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Zesty Herb & Citrus Shrimp Kabobs
Anderson Jorge

Zesty Herb & Citrus Shrimp Kabobs

Zesty Herb & Citrus Shrimp Kabobs
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
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.