Grilled Turkish Shrimp Kebabs with Urfa Biber Garlic Butter
Elevate your grilled seafood game with these spicy Turkish shrimp kebabs! This easy-to-make recipe is 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.
Course Main Dish
Cuisine Mediterranean, Middle Eastern
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Servings 4people
Author Marissa
Ingredients
Urfa Biber Garlic Butter
⅓cupbutter
3garlic clovesminced
1tablespoonextra virgin olive oil
Pinchof sea salt
½teaspoonurfa biber
Shrimp and Grilled Lemons
1poundOpen Nature® Raw Shrimp 21-30 count per poundthawed, peeled, and deveined*
1tablespoonextra virgin olive oil
½teaspoonsea salt
½ - 1tablespoonurfa biber
1tablespoonfinely chopped parsley
¼teaspoonAleppo pepperoptional*
6-8wooden skewers soaked in water for at least 30 minutes
2lemonshalved 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.