Serves 6
45 min
Moroccan Grilled Shrimp & Vegetable Skewers
Recipe GLPR193205eb1721f2
Succulent grilled shrimp and roasted red peppers alternate on skewers with marinated zucchini, mushrooms, and cherry tomatoes. A fragrant Moroccan spice blend with Ras El Hanout, yogurt, and olive oil creates an aromatic marinade that infuses each component with warm, complex flavors. The shrimp cook quickly to tender perfection while the vegetables caramelize on the grill. A vibrant, protein-rich dinner that's naturally gluten-free and satisfying for any weeknight or special occasion.
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Ingredients
12 skewers Bamboo skewers
1 pound Large shrimp, peeled and deveined with tail left on
3 tablespoons Low-fat plain yogurt
3 tablespoons Extra virgin olive oil
4 teaspoons Ras El Hanout spice blend
Salt
Black pepper
1 whole Roasted red bell pepper from jar, cut into 1-inch squares
3 medium Fresh zucchini, cut into 1/2-inch chunks
1 pint Fresh mushrooms, halved
½ pint Cherry tomatoes
Directions
Place bamboo skewers in a bowl of water and let soak for at least 30 minutes before grilling to prevent burning. Meanwhile, prepare the shrimp and vegetables for marinating.
In a small bowl, combine low-fat yogurt, 1.5 tablespoons olive oil, 2 teaspoons Ras El Hanout, and a pinch of salt and black pepper to create the shrimp marinade. Place peeled shrimp in a shallow dish, coat evenly with the marinade, and refrigerate for 1 hour.
In another small bowl, whisk together the remaining 1.5 tablespoons olive oil, 2 teaspoons Ras El Hanout, salt, and black pepper for the vegetable marinade. In a large bowl, combine the zucchini chunks, mushroom halves, cherry tomatoes, and roasted red pepper squares. Pour the marinade over the vegetables and toss gently to coat. Let sit for 1 hour.
Preheat your grill to medium-high heat. Remove the soaked skewers from water and pat dry.
Thread shrimp skewers by alternating marinated shrimp and red pepper pieces, leaving a small space between each. Grill the shrimp skewers on the preheated grill for approximately 1 minute per side, until the shrimp are opaque and pink with an internal temperature of 145°F. Transfer to a serving platter.
Thread vegetable skewers by alternating zucchini, mushrooms, cherry tomatoes, and roasted red pepper pieces. Grill the vegetable skewers on medium-high heat for 2 to 3 minutes per side, until the vegetables are tender and lightly charred. Transfer to the serving platter with the shrimp.
Serve the shrimp and vegetable skewers hot, accompanied by your choice of sides or a fresh salad.
