This is a sponsored post written by me on behalf of Shaw's Supermarket. All opinions are 100% mine.
Elevate your grilled seafood game with these spicy Turkish shrimp kebabs! This easy-to-make recipe makes the perfect addition to your summer grilling menu and packs an incredible amount of flavor from the combination of garlic, urfa biber, and grilled lemons.
It’s no secret that summer is my favorite season. The warm breezes, the sunsets, the beaches, the food - it’s the perfect combination and my definition of true bliss.
Yes, we all know my love for food – and cooking! Summertime is when I prefer to ease back and stick with simpler and quicker recipes. It allows me to still enjoy delicious food but also take some time to relax and truly enjoy the season.
My favorite summer cooking activity involves the grill, hands down. You get to be outdoors, the cooking tends to be easy and very low key, and you have the chance to hang with friends and loved ones, even if doing so distantly! If you’re on the lookout for a recipe that will allow you to do all of the above, then look no further, friends! Today, I’m very excited to be sharing this grilled Turkish shrimp kebab recipe with you. It’s become a recent obsession of mine since developing it and once you taste it, I think you’ll see exactly why!
Shrimp is very high on the list as one of my favorite seafood items and I tend to be a little picky about what I use when it comes to shopping for this delightful shellfish. Thankfully, Shaw’s makes it extremely easy for me with their Open Nature® brand. All of their seafood is wild caught with no preservatives and is sustainably sourced; a win-win to me.
Making Turkish Shrimp Kebabs
Whether you’re planning a BBQ or super easy weeknight meal, grilling these kebabs is a quick and flavorful solution. Just a handful of ingredients are needed and with prep and cooking time, you’ll have these on a plate ready to devour in thirty minutes or less.
Quick Tip for Fool-Proof Kebab Grilling
Before assembling the kebabs, I highly recommend soaking your skewers for at least thirty minutes as they can burn very easily over a hot grill. Soaking them will prevent them from burning and falling apart (and losing any of that tasty shrimp).
The Beauty of Urfa Biber and Grilled Lemons
Urfa biber (also known as urfa pepper) is a Turkish chile pepper that’s usually found as a crushed, flaky seasoning. It has earthy and smoky notes and adds a spicy layer of depth to any dish. It can be found at Mediterranean and Middle Eastern markets.
Do you ever grill lemons? They’re such an amazing and delicious way to add even more flavor to your grilled food. The caramelized flavor adds a richness to the kebabs and grilling them also helps to loosen and release their juices, which is a lovely bonus.
Open Nature Seafood
All Open Nature seafood products will display Responsible Choice™ labeling which clearly ensures customers that Open Nature seafood products have been raised or caught in ways that help safeguard future supplies, helping to keep ocean ecosystems thriving. The label also signifies that sourcing is third-party audited to ensure the highest standards.
FishWise, a respected non-profit sustainable seafood consultancy, is the company’s longtime partner in these extensive efforts to offer responsibly and sustainably sourced seafood.
I shopped at Shaw's Supermarket, but you’ll be able to find Open Nature seafood products exclusively at any Albertsons Companies stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Randalls, Star Market, Tom Thumb, and Vons. Shaw's also offers Grocery Delivery and Drive Up & Go™ for convenient ways to shop!
Grilled Turkish Shrimp Kebabs with Urfa Biber Garlic Butter
Ingredients
Urfa Biber Garlic Butter
- ⅓ cup butter
- 3 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- Pinch of sea salt
- ½ teaspoon urfa biber
Shrimp and Grilled Lemons
- 1 pound Open Nature® Raw Shrimp 21-30 count per pound, thawed, peeled, and deveined*
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sea salt
- ½ - 1 tablespoon urfa biber
- 1 tablespoon finely chopped parsley
- ¼ teaspoon Aleppo pepper, optional*
- 6-8 wooden skewers soaked in water for at least 30 minutes
- 2 lemons, halved and brushed lightly with olive oil on the cut sides
Instructions
Urfa Biber Garlic Butter
- Melt butter in a small saucepan over medium-low heat.
- Add garlic and cook for 2-3 minutes, until it is softened and fragrant. Keep a close eye so it doesn’t burn.
- Remove from heat and immediately add in the olive oil, salt, and urfa biber.
- Leave butter mixture in the saucepan and set aside to allow the flavors to meld; the continued heat from the pan will slightly brown the butter, deepening its flavor.
Shrimp and Grilled Lemons
- Preheat an outdoor grill over high heat. If using charcoal, set up for direct heat grilling.
- Thread four shrimp per skewer. Brush both sides with olive oil and season with salt and urfa biber.
- Place lemons over direct heat, cut side down, and leave undisturbed for about 4-6 minutes or until they have charred and caramelized.
- Meanwhile, place shrimp kebabs over direct heat and grill for 2-3 minutes per side or until they are pink and opaque; an internal temperature with an instant read thermometer should read 145 degrees Fahrenheit.
- Remove lemons and kebabs from heat. Top kebabs with the garlic butter and juices from the warm lemons. Garnish with parsley and Aleppo pepper, if using.
- Enjoy!
Notes
- To quickly thaw frozen shrimp, submerge them in a bowl of cold water for approximately ten to twenty minutes.
- Aleppo pepper can be used to add an extra layer of flavorful heat and a pop of red color.
I love the idea of grilling the lemon!
Thanks for the recipe and inspiration 🙂
I expect a full report back when you end up making this 😉