Marinated Fish and Shrimp Skewers
Marinated Fish and Shrimp Skewers is a easy French recipe that serves 4. 260 calories per serving. Recipe by Dad in the Kitchen on YouTube.
Prep: 50 min | Cook: 10 min | Total: 1 hr 15 min
Cost: $12.70 total, $3.18 per serving
Ingredients
- 600 g Cod fillet (cut into cubes about 2 cm)
- 400 g Peeled shrimp (deveined, raw)
- 2 cuillères à soupe Olive oil (about 30 ml)
- 1 cuillère à café Fresh ginger (finely grated)
- 1 cuillère à café Sweet paprika
- 1 cuillère à café Curry powder
- 12 pieces Small wooden skewers (about 10 cm long)
Instructions
Cut the cod
On the board, cut the cod fillet into cubes about 2 cm on a side so they stay well on the skewers.
Time: PT10M
Prepare the marinade
In a bowl, place the fish cubes, peeled shrimp, olive oil, grated ginger, paprika and curry. Mix with the wooden spoon until everything is well coated.
Time: PT5M
Marinate
Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes so the flavors infuse.
Time: PT30M
Assemble the skewers
On each small skewer, alternate a fish cube then a shrimp, repeat until ingredients are exhausted.
Time: PT5M
Cooking
Preheat the barbecue grill or grill pan over medium‑high heat (≈200‑220 °C). Arrange the skewers without adding extra fat. Turn every 2‑3 minutes until the fish is opaque and the shrimp are pink, about 8‑10 minutes.
Time: PT10M
Temperature: 200-220°C
Serving
Place the hot skewers on a plate and serve immediately with rice, a small salad or tabbouleh.
Time: PT2M
Nutrition Facts
- Calories
- 260
- Protein
- 50 g
- Carbohydrates
- 5 g
- Fat
- 6 g
- Fiber
- 0 g
Dietary info: Pescetarian, Gluten‑free, Lactose‑free, Low‑carb, High‑protein, low-carb, high-protein, low-calorie, low-fat
Allergens: Shrimp (crustaceans), Fish (cod)
Ingredient Substitutions
- Instead of Cod fillet: hake fillet, haddock fillet
- Instead of Peeled shrimp: pink shrimp, prawns
- Instead of Olive oil: rapeseed oil, sunflower oil
- Instead of Fresh ginger: ground ginger
- Instead of Sweet paprika: smoked paprika
- Instead of Curry powder: homemade curry spice blend
- Instead of Small wooden skewers: metal skewers
Equipment Needed
- Cutting board
- Chef's knife
- Mixing bowl
- Wooden spoon
- Refrigerator
- Grill pan or barbecue
- Kitchen tongs
- Serving plate
Critical Steps — Do Not Skip
- Marinate the ingredients for at least 30 minutes so the spices infuse the fish and shrimp.
- Cook over medium‑high heat and turn regularly to avoid overcooking the shrimp.
- Alternate fish and shrimp on each skewer for even cooking.
Chef Tips from the Video
- Grate fresh ginger just before adding for a stronger aroma.
- Let the skewers rest 2 minutes after cooking for juices to redistribute.
Troubleshooting
Fish cubes slip off the skewer during cooking.
Cut the cubes slightly larger or lightly dampen the skewer before threading the ingredients.
Shrimp become rubbery.
Reduce cooking time to 6‑7 minutes and remove the skewers as soon as the shrimp turn pink.
Storage
Refrigerator: Marinated raw skewers: up to 24 h. Cooked skewers: 2 days in an airtight container.
Freezer: Raw skewers individually wrapped: up to 1 month. Thaw in the refrigerator before cooking.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the marinade the day before and keep it refrigerated.
- Assemble the skewers ahead of time and freeze them on a tray before transferring to a freezer bag.
- Preheat the grill or grill pan for 5 minutes before starting to cook.
Last updated: August 20, 2026
