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Grilled Shrimp Kebobs Recipe

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4.3 from 2 reviews

Delight in these flavorful Grilled Shrimp Kebobs, marinated in a zesty blend of lemon juice, olive oil, and spices, then grilled to perfection alongside fresh zucchini, red onion, and red bell pepper. This quick and easy recipe is perfect for a healthy, vibrant meal that serves four.

Ingredients

Marinade and Shrimp

  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 pound large shrimp, peeled and deveined

Vegetables

  • 1 large or 1½ small zucchini, sliced into ½ inch thick slices
  • ½ red onion, center removed and the rest cut into 1-inch pieces
  • 1 red bell pepper, seeded and cut into 1-inch pieces

Instructions

  1. Prepare the Marinade: In a large bowl, combine lemon juice, olive oil, onion powder, garlic powder, crushed red pepper, kosher salt, and ground black pepper. Stir until well mixed.
  2. Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade. Stir to coat evenly, then cover and refrigerate for 30 minutes to allow the flavors to infuse.
  3. Soak Skewers: While the shrimp marinates, soak wooden skewer sticks in water for at least 30 minutes to prevent burning during grilling.
  4. Preheat Grill: About 15 minutes before grilling, preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking.
  5. Assemble Kebobs: Remove shrimp from marinade and thread each shrimp onto a skewer through the middle. Alternate by adding a slice of zucchini, a piece of red onion, and a slice of red bell pepper to each skewer, repeating this pattern until all ingredients are used. If shrimp remains, make an additional skewer for extra cooking time.
  6. Grill the Kebobs: Place the kebobs onto the preheated grill. Cook for 5-6 minutes on each side until shrimp turns pink and vegetables are tender with slight char marks. The extra skewer with leftover shrimp can be grilled for an additional 3-4 minutes.
  7. Rest and Serve: Remove kebobs from the grill and allow them to rest for 3-4 minutes. Serve garnished with lemon wedges and freshly chopped parsley if desired.

Notes

  • Soaking wooden skewers helps prevent them from burning on the grill.
  • Ensure shrimp are peeled and deveined for the best texture and flavor.
  • You can substitute fresh parsley with cilantro or basil for a different flavor profile.
  • Adjust crushed red pepper quantity to control heat level based on preference.
  • Use metal skewers if preferred; no need to soak them.

Find it online: http://bitezly.com/grilled-shrimp-kebobs-recipe/