Shrimp Veggie Skewers (Printer-Friendly Layout)
Get juicy shrimp on a stick with bell peppers, zucchini, and onion, all grilled up with lemon and zippy spices.
# Ingredients You'll Need:
→ Marinade
01 -
1 teaspoon ground black pepper
02 -
1 teaspoon kosher salt
03 -
1 teaspoon crushed red pepper
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 tablespoon olive oil
07 -
2 tablespoons lemon juice
→ Main Ingredients
08 -
1 red bell pepper, seeded and chopped into 2.5 cm chunks
09 -
0.5 of a red onion, middle discarded, rest cut into 2.5 cm squares
10 -
1 large (or 1.5 small) zucchini, sliced into thick 1.25 cm rounds
11 -
454 g big shrimp, peeled and cleaned
# Step-by-Step Instructions:
01 -
Once you pull the kebobs off, let them chill for 3 or 4 minutes. Serve them up warm. If you like, top with lemon wedges and some chopped parsley.
02 -
Set the kebobs on your grill. Cook each side about 5 or 6 minutes until your shrimp aren't see-through and the veggies look roasted. Extra shrimp? Throw them on for a few more minutes till they're done too.
03 -
Take the shrimp out of the marinade. Put a shrimp on every skewer, then add a bell pepper chunk, then some onion, then zucchini. Keep switching up the shrimp and veggies until you run out. Got more shrimp? Just pop them on extra skewers.
04 -
Go out about 15 minutes before you wanna cook. Heat up the grill at medium. Oil those grates a bit so things don’t stick.
05 -
Toss your wooden skewers in water for at least half an hour while the shrimp chill. This keeps them from burning up on the grill.
06 -
Put a lid on the bowl and stick it in the fridge. Let the shrimp soak up that flavor for half an hour.
07 -
Grab a big bowl. Mix together lemon juice, olive oil, and all the spices. Throw in your shrimp and toss them around so they're covered.
# Extra Tips and Tricks:
01 -
Pop any extra kebobs into a sealed container in the fridge. They'll stay good for three days.
02 -
Go for fresh shrimp if you can, it really makes the texture better than frozen.