Artisanal Skewers of Shrimp and Marinated
Jumbo shrimp and marinated vegetables over open flame. Learn the exact doneness for shrimp and why too much lime ruins them before they hit the grill.
The story behind
The biggest pitfall is overcooking the shrimp. Their lean flesh cooks in barely a minute or two per side; push past that and the proteins seize and squeeze out their moisture, leaving them dry and rubbery. That is why the vegetables should be cut to a size that grills at the same pace, and why the acidic marinade should not linger too long: too much lime begins to "cook" the shrimp before it ever touches the flame.
The citrus-and-oil marinade does double duty: the oil carries heat and keeps things from sticking, while the acids and spices perfume the surface. Over the fire the skewers char and caramelize, sending up a scent of sea and grilled vegetables that promises a juicy, tender bite.
Instructions
-
11. Marinade Preparation: In a bowl, mix the olive oil, fresh lemon juice, lemon zest, finely chopped garlic, and dried oregano until well combined, achieving a homemade texture.
-
22. Ingredients and Marinating: Make sure the shrimp and vegetables are clean and dry. In a large bowl, mix the shrimp, roughly diced bell peppers, roughly chopped zucchini, and whole mushrooms with the prepared marinade until well coated. Refrigerate for at least 30 minutes.
-
33. Coating: Once marinated, begin coating. Dredge each shrimp and vegetable first in all-purpose flour (optional, for a firmer crust), then in beaten egg, and finally give it a light coating again, ensuring a good, professional finish.
-
44. Filling the skewers: Roughly thread the shrimp and vegetables onto skewers with wooden handles, ensuring a good layer for a professional finish. Alternate the ingredients for a colorful and varied presentation.
-
55. Baking and final presentation: Place the skewers on a baking sheet lined with parchment paper or on a wire rack for a professional look. Bake at 200°C (400°F) for 8-10 minutes, or until the shrimp are pink and the vegetables are tender. Meanwhile, prepare the fresh herbs by mixing the finely chopped parsley and sea salt. Sprinkle generously over the hot skewers for a golden-brown finish. Serve 2-3 skewers on a plate for a neat presentation.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account