Shrimp and vegetable skewers, tasty and colorful, perfect for a nice summer menu. They are very simple to prepare and cook in a few minutes on a hot grill (or in the oven if you prefer). The shrimp are first marinated with oil, lemon zest, and herbs, then the skewers are assembled with zucchini slices and bell peppers. Try this recipe, it’s easy but full of flavor!
Here are more ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Seasonality: All Seasons
- Energy 61.43 (Kcal)
- Carbohydrates 3.71 (g) of which sugars 2.69 (g)
- Proteins 9.57 (g)
- Fat 1.09 (g) of which saturated 0.10 (g)of which unsaturated 0.05 (g)
- Fibers 0.74 (g)
- Sodium 207.80 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10 oz shrimp tails
- 1 bell pepper
- 1 zucchini
- lemon zest
- herbs (thyme, oregano, parsley or others)
- extra virgin olive oil
- salt
- pepper
Tools
- Skewers bamboo
- Grill or griddle
- Bowl
Preparation
Shell the shrimp tails and remove the black vein.
Rinse them gently and pat them dry with paper towels.
Place the cleaned tails in a bowl, add a pinch of salt and pepper, the grated zest of about half a lemon, a drizzle of olive oil, and a handful of herbs of your choice.
Mix, cover with plastic wrap, and let marinate in the fridge for about an hour.
Meanwhile, wash the zucchini and slice it into very thin rounds.
Clean the bell pepper by removing the seeds, wash it, and cut it into chunks.
Season the vegetables with a pinch of salt and a drizzle of oil.
Now assemble your skewers on the bamboo skewers, alternating shrimp with zucchini and bell peppers. With the indicated quantities, you should get 6-8 skewers, depending on the length.
Heat a non-stick grill without adding oil.
Place the skewers on it and cook for 8-10 minutes, turning them 2-3 times. For more even cooking, I recommend covering them with a sheet of foil (or a lid) for the first 4-5 minutes.
The shrimp and vegetable skewers are ready to be served at the table. If desired, you can accompany them with mayonnaise or yogurt sauce, but they are delicious as they are.
Tips and Notes
Whenever possible, use fresh shrimp (you can use the heads for broth or other preparations), or high-quality defrosted shrimp.
You can add a chopped red onion along with the other vegetables.
If you prefer, you can cook the skewers in the oven, at 350°F for about 15 minutes.
If you want to keep following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
