Grilled Spiced Shrimp Kabobs 

Prepare to elevate your barbecue game with our Grilled Spiced Shrimp Kabobs! This recipe combines extra-large deveined shrimp with a vibrant mix of cherry tomatoes, red onions, and bell peppers, all perfectly marinated in a delectable Zhoug sauce.

Assembled on either metal or wooden skewers, these kabobs are not only visually appealing but are also simple to prepare. Let’s delve into how this flavorful feast comes together.

Why you’ll love this recipe

• Effortless Preparation: These kabobs are incredibly easy to prepare, requiring minimal effort and simple ingredient assembly. The skewers can be made in advance, making them ideal for a stress-free barbecue experience.
• Exquisite Taste: The vibrant Zhoug sauce marinade imbues the shrimp and vegetables with a delectably fragrant and delicately zesty flavor profile that is certain to captivate the senses.
• Adaptable Ingredients: This recipe offers versatility! Don’t hesitate to swap or include your preferred vegetables. Likewise, you can substitute the shrimp with chicken or tofu to give it a unique twist.
• Nutrient-Rich: Shrimp boasts a wealth of protein and omega-3 fatty acids, complemented by a medley of vegetables brimming with vital vitamins and antioxidants. This delectable recipe not only tantalizes your taste buds but also nourishes your body.

What Are the Best Shrimp to Use?

This recipe was tested using uncooked, peeled, and deveined large shrimp (16-20 count). Shrimp are typically sold at the seafood counter based on the approximate number per pound. As size designations vary, it is advisable to use the count per pound as a reference.

Shrimp size is determined by the count per pound, with larger shrimp having a smaller count. Shrimp labeled as “U 10” (under 10 per pound) or “Colossal” generally fall into the larger size category.

Here are the general size ranges for shrimp: Jumbo (11-15 count), Extra-large (16-20 count), Large (21-30 count), Medium (31-35 count), Small (36-45 count), and anything smaller is referred to as Mini or Salad Shrimp.

If you’re using frozen shrimp, it’s important to thaw them first, then rinse and pat them dry before using.

Ingredients

• Metal skewers or wooden skewers: Choose between these based on your preference and what’s available. Remember to soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
• Extra-large peeled deveined shrimp: These are the star of the show. Ensure that they are fresh and of high quality for the best taste.
• Cherry tomatoes, halved: These add a pop of color and a sweet, tangy taste that complements the shrimp perfectly.
• Red onion, cut into 1-2” pieces: These bring a touch of sharpness to the kabobs, enhancing the overall flavor.
• Red or yellow bell pepper, cut into 1-2” pieces: Peppers add a bit of crunch and sweetness, and their vibrant color makes the skewers even more appetizing.

Marinade Ingredients:

• Garlic cloves, minced: The aroma and flavor of garlic greatly enhance the taste of any marinade.
• Fresh basil, chopped: Basil lends a unique aromatic and sweet flavor profile to the marinade.
• Freshly squeezed lemon juice: This adds a touch of acidity to balance out the flavors.
• Extra virgin olive oil: It’s used as a base for many marinades for its smooth taste.
• Sea salt and black pepper to taste: These basic seasonings enhance the natural flavors of the ingredients.

Zhoug Sauce Ingredients:

• Fresh cilantro, chopped: This herb gives the sauce its characteristic tangy and fresh flavor.
• Fresh parsley, chopped: Parsley adds a mild and slightly bitter flavor to the sauce.
• Fresh jalapeño peppers, stems and seeds removed: These peppers give the sauce its heat. Adjust the amount to your desired level of spiciness.
• Extra virgin olive oil: This helps blend all the ingredients together into a smooth sauce.
• Garlic cloves: Garlic adds a pungent flavor that pairs well with the other ingredients.
• Sea salt, Cumin, Ground coriander, Chili flakes: These spices work together to enhance the flavor of the sauce, adding depth and complexity.

Substitutions and Additions

If you’re looking to experiment with this recipe, there are countless ways to tailor it to your specific tastes or dietary requirements.

• Shrimp: If seafood isn’t your preference or if you have dietary restrictions, you could try swapping the shrimp for chicken or tofu. Both alternatives will still soak up the flavorful marinade and grill nicely on the skewers.
• Cherry Tomatoes: Cherry tomatoes can be replaced with other types of tomatoes, or you can try adding chunks of zucchini or yellow squash for a different kind of sweetness and texture.
• Red Onion: If you find the flavor of red onion too strong, sweet or yellow onions are a good alternative. They will caramelize beautifully on the grill, offering a different flavor profile.
• Bell Peppers: Feel free to use any color of bell peppers you like or have on hand. Or why not add some cubed eggplant or sliced mushrooms for added variety and texture?
• Zhoug Sauce: If you’re not a fan of spicy food, you can replace the Zhoug sauce with a milder pesto or herb sauce. If you want to keep the Middle Eastern flavors, a yogurt-based sauce like tzatziki could also be a great alternative.

Instructions

Place the shrimp in a deep bowl along with the marinade ingredients: garlic, basil, lemon juice, olive oil, sea salt, and black pepper (to taste). Give it a good mix, allowing the shrimp to marinate for 30 minutes. This will enhance the flavor and ensure a delightful culinary experience.

While you wait, let’s prepare the Zhoug sauce. In a food processor, combine cilantro, parsley, jalapeño peppers, garlic, salt, cumin, and chili flakes. Pulse until all the ingredients are well blended.

While the processor is running, gradually incorporate olive oil and pulse until a luscious, thick sauce is formed.

Assemble the ingredients onto skewers in the following order: shrimp, tomato, onion, shrimp, tomato, bell pepper, and end with a shrimp. Repeat this process until all skewers are filled.

Preheat the grill or grill pan over medium-high heat, then reduce the heat to medium. Lightly oil the grill grate. Cook the shrimp for 2-3 minutes per side, until they are no longer translucent. Be attentive as shrimp cook rapidly and can become rubbery if overcooked.

Transfer the food from the grill to a tasteful serving platter. Accompany it with a delectable Zhoug sauce for a truly delightful dining experience.

Recipe tips

• Preheating the Grill: Ensure the grill is properly preheated before you start cooking. This helps in achieving those perfect grill marks and also prevents the food from sticking to the grill.
• Marinating Time: To allow the flavors to soak in, let the shrimp marinate for at least 30 minutes. If you have more time, marinating for 2 hours will intensify the flavor.
• Vegetable Sizes: Cut your vegetables into sizes that will cook at the same rate as the shrimp. Too large, and the shrimp will be overdone; too small, and the veggies will still be raw.
• Avoid Overcrowding Skewers: Don’t overcrowd your skewers. Leave a little space between each piece to ensure even cooking.
• Soaking Skewers: If you’re using wooden skewers, don’t forget to soak them in water for at least 30 minutes before threading to prevent them from burning.
• Turn Skewers Occasionally: To make sure the skewers cook evenly, turn them occasionally. This will also help achieve a nice char on all sides.
• Serving Suggestion: Serve these skewers over a bed of couscous or quinoa to make it a full meal. The grains will help soak up any extra sauce and flavor.

Storage & reheating

These flavorful skewers can be stored in the refrigerator in an airtight container for up to 2-3 days. Any remaining Zhoug sauce can be stored separately in the refrigerator for about a week. Unfortunately, due to the texture changes in the shrimp when frozen, it is not recommended to freeze this dish.

To reheat, preheat your oven to 300°F (150°C). Place the skewers on a baking sheet and heat for about 10-15 minutes, or until heated through. You could also reheat them on the grill over medium heat until warm. For the Zhoug sauce, simply let it come to room temperature before serving. It’s important to note that shrimp can easily become rubbery if overheated, so reheat with care.

Recipe FAQ

Can I make this recipe without a grill?

Yes, if you don’t have a grill, you can cook these skewers in the oven. Preheat your oven to 450°F (230°C). Place the skewers on a baking sheet and bake for about 10-15 minutes, turning halfway through, until the shrimp are pink and cooked through.

Can I use frozen shrimp for this recipe?

Absolutely. If using frozen shrimp, ensure they are fully thawed before marinating and grilling. Pat them dry to remove any excess water before adding them to the marinade.

Is there an alternative for Zhoug sauce if I don’t have the ingredients to make it?

Of course. If you can’t make Zhoug sauce, you can use any other sauce you prefer. Pesto, chimichurri or a simple garlic and lemon juice mix can work nicely.

How can I tell when the shrimp are cooked?

Shrimp cook very quickly, usually in 2-3 minutes per side on a hot grill. They’ll turn from a translucent gray to a pink color with red tails. The shrimp should also feel firm to the touch.

Can I prepare the skewers in advance?

Yes, you can assemble the skewers and keep them in the refrigerator a few hours before grilling. However, do not marinate the shrimp for more than 2 hours, as the acid from the marinade could start to cook the shrimp.

Yield: 4 portions

Grilled Spiced Shrimp Kabobs

Prep Time: 45 minutes

Cook Time: 6 minutes

Total Time: 6 minutes

Enjoy these spicy shrimp with vegetables in tasty kabobs that can work as a lunch option or a colorful appetizer.

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Ingredients

Shrimp Skewers:

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• 8 metal skewers or wooden skewers*
• 1-1/4 lbs. extra-large peeled deveined shrimp
• 24 large peeled deveined shrimp
• 1 c cherry tomatoes, halved
• 1 small red onion, cut into 1-2” pieces
• 1 red or yellow bell pepper, cut into 1-2” pieces

Marinade Ingredients:

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• 2 garlic cloves, minced
• 1 T. fresh basil, chopped
• 1 T freshly squeezed lemon juice
• 1 T extra virgin olive oil
• Sea salt and black pepper to taste

Zhoug Sauce Ingredients:

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• 1 c. fresh cilantro, chopped
• 1 c. fresh parsley, chopped
• 4 fresh jalapeño peppers, stems and seeds removed
• 1/2 c. extra virgin olive oil
• 4 medium garlic cloves
• Approximately 1 t. sea salt, more or less to taste
• 1 t. cumin
• 1/2 t. ground coriander
• 1/2 t. chili flakes

Instructions

1. Add shrimp to a deep bowl with the marinade ingredients (garlic, basil, lemon juice, olive oil, sea salt and black pepper to taste). Mix and let shrimp marinate 30 minutes.
2. In the meantime, prepare Zhoug sauce. In the bowl of a food processor, add cilantro, parsley, jalapeño peppers, garlic, salt, cumin and chili flakes. Pulse until everything is combined.
3. With the processor running, slowly add olive oil and pulse until it turns into a thick sauce.
4. Thread onto skewers, alternating shrimp, tomato, onion, shrimp, tomato, bell pepper, ending with a shrimp. Repeat until all skewers are full.
5. Preheat grill or grill pan over medium-high heat. Reduce heat to medium. Lightly oil grill grate. Cook shrimp until no longer translucent, 2-3 minutes per side. Watch carefully as shrimp cook very quickly and will become rubbery if overcooked.
6. Remove from grill onto a serving platter. Serve with Zhoug sauce.

Notes

• Preheating the Grill: Ensure the grill is properly preheated before you start cooking. This helps in achieving those perfect grill marks and also prevents the food from sticking to the grill.
• Marinating Time: To allow the flavors to soak in, let the shrimp marinate for at least 30 minutes. If you have more time, marinating for 2 hours will intensify the flavor.
• Vegetable Sizes: Cut your vegetables into sizes that will cook at the same rate as the shrimp. Too large, and the shrimp will be overdone; too small, and the veggies will still be raw.
• Avoid Overcrowding Skewers: Don't overcrowd your skewers. Leave a little space between each piece to ensure even cooking.
• Soaking Skewers: If you're using wooden skewers, don't forget to soak them in water for at least 30 minutes before threading to prevent them from burning.
• Turn Skewers Occasionally: To make sure the skewers cook evenly, turn them occasionally. This will also help achieve a nice char on all sides.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 895Total Fat: 39gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 1027mgSodium: 5281mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 113g