Zesty Herb & Citrus Shrimp Kabobs

Picture this: a warm evening, the grill glowing gently, a breeze carrying the seaside scent of salt-air and citrus. You slide out a tray of shrimp skewers, the surface lightly charred, the flesh tender and glossy with marinated herbs and lemon zest.

As you lift one to your lips, you hear the faint hiss of the grill, inhale the fresh lift of basil and parsley, feel the first bite give way to juicy shrimp and the bright pop of tarragon. Inspired by the classic “shrimp skewer” idea, I’ve re-imagined it with an herbaceous citrus twist—more green, more zing, more texture—while keeping the cooking ultra-fast. Whether you’re entertaining friends or craving a weeknight sub-30-minute hero, these kabobs hit the mark: vibrant, healthy, and ridiculously craveable.

Instructions

1. Prepare your shrimp. If tails are on, you may leave them for look and grip; otherwise remove tails. Pat shrimp dry with paper towel so they’ll absorb marinade and sear nicely.
2. Make the marinade. In a medium bowl whisk together the olive oil, lemon juice, lemon zest, chopped basil, chopped parsley, tarragon, smoked paprika, salt and pepper.
3. Marinate the shrimp. Add the shrimp to the bowl, toss gently until fully coated. Cover and refrigerate for 10-15 minutes (no more than 20 minutes, as citrus starts to “cook” the shrimp).
4. Skewer the shrimp. Thread about 5–6 shrimp per skewer, spacing slightly so heat circulates and they cook evenly.
5. Preheat the grill. Heat your grill or grill pan to medium-high (around 375-400°F / 190-200°C). Oil the grates or lightly brush oil.
6. Grill the kabobs. Place shrimp skewers on the grill. Cook for ~3 minutes on the first side until the underside is pink and opaque about ⅔ way up the shrimp. Flip gently and grill another ~2-3 minutes until fully opaque, the shrimp slightly curled, edges showing a light char. Remove promptly to prevent over-cooking.
7. Drizzle & serve. If using the finishing drizzle, whisk the olive oil, lemon juice and smoked paprika and drizzle over the hot skewers. Scatter the torn basil leaves on top and serve immediately while shrimp still glisten and steam rises.

Nutrition Facts (approximate per serving)

• Calories: 180 kcal
• Protein: 22 g
• Carbohydrates: 2 g
• Fat: 9 g
• Fiber: 0.5 g
• Sugar: 0.5 g
• Sodium: 350 mg

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Anderson Jorge

Zesty Herb & Citrus Shrimp Kabobs

Zesty Herb & Citrus Shrimp Kabobs

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 21 minutes mins

Servings: 4 (about 4-5 skewers)

Calories: 180

Ingredients Method Notes

Ingredients

  

For the Shrimp Kabobs:

• 1 lb (about 450 g) large raw shrimp (shell on or off, peeled, deveined)
• 2 tbsp olive oil (or avocado oil)
• Zest of 1 large lemon
• Juice of ½ large lemon
• 1 tbsp finely chopped fresh basil
• 1 tbsp finely chopped fresh flat-leaf parsley
• 1 tsp dried tarragon (or 2 tbsp fresh tarragon leaves, chopped)
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 to 10 bamboo or metal skewers (if bamboo, soak 30 min prior)

For the Finishing Drizzle (optional):

• 1 tbsp extra-virgin olive oil
• 1 tsp lemon juice
• Pinch of smoked paprika
• A few basil leaves, torn

Method

 

1. Prepare your shrimp. If tails are on, you may leave them for look and grip; otherwise remove tails. Pat shrimp dry with paper towel so they’ll absorb marinade and sear nicely.
2. Make the marinade. In a medium bowl whisk together the olive oil, lemon juice, lemon zest, chopped basil, chopped parsley, tarragon, smoked paprika, salt and pepper.
3. Marinate the shrimp. Add the shrimp to the bowl, toss gently until fully coated. Cover and refrigerate for 10-15 minutes (no more than 20 minutes, as citrus starts to “cook” the shrimp).
4. Skewer the shrimp. Thread about 5–6 shrimp per skewer, spacing slightly so heat circulates and they cook evenly.
5. Preheat the grill. Heat your grill or grill pan to medium-high (around 375-400°F / 190-200°C). Oil the grates or lightly brush oil.
6. Grill the kabobs. Place shrimp skewers on the grill. Cook for ~3 minutes on the first side until the underside is pink and opaque about ⅔ way up the shrimp. Flip gently and grill another ~2-3 minutes until fully opaque, the shrimp slightly curled, edges showing a light char. Remove promptly to prevent over-cooking.
7. Drizzle & serve. If using the finishing drizzle, whisk the olive oil, lemon juice and smoked paprika and drizzle over the hot skewers. Scatter the torn basil leaves on top and serve immediately while shrimp still glisten and steam rises.

Notes

• Tip: Don’t over-marinate the shrimp. Longer than 20 minutes in citrus will begin to firm and “cook” them prematurely—leading to a rubbery texture.
• Tip: Use large shrimp (about 31/40 count per pound) so they stay juicy and don’t over-cook in 2-3 minutes.
• Variation (Vegan swap): Use king oyster mushroom “steaks” thickly sliced and marinated in same mixture, then grill 4-5 minutes per side.
• Variation (Flavor twist): Swap the herb combo for cilantro + chopped fresh mint + 1 tsp ground cumin + ½ tsp chili flakes for a Moroccan-style marinade.
• Variation (Side dish idea): Serve the skewers over a bed of lemon-garlic zucchini ribbons or a quinoa-herb salad to make it a full meal.

FAQs

Q: Can I make these ahead of time?
A: Yes — you can marinate the shrimp up to 1 hour ahead, but skewer and grill just before serving for optimal texture. Avoid marinating much longer.

Q: How should I store leftovers?
A: Cool the cooked skewers and store in an airtight container in the fridge up to 2 days. Reheat gently in a pan or under a broiler for 1–2 minutes to avoid rubberiness.

Q: Can I make this gluten-free or keto-friendly?
A: Definitely. The recipe uses no gluten-containing ingredients and is naturally low in carbs — perfect for keto or low-carb menus.

Q: What if I don’t have a grill?
A: No problem. Use a hot grill-pan or pre-heat your oven to 425 °F (220 °C) and broil the skewers on a lined baking sheet for about 4–5 minutes, flipping midway. Keep a close eye so they don’t over-cook.