Jeweled Summer Shrimp & Vegetable Skewers
A vibrant, flavor-packed skewer that perfectly captures the essence of coastal Mediterranean dining. Succulent shrimp and crisp garden vegetables are bathed in a bright, herbaceous marinade of lemon, garlic, and fresh mint before being grilled to smoky perfection. This dish is designed to be as nourishing as it is beautiful.
Servings 4
Calories 398kcal
Equipment
- 8-12 metal or bamboo skewers (soak bamboo skewers in water for 30 minutes)
- Large mixing bowl
- Small Bowl
- Whisk
- Outdoor grill or indoor grill pan
- Tongs
Ingredients
For the Lemon-Herb Marinade:
- 1/3 cup high-quality extra virgin olive oil
- Zest and juice of 1 large lemon
- 5 cloves garlic finely minced
- 1/2 cup packed fresh parsley finely chopped
- 1/4 cup packed fresh mint finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground sumac
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon fine sea salt
For the Skewers:
- 1.5 lbs extra-large shrimp 16-20 count, peeled and deveined
- 1 large red bell pepper cut into 1-inch squares
- 1 large yellow bell pepper cut into 1-inch squares
- 1 medium zucchini sliced into 1/2-inch thick rounds
- 1 medium red onion cut into 1-inch wedges
Instructions
- Activate the Marinade: In a small bowl, whisk together the extra virgin olive oil, lemon zest and juice, minced garlic, chopped parsley and mint, oregano, smoked paprika, sumac, red pepper flakes, and fine sea salt. Reserve 3 tablespoons of the marinade in a separate small container and set aside for finishing.
- Prepare the Components: Ensure all vegetables are cut to a uniform size to promote even cooking. Pat the peeled and deveined shrimp thoroughly dry with paper towels; this is crucial for achieving a good sear.
- Marinate Strategically: Place the prepared bell peppers, zucchini, and red onion in a large mixing bowl. Pour the main portion of the marinade (not the reserved amount) over the vegetables and toss gently to coat. Let the vegetables marinate for 10 minutes. After 10 minutes, add the dry shrimp to the bowl and toss everything together until the shrimp are evenly coated. Let the entire mixture marinate for another 10-15 minutes. Do not exceed this time, as the lemon juice will begin to alter the shrimp’s delicate texture.
- Assemble the Skewers: Thread the shrimp and vegetables onto your skewers, alternating between components to create a colorful pattern. A good sequence is bell pepper, shrimp, zucchini, onion, shrimp, and so on. Leave a small space between each item to allow heat to circulate. Aim for 4-5 shrimp per skewer.
- Grill with High Heat: Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for approximately 3-4 minutes per side. The shrimp are done when they turn pink and opaque, and the vegetables should have a tender-crisp texture with light char marks.
- Finish with Flavor: Immediately after removing the skewers from the grill, arrange them on a platter. While still sizzling hot, drizzle the 3 tablespoons of reserved, fresh marinade over the skewers. This final step re-infuses the dish with bright, uncooked herb and lemon notes. Serve immediately.
Notes
Nutrition Information
(per serving, approx. 2-3 skewers)- Calories: 398 kcal
- Protein: 35 g
- Fat: 21.4 g
- Saturated Fat: 3.1 g
- Carbohydrates: 14 g
- Dietary Fiber: 2.8 g
- Total Sugars: 7 g (from vegetables)
- Added Sugars: 0 g
- Sodium: 460 mg