Grilled Shrimp & Calamari with vegetables

Grilled Shrimp & Calamari with vegetables

A very simple and easy marinade that makes your shrimp super delicious you don’t even need cocktail sauce, I made this grilled shrimp, calamari and vegetables for appetizer today. It has Just enough flavor and seasoning enough to be noticeable, but in a way that enhances the shrimp rather than overpowering its own wonderful and delicate flavor.

Generally Calamari doesn’t have a whole lot of flavor in them, so I added coriander powder and ground cumin to spice up a little. This simple Calamari is fast and delicious to cook up – plus its low-fat compared to the usual deep-fried calamari. Grilled Shrimp and calamari recipe makes a great appetizer, or serve as the main course together with rice, a salad, or other side dishes.

Ingredients – Grilled Shrimp

3 cloves garlic, minced

1/3 cup olive oil

1/4 cup tomato sauce

2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

2 pounds fresh shrimp, peeled and deveined



1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

2. Preheat grill for medium heat. Thread shrimp onto skewers. (discard marinade)

3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side

Ingredients – Grilled Calamari

1/2 lb. cleaned/prepared calamari tubes
1 tsp. sea salt or regular salt
1/2 tsp. cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 tsp. dried crushed chili
1 tsp. garlic powder
1 Tbsp. olive oil
1/2 lime
1/4 cup fresh coriander, lightly chopped (for garnish)


1.Using a knife, cut open the calamari tubes so that they lie flat.

2.Rinse the calamari and place on a tea towel or absorbent paper. Pat them dry. Dry them as well as possible, otherwise the spice mixture won’t stick.

3.Cut the calamari lengthwise into strips (approx. 1 inch wide), and place in a mixing bowl.Drizzle the oil over the calamari, ensuring all surfaces are covered.

4.Mix the dry spices together in a cup or small bowl, then sprinkle over the oiled calamari. Mix well until all the calamari strips are coated in the spices. Set aside to marinate while you heat up the grill.

5.Lightly brush your grill with oil, then cook the calamari until edges curl up (some strips may curl completely into a circle) – this only takes 30 seconds to 2 minutes each side, depending on the heat of your grill. Cooking tips: Try not to overcook the calamari, or it will turn rubbery instead of tender. If your grill bars are too wide (so that the calamari might fall through), use a fish cage or place a foil over the grill surface and cook over it.

6..Place the calamari on a serving platter. Cut the 1/2 lime into wedges and squeeze over. Taste-test the calamari. Add a final sprinkling of fresh coriander.

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