Before the summer comes to an end, I wanted to make sure that I had shared with you this marinated grilled shrimp kebab recipe, one of our family’s favorite. It’s basically everything one needs for a summer meal: nutritious, delicious but light and lean, easy to prepare and short cook time. These marinated grilled shrimp kebabs need very little work but they always come with “ohs and ahs” when they appear on the table.
You’ll need very few ingredients, most of which you probably already have in your fridge & pantry, plus shrimp – fresh and wild for best results. And don’t fuss too much about measuring the ingredients ~ you don’t want to have plenty of utensils and measuring cups to wash after you’re done cooking. Unless you’re a totally unexperienced cook, just eyeball the ingredients and I promise that the result will be just as good!
Two points that you need to take into consideration: (1) let the shrimp in the marinade for at least three hours, they need their time to fill with flavor (2) whether you grill the shrimp outdoors or in your home oven, make sure not to overcook them!
I usually serve these marinated grilled shrimp kebabs with a green salad, but today, I served them with zucchini “Greek style” ~ simply boil a few zucchini in salted water for about 5 minutes, drain, slice them on a serving plate and drizzle some olive oil and fresh lemon juice. I also prepared a blend of lentils/wild rice/quinoa (it cooks in 25 minutes). The boiled zucchini and the blend of grains is the perfect combination.
And a last note: every meal becomes even more delicious when served in pretty plates and on a table that has been set with care and love! Even for a casual meal, it’s worth setting the table and making the meal more festive. The tropical leaf prints on the tablecloth are handmade, you can find the instructions here.
Ingredients:
- 2 lbs raw, peeled and deveined shrimp (I use wild Red Argentina or Texas Gulf)
For the marinade:
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 teaspoons minced garlic
- 2 tablespoons chopped fresh parsley
- 2 tablespoons Worcestershire sauce
- 1/2 tablespoon honey
- salt & pepper
Instructions
- In a medium size bowl, combine all the marinade ingredients, add the shrimp and let sit in the refrigerator for about 2-3 hours.
- Remove the shrimp from the marinade and thread them onto skewers (previously soaked in water for at least 30 minutes). Discard the marinade.
- Place the shrimp onto a pan lined with parchment paper and broil in the oven for about 8-10 minutes (or grill outdoors for about 5 minutes) or until done.
- Enjoy!
I hope you make them before the end of the summer, otherwise make sure to pin the recipe for next year!
Original recipe found here.
