Grilled Shrimp and Veggies on a Stick

grilled-shrimp-and-veggies-on-a-stick

Are you looking for your next go-to barbecue dish? This shrimp and veggies on a stick recipe is sure to please—especially for those who love kabobs. In addition to being incredibly healthy, it’s a delicious Paleo meal for those favoring seafood in their mealtime rotations.

Recipe makes 2 servings.
Approximate Cook Time: 35 minutes
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Votes: 10
Rating: 4.5
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Ingredients

3/4 pound(s) shrimp, peeled and de-veined
1 medium lime(s), juiced
1 teaspoon(s) black pepper, freshly ground
1 medium zucchini, sliced into 1 inch pieces
1 medium summer squash(s), yellow, sliced into 1inch pieces
1 medium bell pepper(s), red, sliced into 2 inch pieces
1 medium bell pepper(s), green, sliced into 2 inch pieces
1 medium onion(s), red, cut into eighths
4 medium garlic clove(s), minced
3 tablespoon(s) olive oil
wooden skewers, soaked in cold water for 15 minutes to prevent burning

Instructions

  1. Soak wooden skewers (at least 15 minutes).
  2. Peel shrimp and put in medium bowl.
  3. Add lime juice and season with pepper. Set aside for five minutes.
  4. Wash and chop vegetables.
  5. Prepare grill.
  6. Add vegetables and garlic to the shrimp, and add olive oil. Toss.
  7. Impale veggies and shrimp onto skewers and grill until fully cooked.

This recipe inspired in part or in whole from here.



5 Comments

  1. LesleyB

    How many shrimp?

    • Jason G.

      It depends on the size of the shrimp, but go for about 4oz of shrimp per person.

  2. Dthorpe

    the carbohydrates states 226g! I don’t think that’s correct.

    • Neely

      Dthorpe – Sorry – I fixed it! It was 22.6 so it was just a little clerical error. Rounded up to 23g. Thank you :)

  3. Amy

    Another winner! Non-Paleo kid scarfed down 5 of them.

Leave a Comment

Grilled Shrimp and Veggies on a Stick

Number of servings 2
Approximate cooking time: 35 minutes

Nutritional information provided to Paleo Plan
members only. Login to see them, or sign up.

Ingredients

3/4 pound(s) shrimp, peeled and de-veined
1 medium lime(s), juiced
1 teaspoon(s) black pepper, freshly ground
1 medium zucchini, sliced into 1 inch pieces
1 medium summer squash(s), yellow, sliced into 1inch pieces
1 medium bell pepper(s), red, sliced into 2 inch pieces
1 medium bell pepper(s), green, sliced into 2 inch pieces
1 medium onion(s), red, cut into eighths
4 medium garlic clove(s), minced
3 tablespoon(s) olive oil
wooden skewers, soaked in cold water for 15 minutes to prevent burning

Instructions

  1. Soak wooden skewers (at least 15 minutes).
  2. Peel shrimp and put in medium bowl.
  3. Add lime juice and season with pepper. Set aside for five minutes.
  4. Wash and chop vegetables.
  5. Prepare grill.
  6. Add vegetables and garlic to the shrimp, and add olive oil. Toss.
  7. Impale veggies and shrimp onto skewers and grill until fully cooked.