Mediterranean Shrimp And Veggie Skewers

The ideal quick supper for grilling season are these Mediterranean Shrimp and Veggie Skewers. These tasty marinades keep these grilled skewers from being monotonous. After being grilled, cherry tomatoes, red onion, and asparagus are covered with a tasty marinade that subsequently becomes a vinaigrette to be served on top. The shrimp are marinated in an extremely flavorful combination made with yogurt. This is a tasty, nutritious, and light dinner.

What you’ll need to make this marinade shrimp!

For the shrimp and marinade, you’ll need:

plain non-fat Greek yogurt
jumbo shrimp (raw, cleaned, deveined)
lemon juice

dried dill
garlic cloves
kosher salt
dried oregano

To make the veggie skewers, you’ll need:

dried dill
garlic cloves
asparagus
dried oregano
cherry tomatoes
red onion
olive oil
red wine vinegar
kosher salt

What kind of shrimp to use, and how to work with shrimp

For this recipe, I strongly suggest making use of big shrimp. And when I say jumbo, I mean the biggest shrimp you’ll find.

Shrimp is measured by “count volume.” For example, shrimp labeled as “16/20” indicate that, due to their size, you will receive approximately 16–20 shrimp per pound. This is the size I suggest for this recipe because we want shrimp that are meaty, will hold up on the skewer, and will not fall apart when grilled. If you use this size shrimp, each skewer will yield approximately five shrimp, as shown below.

Although handling and preparing shrimp may seem daunting, I assure you that it’s rather simple. Cleaning shrimp is the most “complex” aspect of working with it.

You may drastically reduce the amount of prep time if you order cleaned, deveined, and unshelled shrimp at the seafood counter. When you order your shrimp this way, it is possible that one of the veins (the digestive tube) is still intact. While only one vein needs to be removed legally, I like to remove both to be safe. It’s just that I enjoy the way it seems.

How to make the shrimp marinade

In a bowl, combine the yogurt, lemon juice, garlic, and spices to make the delectable yogurt-based marinade for the shrimp. Add the raw shrimp and toss to coat.

Before you grill the shrimp, let them in the bowl covered in the refrigerator for at least four hours to maximize flavor.

How to prep the veggies and make the vegetable marinade

Wash the vegetables and trim the ends of the asparagus before preparing them. Chop the asparagus into pieces that are 1.5 to 2 inches length. Dice the onion into chunks big enough to go on a mediterranean shrimp and veggie skewer.

Create a pattern by skewering the vegetables in an alternate manner. You can also use any other vegetables that you want in its place. But I was incredibly fond of this dish’s grilled red onion flavor. It tastes really good grilled! The grilled tomatoes melt on your tongue as well.

Note: There’s no need to soak the skewers if you’re using an indoor grill pan. Before adding the veggies, I suggest soaking the skewers in water for approximately 30 minutes if you’re using an outside barbecue. By doing this, the skewers won’t burn over the flames.

In a small bowl, mix together the vinegar, oil, garlic, and spices. After placing the skewers on a shallow platter, cover them with the vinaigrette. It’s okay if it doesn’t cover every vegetable. For added flavor, we will pour the marinade over the cooked vegetables after they are done.

Let the vegetables marinate for as long as you wish; there’s no need to refrigerate; just leave them out until you’re ready to grill.

Grilling the skewers

This is where it gets easier! When you’re ready to eat, start cooking on the grill. It takes very little time to cook these. I suggest cooking the vegetables for 10 minutes to make sure they are soft. It will take five to ten minutes for the shrimp to cook through. This is a link to my grill pan for the stovetop.

When cooking the veggie skewers in an indoor grill pan, make sure to place a lid over them. This aids in the vegetables’ steaming and tenderization until they are cooked through.

When the veggies are cooked through, transfer them to a plate and pour the remaining vinaigrette on top for garnish.

Mediterranean Shrimp and Veggie Skewers recipe

course: appetizer,dinner,lunch,main course
cuisine: greek

keyword: grilled shrimp,shrimp skewers
prep time: 5minutes
cook time: 15minutes
Inactive marinating time: 4hours
hours servings: 4
calories: 201kcal

Equipment:

wooden or metal skewers
grill pan or outdoor grill

Ingredients:

For the Shrimp (makes 4 skewers)

1 lb shrimp, jumbo, peeled, deveined
2 garlic cloves
1/2 cup plain non-fat Greek yogurt
1/4 cup lemon juice
1/2 tsp dill
1/2 tsp oregano
1/2 tsp kosher salt

For the Vegetables (makes 8 skewers)

1 pint cherry tomatoes
1 bunch asparagus
1 tbsp red wine vinegar
1 red onion
1 tsp olive oil
1/2 tsp kosher salt
1/4 tsp dill, dried
1/4 tsp oregano, dried
2 cloves garlic

Instructions

For the shrimp:

Combine all ingredients (except the shrimp) and whisk together to form the marinade.
Pour the marinade over the shrimp. To marinate, cover and refrigerate for a minimum of 4 hours.
Put the shrimp on metal or wooden skewers. To make your skewers softer, soak them in water if you’re using an outdoor barbecue. This need not be done if a grill pan is being used.
Cook over medium-high heat in a grill pan or on a grill, turning once until cooked through.

For the vegetable :

Wash the vegetables. Trim the end off the asparagus.
Dice the onion into pieces big enough to go on a skewer. Reduce the asparagus’s size to 1 to 2 inches.
Combine all ingredients (except the vegetables) in a small bowl to form the vinaigrette.
Alternately skewer the vegetables in a pattern on metal or wooden skewers. To make your skewers softer, soak them in water if you’re using an outdoor barbecue. This need not be done if a grill pan is being used.
Place the skewers in a dish and pour the vinaigrette on top.
Let the vegetables sit until you are ready to cook them.
heat the vegetables on the grill until they are tender (if using a grill pan, heat them for about 10 minutes while covering them and tossing them often).
Drizzle the remaining vinaigrette from the bowl on top of the cooked skewers before serving.