There is something irresistible about seafood cooked over a hot grill. The combination of smoky char, juicy shrimp, tender squid, garlic, lemon, and herbs creates a meal that feels like a summer barbecue by the sea. This Grilled Squid & Shrimp Seafood Platter is simple enough for a weeknight dinner but impressive enough to serve at a family gathering or outdoor party.
The squid develops beautiful dark grill marks while staying tender inside, and the shrimp become juicy, flavorful, and lightly charred. A simple garlic-paprika marinade brings everything together without overpowering the natural flavor of the seafood.
Whether you cook over charcoal or a gas grill, this recipe is all about using high heat and paying attention to cooking time. Seafood cooks quickly, so the most important thing is to avoid leaving it on the grill too long.
Why You’ll Love This Recipe
This grilled seafood platter is perfect for anyone who enjoys fresh, bold flavors without complicated preparation. The marinade takes only a few minutes to prepare, and the seafood needs very little cooking time.
You’ll love this recipe because it is:
- Full of smoky grilled flavor
- Easy to prepare
- High in protein
- Naturally low in carbohydrates
- Perfect for summer grilling
- Great for entertaining
- Ready in about 30 minutes
- Easy to customize with your favorite spices
The combination of squid and shrimp also makes the platter visually beautiful. The deep charred color of the squid contrasts wonderfully with the bright orange-pink shrimp and fresh green herbs.
Ingredients
For the Grilled Squid
- 4 medium whole cleaned squid
- 3 tablespoons olive oil
- 4 cloves garlic, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- ½ teaspoon sweet paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes, optional
- 1 teaspoon lemon zest
For the Grilled Shrimp
- 1½ pounds large shrimp
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
For Serving
- Fresh lemon wedges
- 2 tablespoons chopped fresh parsley
- Fresh cilantro, optional
- Extra olive oil
- Garlic butter or seafood dipping sauce, optional
Choosing the Seafood
Fresh seafood will give you the best flavor, but frozen squid and shrimp can also work very well. If using frozen seafood, thaw it completely in the refrigerator before cooking.
For squid, you can purchase cleaned squid tubes with tentacles or whole squid that still needs cleaning. Keeping the squid whole creates a beautiful presentation, similar to the platter in the photo.
For shrimp, large or jumbo shrimp are ideal for grilling because they are easier to handle and less likely to overcook. Shell-on shrimp can provide extra flavor and help protect the meat from the intense heat of the grill.
Prepare the Squid
If your squid has not already been cleaned, remove the internal contents, transparent cartilage, and beak. Separate the tentacles if necessary and rinse the squid briefly under cold water.
Pat the squid thoroughly dry with paper towels.
This step is important because excess moisture can cause the squid to steam instead of developing a delicious grilled crust.
If the squid bodies are thick, use a sharp knife to make several shallow diagonal cuts across the outside. Do not cut all the way through. These small cuts help the squid cook evenly and create an attractive grilled pattern.
Make the Squid Marinade
In a large bowl, combine olive oil, minced garlic, lemon juice, smoked paprika, sweet paprika, oregano, salt, black pepper, red pepper flakes, and lemon zest.
Add the squid and tentacles and toss gently until every piece is coated.
Cover the bowl and refrigerate for about 20–30 minutes.
Avoid leaving squid in a strongly acidic marinade for several hours. The lemon is excellent for adding flavor, but too much acid for too long can affect the texture of seafood.
Prepare the Shrimp
While the squid is marinating, prepare the shrimp.
If using shell-on shrimp, remove the vein along the back if desired while keeping the shells and tails attached.
Pat the shrimp dry with paper towels.
Place them in a bowl and add olive oil, garlic, lemon juice, smoked paprika, chili powder, salt, black pepper, and red pepper flakes.
Toss gently until the shrimp are evenly coated.
Allow them to rest for approximately 15 minutes while you prepare the grill.
Prepare the Grill
Preheat your grill to medium-high or high heat.
A properly heated grill is essential for seafood. You want the cooking grate hot enough that the squid and shrimp begin searing immediately.
Clean the grill grates and lightly oil them to reduce sticking.
If you’re using a charcoal grill, let the coals become hot before cooking. Charcoal adds a wonderful smoky flavor to squid and shrimp.
If your grill has different heat zones, create a hot zone for searing and a cooler area where you can move seafood if it starts browning too quickly.
Grill the Squid
Remove the squid from the marinade, allowing excess oil to drip away.
Place the squid bodies directly onto the hot grill.
Cook for approximately 2–3 minutes on the first side. You should begin to see dark grill marks developing.
Turn the squid and cook for another 2–3 minutes.
Add the tentacles to the grill. They may require slightly less time because they are smaller.
The squid should become opaque and develop a lightly charred exterior.
One of the most important rules when grilling squid is don’t overcook it. Squid can become tough and rubbery when it spends too much time over high heat.
Once cooked, transfer the squid to a clean plate.
Grill the Shrimp
Place the seasoned shrimp onto the hot grill.
Cook for approximately 2–3 minutes per side, depending on their size.
As the shrimp cook, they will change from translucent gray to opaque with a pink-orange color.
The shells may become beautifully charred in spots, adding additional smoky flavor.
Remove the shrimp as soon as they are cooked through. Large shrimp should feel firm but not hard.
If you’re using smaller shrimp, begin checking them after about 1–2 minutes per side.
Make a Simple Garlic-Lemon Finish
While the seafood rests, prepare a quick finishing sauce.
Combine:
- 2 tablespoons melted butter or olive oil
- 1 small minced garlic clove
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- A pinch of paprika
- A little black pepper
Stir everything together.
Brush a small amount over the warm squid and shrimp. The combination of garlic, butter, lemon, and herbs gives the grilled seafood a fresh and savory finish.
Assemble the Seafood Platter
Arrange the grilled squid in the center of a large serving platter.
Place the grilled shrimp around the squid and scatter fresh parsley or cilantro over everything.
Add plenty of lemon wedges around the edges.
For a complete meal, you can also add grilled zucchini, bell peppers, asparagus, mushrooms, or a fresh cucumber-tomato salad.
The platter looks especially beautiful when served family-style, allowing everyone to choose their favorite seafood.
Tips for Perfect Grilled Squid
Dry the squid well: Moisture prevents proper browning.
Use high heat: A hot grill creates char quickly without requiring a long cooking time.
Don’t overcook: Squid should be cooked quickly until just tender.
Score thick squid: Shallow cuts help with even cooking and create attractive grill marks.
Don’t overcrowd the grill: Too much seafood at once can reduce the temperature and cause steaming.
Use lemon at the end: Fresh lemon juice after grilling gives the seafood a bright flavor.
Tips for Perfect Grilled Shrimp
Large shrimp are easier to grill because they give you more time to develop char before they become overcooked.
Keep the shells on if you want extra flavor and moisture.
If using wooden skewers, soak them in water beforehand to prevent burning.
Try not to repeatedly flip the shrimp. Let them sit against the hot grill long enough to develop beautiful marks.
Most importantly, remove them as soon as they are opaque and cooked through.
Delicious Variations
You can easily change the seasoning depending on your taste.
For a spicy version, add cayenne pepper, extra chili flakes, or chopped fresh chili.
For Mediterranean flavor, add oregano, parsley, lemon zest, and a little cumin.
For a garlic-herb version, increase the garlic and finish with fresh parsley and melted butter.
You can also add a little smoked paprika for an even deeper barbecue flavor.
For a bright citrus version, add orange or lime zest to the marinade.
What to Serve With It
This grilled seafood platter pairs wonderfully with light, fresh side dishes.
Try serving it with:
- Greek salad
- Grilled vegetables
- Cucumber and tomato salad
- Garlic butter asparagus
- Cauliflower rice
- Roasted vegetables
- Fresh avocado salad
- Lemon-herb sauce
- Grilled bread
For a low-carb meal, grilled vegetables and a crisp salad make excellent accompaniments.
Storage
Grilled seafood is best served immediately while it is hot and tender.
If you have leftovers, allow them to cool and place them in an airtight container in the refrigerator. Use them within 1–2 days.
Leftover shrimp and squid can be chopped and added to salads, lettuce wraps, or seafood bowls.
Reheat gently rather than cooking them for a long time, as repeated high heat can make seafood tough.
Final Thoughts
This Grilled Squid & Shrimp Seafood Platter is a wonderful recipe for anyone who loves simple seafood with plenty of smoky flavor. The combination of tender grilled squid, juicy shrimp, garlic, paprika, lemon, and fresh herbs creates a meal that is both rustic and impressive.
The secret is keeping things simple and respecting the cooking time. A hot grill, properly dried seafood, a flavorful marinade, and a few minutes of cooking are all you need.
Serve the finished seafood with plenty of lemon wedges, fresh herbs, and your favorite sides. Whether you’re hosting a summer barbecue or simply making dinner for the family, this colorful platter brings the flavor of an outdoor seafood feast right to your table.
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