Are you ready for warmer weather and a great season of grilling? I sure am! Start the season out right with this simple and healthy lemon-garlic shrimp kabobs recipe. It’s a quick and tasty meal any day of the week. I serve these lemon- garlic shrimp kabobs with grilled vegetables, rice or a fresh salad.
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Garlic-shrimp kabobs don’t take long to make, but the shrimp will benefit from a little marinating ~ at least one hour. If you use wooden skewers, soak them in water for several minutes prior to use. Then thread the vegetables and shrimp onto the skewers.
I use red bell peppers, yellow zucchini and onion in these kabobs. I find these vegetables are colorful and taste great with the classic flavors of lemon, garlic and oregano. These lemon-garlic shrimp kabobs take just minutes to cook on the hot grill. They make a healthy, quick, week-day meal.
Simple and healthy garlic-shrimp kabobs make a quick and tasty meal any day of the week.
- 1 1/2 lbs gulf shrimp peeled and deveined
- 1 onion
- 2 red bell peppers
- 2 medium yellow zucchinis
- 5 tbsps extra virgin olive oil divided
- juice of half a lemon
- zest of half a lemon
- 3-4 garlic cloves minced
- 1 tbsp dried oregano
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 1 1/2 cups cherry tomatoes optional
- wooden skewers
Cut the onion, red bell pepper and zucchini into bite-sized pieces or wedges and set aside.
In a large bowl, combine the shrimp, 3 tbsp extra virgin olive oil, lemon juice and zest, garlic, oregano and a generous pinch of sea salt and pepper. Toss and marinate in the fridge for at least one hour.
In another bowl, toss the vegetables with remaining 2 tbsp of extra virgin olive oil and season with a little salt and pepper.
Thread the vegetables and shrimp onto the skewers. Grill the kabobs on medium-high heat for just a few minutes or until the shrimp turn pink. Turn once. The vegetables will be cooked but still slightly firm.
If using wooden skewers, soak them in water for several minutes prior to use.