Zesty Lemon-Herb Grilled Shrimp Skewers with Quinoa Tabbouleh

Prepare to elevate your summer barbecues with these Zesty Lemon-Herb Grilled Shrimp Skewers, bursting with flavor and colorful appeal. The shrimp are marinated in a bright lemon and herb mixture, making them tender and aromatic when grilled to perfection.

Paired with a refreshing Quinoa Tabbouleh, this dish not only looks stunning on the plate but also brings a nutritious punch. The nutty quinoa complements the zesty shrimp beautifully, creating a wholesome meal that your guests will love.

Zesty Lemon-Herb Grilled Shrimp Skewers with Quinoa Tabbouleh

Serves: 4 Prep Time: 20 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 280 calories 9g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 4 skewers (soaked in water if wooden)

FOR THE QUINOA TABBOULEH

• 1 cup cooked quinoa
• 1 cup fresh parsley, chopped
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, parsley, salt, and pepper.
2. Add the shrimp to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for 30 minutes.
3. While the shrimp marinates, prepare the quinoa tabbouleh by combining cooked quinoa, parsley, cherry tomatoes, red onion, lemon juice, olive oil, salt, and pepper in a large bowl. Mix well and set aside.
4. Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers, about 4-5 shrimp per skewer.
5. Grill the shrimp skewers for 2-3 minutes on each side or until they are pink and opaque, taking care not to overcook them.
6. Serve the grilled shrimp skewers over the quinoa tabbouleh, garnished with additional parsley if desired. Enjoy!

Notes

Storage: Leftover shrimp can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the grill or in a skillet.

For the best flavor, marinate the shrimp for at least 30 minutes but no more than 2 hours. This allows the lemon juice to tenderize without making the shrimp mushy. If you’re short on time, simply seasoning the shrimp with lemon zest and herbs will still provide great flavor.

Feel free to customize your tabbouleh by adding diced cucumbers or bell peppers for extra crunch, or substitute bulgur if you have it on hand. Leftover skewers can be stored in the fridge for up to 2 days; they reheat wonderfully in a skillet.