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Mediterranean Grilled Shrimp Kebabs

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!

Mediterranean Grilled Shrimp Kebabs

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.

Mediterranean Grilled Shrimp Kebabs

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.

Mediterranean Grilled Shrimp Kebabs

 

Mediterranean Grilled Shrimp Kebabs

Mediterranean Grilled Shrimp Kebabs

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

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

Instructions

  • 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.
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34 Comments

  1. These look fantastic, Pam. Grill or stove top, I’m sure my family would have devoured these. Thanks for the tip with refrigerating them first. I haven’t had a lot of luck with breading shrimp in the past. Can’t wait to try it!

  2. Oh my gosh-this looks incredible, Pam! It must have been amazing with the pasta recipe you posted yesterday!

  3. They look and sound wonderful! I’ve been thinking of grilling some shrimp for the upcoming holiday weekend. Maybe I’ll give these a try.

  4. It’s been raining here a lot, too, maybe making up for our dry winter/spring? These shrimp look wonderful whether cooked inside or out! (I’ve been visiting my dentist and had other things crop up this week, but I’m OK, so you needn’t worry).

  5. I must try this same meal. I really like how the panko stayed on the shrimp and can imagine how good the shrimp and pasta salad were together

  6. mmmmmm! I love shrimp & I’ve been trying to get my husband to enjoy it as much as I do! Anything you can grill, he eats, so I’ll have to try it 🙂 Thanks for the recipe!

  7. Fortunately for me, I keep a gazebo over my grill so I only have to worry about rain in storms with winds in excess of 35 mph or so (ha ha).

    It still looks good, Pam, and I’m not shaking my head.

  8. Wow, I was just looking through the blog for something a little different and found this great recipe. These kabobs look awesome and easy to make too. Love it!

  9. I love shrimp. These are one of the best recipes I’ve found for these yummy shrimps. So easy to make too.

  10. Excellent recipe. Added 1/2 teaspoon salt, 1/2 teaspoon pepper and 3/4 teaspoon minced garlic to the oil. The recipe was easy and very delicious. I have been very happy with all the recipes that I have tried from the site.

  11. 5 stars
    Loved this light and quick recipe. The panko gives a nice crunch to the shrimp, and the spices definitely give it great flavor. I let mine sit in the fridge a little longer than necessary and it really helped to firm up the coating. It would be even better with the lemon juice afterwards (which I forgot this time!).