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Orange Grilled Shrimp with Cocoa Nib Gremolata

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  • Level: Easy
  • Total: 2 hr 30 min (include marinating time)
  • Active: 30 min
  • Yield: 6 servings (12 skewers)
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1 teaspoon grated orange zest plus 1/4 cup juice (1 orange)

1 teaspoon Calabrian chili paste 

1/4 teaspoon kosher salt 

1 tablespoon extra-virgin olive oil 

1 pound large shrimp, peeled and deveined 


1/2 cup fresh Italian parsley leaves, chopped

1/4 cup roasted pistachios, chopped

2 tablespoons extra-virgin olive oil 

1 tablespoon cocoa nibs 

1 teaspoon orange zest (1/2 orange)

1/4 heaping teaspoon kosher salt 


Special equipment:
twelve 8-inch bamboo skewers, soaked if using a grill
  1. For the shrimp: Combine the orange zest and juice, chili paste, salt and olive oil in a medium bowl; mix well. Add the shrimp and toss to coat. Marinate in the refrigerator for about 2 hours.
  2. For the gremolata: Meanwhile, mix together the cocoa nibs, pistachios, parsley, orange zest, olive oil and salt in a small bowl.
  3. To grill the shrimp: Preheat a grill or grill pan to medium-high heat.
  4. Thread the shrimp onto 12-inch bamboo skewers, 2 per skewer. Grill the shrimp until opaque all the way through, about 3 minutes per side. Remove the shrimp skewers to a platter, drizzle with the gremolata and serve.