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Grilled Shrimp Salmoriglio

Grilled Shrimp Salmoriglio

By Courtney HillDecember 10, 2025

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    plus grill prep

Salmoriglio is a simple Southern Italian sauce of olive oil, garlic, lemon and herbs often paired with seafood and meat. We start by creating a seasoned oil, some of which we toss with shrimp and vegetables that then are skewered and grilled; the remaining oil is brightened with lemon juice and parsley to make the salmoriglio to finish the dish. Zucchini or yellow summer squash pairs nicely with the briny shrimp, while scallions offer a mild allium punch. The skewers also can be broiled; they will not develop as much caramelization and charring as over a live fire, but the flavors still are fantastic.

Tip

Don’t forget to pat the shrimp dry after peeling and deveining to remove excess moisture that otherwise would thin the seasoning mix and inhibit browning.

Ingredients
  • ½

    cup extra-virgin olive oil

  • 2

    teaspoons grated lemon zest, plus 3 tablespoons lemon juice

  • 2

    medium garlic cloves, finely grated

  • 2

    tablespoons fresh oregano or marjoram, finely chopped

  • ¼

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper

  • 1½

    pounds extra-large shrimp (21/25 per pound), peeled, deveined and patted dry

  • 2

    medium zucchini or yellow summer squash (about 8 ounces each), halved lengthwise, then cut crosswise ½ inch thick

  • 1

    bunch scallions, cut into 1½-inch lengths

  • ½

    cup lightly packed fresh flat-leaf parsley, chopped

Step 1

In a small bowl, stir together the oil, lemon zest, garlic, oregano, pepper flakes, ¾ teaspoon salt and ¼ teaspoon black pepper. Transfer ¼ cup of the mixture to a large bowl; add the shrimp, zucchini and scallions, then toss. Set the remaining oil mixture aside.

Step 2

Thread the shrimp, zucchini and scallions onto eight 8- to 10-inch metal skewers. Skewer each shrimp in a C shape, piercing through 2 points; skewer the zucchini through the core and skin so the pieces are rainbow-shaped; and skewer the scallions horizontally, piercing through the midpoint of each piece. Set aside while you prepare the grill.

Step 3

Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney filled ¾ full of coals, let burn until lightly ashed over, then distribute evenly over the grill bed; open the bottom grill vents and the lid vent. Heat the grill, covered, for 5 minutes, then clean and oil the cooking grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the cooking grate.

Step 4

Grill the skewers until the shrimp turn opaque and are lightly charred, 2 to 3 minutes. Flip and cook until the shrimp are just opaque throughout, another 2 to 3 minutes. Transfers the skewers to a platter. Stir the lemon juice and parsley into the reserved oil mixture to make the salmoriglio. Drizzle some of the salmorglio onto the skewers and serve the rest on the side.

Step 5

Broiler Instructions:

Follow the recipe to make the oil-lemon mixture and season and skewer the shrimp and vegetables. Heat the broiler with a rack 4 inches from the heating element. Set a wire rack in a broiler-safe rimmed baking sheet (if desired for easier cleanup, first line the baking sheet with foil). Place the skewers, evenly spaced, on the rack. Broil until the vegetables begin to brown, about 3 minutes. Flip the skewers and continue to broil until the shrimp are opaque throughout and the vegetables are charred at the edges, another 3 to 4 minutes. Continue with the recipe to make the salmoriglio and serve.

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