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Greek shrimp kabobs with dipping sauce.

Grilled Oven Shrimp Skewers

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Created by Mariam Ezzeddine
Grilled Oven Shrimp Skewers are zesty, flavorful and make the perfect weeknight dinner. This recipe is paired with onions, zucchini, and a bright Mediterranean marinade with lemon garlic and oregano. These marinated shrimp skewers can be grilled indoors or outdoors and enjoyed year-round.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Appetizer, Main Dish
Cuisine Mediterranean
Servings 4 servings
servings

Ingredients

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1.5 lb jumbo shrimp peeled & deveined, tail-ON
  • 1 medium zucchini cut into round slices
  • 1 medium red onion cut into cubes
  • Fresh dill to garnish
  • Lemon wedges to garnish

Instructions

  • In a small bowl, mix the ingredients to marinate; lime juice, olive oil, paprika, onion powder, oregano, garlic, lemon zest, salt, and black pepper.
  • Pour the marinade over the shrimp and toss until well-coated. Reserve about 2 tablespoons of marinade for brushing later. Allow the shrimp to marinate for at least 30 minutes.
  • Thread a shrimp on a wooden or metal skewer, followed by zucchini and red onion. Repeat the same until the end of the skewers.
  • Place the shrimp skewers on a baking rack/pan and broil on high for 3-5 minutes on each side or until the shrimp is cooked through by turning the skewers often.
  • Once done, brush the reserved marinade over the skewers and garnish the shrimp skewers with fresh dill and lemon wedges before servings.

Notes

  • If using frozen shrimp, thaw it completely. 
  • Jumbo Shrimp usually means 16-20 shrimp per pound. 
  • Buying shrimp that is peeled and deveined will save you time. 
  • Tail-on shrimp are easy to pick up. No forks are needed. 
  • Fresh lemon is ideal for this recipe. I would not recommend using bottled lemon juice for this, as you have that fresh and bright citrus flavor.
  • You can add chili flakes or some cayenne pepper to make this spicier.
  • If using wooden skewers, soak them in water for at least 30 minutes. 
  • Marinate the shrimp for at least 30 minutes but not more than an hour or two or the shrimp will become mushy. 
  • Spray the skewers with a bit of non-stick spray before placing your ingredients onto the skewer. This will keep it from sticking to the skewers. 
  • Feel free to swap the vegetables and use bell peppers, cherry tomatoes, olives, and more. 
  • Always use a preheated grill, so the shrimp doesn’t stick.
  • Shrimp will turn pink and translucent when cooked through. 
  • Avoid overcooking shrimp, as they can become rubbery.

Nutrition

Calories: 214kcal | Carbohydrates: 9g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 1261mg | Potassium: 430mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1278IU | Vitamin C: 16mg | Calcium: 124mg | Iron: 1mg
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