Grilled Shrimp and Lemon Kebabs

Photo: Quentin Bacon
Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 41%
  • Fat: 4g
  • Saturated fat: 1g
  • Cholesterol: 55mg
  • Sodium: 540mg
  • Carbohydrate: 7g
  • Fiber: 2g
  • Sugars: 3g
  • Protein: 9g

Ingredients

  • 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

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Shrimp and Lemon Kebabs Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy