Grilled Shrimp Skewers with Lemon Herb Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
121 kcal
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Course
Main Course
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Cuisine
Mediterranean
Grilled Shrimp Skewers with Lemon Herb Sauce
Description
Grilled Shrimp Skewers with Lemon Herb Sauce combines well-seasoned shrimp cooked over a hot grill with a vibrant sauce bursting with fresh herbs and citrus. The marinade tenderizes and flavors the shrimp through lemon, olive oil, and zaatar. The zaatar adds a unique Middle Eastern spice blend, while Aleppo pepper in the sauce offers a mild heat and fruity notes. Cooking shrimp on skewers allows even cooking and easy grilling, resulting in shrimp that have a slightly crisp exterior and a juicy, opaque interior.
The lemon herb sauce is a fresh mix of lemon juice and zest, olive oil, chopped parsley, cilantro, green onions, red onion, and white vinegar, creating a bright, acidic, and herbaceous counterpoint to the grilled shrimp. This dish works well as a main with sides like rice, salad, or grilled vegetables, or as an appetizer.
For best results, peeled shrimp should be marinated for at least 20 minutes and grilled promptly over medium-high heat, grilling 3 minutes per side. Wooden skewers should be soaked in water to prevent burning. Leftover shrimp can be refrigerated up to 2 days. If grilling outdoors isn't available, a grill pan or broiler are fine alternatives.
Ingredients
- 1 lb Shrimp peeled and deveined, large
- 1 tbsp olive oil extra virgin
- 1 lemon juice and zest
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp zaatar
Lemon herb sauce
- 1 lemon juice and zest
- 2 tbsp olive oil extra virgin
- 1 tsp Aleppo pepper
- 1/4 tsp kosher salt
- 1/4 cup parsley chopped
- 1/4 cup cilantro chopped
- 2 green onions chopped
- 1/4 red onion chopped
- 2 tbsp white vinegar
Instructions
- Make the lemon herb sauce by mixing the lemon zest and juice with olive oil, Aleppo pepper, parsley, cilantro, green onions, red onion and white vinegar. Set it aside.
- Place the shrimp in a bowl and add the olive oil, lemon zest and juice, salt, pepper and zaatar. Mix well and cover with a plastic wrap. Refrigerate for 20 minutes to 1 hour.
- When you're ready to grill, preheat the grill to medium high.
- Thread the shrimp on the skewers (I used metal skewers, check the notes if using wooden skewers) and place them on a baking sheet. Once all is skewered, place them on a grill and cook for about 3 minutes on each side. You'll know the shrimp is cooked once it's pink and opaque.
- Place the grilled shrimp skewers on a platter and top with the lemon herb sauce.
Notes
- Use peeled shrimp to allow the marinade and sauce flavors to penetrate evenly.
- Thaw frozen shrimp slowly in the refrigerator overnight or under running cold water if needed.
- Aleppo pepper can be substituted with red pepper flakes if unavailable.
- If using wooden skewers, soak them in cold water for at least one hour to prevent burning.
- Serve the shrimp immediately after grilling for best texture; leftovers can be refrigerated in an airtight container for up to two days.
- If outdoor grilling isn't an option, cook the skewers in a grill pan over medium-high heat or broil in the oven, flipping halfway through cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 305mg | 13% |
| Potassium | 147mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 642IU | 13% |
| Vitamin C | 36mg | 40% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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