Perfect simple and healthy dish for the grilling season. This Grilled Shrimp Skewers is such a fresh and light meal, perfect for Summer or any regular day.
Here I go again with my shrimp obsession, I just can’t stop eating it. This time around, I had my shrimp grilled so expect nice charred taste and nice texture for this Grilled Shrimp and Roasted Veggie Bowl. It’s perfect for a light summer lunch or even dinner, add some grilled corn and your all good to go. There’s nothing difficult about making this dish, in fact you don’t need a recipe to make this. You can use what I have written here as a guide, then mix and match with whatever roasted vegetable that you like, don’t forget the shrimp because the shrimp is the star of the dish. All the other ingredients, be creative and just use whatever roasted veggie you like.
Let’s prepare the shrimp
How do we do this? Every time I cook a shrimp, a must thing for me to do is to marinate is for 15 minutes to give it a nice taste and to remove any after taste that is normal for any seafood. I like to spice it a lot because I think shrimp and chili spices are perfect together. Just leave the shrimp for 15 minutes and submerged the skewers (if using wood) in water. This will help the skewer not to burn while you grill the shrimp. Ideally, you should submerge if 1 hour before so that it absorbs a lot of water, but if you forget to do it, no big deal. Just be careful in handling them or better yet wrap the end of the skewers with aluminum foil. This is also a good time to oil and preheat the grill. In my Grilled Half and Half Meat Lovers Pizza post, I gave few tips for grilling pizza and some of it applies to here to, at least the grill preparation part. While the shrimp is marinating and the grill is pre-heating, go ahead and cut the vegetables that you want to grill. You call mix it with the shrimp skewer or you can grill it on its own. It doesn’t matter that much because we are mixing all the grilled veggies with Quinoa anyways. Once you have done all this, you are ready to grill! If you want to cut the prep time, you can skip using skewers and directly grill the shrimp and vegetables. Make sure to a grill pan when you do this.
Grilling shrimp wouldn’t take much time, as soon as you see the color change, that should do it. You can have it a little bit more charred, but don’t grill it too much as it will get gummy and dry. Just like that and you have a perfect summer lunch ready to go. I hope you’ll give it a try. Let’s get stared now.
Feeling like more meat and shrimp? Try this grilled Sausage and Shrimp with Quinoa
- 1 lb Shrimp – deveined
- 1 tbsp Olive Oil
- 1/2 tsp Salt
- 1/8 tsp Black Pepper
- Juice of 1/2 Lemon
- 1/4 tsp Paprika
- 1/2 tsp Dried Oregano
- 1/4 tsp Ginger Paste
- 3 cups Assorted Vegetables (Zucchini, Eggplant, Red/Green Peppers, White Onion)
- Mix the Spices: In a small bowl, mix salt, black pepper, paprika, dried oregano.
- Marinate the Shrimp: Transfer the shrimp in a bowl, pour olive oil and lemon juice, then ad the mixed spices. Toss to coat. Cover and set aside to marinate about 30 minutes (can also be left overnight).
- Soak the Stick: If using disposable wooden skewers, soak the skewers in the water for 1 hour before using OR wrap the last 3-inch end with aluminum foil.
- Thread: Thread the Shrimp in the skewers alternately with the vegetables.
- Pre-heat the Grill: Pre-heat the grill to 350F then cook the shrimp and vegetables are cooked through, about 8 – 10 minutes (more or less). Brush each side with olive oil after turning it to cook the other side.
- Serve: Serve with Quinoa, Couscous, or steamed rice.
Serve 2 -3
Note: Nutrition Information was calculated without the Quinoa
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