Here's my recipe for Shrimp and Veggie Kebabs with a lime leaf twist! It was fun to make (get your guests involved in threading the skewers - a fun activity!), required minimal "standing over a hot grill" and yielded some really tasty results. These can also be made under a broiler if you're "outdoor-grill challenged" like I have been most of my life until I met a man who lives to grill! If you're going to make this, I suggest making a double recipe as they disappear in a flash once served!
Grilled Lime Leaf Shrimp & Veggie Kebabs Serves 4 – 6
3 tbsp Lime Leaf Sambal
2lbs jumbo shrimp – peeled, deveined
1 large red onion
1 red bell pepper
1 yellow bell pepper
3 medium zucchini
Salt to taste
Bamboo skewers – soaked for 20 minutes
- Slice the zucchini into 1” rounds. Place into a bowl with two tablespoons water. Microwave on High for 2 minutes. Let cool.
- Cut red onion and peppers into large chunks, about the size of your shrimp.
- Place all ingredients into a large bowl and mix thoroughly. Refrigerate for at least two hours.
- Thread shrimp and veggies onto soaked skewers, making sure to pack them pretty tightly. This makes them easier to flip.
- Heat grill to High (about 350 – 400°). This ensures you'll get a nice char on your shrimp.
- Grill skewers for 3 minutes on each side or just until shrimp turns pink. If you feel compelled to cook them a little longer, please kick that devil off your shoulder and flip the skewer or take it off the grill ASAP. There's nothing worse than overcooked shrimp.
- Serve. Enjoy. Make again next weekend.
For more recipes, how-to's, weeknight meals and a peek into my life, follow me on:
TikTok
