Maple-Grilled Shrimp Skewers with Herb Crumbs

How to Make Maple-Grilled Shrimp Skewers with Herb Crumbs

1. 1

   Step 1: Prep and briefly marinate the shrimp

   Active 6 min · Passive 10 min

   If frozen, thaw shrimp under cold running water in a colander, then pat very dry with paper towels. In a bowl toss the shrimp with the extra-virgin olive oil, smoked paprika and 3/4 teaspoon of the kosher salt (reserve the remaining 1/4 tsp for the glaze/crumbs), and 1 tablespoon (15 ml) of the lemon juice from the lemon. Let sit at room temperature while you prepare the glaze and crumbs—about 10 minutes of passive marinating.

   For this step

   • 1 1/2 lbLarge shrimp, peeled, deveined, tail-on
   • 1 tbspExtra-virgin olive oil
   • 1 tspSmoked paprika
   
2. 2

   Step 2: Make the maple glaze and toast the herb crumbs

   Active 8 min

   In a small saucepan over medium heat combine the pure maple syrup, minced garlic, 1 tablespoon (15 ml) lemon juice (the remaining juice), and 1 tablespoon (14 g) unsalted butter plus the remaining 1/4 teaspoon kosher salt; simmer gently 2–3 minutes until slightly thickened and glossy, then remove from heat. While the glaze reduces, heat a small skillet over medium, melt the remaining 1 tablespoon unsalted butter, add the panko breadcrumbs and toast, stirring, until golden (about 2–3 minutes). Remove from heat and stir in the lemon zest (zest from the same lemon) and the chopped parsley; set crumbs aside.

   For this step

   • 1/3 cupPure maple syrup
   • 2 tbspUnsalted butter
   • 3/4 cupPanko breadcrumbs
   • 1/4 cupFresh flat-leaf parsley, chopped
   • 2 clovesGarlic, minced (about 2 cloves)
   
3. 3

   Step 3: Thread the shrimp onto skewers

   Active 6 min

   Divide the marinated shrimp evenly among 12 six-inch skewers, threading 2–3 shrimp per skewer so they lie flat and don’t overlap (if using wooden skewers, soak them 20 minutes before starting). Arrange skewers on a tray so they’re ready to grill.
   
4. 4

   Step 4: Grill and glaze the shrimp

   Active 8 min

   Preheat the grill to medium-high (about 400–425°F / 200–220°C) and oil the grates. Grill the skewers 2–3 minutes per side, brushing with the maple glaze once after the first turn and again in the final 30–45 seconds to build a shiny coating. Cook until shrimp are opaque, springy to the touch, and register 145°F (63°C) in the thickest part; remove immediately to avoid overcooking.
   
5. 5

   Step 5: Finish, sprinkle crumbs, and serve

   Active 2 min

   Transfer the skewers to a platter, scatter the warm herb crumbs over the shrimp and squeeze any remaining lemon if you like. Makes 12 finished skewers; serve 2 skewers per serving (serves 6). Refrigerate leftovers within 2 hours in shallow containers and use within 3–4 days; reheat to 165°F (74°C) before serving.
   

1. If frozen, thaw shrimp under cold running water in a colander, then pat very dry with paper towels. In a bowl toss the shrimp with the extra-virgin olive oil, smoked paprika and 3/4 teaspoon of the kosher salt (reserve the remaining 1/4 tsp for the glaze/crumbs), and 1 tablespoon (15 ml) of the lemon juice from the lemon. Let sit at room temperature while you prepare the glaze and crumbs—about 10 minutes of passive marinating.
2. In a small saucepan over medium heat combine the pure maple syrup, minced garlic, 1 tablespoon (15 ml) lemon juice (the remaining juice), and 1 tablespoon (14 g) unsalted butter plus the remaining 1/4 teaspoon kosher salt; simmer gently 2–3 minutes until slightly thickened and glossy, then remove from heat. While the glaze reduces, heat a small skillet over medium, melt the remaining 1 tablespoon unsalted butter, add the panko breadcrumbs and toast, stirring, until golden (about 2–3 minutes). Remove from heat and stir in the lemon zest (zest from the same lemon) and the chopped parsley; set crumbs aside.
3. Divide the marinated shrimp evenly among 12 six-inch skewers, threading 2–3 shrimp per skewer so they lie flat and don’t overlap (if using wooden skewers, soak them 20 minutes before starting). Arrange skewers on a tray so they’re ready to grill.
4. Preheat the grill to medium-high (about 400–425°F / 200–220°C) and oil the grates. Grill the skewers 2–3 minutes per side, brushing with the maple glaze once after the first turn and again in the final 30–45 seconds to build a shiny coating. Cook until shrimp are opaque, springy to the touch, and register 145°F (63°C) in the thickest part; remove immediately to avoid overcooking.
5. Transfer the skewers to a platter, scatter the warm herb crumbs over the shrimp and squeeze any remaining lemon if you like. Makes 12 finished skewers; serve 2 skewers per serving (serves 6). Refrigerate leftovers within 2 hours in shallow containers and use within 3–4 days; reheat to 165°F (74°C) before serving.