Smoky & Succulent: Grilled Wild Alaska Shrimp Skewers on the Arteflame

There is something primal and deeply satisfying about searing fresh seafood over an open fire, especially when you are working with premium ingredients like Wild Alaska Shrimp or Spot Prawns. The natural sweetness of the shrimp, combined with the smoky char from the grill, creates a culinary experience that transports you straight to the coast. Using an Arteflame grill for this recipe transforms the process; the solid steel cooktop allows you to achieve a restaurant-quality sear without the fear of delicate shrimp falling through the grates or losing their vital juices. This dish is not just a meal; it is a celebration of fresh flavors and outdoor cooking.

Whether you are hosting a summer backyard gathering or looking for a quick, protein-packed weeknight dinner, these skewers are the answer. The marinade is bright and zesty, utilizing lemon and garlic to cut through the richness of the seafood, while fresh herbs add a pop of color and earthiness. In just a few minutes on the high heat of the Arteflame, you will have skewers that are crispy on the outside, tender on the inside, and absolutely bursting with flavor. Let’s fire up the grill.

Ingredients

The Shrimp & Marinade

• 2 lbs Wild Alaska Shrimp or Spot Prawns (peeled and deveined, tails left on for presentation)
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice (plus wedges for serving)
• 4 cloves garlic, finely minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes (optional for a kick)
• Wooden skewers (soaked in water for 30 minutes) or metal skewers

Instructions

Step 1: Prepare the Marinade

1. In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, chopped parsley, salt, black pepper, and red pepper flakes until well emulsified.
2. Place the cleaned shrimp into a large resealable plastic bag or a shallow glass dish.
3. Pour the marinade over the shrimp, ensuring every piece is generously coated. Seal the bag or cover the dish and refrigerate for 15 to 30 minutes. Do not marinate longer than 30 minutes, or the acid in the lemon juice will begin to "cook" the shrimp (ceviche style), altering the texture.

Step 2: Fire Up the Arteflame

1. Start a fire in the center of your Arteflame grill using three pieces of paper towel soaked in vegetable oil, stacked with kindling and firewood.
2. Allow the grill to burn for about 20 minutes. You want the center grill grate to be extremely hot and the flat carbon steel cooktop to reach a medium-high searing temperature.
3. Lightly oil the cooktop surface with a paper towel dipped in vegetable oil or using a grill spray to ensure a non-stick surface.

Step 3: Assemble and Grill

1. Remove the shrimp from the refrigerator and thread them onto the soaked wooden skewers. Aim for 4 to 5 shrimp per skewer, ensuring they are packed loosely enough to cook evenly but tight enough to easily flip.
2. Place the skewers directly onto the flat steel cooktop. For a faster sear, place them closer to the center; for a gentler cook, move them toward the outer edge.
3. Grill for 2 to 3 minutes per side. The shrimp are done when they turn pink and opaque with a nice golden-brown crust on the surface.

Step 4: Finishing Touches

1. Once cooked, remove the skewers from the grill immediately to prevent them from becoming rubbery.
2. Arrange them on a serving platter and garnish with extra fresh parsley and lemon wedges.
3. Serve piping hot while the juices are still sizzling.

Tips for Perfect Grilled Shrimp

Grilling shrimp requires a delicate touch because they cook incredibly fast. The most critical tip is to keep an eye on the color; the moment the shrimp turns opaque and pink, it is ready. Overcooking will result in a rubbery, tough texture that ruins the delicate sweetness of the meat. If you are using wooden skewers, do not skip the soaking step—dry wood burns instantly on the hot Arteflame surface, which could lead to losing your shrimp in the fire.

• Temperature Control: Utilize the Arteflame's heat zones. Sear the shrimp near the center for a minute to get a crust, then move them to the outer ring to finish cooking gently.
• Shell On vs. Off: While this recipe calls for peeled shrimp, grilling them with the shell on can protect the meat from high heat and keep it juicier, though it makes eating a bit messier.
• Uniform Size: Try to buy shrimp that are all roughly the same size (ideally U12 or U15 count) so they finish cooking at the same time.

Variations

While the classic lemon-garlic profile is a crowd-pleaser, shrimp is a versatile canvas that accepts many flavor profiles. You can easily adapt this recipe to match the theme of your dinner party, whether it's Asian-inspired, Mexican, or deeply Southern. Here are a few ways to switch things up without changing the cooking method.

• Cajun Kick: Swap the lemon and herbs for a tablespoon of Cajun seasoning and a dash of hot sauce for a New Orleans-style flair.
• Asian Fusion: Replace the olive oil with sesame oil, and use lime juice, soy sauce, ginger, and cilantro instead of the lemon-parsley mix.
• Spicy Lime: Add zest of one lime and a teaspoon of chili powder or paprika to the marinade for a smoky, spicy profile.
• Herb Garden: Use a mix of basil, oregano, and thyme instead of just parsley for a Mediterranean herb crust.
• Bacon Wrapped: Wrap each shrimp in a half-slice of thin bacon before skewering for a savory, smoky decadence.

Best Pairings

To turn these skewers into a complete meal, you need sides that complement the light, briny nature of the shrimp without overpowering it. Since you already have the Arteflame fired up, it makes sense to utilize the grill for your side dishes as well. The goal is to balance the meal with fresh textures and vibrant flavors.

• Grilled Asparagus: Toss spears in olive oil and salt, then grill them alongside the shrimp for a crunchy, smoky green side.
• Citrus Salad: A light arugula salad with a lemon vinaigrette mirrors the citrus in the marinade and cleanses the palate.
• Grilled Bread: Rub thick slices of sourdough with garlic and toast them on the flat top to soak up the delicious shrimp juices.
• Crisp White Wine: Pair this dish with a chilled Sauvignon Blanc or a Pinot Grigio; the acidity cuts through the garlic butter perfectly.

Conclusion

Mastering Grilled Wild Alaska Shrimp on the Arteflame is a testament to how simple ingredients, when treated with respect and the right equipment, can yield gourmet results. The unique design of the grill allows you to achieve that coveted Maillard reaction—the browning that equals flavor—while keeping the inside of the shrimp moist and tender. It is a recipe that looks impressive but takes minimal effort, leaving you more time to enjoy the company of your guests.

Next time you light up your grill, skip the burgers and go for these skewers. The combination of fresh ocean flavors, zesty lemon garlic butter, and the subtle smokiness of the wood fire creates a bite that is truly unforgettable. Gather your friends, pour the wine, and enjoy the art of outdoor cooking at its finest.