Grilled Shrimp Chicken Recipe

Prepare shrimp

Pat the shrimp dry with paper towels and place them in a bowl or zip-top bag.

In a small bowl, whisk together 2 tbs olive oil, 1 tbs fresh lemon juice, minced garlic, 1 tsp paprika, 0.5 tsp smoked paprika (if using), 0.5 tsp dried oregano, 0.75 tsp kosher salt, 0.5 tsp black pepper and 0.25 tsp red pepper flakes. Stir until combined.

Pour the marinade over the shrimp, toss to coat thoroughly, then cover or seal and refrigerate for 15–30 minutes. Do not marinate shrimp more than 30 minutes to avoid texture breakdown.

Prepare chicken

If using breasts, slice horizontally to make even thickness (about 3/4–1 inch) or lightly pound to even thickness so chicken cooks evenly.

In a bowl, combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp lemon zest, 2 minced garlic cloves, 0.5 tsp dried thyme, 0.5 tsp smoked paprika, 0.25 tsp ground cumin, 1 tsp kosher salt and 0.5 tsp black pepper. Whisk until uniform.

Add the chicken to the marinade, turning to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. Remove chicken from fridge 15 minutes before grilling to come toward room temperature.

Preheat grill to medium-high (about 400–450°F / 200–230°C). If using a charcoal grill, ensure coals are evenly hot. Clean and oil the grates to prevent sticking.

Thread shrimp onto soaked wooden skewers or use metal skewers (4–6 shrimp per skewer), leaving a little space between each shrimp so heat circulates. Brush the chicken lightly with 1 tbs oil on both sides.

Grill the chicken first: place chicken on the grill and cook 4–6 minutes per side (depending on thickness) until an internal temperature of 165°F (74°C) is reached and juices run clear. During the last 1–2 minutes of cooking, brush chicken with the optional butter and let it rest on indirect heat briefly.

While chicken is finishing, place shrimp skewers on the grill. Grill shrimp 1.5–2 minutes per side until opaque and firm with light char (total ~3–4 minutes). Shrimp cook quickly—do not overcook or they will become rubbery.

Remove shrimp and chicken from the grill and let rest 3–5 minutes. Sprinkle chopped parsley over both and serve with lemon wedges.

If serving with rice, quinoa or flatbread, portion 1/2–1 cup per person and serve the grilled shrimp and chicken over or alongside, with salad greens if desired.