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This Mediterranean Grilled Shrimp and Calamari is fresh, vibrant and loaded with flavour. Seasoned shrimp and calamari are grilled to perfection before getting bathed in a warm, zesty and citrusy sauce. This recipe makes for a killer appetizer or can be enjoyed alongside a side salad and some potatoes for a light, yet satisfying meal. Did I mention it’s high in protein, low carb, Whole30 and Paleo-friendly?
Ingredients for the Mediterranean Grilled Shrimp and Calamari
- Shrimp: Try to source larger-sized shrimp for this recipe. I like to use 8/12 wild-caught, shell-on shrimp because they’re meatier, more forgiving to cook on the grill, and can be butterflied to soak up more of the marinade and sauce. I also like to keep the shell on while the shrimp grill to infuse a bit more flavour and protect the flesh from burning.
- Calamari: To prevent the calamari tubes from curling on the grill, use a sharp knife to cut slits down one of the sides. You can also use a pair of sharp kitchen shears to do this part.
- Aromatics: A combination of finely chopped shallot and garlic form the flavourful base for this Mediterranean Grilled Shrimp and Calamari. The garlic goes into both the marinade and the sauce, so be sure to divide it accordingly as you prepare the ingredients.
- Paprika: I like to add a dash of paprika to the marinade for some colour. For even more oomph, try substitute smoked paprika.
- Capers: Briny and acidic capers are the perfect addition to this Mediterranean-style sauce. They cut through the richness of the oil and help bring the flavours of the seafood to life. If you don’t have capers, you can substitute green or black olives of your choice.
- Sun-Dried Tomatoes: I absolutely love the addition of sun-dried tomatoes in this recipe. They add texture, colour and a tanginess that you just can’t get from using fresh tomatoes. Just be sure to look for sun-dried tomatoes packed in olive oil. You can also use fully dried tomatoes by rehydrating them in some hot water for 15 minutes.
- Fresh Chiles: You can definitely substitute dry chile flakes if that’s all you have, but the pop of colour and texture from fresh chiles is hard to beat.
- Fresh Herbs: A combination of fresh oregano and fresh parsley add an incredible aroma and flavour to the Mediterranean grilled shrimp and calamari. If substituting dried herbs, be sure to use only half the amount called for in the ingredients list.
- Water: I like to deglaze the pan and stretch the sauce with a splash of liquid. To keep things Whole30 and Paleo, I used water here. For something more indulgent, you can deglaze with white wine or your favourite seafood broth.
- Lemon Juice: Finish the sauce with a big squeeze of fresh lemon juice to wake up all of the flavours.
Tip!
Start the sauce in a cold pan. Gradually heating the shallot and garlic together will not only infuse the oil with flavour, but will also help prevent them from burning.
Can I Make This Recipe Without A Grill?
If you don’t have a grill, you can absolutely still make this recipe. I recommend sautéeing the shrimp and calamari in the same pan you will later use to build the sauce.
If you do plan to sauté the seafood, you also have the option of slicing the calamari into rings before cooking. This is obviously something you don’t want to do when grilling because the calamari rings would likely fall through the grill grates.
Be sure to use a large frying pan (at least 10″ in diameter) to comfortably fit the calamari in a single layer to prevent them from steaming. You may also have to cook the shrimp in a separate batch so they don’t overcrowd.
Can the Seafood Be Prepared in Advance?
You can definitely marinate the shrimp and calamari up to 4 hours before cooking so that they take on the salt and garlicky flavour, but this recipe tastes best when served hot and fresh immediately after cooking. Therefore, I do not recommend making it in advance!
The good news is the seafood takes only 6 minutes to grill and the sauce takes less than 10 to come together. You can also speed up the total cooking time by starting the sauce while the seafood grills. That way the entire recipe should only take you 10 minutes to cook.
Mediterranean Grilled Shrimp and Calamari – Whole30, Paleo
Ingredients
- ½ pound calamari tubes
- 1 pound 8/12 shrimp, deveined and shell on
- 4 tablespoons extra virgin olive oil, divided in half
- 4 cloves garlic, finely chopped, divided in half
- 1 teaspoon paprika
- 1/4 teaspoon kosher salt, plus extra to taste
- 1/8 teaspoon freshly-cracked black pepper, plus extra to taste
- 1 shallot, finely chopped
- ¼ cup capers plus 1 teaspoon of their brine
- 2 tablespoons sundried tomatoes packed in olive oil, thinly sliced
- 1 red finger chile pepper, thinly sliced, substitute Anaheim pepper, serrano pepper or jalapeño
- 1 teaspoon fresh oregano, substitute 1/2 teaspoon dry oregano
- ¼ cup water, substitute white wine or seafood broth
- Juice of 1/2 lemon
- 1 teaspoon fresh parsley, finely chopped
Instructions
- Lay the calamari tubes flat on a cutting board. Gently roll the top of the calamari one quarter turn and use a sharp knife to make slits from top to bottom along one side. This will help prevent the calamari from curling as it cooks.
- In a bowl, combine the shrimp, calamari, 2 tablespoons olive oil, 2 cloves garlic, paprika, salt and pepper. Toss well to coat, cover and refrigerate 1 to 4 hours.
- Preheat your Traeger grill to 500F (preheat to 475F if using the ModiFIRE Sear Grate). For gas or charcoal, preheat your grill to medium-high, direct heat.
- Place the shrimp and calamari onto the grill and cook until grill marks form, 2 to 3 minutes. Flip and cook the other sides until grill marks form, the shrimp are pink on the outside and the calamari are opaque in the middle, 2 to 3 minutes. Transfer the shrimp and calamari to a serving platter and tent with foil to keep warm.
- To a cold frying pan, add 2 tablespoons olive oil, shallot and 2 finely chopped garlic cloves. Place the pan over medium heat and cook, stirring, until the shallot is translucent and the garlic is fragrant, around 2 minutes. Add the capers, sundried tomatoes, sliced chiles and oregano and cook, stirring, 1 minute. Add the water and lemon juice and cook, stirring, until the liquid has reduced by ¼ in volume, around 2 minutes. Taste the sauce for seasoning and adjust with salt, pepper and lemon juice as desired.
- Spoon the sauce over top of the shrimp and calamari and garnish with parsley. Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
Looks amazing will definitely make thus with my favorite fish and shrimp
Me gustaría que mientras cocinas agregues a la pantalla los ingredientes. Se ve deliciosa tus recetas
Such a delicate, delicious, and easy-to-make recipe, thanks a lot for sharing.