Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Coney Island Skewered Shrimp

Quick and simple crowd-pleasers, these shrimp feature bright Mediterranean flavors.

Cooking Light DECEMBER 2009

  • Yield: 10 servings (serving size: 2 skewers)


  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 100 large shrimp, peeled and deveined (about 4 pounds)
  • Lemon halves (optional)


1. Preheat broiler.

2. Combine first 7 ingredients in a large bowl. Add shrimp to bowl; toss to coat. Thread 5 shrimp onto each of 20 (12-inch) wooden skewers. Arrange 10 skewers on a large baking sheet. Broil 3 minutes on one side; carefully turn and broil 2 minutes or until shrimp are done. Place skewers on a serving platter. Repeat procedure with remaining 10 skewers. Serve with lemon halves, if desired.

Nutritional Information

Amount per serving
  • Calories: 218
  • Fat: 5.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 36.9g
  • Carbohydrate: 2.1g
  • Fiber: 0.1g
  • Cholesterol: 276mg
  • Iron: 4.5mg
  • Sodium: 457mg
  • Calcium: 97mg

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Coney Island Skewered Shrimp Recipe