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Grilled Spiced Shrimp Kabobs with Zhoug Sauce
Grilled Spiced Shrimp Kabobs with Zhoug Sauce
If you’re looking for a meal that brings together bold flavors and easy preparation, Grilled Spiced Shrimp Kabobs are just what you need. Individually marinated and grilled to perfection, these kabobs showcase succulent shrimp alongside vibrant vegetables, all complemented by the zesty and aromatic Zhoug sauce. A perfect dish for summer barbecues or dinner parties, these kabobs are sure to impress your guests!The highlight of this recipe lies in the use of fresh herbs and spices. The Zhoug sauce, rich in cilantro, parsley, and jalapeño, elevates the shrimp's natural sweetness while introducing a delightful kick. When grilled, the shrimp turns tender, creating a deliciously flavorful experience that is simply irresistible.These Grilled Spiced Shrimp Kabobs are not just a meal; they are a culinary experience that brings the freshness of summer to your table. Pair them with a light salad and a chilled glass of white wine for a wholesome dining experience. Have you tried making these kabobs? Share your thoughts in the comments below!
Ingredients
Shrimp Skewers:
- 8 metal skewers or wooden skewers*
- 1-1/4 lbs. shrimp extra-large peeled deveined
- 24 large shrimp peeled deveined
- 1 cup cherry tomatoes halved
- 1 small red onion cut into 1-2” pieces
- 1 red bell pepper or yellow bell pepper, cut into 1-2” pieces
Marinade:
- 2 cloves garlic minced
- 1 tablespoon fresh basil chopped
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon extra virgin olive oil
- Sea salt and black pepper to taste
Zhoug Sauce:
- 1 cup fresh cilantro chopped
- 1 cup fresh parsley chopped
- 4 fresh jalapeño peppers stems and seeds removed
- 1/2 cup extra virgin olive oil
- 4 medium garlic cloves
- 1 teaspoon sea salt more or less to taste
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili flakes
Instructions
- 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.
- 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.
- With the processor running, slowly add olive oil and pulse until it turns into a thick sauce.
- Thread onto skewers, alternating shrimp, tomato, onion, shrimp, tomato, bell pepper, ending with a shrimp. Repeat until all skewers are full.
- 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.
- Remove from grill onto a serving platter. Serve with Zhoug sauce. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
One important aspect of cooking shrimp is to choose the right size. For this recipe, we use extra-large shrimp, typically counted around 16-20 per pound. Larger shrimp create a more fulfilling bite and pair wonderfully with the fresh produce on the skewers. Remember, if using frozen shrimp, thaw well for optimal flavor.
Nutrition
Calories: 318kcal (16%)Carbohydrates: 10g (3%)Protein: 2g (4%)Fat: 31g (48%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 3gMonounsaturated Fat: 22gSodium: 606mg (26%)Potassium: 374mg (11%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 2888IU (58%)Vitamin C: 93mg (113%)Calcium: 55mg (6%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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