Easy to prepare, endlessly delicious.
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Who among us can resist a meal that includes shrimp? Well, to be fair, some people may have different dietary preferences. But for the rest of us, it’s always tempting to prepare something with shrimp in it for dinner. It gets even more tempting when the dish is so easy to prepare. At the crossroads of a delicious shrimp dish and a meal that’s easy to prepare, you’ll find this recipe for shrimp kabobs. It’s easier than you might think and will leave you as satisfied as any other shrimp recipe.
For starters, shrimp isn’t that complicated or hard to cook. It’s particularly simple when you place the shrimp and other ingredients on skewers. Keep in mind that the shrimp are bathed in a marinade that leaves them bursting with a variety of flavors. Meanwhile, this recipe calls for three different vegetables to be cooked alongside the shrimp. That enhances the flavor profile even more while also giving you a healthy dose of vegetables along with the tasty shrimp.
Are Shrimp Kabobs Healthy?
With bell pepper, red onion, and zucchini in this recipe, there is a healthy injection of vegetables that are rich in nutrients, such as vitamin A, vitamin C, calcium, and iron. The shrimp also makes this dish a good source of protein. The oregano, garlic, and paprika in the marinade have some health benefits too, so there is a lot to like about this recipe from a health perspective.
Using Skewers…
When cooking kabobs, the skewers are a key part of the equation. If you are using wood or bamboo skewers, make sure they are soaked in water for 30 minutes before cooking on the grill to prevent them from burning. You also want to make sure the skewers aren’t overcrowded. Allow a little space between each item so that they cook evenly.
INGREDIENTS
- 1 pound large shrimp, peeled and deveined
- 1 large bell pepper, cut into 1-inch pieces
- 1 medium zucchini, cut into 1-inch slices
- 1 medium red onion, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
Marinate
Combine marinade ingredients and coat shrimp.
Skewer
Thread shrimp and vegetables onto skewers.
Grill
Cook kabobs until shrimp are pink and veggies tender.
Devour!
FAQs & Tips
If there are leftovers, remove the shrimp and vegetables from the skewers and refrigerate them inside an airtight container. With shrimp, always try to eat leftovers within 2 days of cooking.
Always try to put the skewer through the thickest part of the shrimp to prevent it from falling off while on the grill.
Serving Suggestions
If shrimp kabobs are the main dish, there are many great side dishes that will go well with them. A potato side dish like Garlic Roasted Potatoes can be a simple but delightful accompaniment. You can also try making a Healthy Mediterranean Couscous Salad or some warming Ginger Rice.
If you feel like trying out some more shrimp recipes, take a look at this Sautéed Shrimp, this Breaded Shrimp or for something a bit more elaborate, these Low-Carb Keto Shrimp Zucchini Boats.
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 large bell pepper cut into 1-inch pieces
- 1 medium zucchini cut into 1-inch slices
- 1 medium red onion cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and black pepper to create the marinade.
- Add shrimp to the marinade and toss to coat evenly. Let marinate for 15 minutes.
- Preheat grill to medium-high heat. Thread the marinated shrimp and cut vegetables onto skewers, alternating between shrimp and vegetables.
- Grill kabobs for 5 minutes on each side or until shrimp turn pink and vegetables are tender.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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