Mediterranean Grilled Shrimp and Calamari - Whole30, Paleo

5 from 3 votes

This Mediterranean Grilled Shrimp and Calamari is fresh, vibrant and loaded with flavour! Enjoy as an appetizer or with your favourite sides.

Prep Time10

Cook Time15

Marinating Time1

Total Time1 25

Course: Appetizer, Dinner, Lunch

Cuisine: Mediterranean

Keyword: Grilled Calamari, Grilled Shrimp, Mediterranean Grilled Shrimp and Calamari

Servings: servigns

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

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.