Shrimp Skewers with Piperade

Shrimp Skewers with Piperade

  • Preparation 15 min
  • Cooking 25 min
  • Servings 4
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs



  • Piperade

    • 1 onion, thinly sliced
    • 2 garlic cloves, chopped
    • ¼ cup (60 ml) olive oil
    • 4 bell peppers, various colours, seeded and thinly sliced
    • 2 tomatoes, diced
  • Shrimp Skewers

    • 1 ½ lb (675 g) large shrimp (8–12), unpeeled (see note)
    • 2 tbsp (30 ml) olive oil
    • 1 tbsp sweet paprika
    • 1 tbsp (15 ml) white wine vinegar


  • Piperade

  • Shrimp Skewers

Note from Ricardo

Why keep the shrimp shells on if you’re just going to remove them at the dinner table? Because unpeeled shrimp cooked on the barbecue will be more tender, juicier and will not stick to the grill. And after dinner, the shrimp shells and wooden skewers can go straight into the compost bin.

Personal Note

To help you with this recipe

RICARDO Chef’s Knife

RICARDO Chef’s Knife

54.99 $

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

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