Mediterranean Grilled Shrimp and Calamari Recipe (Whole30 Paleo)

This Mediterranean Grilled Shrimp and Calamari is bright, fresh and packed with flavor. Tender calamari tubes and meaty shrimp are seasoned, quickly grilled, and then finished with a warm, zesty citrus sauce dotted with capers, sun‑dried tomatoes and fresh herbs. Serve it as an impressive appetizer or pair it with a simple salad and roasted potatoes for a light but satisfying main. The dish is high in protein, low in carbs, and compatible with Whole30 and Paleo approaches when following the ingredient list below.

Ingredients for the Mediterranean Grilled Shrimp and Calamari

• ½ pound calamari tubes, cleaned and scored
• 1 pound 8/12 shrimp, deveined, shell on
• 4 tablespoons extra virgin olive oil, divided
• 4 cloves garlic, finely chopped, divided
• 1 teaspoon paprika
• ¼ teaspoon kosher salt, plus extra to taste
• 1/8 teaspoon freshly cracked black pepper, plus extra to taste
• 1 shallot, finely chopped
• ¼ cup capers plus 1 teaspoon of their brine
• 2 tablespoons sun‑dried tomatoes (packed in olive oil), thinly sliced
• 1 red finger chile pepper, thinly sliced (or Anaheim, serrano, jalapeño)
• 1 teaspoon fresh oregano (or ½ teaspoon dried)
• ¼ cup water (or white wine / seafood broth)
• Juice of ½ lemon
• 1 teaspoon fresh parsley, finely chopped, for garnish

Notes on Key Ingredients

Shrimp: larger shrimp (8/12) give a meatier bite and are easier to grill without overcooking. Keeping the shell on during grilling helps protect the flesh and adds flavor; butterfly if you prefer more surface area for the marinade.

Calamari: make short, shallow slits along one side of the tube to keep the calamari from curling on the grill. A sharp knife or kitchen shears both work well.

Aromatics and flavorings: divide the garlic between the marinade and the sauce so the dish has garlic in both layers. Capers bring a bright, briny contrast that balances the oil; if you don’t have capers, chopped green or black olives can be substituted. Sun‑dried tomatoes add concentrated tang and texture—choose those packed in olive oil or rehydrate dried ones in hot water for 15 minutes before using.

Fresh chiles provide color and a crisp bite; dried chili flakes may be used instead but won’t have the same texture. Use fresh oregano and parsley for the best aroma; if you must use dried herbs, reduce the amount by half.

Can I Make This Recipe Without a Grill?

Yes. Sauté the calamari and shrimp in a large frying pan (at least 10″) so they fit in a single layer and sear rather than steam. If you sauté, you may slice the calamari into rings before cooking—avoid doing that on a grill where rings could fall through the grates. Keep the pan hot and work in batches if needed to avoid overcrowding; shrimp only take a few minutes per side to cook.

Can the Seafood Be Prepared in Advance?

You can marinate the shrimp and calamari for up to 4 hours to let salt and garlic penetrate the seafood, but the dish is best served immediately after cooking. The seafood grills in about 6 minutes and the sauce comes together in under 10 minutes, so timing the sauce to finish as the seafood comes off the heat is a great way to serve everything hot and fresh.

Instructions

1. Prepare the calamari: lay each tube flat, roll the top slightly and make short slits from top to bottom along one side. This prevents the tubes from curling while cooking.
2. Marinate: in a bowl combine the shrimp and calamari with 2 tablespoons olive oil, half of the chopped garlic (2 cloves), paprika, salt and pepper. Toss to coat, cover and refrigerate 1–4 hours.
3. Preheat the grill to high heat (about 500°F for pellet grills or medium‑high direct heat for gas/charcoal). For sear grates, reduce slightly as needed.
4. Grill the seafood: place the shrimp and calamari on the hot grill. Cook 2–3 minutes until grill marks form, flip and grill another 2–3 minutes until the shrimp turn pink and the calamari is opaque. Transfer to a platter and tent with foil to keep warm.
5. Make the sauce: in a cold frying pan add the remaining 2 tablespoons olive oil, the shallot and remaining garlic. Warm over medium heat, stirring, until the shallot softens and the garlic is fragrant (about 2 minutes). Add capers, sun‑dried tomatoes, sliced chiles and oregano and cook 1 minute. Pour in the water and lemon juice and simmer until the liquid reduces by about a quarter, roughly 2 minutes. Adjust seasoning with salt, pepper and extra lemon if needed.
6. Finish and serve: spoon the warm sauce over the grilled shrimp and calamari, sprinkle with chopped parsley and serve immediately.

Recipe Details

• Prep Time: 10 minutes (plus 1–4 hours marinating)
• Cook Time: 15 minutes
• Total Time: about 1 hour 25 minutes (including marinating)
• Servings: 4

Nutrition (approximate per serving)

Calories: 291 kcal; Carbohydrates: 9 g; Protein: 26 g; Fat: 17 g; Saturated Fat: 2 g; Cholesterol: 275 mg; Sodium: 1138 mg; Fiber: 2 g. Nutrition information is an approximation and should be used as a guideline.

Tried this recipe? Leave a comment below to share how you served it and any tweaks you made. Enjoy the bright Mediterranean flavors and the quick, satisfying cook time of this simple seafood dish.