Ina Garten Grilled Shrimp Kabob
This recipe for Ina Garten grilled shrimp kabobs requires little effort and yields a moist and juicy shrimp that tastes great the next day - if you have any leftovers.
Servings 4
Calories 275kcal
Ingredients
- 3 garlic cloves minced
- 1 medium onion diced
- ¼ cup parsley American, minced
- ¼ cup basil fresh, minced
- 1 teaspoon mustard powder
- 2 teaspoon dijon mustard
- 2 teaspoon kosher salt
- ½ teaspoon black pepper ground
- ¼ cup extra virgin olive oil
- 1 lemon juice & zest, grated
- 1 lb large shrimp 21-25 count
Instructions
- Wash shrimp and drain in a colander. Peel, devein, and butterfly the shrimp, leaving the tails on or off.
- In a medium-sized bowl combine remaining ingredients to prepare the marinade.
- Add in shrimp and massage until all shrimp is coated in marinade. Marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
- If using wooden skewers, soak them in water at least 30 minutes prior to grilling to prevent them from burning up on the grill.
- Slide shrimps onto wooden skewers, leaving room on each end of the skewer to handle without burning yourself.
- Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 2 minutes on each side, or until all shrimp are pink in color.
Notes
Serving Suggestions: Keep the tails on or off. Serve as an appetizer or for dinner. Pictured above is butterflied shrimp.
TO STORE: Store any leftover shrimp in an airtight container and refrigerate for up to 3 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 3 months.
Nutrition
Calories: 275kcal | Carbohydrates: 6g | Protein: 27g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Cholesterol: 239mg | Sodium: 2308mg | Fiber: 1g | Sugar: 1g
