Shrimp and Vegetable Kabobs
A delightful and healthy dish, these shrimp and vegetable kabobs are perfect for grilling enthusiasts looking for a vibrant and nutritious meal.
Equipment
- 1 grill preheated to medium-high
- 1 skewers wooden or metal
- 1 Mixing Bowl
Ingredients
Kabobs
- 1 lb large shrimp peeled and deveined
- 2 bell peppers cut into 1-inch pieces
- 1 zucchini sliced into rounds
- 1 red onion cut into wedges
- 1 cup cherry tomatoes
Marinade
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley chopped
Instructions
Preparation
- In a mixing bowl, combine olive oil, lemon juice, garlic, salt, pepper, and parsley. Whisk together until well blended.
- Add shrimp and vegetables to the bowl. Toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes.
Cooking
- Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Alternately thread shrimp and vegetables onto the skewers, ensuring even distribution.
- Place skewers on the grill. Cook for 2-3 minutes per side, turning occasionally, until shrimp are opaque and vegetables are tender.
Serving
- Remove from grill and let rest for a few minutes. Serve immediately with your choice of side dishes.
Storage
- Place any leftover kabobs in an airtight container and refrigerate for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Ensure even cooking by arranging shrimp and vegetables in a single layer on the skewers.
Ingredient Substitutions: Use your favorite vegetables such as mushrooms or squash.
How to Serve: Pair with a light salad or rice.
Storage & Freshness: Best enjoyed fresh but can be stored for two days.
Make-Ahead Tips: Prepare marinade and vegetables in advance to save time on the day of grilling.
Ingredient Substitutions: Use your favorite vegetables such as mushrooms or squash.
How to Serve: Pair with a light salad or rice.
Storage & Freshness: Best enjoyed fresh but can be stored for two days.
Make-Ahead Tips: Prepare marinade and vegetables in advance to save time on the day of grilling.