Grilled Garlic Scapes Shrimp Skewers
- Cook Time: 21 minutes
- Total Time: 21 minutes
- Diet: Low-Carb
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined (tails on or off, based on preference)
- 8 to 10 fresh garlic scapes, trimmed and cut into 2-inch pieces
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Lemon wedges for serving
Instructions
- If you are using wooden or bamboo skewers, soak them in water for at least 20 minutes before grilling. This prevents them from burning over the open flame. If using metal skewers, you can skip this step.
- Rinse the shrimp and pat them completely dry with paper towels. This ensures they sear properly rather than steaming. Trim the tough, flowery ends off the garlic scapes and cut the remaining stalks into uniform 2-inch pieces.
- In a large mixing bowl, whisk together the olive oil, lemon juice, smoked paprika, red pepper flakes, salt, and pepper. Add the shrimp and the cut garlic scapes to the bowl. Toss everything together until the shrimp and scapes are evenly coated in the marinade.
- Thread the ingredients onto the skewers, alternating between a piece of shrimp and a piece of garlic scape. Try to pierce the garlic scapes through the center so they stay secure on the grill. Continue until all ingredients are used.
- Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates. Place the skewers on the grill and cook for 2 to 3 minutes per side. The shrimp are done when they turn opaque and pink, and the garlic scapes should have light char marks but remain crisp.