Mediterranean Grilled Shrimp Kabobs
Fire up your grill for these Mediterranean Grilled Shrimp Kabobs—a vibrant, flavor-packed dish perfect for warm weather gatherings or a quick weeknight dinner. Succulent shrimp are marinated in a zesty blend of olive oil, lemon juice, garlic, fresh parsley, and aromatic spices like paprika, oregano, and red pepper flakes, then skewered alongside colorful bell peppers, sweet cherry tomatoes, and red onion. Grilled to perfection in just minutes, these kabobs boast a smoky char and tender texture that will transport your taste buds straight to the Mediterranean coast. Serve these gluten-free kabobs with a sprinkle of parsley and a fresh squeeze of lemon for an irresistible, healthy meal that's as easy to make as it is impressive. Perfect for shared platters, backyard barbecues, or light and wholesome dining.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bell peppers, cut into 1-inch pieces
- 1 red onion, cut into chunks
- 1 pint cherry tomatoes
- 12 wooden skewers or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a large bowl, combine olive oil, lemon juice, minced garlic, chopped parsley, oregano, paprika, red pepper flakes, salt, and black pepper. Whisk until well combined to make the marinade.
Add the shrimp to the bowl with the marinade. Mix to coat the shrimp thoroughly, cover, and refrigerate for at least 15 minutes (or up to 1 hour for maximum flavor).
While the shrimp marinates, prepare the vegetables. Cut the bell peppers into 1-inch pieces, and slice the red onion into similar-sized chunks. Keep the cherry tomatoes whole.
Preheat a grill or grill pan to medium-high heat.
Thread the shrimp, bell peppers, red onion, and cherry tomatoes onto the skewers, alternating ingredients for a colorful presentation.
Grill the kabobs for 3-4 minutes per side, or until the shrimp are pink, opaque, and slightly charred, and the vegetables are tender.
Remove the kabobs from the grill and serve immediately. Garnish with extra chopped parsley or a squeeze of fresh lemon juice, if desired.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2903 mg | 126% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 21.7 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2708 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
