Grilled Shrimp Skewers with Zucchini Noodles

 5/5

Grilled Shrimp Skewers with Zucchini Noodles offers a light and flavorful combination of tender grilled shrimp with crisp and refreshing zucchini noodles. The shrimp are infused with zesty flavors, while the zucchini noodles provide a nutritious and low-carb base for the dish. The result is a dish that’s both satisfying and vibrant in taste and texture.

INGREDIENTS

For Grilled Shrimp Skewers:

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
Juice of 1 lemon
1 teaspoon dried oregano
Salt and pepper to taste
Wooden skewers, soaked in water

For Zucchini Noodles:

2-3 medium zucchini, spiralized into noodles
1 tablespoon olive oil
Salt and pepper to taste

For Garnish:

Chopped fresh parsley or basil
Lemon wedges

INSTRUCTIONS

Grilled Shrimp Skewers:

In a bowl, combine olive oil, minced garlic, lemon zest, lemon juice, dried oregano, salt, and pepper to create the marinade.
Add the peeled and deveined shrimp to the marinade. Toss to coat the shrimp evenly. Cover and refrigerate for about 20-30 minutes to marinate.
Preheat the grill to medium-high heat.
Thread the marinated shrimp onto the soaked wooden skewers.
Grill the shrimp skewers for about 2-3 minutes on each side, or until the shrimp are opaque and cooked through.

Zucchini Noodles:

In a large skillet, heat olive oil over medium heat.
Add the spiralized zucchini noodles to the skillet.
Sauté the zucchini noodles for about 2-3 minutes, or until they are slightly softened but still maintain their crunch. Season with salt and pepper.

Assembling the Dish:

Divide the sautéed zucchini noodles among serving plates.
Place the Grilled Shrimp Skewers on top of the zucchini noodles.
Garnish with chopped fresh parsley or basil and lemon wedges for added freshness and flavor.

TIPS

You can add a pinch of red pepper flakes to the shrimp marinade for a touch of heat.
Experiment with different herbs and spices in the shrimp marinade, such as thyme, rosemary, or smoked paprika.
Serve the dish with a side salad or a light sauce for additional variety.