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5.0 from 3 votes

Shrimp and Calamari Skewers with Breadcrumbs

Shrimp and Calamari Skewers are a really appetizing and tasty Italian seafood recipe.We are going to show you the baked version of shrimp and calamari skewers with a crispy flavored breadcrumb coating. This way of preparing skewers is typical of the seaside towns of Romagna and Marche.You can find the same recipe in Italian restaurants, but cooked on the grill. And if you have a barbecue in your backyard, you can make these grilled shrimp and calamari skewers at home, just like the ones you find in the Italian restaurant!

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 405 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 300 g calamari ⅔ pound (net of waste)
  • 400 g shrimps ~1 pound (net of waste)
  • 150 g breadcrumb ~1 ½ cups
  • 1 clove garlic
  • 2 tablespoons parsley chopped
  • 1 lemon
  • salt to taste
  • 3 tablespoons olive oil extra virgin

Instructions

    Cup of Yum
  1. Separate the body of the squid from the top knot. Then cut the body into rings about 1.5 cm (⅔ inch) thick.
  2. Cut and open the rings. This will create rectangular strips. Set them aside.
  3. Prepare a mixture of: breadcrumbs, chopped parsley, salt, extra virgin olive oil and a clove of garlic.PLEASE NOTE: If you really like garlic, you can crush it or chop it finely. Otherwise, leave it whole. This will add a subtle flavor to the bread, but you will not eat it.
  4. Place the cleaned and well dried shrimp and squid in the seasoned breadcrumbs. Mix well so that the breadcrumbs cover each part of the fish well.
  5. Allow to sit for a few minutes. Occasionally stir and press with your hands to make sure the bread sticks well.
  6. Step 5) - Now you can prepare the skewers. You can use steel or disposable wooden skewers. PLEASE NOTE: Before preparing the skewers, be sure to soak the wooden skewers in water: this trick will prevent them from charring in the oven.
  7. Form the skewers by alternately threading a tuft or strip of folded calamari and a shrimp. Thread about 6-8 pieces on each skewer. This depends on the size of the shrimp and calamari. Do not overfill the skewer, but leave the tip and a piece of the other end uncovered, which will be the handle for gripping the skewer.
  8. Line the bottom of a baking pan with parchment paper. Place the skewers in the pan and drizzle with a little extra virgin olive oil.
  9. Bake in a preheated oven at 190°C (370°F) for about 10 minutes. Do not overcook, otherwise they will dry out and the fish will be chewy.
  10. Halfway through cooking, turn the skewers so that they are browned on both sides. They should be soft on the inside and crispy on the outside. They are done when they form a light golden crust.
  11. If you want an even crispier texture, you can turn on the grill mode of the oven for the last two minutes. Be careful not to burn or dry out the fish.
  12. When cooked, remove from the oven and season with a pinch of salt. If you like, add a few drops of lemon juice and a sprinkle of grated lemon zest.
  13. Transfer to a serving dish and serve hot with a few slices of lemon.

Notes

  • BEFORE YOU START! You can use fresh or frozen squid and shrimp. If you use frozen fish, remember to thaw it in the refrigerator for a few hours before using.
  • You can buy cleaned calamari or shrimp, or ask your fishmonger to clean them for you. Sometimes, however, you may need to clean calamari and shrimp yourself before cooking them. If this is the case, carefully read the sections after the recipe instructions, "How to clean calamari" and "How to clean shrimp".
  • TIP: Use calamari that are not too large, but small enough to cook evenly with the shrimp. Use firm shrimp or prawns. Do not use shrimp that are too small or they will shrink and become dry and tough.
  • PLEASE NOTE: Not everyone likes lemon on fish. But if you do, remember to add it only when you are serving the fish, not before. Otherwise, the lemon will tend to give the fish a slightly bitter taste.
  • PLEASE NOTE: Not everyone likes lemon on fish. But if you do, remember to add it only when you are serving the fish, not before. Otherwise, the lemon will tend to give the fish a slightly bitter taste.

Nutrition Information

Serving 100g Calories 405kcal (20%) Carbohydrates 32g (11%) Protein 37g (74%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.01g Cholesterol 336mg (112%) Sodium 428mg (18%) Potassium 573mg (16%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 199IU (4%) Vitamin C 21mg (23%) Calcium 168mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 405

% Daily Value*

Serving 100g
Calories 405kcal 20%
Carbohydrates 32g 11%
Protein 37g 74%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.01g 1%
Cholesterol 336mg 112%
Sodium 428mg 18%
Potassium 573mg 12%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 199IU 4%
Vitamin C 21mg 23%
Calcium 168mg 17%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.