Summer Grilled Shrimp & Zucchini Skewers
Juicy grilled shrimp and tender zucchini on skewers, seasoned with a zesty marinade, a perfect low-carb option for a warm evening.
- Prep: 20 min
- Cook: 10 min
- Total: 30 min
- Servings: 4
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $4.63/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Carb
- Low-Sugar
- Low-Calorie
- Low-Saturated-Fat
- Whole30
- Paleo
- Low-Fat
Tags
- grill
- quick
- healthy
- fresh
- tangy
Ingredients
- 1.5 pound raw shrimp (large, peeled and deveined)
- 2 zucchinis (medium, cut into 1-inch thick half-moons)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic (minced)
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 0.25 teaspoon kosher salt
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- In a large bowl, whisk together 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt (if using).
- Add the raw shrimp and zucchini to the marinade. Toss gently to coat. Let marinate for 15-20 minutes at room temperature, or up to 30 minutes in the refrigerator.
- Preheat your grill to medium-high heat. Thread the marinated shrimp and zucchini onto the skewers, alternating between them.
- Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and opaque and the zucchini is tender-crisp with nice grill marks.
- Remove from grill and serve immediately. Garnish with chopped fresh parsley, if desired.
Notes
Do not overcook shrimp, as it can become tough. They cook quickly. Consider grilling vegetables separately if you prefer them softer than the shrimp.
Nutrition (per serving)
- Calories: 172
- Protein: 23.8 g
- Carbohydrates: 6.1 g
- Fat: 5.1 g
- Fiber: 1.6 g
- Sodium: 741 mg
- Saturated Fat: 0.5 g
- Sugar: 2.4 g
- Cholesterol: 218 mg