LOW CARB GRILLING
Fast. Not including the time it takes for the shrimp to marinade, you can have a tasty meal ready in under 30 minutes. Easy. Prep the veggies, pop the shrimp in a homemade marinade, skewer all of the healthy ingredients together, and grill until perfectly cooked and tender. Low Carb. Only 6 net carbs per serving make this the ultimate keto-grilling recipe. Versatile. Use your favorite combination of vegetables to create your perfect shrimp kabob.
Large shrimp- For these kabobs, you'll want raw peeled and deveined. Bell peppers- Use a variety of colors. Red onion- Give a robust addition of flavor to the shrimp kabobs. Cherry tomatoes- Provide some natural sweetness. Zucchini- If you don't like veggies with a crunch, you might consider leaving these out. Baby Bella mushrooms- Give a natural umami bite. Olive oil- This works as the base of your marinade. Garlic Paprika Oregano Salt and Black pepper
Ensure that the shrimp are peeled and deveined, leaving the tails intact for easy handling. Cut the bell peppers and red onion into chunks of similar size. Slice the zucchini into rounds, and gather the cherry tomatoes. Set aside.
Place the shrimp in a separate bowl and pour the marinade over them. Toss gently to coat the shrimp evenly. Allow the shrimp to marinate for approximately 15-20 minutes to enhance their taste.
Preheat your grill to medium-high heat. Thread the marinated shrimp onto the skewers, alternating with the prepared bell peppers, red onion, cherry tomatoes, and zucchini slices. Assemble the skewers according to your preference, leaving a little space between each ingredient for even cooking.
Place the assembled kabobs on the preheated grill. Cook for about 3-4 minutes per side, or until the shrimp turns opaque and the vegetables are tender and lightly charred. Be cautious not to overcook the shrimp to ensure they remain juicy and tender.
Once the shrimp kabobs are grilled to perfection, carefully remove them from the heat. Transfer the kabobs to a serving platter and garnish with a sprinkle of fresh herbs, such as parsley or cilantro. These kabobs are best enjoyed immediately, served hot off the grill.