Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Shrimp and Zucchini Skewers
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- Level: Easy
- Total: 3 hr 25 min
- Prep: 20 min
- Inactive: 3 hr
- Cook: 5 min
- Yield: 8 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 126
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 6 g
- Cholesterol
- 26 mg
- Sodium
- 751 mg
- Level: Easy
- Total: 3 hr 25 min
- Prep: 20 min
- Inactive: 3 hr
- Cook: 5 min
- Yield: 8 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 126
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 6 g
- Cholesterol
- 26 mg
- Sodium
- 751 mg
Ingredients
Directions
Special equipment:
wooden skewers soaked in water for several hours- Preheat a grill. Skewer the shrimp, with zucchini slices ribboned in between each piece. Stir together the olive oil, pepper flakes, mint, and salt in a glass casserole. Lay in the skewers, cover, and refrigerate for a few hours to marinate, turning once or thrice. Cook on the grill until the shrimp are pink and the zucchini is striped with grill marks, 3 to 5 minutes per side.
Cook’s Note
Make ribbons using a vegetable peeler.
