Shrimp kabobs on the grill—oh, there’s just something magical about that sizzling sound and the smoky aroma that fills the air, isn’t there? It reminds me of summer evenings when we would gather in the backyard, almost like a ritual, skewering shrimp and veggies, chatting away while the sun dipped below the horizon. And with these easy recipes, you’ll find yourself transported to those sunlit moments, even if it’s just a Tuesday night in your kitchen.
Steps
- Prepare the marinade by mixing olive oil, fresh garlic, lemon zest, parsley, oregano, paprika, coriander, and red pepper flakes in a small bowl. Set aside 2 tablespoons of this mixture for later use.
- Pat dry the peeled and deveined shrimp, then season them with kosher salt. Place them in a large bowl, pour the marinade over, and toss to coat. Cover and refrigerate the shrimp for 20 to 30 minutes.
- If using bamboo skewers, soak them in water for at least 30 minutes before use. Thread about four shrimp onto each skewer, ensuring they are evenly spaced.
- For outdoor grilling, preheat your gas grill to high, then lower the temperature to between 275 and 325ºF. Lightly oil the grates, place the shrimp skewers on the grill, and close the lid. Cook for 2 to 3 minutes per side until the shrimp are opaque.
- To cook on an indoor griddle or cast iron skillet, heat it over medium-high heat. Add the shrimp skewers and cook for 3 to 4 minutes on one side, then turn and cook for another 2 to 3 minutes.
- Transfer the cooked shrimp skewers to a serving platter. Drizzle with the reserved marinade and a splash of lemon juice. Serve immediately, and enjoy as a main dish or appetizer.
Ingredients
- style grilled shrimp kabobs:
- 2 pounds large shrimp, peeled and deveined
- Kosher salt
- Olive oil (for marinade)
- Fresh garlic (for marinade)
- Lemon zest (for marinade)
- Fresh parsley (for marinade)
- Dried oregano (for marinade)
- Paprika (for marinade)
- Ground coriander (for marinade)
- Red pepper flakes (for marinade)
- Lemon juice (added after grilling)
Nutritional Values
Calories: 525.2kcal | Carbohydrates: 2.4g | Protein: 62.2g | Fat: 28.2g | Saturated Fat: 4g | Cholesterol: 762mg | Potassium: 273.2mg | Fiber: 0.8g | Sugar: 0.2g | Vitamin A: 427.2IU | Vitamin C: 13.6mg | Calcium: 456.4mg | Iron: 7mg
FAQ
- Can I cook shrimp kabobs without an outdoor grill?
- Yes, if you don’t have an outdoor grill, you can use an indoor griddle or cast-iron skillet to cook your shrimp skewers. Heat the griddle over medium-high heat and cook the shrimp for about 3 to 4 minutes on each side.
- What is the best way to tell if shrimp is fully cooked?
- Cooked shrimp will change from a grey, flabby appearance to an opaque pink with a bright red tail. The texture should be firm yet slightly crunchy when bitten into.
- Why should I avoid using citrus in the shrimp marinade?
- Citrus can alter the texture of shrimp if used in the marinade. Instead, add lemon juice after grilling to avoid this issue.
- What size shrimp should I use for kabobs?
- Large shrimp, typically 20/25 per pound, are recommended as they are meatier and easier to handle on skewers.
- How should I store leftover grilled shrimp?
- To keep leftovers, remove shrimp from the skewers and store them in a tightly sealed glass container in the refrigerator. They can be kept for up to two days and enjoyed cold in salads or as an appetizer.
Tips
- Choose Larger Shrimp: Opt for large shrimp, such as those in the 20/25 count per pound range, as they are meatier and easier to handle. Purchasing easy-to-peel shrimp and peeling them yourself can be more economical and enhance the flavor.
- Properly Marinate: Use an olive oil-based marinade with fresh garlic, lemon zest, and herbs like parsley and oregano. Marinate the shrimp for 10 to 30 minutes to infuse flavor and maintain juiciness during grilling.
- Use Skewers Wisely: Thread shrimp onto skewers for easy grilling and flipping. If using bamboo skewers, soak them in water for 30 to 60 minutes to prevent burning.
- Avoid Overcooking: Shrimp cook quickly, usually in about 5 to 7 minutes. Look for them to turn opaque pink with a bright red tail to ensure they are perfectly cooked.
Equipment
- Skewers – Metal skewers or bamboo skewers (if they don’t have them at home), as they are essential for grilling the shrimp.
- Indoor Griddle or Cast Iron Skillet – For those who do not have an outdoor grill and need an indoor option for grilling.
- Outdoor Gas Grill – If they plan to cook outdoors and do not already own a grill.
- Tongs – Useful for flipping the shrimp skewers on the grill or skillet.
- Small Bowl – For mixing the marinade, if they need a dedicated bowl for this purpose.
