American · Lunch · Dinner
Grilled Shrimp Skewers
Juicy shrimp soaked in a zesty garlic, lemon and paprika marinade, then threaded with peppers and onion and grilled until lightly charred. A bright, protein-packed meal that comes together fast.
- Prep
- 25 min
- Cook
- 8 min
- Total
- 33 min
- Serves
- 4
Calories come from: Carbs 21% · Fat 31% · Protein 48%
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Ingredients
For 4 servings- 1.5 lb680 gLarge shrimp, peeled and deveined
- 1.5 tbsp20 gOlive oil
- 3 tbsp45 gLemon juice
- 1 tspLemon zest
- 3 cloves9 gGarlic, minced
- 1 tspSmoked paprika
- 1/2 tspGround cumin
- 1/4 tspRed pepper flakes (optional)
- 3/4 tsp5 gSalt
- 1/4 tspBlack pepper
- 1 large180 gRed bell pepper, cut into 3 cm pieces
- 1 medium200 gZucchini, cut into 1 cm half-moons
- 1 medium110 gRed onion, cut into wedges
- 2 tbsp8 gFresh parsley, chopped
- 1 lemon60 gLemon wedges, to serve (optional)
Steps
- 1
If using wooden skewers, soak them in water for 20 minutes so they do not burn.
- 2
In a large bowl, whisk the olive oil, lemon juice, lemon zest, garlic, smoked paprika, cumin, red pepper flakes, salt and black pepper.
- 3
Pat the shrimp dry, add them to the bowl and toss to coat.
- 4
Add the bell pepper, zucchini and onion to the bowl and toss until everything is coated.
- 5
Marinate in the fridge for 15 minutes; do not go much longer, as the lemon can make shrimp mushy.
- 6
Thread the shrimp and vegetables alternately onto the skewers, piercing each shrimp through both ends.
- 7
Preheat a grill or grill pan to medium-high heat and lightly brush the grates with oil from the bowl.
- 8
Grill the skewers for 2 to 3 minutes per side until the shrimp are pink, opaque and reach 63 °C / 145 °F.
- 9
Sprinkle with chopped parsley and serve with lemon wedges.
Swaps, storage and make-ahead
Swaps
- Swap the shrimp for 1-inch cubes of firm tofu or chicken breast, grilling chicken until it reaches 74 °C / 165 °F.
- Use lime juice and zest instead of lemon for a slightly different citrus flavor.
- Replace the zucchini with cherry tomatoes or mushrooms if that is easier to find.
- Leave out the red pepper flakes for a milder version that kids may prefer.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating gently until steaming hot. Shrimp is best eaten fresh, as it turns rubbery when reheated or frozen after cooking.
Make ahead
Whisk the marinade and chop the vegetables up to a day ahead and keep them covered in the fridge. Add the shrimp only 15 minutes before grilling so the lemon does not make it mushy.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Crustaceans
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (316 g) | Per 100 g | |
|---|---|---|
| Calories | 207 kcal | 66 kcal |
| Protein | 24.8 g | 7.8 g |
| Carbohydrates | 10.8 g | 3.4 g |
| of which sugars | 5.1 g | 1.6 g |
| Fiber | 2.5 g | 0.8 g |
| Fat | 7.2 g | 2.3 g |
| of which saturated | 1.2 g | 0.4 g |
| Sodium | 1,407 mg | 445 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
