Grilled Shrimp Kabobs
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 lb (450g) large/jumbo raw shrimp (thawed and peeled, tails left on)
- 1 red bell pepper (cut into 1-inch pieces)
- 1 yellow bell pepper (cut into 1-inch pieces)
- 1 red onion (cut into 1-inch pieces)
- 4 tablespoons olive oil
- 1 clove garlic (minced)
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 tablespoon chopped fresh parsley
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
Method
- Mix together the olive oil, minced garlic, lemon juice, honey, parsley, salt, and pepper in a large bowl. Toss the shrimp in the marinade, and let it chill in the fridge for about an hour.
- Assemble the skewers by alternating the shrimp, bell peppers, and onions. Repeat 3 or 4 times until the kabob is filled.
- Preheat your grill (or grill pan) to medium-high heat, and grill the skewers for 2-3 minutes per side. Once the shrimp is pink and opaque, itβs done.