Shrimp is low in calories yet rich in nutrients, vitamins, and a lean source of protein. This simple seafood recipe goes from grill to table in less than 15 minutes. Shrimp Kabobs are marinated in a delicious lemon herb blend for a great meal.

Ingredients

1 pound Large Raw Shrimp peeled, deveined, tails-on
2 Tablespoon Olive Oil
1 Lemon Juiced
1/2 tsp Salt
1/4 tsp Pepper
1 tsp Italian Seasoning
1/4 tsp Garlic Powder
1 Tablespoon Fresh Parsley

Instructions

  • Whisk together all the ingredients except for the shrimp in a medium size. Place the shrimp in the bowl. Cover and refrigerate for at least 20 minutes or up to 2 hours. While the shrimp is marinading, soak the wooden skewers in water for at least 30 minutes.
  • Preheat a grill over medium high heat (approximately 400 degrees F). Then thread the shrimp gently onto the wooden skewers.
  • Place the skewers directly on the hot grill and cook for 2-3 minutes per side until the shrimp are pink and cooked through.
  • Serve immediately while warm and enjoy!

Recipe Notes
Refrigerate the leftover shrimp in an airtight container for up to 3 days. It is great for salads, tacos and more.

Tips for Skewered Grilled Shrimp:

  • Don’t marinate the shrimp too long. You do not want to marinate longer than 2 hours. The acidity from the lemon will begin to cook the shrimp.
  • Peel and devein the shrimp. Depending on what variety you buy, you may need to peel and devein the shrimp. This needs to be done before placing in the marinade or it will only be on the outside of the shrimp.
  • Skewers. We used wooden skewers, so it is important to soak them. This will help the wood not to catch on fire during the grilling process. You can also use metal skewers if you prefer, and they do not need to be soaked.
  • Shrimp. The larger jumbo shrimp is better than the small size.
  • Frozen Shrimp. You can use fresh or frozen shrimp. If using frozen shrimp, it is best to allow it to thaw overnight in the refrigerator.
  • Grill or Grill pan. You can place the shrimp directly on the outdoor grill or use a grill pan.
  • Don’t overcook the shrimp. Shrimp does not take long to cook at all. They will turn pink and opaque when fully cooked.
    Be careful that you do not overcook it. They will become dry and rubbery if overcooked.
  • Don’t use precooked shrimp. Make sure that you purchase raw shrimp. Otherwise, they will be rubbery once you cook them again on the grill.
  • Fresh Lemon Juice. It is best to use fresh squeezed lemon juice in the marinade. While bottled lemon juice can be used in a pinch, it is not the same. Fresh really is best and the results will taste better.

Seasoning Variations

  • Cayenne Pepper or Red Pepper Flakes. If you like things a little spicy, add cayenne pepper or red pepper flakes to the marinade.
  • Barbecue Sauce. Use your favorite brand of BBQ Sauce or use homemade barbecue sauce on the shrimp.
  • Blackened Seasoning. Homemade Blackened Seasoning is easy to make and tastes great on shrimp.
  • Lime. Substitute lime juice for the lemon juice in this recipe. It is another good citrus option to use.
  • Garlic. We used garlic powder but fresh is another option. You can also use the minced garlic that comes in jars. Feel free to add more if you like a lot of garlic taste.
  • Paprika. This is another yummy seasoning to use. Smoked Paprika is even better to use on the grill.
  • Veggies. Add vegetables to the skewers and alternate with the shrimp. Try using bell peppers, mushrooms, squash, zucchini, and onions.

Source: Eating on a Dime

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