Grilled Shrimp Skewers

Name: Grilled Shrimp Skewers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 10 oz White Rice; 1¼ tsp Salt; 2 Zucchini; 2 Bell Peppers; 2 tbsp Olive Oil; ½ tsp Black Pepper; 3 cloves Garlic; 1 Lemon; 1½ lb Shrimp

By Eatpace

Garlic-lemon shrimp skewers are served with rice and grilled zucchini and bell peppers. The vegetables and shrimp cook on the grill while the rice simmers.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 504; kcal per serving
Protein: 42g; per serving

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Grilled shrimp skewers with rice, zucchini, bell peppers and lemon wedges.

40 min

Ingredients

9 ingredients

4 servings

10 oz White Rice (long-grain)
1¼ tsp Salt (divided)
2 Zucchini, cut lengthwise into thick planks
2 Bell Peppers, seeded and cut into wide panels
2 tbsp Olive Oil (divided)
½ tsp Black Pepper (divided)
3 cloves Garlic, minced
1 Lemon, half juiced and half cut into wedges
1½ lb Shrimp, peeled and deveined (large, thawed if frozen)

Contains shellfish. Always check labels.

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Nutrition per serving

Estimated

504 kcal

Protein: 42 g
Carbs: 65 g
Fat: 9 g
Fiber: 3 g

By EatpaceHow we write and check our recipes

Method

6 steps 15 min prep · 25 min cook

Prep

Step 1. Bring White Rice, Water and a pinch of the Salt to a boil in a covered saucepan. Reduce to low and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand covered for 5 minutes.
Step 2. Meanwhile, heat a grill or grill pan over medium-high heat. Toss Zucchini and Bell Pepper with half the Olive Oil, half the remaining Salt and half the Black Pepper.
Step 3. Mix Garlic, the juice from Lemon, the rest of the Olive Oil, Salt and Black Pepper in a bowl. Toss with Shrimp, then thread onto metal skewers.

Cook

Step 4. Grill the vegetables, turning once, until marked and tender, about 8 minutes. Transfer to a clean plate; work in batches if using a grill pan.
Step 5. Grill the skewers over medium-high heat, turning once, until the shrimp are pink and opaque, about 4 minutes. Transfer to a clean platter.

Finish & serve

Step 6. Fluff the rice and divide among plates. Add the vegetables and skewers, and serve with the reserved lemon wedges.

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Tips

Good to know

Thread each shrimp through its head and tail ends so it stays secure when turned.

Swap it

Use firm fish such as swordfish in place of shrimp, cutting it into chunks and grilling until opaque.

Leftovers

Refrigerate leftovers promptly in shallow containers and eat within 3 days.

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