to head back into the garage, dust-off the top of your BBQ, because our grilled pomegranate pepper shrimp recipe is finally here.
Threaded into skewers, seared to perfection on either side and tossed in a homemade chili marinade, topped with pomegranates - our grilled shrimp has our entire family begging for more.
How To Grill Shrimp:
Grilling shrimp for the first time can be tricky. Shrimp tends to cook extremely fast (give or take 12-15 minutes on high heat). So it's important when grilling shrimp, to constantly check, flip and glaze with olive oil to ensure you're not overcooking or burning your shrimp.
You can grill shrimp by adding it directly to your BBQ or by wrapping it in tinfoil. Why tinfoil? Tinfoil makes it easier for you to cook your shrimp thoroughly without worrying about burning your shrimp. Tinfoil acts as a heat conductor allowing your shrimp to get cooked - without ever touching the grill.
We do not recommend using tinfoil for this recipe as the flavour of your shrimp changes from direct grilling to tinfoil grilling. This makes perfect sense. In order to get that perfect charred texture to your shrimp followed by a smoky charcoal aroma you have to add your shrimp skewers directly to the grill. You can't get the same results if you were to wrap your skewers in tinfoil.
Metal Skewers VS Wooden Skewers:
For this recipe we used metal skewers. Why? For a couple of reasons. Metal skewers in the long-run will save you money. Our metal skewers have lasted two years with minor bending and absolutely no rust. Wooden skewers tend to create a lot of friction in the grilling process which makes for turning your skewers, a bbq nightmare.
Metal skewers tend to come in different sizes and include handles for easy grilling. The size and shape of the skewer matters. Square flat metal skewers tend to hold food better without ingredients slipping off. Most wooden skewers most of the time end up being a thicker longer version of a toothpick.
Wooden Skewer Tip:
If you still plan on using wooden skewers, make sure to dip your wooden skewers in water before threading your ingredients to avoid burning your wooden skewers on the grill or near the fire.
Grilled Pomegranate Pepper Shrimp Skewers Recipe:
For this recipe you will need:
2 Pounds shrimp
2 Tablespoons of garlic powder
2 Tablespoons of dried chive flakes
1 Teaspoon of black pepper
1/2 Teaspoons of salt
1-3 Teaspoons of Sachili smoked red pepper flakes
2 Teaspoons of melted butter
.5 Cup of chopped coriander
.5 Cup of pomegranate seeds
.5 Cup of olive oil
Steps and Instructions
Start by peeling your raw shrimp, placing the peeled shrimp in an empty bowl.
Start by washing your shrimp in cold water and lemon, and strain.
Add your shrimp, garlic powder, chive flakes, black pepper, salt and smoked red pepper chili flakes from Sachili and olive oil together in a bowl.
Mix ingredients until shrimp is coated evenly with ingredients.
Preheat your BBQ to 350 degrees c and begin placing 4-5 shrimps per skewer.
Once your skewers are loaded with shrimp, place on the heated BBQ and cook on the lower rack for 15 minutes.
Within 6-7 minutes of cooking, brush your shrimp in your melted butter - evenly spreading the butter on both sides of the skewered shrimp.
Once the shrimp skewers are cooked, remove from the bbq and begin plating.
Add 1 tablespoon of Sachili Smoked Red Pepper flakes for garnish along with your chopped coriander and pomegranates.
Serve with a nice glass of white wine and enjoy the perfect shrimp dish with Sachili.
Fast and easy to prepare, shrimp makes for a light lunch that only takes a matter of minutes to cook. Enjoy!
