Mediterranean Grilled Shrimp Kebabs

I loved this recipe that I adapted from Food.com.  I planned on grilling these shrimp (aren’t you proud Chris?) but alas it started raining right before I made dinner so I broke out my trusty grill pan (I know you are shaking your head Chris but I didn’t want to get wet).  Anyway, next time I will definitely try the outside grill because I have a feeling these babies would be ever better (if possible) when grilled.  I adapted the recipe so it used much less oil and they turned out fabulous.  I was worried that the panko crumbs wouldn’t stick to the shrimp but putting them in the refrigerator for at least an hour did the trick… the panko stuck beautifully!  We all loved these kebabs – especially my kids who gobbled them right up.  I serve these shrimp kebabs with a Mediterranean Pasta Salad for a delicious and healthy meal that the whole family loved – you can’t beat that!

Place the cleaned shrimp into a large zip lock bag then add the oil.  Mix until evenly coated.

Combine the panko crumbs with the basil, parsley, oregano, garlic, sea salt, and freshly cracked pepper, to taste, together in a bowl then mix until well combined.  Pour the panko mixture into the zip lock bag and shake until evenly coated.  Place the sealed bag into the refrigerator for at least one hour.

Soak the kebab skewers in water for a few minutes to prevent them from burning.   Spear the shrimp with the tail pointing in the same direction, three shrimp followed by a tomato then three more shrimp followed by a tomato, per skewer.  Repeat.

If using a grill, grill the skewers on HOT for 2 minutes per side.

If using a grill pan, heat a large grill pan over medium high heat. Coat the pan with cooking spray. Add the skewers once the pan is HOT. Cook for 3 minutes, making sure to press down a bit so the shrimp get golden brown, then flip for 2-3 minutes, making sure to press them down again. Remove from the grill pan and place on the serving dish. Repeat the cooking process with the rest of the skewers. Serve with lemon juice on the side if desired. Serve immediately. Enjoy.

Print
Print
Save
Save

Mediterranean Grilled Shrimp Kebabs

Yield: 4

Prep Time: 15 min.

Cook Time: 10 min.

Total Time: 25 min.

Ingredients:

2 lbs of shrimp
1 tbsp olive oil
1 tbsp canola oil
1 cup of plain panko crumbs
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
2 tsp fresh oregano, chopped
3 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
Cherry Tomatoes
Skewers

Directions:

Place the cleaned shrimp into a large zip lock bag then add the oil. Mix until evenly coated.

Combine the panko crumbs with the basil, parsley, oregano, garlic, sea salt, and freshly cracked pepper, to taste, together in a bowl then mix until well combined. Pour the panko mixture into the zip lock bag and shake until evenly coated. Place the sealed bag into the refrigerator for at least one hour.

Soak the kebab skewers in water for a few minutes to prevent them from burning. Spear the shrimp with the tail pointing in the same direction, three shrimp followed by a tomato then three more shrimp followed by a tomato, per skewer. Repeat.

If using a grill, grill the skewers on HOT for 2 minutes per side.

If using a grill pan, heat a large grill pan over medium high heat. Coat the pan with cooking spray. Add the skewers once the pan is HOT. Cook for 2-3 minutes, making sure to press down a bit so the shrimp get golden brown, then flip for 2 minutes, making sure to press them down again. Remove from the grill pan and place on the serving dish. Repeat the cooking process with the rest of the skewers. Serve with lemon juice on the side if desired. Serve immediately. Enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe inspired by Food.com