Grilled Shrimp and Lemon Kebabs

Real Simple
Grilled Shrimp and Lemon KebabsRecipe
Photo: Quentin Bacon
Grilled Shrimp and Lemon Kebabs make the perfect, savory appetizer for a summer cookout.

Makes 4 servings


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24 medium shrimp, shells on, deveined
2 lemons, cut into small wedges
3 yellow squash or zucchini, ends trimmed
2 tablespoons olive oil
1 teaspoon kosher salt
4 sprigs fresh basil
16 bamboo skewers, soaked in water for 30 minutes


Prep: 20 Minutes
Other: 10 Minutes

Heat a broiler on high.

Place the shrimp and lemon wedges on 8 skewers, alternating them. Halve the squash or zucchini lengthwise, then cut them into 1-inch-thick slices. Divide the squash among the remaining 8 skewers. (If you don't have skewers, place the individual ingredients on a baking sheet.) Place the skewers on a foil-lined baking sheet. Brush the kebabs with the oil and season with the salt. Broil, turning once, until the shrimp are cooked through, 3 to 4 minutes total. Transfer the shrimp-and-lemon skewers to a platter. Continue to broil the squash until tender, 3 to 4 minutes more. Serve the shrimp and squash with the basil, torn into pieces if desired.

Tip: For a little more money, you can buy shrimp that are already peeled and deveined, though cooking them with the shells on retains moisture and flavor. To keep the shell intact while you devein the shrimp, use scissors or a knife to cut the shell along the vein up to the tail. Then use the tip of a knife to remove the vein.

Created date

March 2006

Nutritional Information

Calories 86
Caloriesfromfat 41 %
Fat 4 g
Satfat 1 g
Cholesterol 55 mg
Sodium 540 mg
Carbohydrate 7 g
Fiber 2 g
Sugars 3 g
Protein 9 g