These simple shrimp kabobs are filled with lemon flavor. They only take minutes to make, and are perfect for summer grilling!
Is it just me, or is the summer flying by? I can hardly believe it when I look at the calendar and it’s already the 14th of July. (Which happens to be my hubby’s birthday – Happy Birthday, love, even though I’m sure you aren’t reading this!) But the middle of July to me pretty much means that the summer is halfway through, and before we know it, people are going to start talking about back to school. I’m totally aware that the store’s shelves are already crammed full of school supplies, but forgive me if I still want to celebrate summer. 🙂
We haven’t hit much on our summer bucket list yet this summer, so it’s a good thing that we still have time. One thing I have been working on each summer for the past few years, though, are my grilling skills. Just a few short years ago, the grill terrified me. I’ve always been fairly confident in the kitchen, but the grill has been my husband’s domain. I think I was scared of it because I had no experience on it.
But I’ve been taking over grilling duty every now and again lately, just so that I can learn how to cook on a grill and how to not be intimidated. I’m still more comfortable in the kitchen, but I have to say that I’m pretty impressed with how well I have adapted on the grill.
Today, I am sharing with you a recipe for Lemon Shrimp Kabobs that is not not only super quick to make, but it’s amazingly simple. 5 ingredients, and 35 minutes – which includes 15 minutes of marinating time. Not bad for a summer meal! And the flavor of these shrimp kabobs is so light and refreshing – you’ll fall right in love with them!!
My only warning for you is to make sure you don’t overcook your shrimp. Shrimp cook incredibly quick, and will go from perfect to overcooked in the blink of an eye. I always say that the minute they have some color on them, it’s time to flip them over – just a few minutes per side. And don’t skip drizzling these shrimp kabobs with the reserved marinade – it brings such a nice pop of flavor to the finished dish.
Bring on the summer grilling!
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- ⅓ cup olive oil
- 2 teaspoons fresh lemon zest
- ¼ cup lemon juice
- 1 tablespoon minced parsley
- 1½ pounds jumbo shrimp, peeled and deveined
- In a large bowl, combine the olive oil, lemon zest, lemon juice and parsley. Stir to combine. Transfer half of the marinade to a small bowl. Add the shrimp to the large bowl and toss to coat the shrimp with the marinade. Cover and refrigerate for 15 minutes. (Do not marinate longer or the shrimp will become tough.)
- Remove the shrimp from the refrigerator and thread onto skewers.
- Heat a grill over medium heat. Grill the shrimp until the shrimp are opaque, 4 to 6 minutes, turning once during cooking time. Transfer to a serving dish and drizzle with the reserved marinade.
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