Description
These Grilled Shrimp Kebabs are a flavorful and healthy Mediterranean-inspired main course. Featuring juicy shrimp marinated in a smoky, garlicky blend and skewered with vibrant vegetables, they cook quickly over a hot grill for a perfect summer meal. Garnished with fresh herbs and served with lemon wedges, these kebabs deliver a delicious balance of smoky, tangy, and fresh flavors that are sure to please seafood lovers.
Ingredients
Scale
Shrimp and Marinade
- 1 1/2 pounds large shrimp (peeled and deveined, tails on)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1 red bell pepper (cut into chunks)
- 1 zucchini (sliced into thick rounds)
- 1 red onion (cut into chunks)
Garnish and Serving
- Chopped fresh parsley or cilantro for garnish
- Lemon wedges for serving
Instructions
- Prepare the Marinade: In a large bowl, combine the olive oil, minced garlic, lemon juice, smoked paprika, ground cumin, salt, and black pepper. Mix well to create a fragrant marinade.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade. Toss thoroughly to coat each shrimp evenly. Cover the bowl and refrigerate for 20–30 minutes to allow the flavors to infuse.
- Soak the Skewers: While the shrimp marinates, soak wooden skewers in water for at least 20 minutes to prevent them from burning on the grill. Alternatively, use metal skewers if preferred.
- Assemble the Kebabs: Thread the marinated shrimp onto skewers alternately with chunks of red bell pepper, thick zucchini rounds, and red onion pieces to create colorful and balanced kebabs.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it’s hot enough to sear the shrimp and cook the vegetables evenly.
- Grill the Kebabs: Place the skewers on the grill and cook for 2–3 minutes per side, turning carefully. Cook until shrimp are opaque and slightly charred, and vegetables are tender but still hold their shape.
- Garnish and Serve: Remove the kebabs from the grill. Sprinkle with chopped fresh parsley or cilantro for a burst of color and freshness. Serve immediately with lemon wedges on the side to squeeze over the kebabs for added brightness.
Notes
- Metal skewers can be used instead of wooden ones for easier handling and no soaking required.
- You can customize the vegetables based on your preference; cherry tomatoes, mushrooms, or yellow squash also work well in these kebabs.
- Ensure shrimp are not overcooked to keep them tender and juicy.
- If you don’t have a grill, these kebabs can also be cooked on a grill pan indoors.
