Shrimp skewers with corn and sweet potato mash
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
2 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Fire pit or mobile grill, bowl, skewers
Ingredients
• 20 shrimp (optional: langoustines)
• 2 corn cobs
• 2 sweet potatoes
• 5 tbsp milk
• Butter
• Salt
• black pepper
• optional: nutmeg
For the marinade:
• 1 ½ tbsp lemon juice
• optional: chili sauce or flakes
• optional: fresh herbs, chopped
• optional: Mediterranean spice mix or BBQ rub
• 1 tsp honey
• 1 garlic clove, crushed
• 2 tbsp oil
Matching accessories are available in our shop!
preparation
➊ Devein the shrimp, mix the marinade ingredients in a bowl, add the shrimp, and marinate for 30 minutes. Then thread 10 shrimp onto two skewers each—this makes them easier to turn than using just one skewer.
➋ Grill for 3–5 minutes on each side until the skins are red and the meat is firm.
➌ Peel the sweet potatoes, cut them into 1 1/2 cm thick slices, brush them thinly with oil, season with salt, and grill on both sides until tender. Then remove from the heat and place in a bowl.
➍ Pre-cook the corn on the cob in a water bath for 20 minutes, brush with a little butter, and grill for 10–15 minutes until the kernels are tender. Alternatively, skip the pre-cooking and grill the corn on the cob directly for 35–40 minutes.
➎ Then cut the kernels off the cob and add them to the sweet potatoes. Add milk and a knob of butter, and mash everything with a fork. Season with salt and pepper.
Elmar's BBQ tip: "The Lotus Grill , a compact, lightweight grill, is ideal for on the go. The gas version provides independence if open flames aren't permitted."
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002, he founded Europe's largest BBQ magazine, FIRE&FOOD, and has since been editor-in-chief, opinion leader, and a sought-after expert on German BBQ.
Recipe from FIRE&FOOD issue 01/2025
