Grilled Garlic-Herb Shrimp Skewers with Lemon Rice and Summer Squash

Juicy garlic and herb marinated shrimp grilled to perfection, served alongside citrus-infused white rice and tender summer squash.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 7
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $5.60/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• grill
• quick
• healthy
• fresh

Ingredients

• 2.5 pound shrimp (large, peeled and deveined)
• 0.25 cup olive oil (extra virgin)
• 4 clove garlic (minced)
• 1 teaspoon dried oregano
• 3 lemons (juiced and zested)
• 2 cup white rice (uncooked, long grain)
• 4 cup chicken broth
• 2 tablespoon butter
• 3 yellow squashes (sliced into half-moons)
• 3 zucchinis (sliced into half-moons)
• 1.5 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. In a medium saucepan, bring chicken broth and butter to a boil. Add white rice, cover, reduce heat to low, and simmer for 18 minutes. Stir in juice of 1 lemon and 1/2 tsp salt before serving.
2. Toss sliced yellow squash and zucchini with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Heat a large skillet over medium-high heat and sauté vegetables for 6-8 minutes until tender-crisp.
3. Thread shrimp onto skewers. Whisk remaining olive oil, minced garlic, dried oregano, remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, and juice of 1 lemon. Brush marinade over shrimp.
4. Grill shrimp skewers over medium-high heat for 2-3 minutes per side until pink and opaque with an internal temperature of 145°F. Serve over lemon rice with grilled squash and lemon wedges.

Notes

If using wooden skewers, soak them in water for 20 minutes prior to grilling to prevent burning.

Nutrition (per serving)

• Calories: 468
• Protein: 36.8 g
• Carbohydrates: 52.8 g
• Fat: 12.8 g
• Fiber: 4.7 g
• Sodium: 1215 mg
• Saturated Fat: 3.9 g
• Sugar: 6.1 g
• Cholesterol: 237 mg