Best Shrimp And Zucchini Skewers Recipes

MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI

Mediterranean-Style Sauteed Shrimp and Zucchini image

Provided by Suzy Karadsheh

Categories Entree

Time 22m

Number Of Ingredients 16

Ingredients

1 ½ tbsp dry oregano
1 tsp ground cumin
1 tsp ground coriander
½ tsp sweet paprika
1 lb large shrimp (prawns, peeled, and deveined)
2 tbsp Extra virgin olive oil
½ medium red onion (thinly sliced)
5 garlic cloves (minced and divided)
1 bell pepper (cored and sliced into sticks)
1 to 2 zucchini (halved length-wise, sliced into ½ moons (you can use 1 zucchini and 1 yellow squash))
1 cup cooked chickpeas (from canned chickpeas, drained)
1 ½ cups cherry tomatoes (halved)
Pinch kosher salt
Pinch black pepper
1 large lemon (juice of)
Handful fresh basil leaves (torn or sliced into ribbons (you can use a different herb, depending on what's available to you))

Steps:

In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)
Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)
In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)
Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)
Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).
Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.

Nutrition Facts : Calories 298.7 kcal, Sugar 7.2 g, Sodium 455 mg, Fat 10.4 g, SaturatedFat 1.4 g, Carbohydrate 23.9 g, Fiber 6.9 g, Protein 29.3 g, Cholesterol 285.8 mg, UnsaturatedFat 7.8 g, ServingSize 1 serving

GREEK SHRIMP SKEWERS WITH CHOPPED-ZUCCHINI SALAD

Greek Shrimp Skewers with Chopped-Zucchini Salad image

Nothing says summer like a grilled weeknight dinner and this Greek-inspired meal comes together fast. Serve the shrimp kewers with this quick salad of grilled chopped zucchini, onion, and feta over couscous. All that's needed is lemon and olive oil to bring it all together.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 35m

Number Of Ingredients 9

Ingredients

1 pound peeled and deveined large shrimp
2 medium zucchini (1 pound), halved lengthwise
1 red onion, cut into scant 1/2-inch rings
1 teaspoon grated lemon zest and the lemon, halved, plus wedges for serving
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
3 ounces feta, crumbled (3/4 cup)
3 cups cooked couscous (from 1 cup dried)
1 cup packed fresh herbs, such as dill and parsley, chopped

Steps:

Heat grill to medium-high. Thread shrimp onto metal skewers, with tails facing same direction. Brush shrimp, zucchini, onion, and halved lemon with 3 tablespoons oil; season with salt and pepper. Grill, flipping once, until vegetables are softened in spots, shrimp are cooked through, and lemon is lightly charred, 6 to 8 minutes for vegetables, about 3 minutes for shrimp and lemon.
Transfer vegetables to a cutting board, shrimp to a plate. Squeeze a grilled lemon half over shrimp. Roughly chop onion and zucchini; toss with lemon zest, 2 tablespoons oil, and feta. Season with salt and pepper. Toss couscous with remaining 3 tablespoons oil, juice from other grilled lemon half, and herbs; season with salt and pepper. Serve shrimp over couscous with zucchini salad, a drizzle of oil, and lemon wedges.

QUICK-MARINATED SHRIMP KEBABS

Quick-Marinated Shrimp Kebabs image

Provided by Food Network

Categories main-dish

Time 39m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
3 cloves garlic, thinly sliced
1 tablespoon chopped fresh oregano
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper, to taste
16 large shrimp, peeled, and deveined
1 summer squash, seeded and cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1 zucchini, seeded and cut into 1-inch pieces

Steps:

In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.