Grilled Peppadew Shrimp Skewers

Marinate these shrimp to develop a rich flavor, then grill them to perfection on a hot cast iron pan and sprinkle with parsley for a fresh, grilled taste.



Prep time

40 minutes

Cook time

5 minutes




  • 1 pound large shrimp, peeled and deveined
  • 6 garlic cloves, minced
  • ¼ cup jarred Peppadew peppers in brine, diced
  • 2 tablespoons olive oil, plus more for oiling grill pan
  • 2 tablespoons Peppadew brine
  • ¼ teaspoon salt
  • 8 10-inch bamboo skewers
  • Parsley for garnish, finely chopped


  1. Pat shrimp dry with paper towels. Mix garlic, peppers, olive oil, brine, and salt. Add shrimp and toss to coat. Cover and refrigerate 30 minutes.
  2. Thread shrimp onto the bamboo skewers.
  3. Gradually heat grill pan to medium-high heat for 5 minutes. Oil the grill pan. Sear shrimp skewers in batches, 2–3 minutes per side. Remove shrimp from grill pan and garnish with parsley. Serve immediately.

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