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–+ servings
A white bowl filled with grilled shrimp and calamari, garnished with herbs and served with lime wedges, sits on a wooden surface in bright natural light.
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5 from 5 votes

Grilled Seafood

Light, fresh, and packed with protein, this Grilled Seafood recipe is the ultimate low-effort meal that hits the spot without compromising your waistline.
Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: grilled seafood, seafood recipe
Servings: 2 portions
Author: The Modern Nonna

Equipment

Ingredients

  • ⅔ pound calamari cleaned and cut into rings (thawed if frozen)
  • 1 pound shrimp peeled and deveined (thawed if frozen)
  • 6 cloves garlic minced
  • zest of 1 lemon
  • zest of 1 lime
  • 1 tablespoon olive oil to taste
  • 1 pinch salt to taste
  • 1 pinch pepper to taste
  • 1 tablespoon fresh dill chopped
  • avocado oil (or any oil with a high smoke point), as needed
US Customary - Metric

Instructions

  • Note: add more oil for the Blackstone (or pan) as needed. Do not cook for more than 1-2 minutes as the seafood can become rubbery if overcooked.
  • Using paper towels, pat dry the calamari and shrimp.
    Raw shrimp and pieces of cleaned squid are laid out on a paper towel atop a wooden surface, ready for cooking.
  • Add the calamari and shrimp to a bowl with the garlic, lemon zest, lime zest, and olive oil. Season with salt and pepper and add the dill. Mix well. Cover the bowl and refrigerate for about 1 hour (optional).
    A hand mixes raw shrimp with chopped herbs, lemon zest, and seasonings in a glass bowl on a wooden surface.
  • Heat up the Blackstone (griddle or pan), and add a touch of oil. Cook the shrimp first for 1-2 min on each side, making sure to space them apart.
    Seafood including shrimp and calamari rings cooking on a flat-top Blackstone grill with scattered seasoning and oil visible on the hot surface.
  • Note: if you overcrowd the seafood, it will steam. Spacing the seafood apart will give you browning vs steaming.
  • Take the shrimp off the heat and add the calamari. The calamari will curl up FAST so don’t overcook it; about 30 seconds on each side is all you need. Serve and enjoy!

Video

Notes

  • Frozen vs Fresh: You can use frozen or fresh seafood for this recipe. If using frozen, be sure to fully defrost the seafood prior to beginning cooking. It's best to defrost frozen seafood in the fridge overnight. Whether you're using fresh or frozen, be sure to pat the seafood dry with paper towels, to absorb excess moisture.
  • Optional Marinating Time: You can absolutely combine all the ingredients for this recipe, pop it on the grill, and have a delicious outcome. However, if you have the time and patience to let all the flavors marinate for at least 1 hour, you will have an even more flavorful dish. 
  • Blackstone vs Griddle vs Pan: I love the naturally non-stick nature of a blackstone grill, and it retains high, even heat. Plus, there's lots of surface area for flipping food and letting it cook with plenty of space. A griddle is like a small blackstone: a flat metal cooking surface that can be placed on a grill or a stove top. Flat-bottomed, cast-iron griddles are safe on both electric and gas stovetops. Cast-iron pans are also great for retaining even, high heat and can also go on the grill or an electric or gas stovetop. 

Nutrition

Serving: 1 portion | Calories: 432kcal | Carbohydrates: 16g | Protein: 70g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 715mg | Sodium: 359mg | Potassium: 1115mg | Fiber: 3g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 48mg | Calcium: 235mg | Iron: 3mg
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