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Grilled Shrimp and Vegetable Brochette

average rating is 3 out of 5, based on 150 votes

This Grilled Shrimp and Vegetable Brochette recipe is a perfect low carb option for those who love seafood and grilled veggies. The juicy and succulent shrimp, together with the sweet and tangy cherry tomatoes, and the tender zucchini and yellow squash make for a mouthwatering meal that is not only healthy but also easy to prepare.

These brochettes can be served as a main dish with a side of salad or grilled vegetables, or as an appetizer with a dipping sauce like aioli or tzatziki. To make the skewers look even more appetizing, you can garnish them with some fresh herbs like parsley or cilantro.

Serves

Prep Time

N/A

Total Time

N/A

Calories

160 Protein

20 Fat

7 Carbs

6 Tags:

Shrimp Between 350 and 650 Moderate Seafood Main Meal Lunch Dinner Dairy-Free Gluten-free

Ingredients

8 jumbo shrimp, peeled and deveined
1 cup cherry tomatoes
1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, minced
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

Directions

Preheat the grill to medium-high heat.
In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
Using metal skewers, thread shrimp, cherry tomatoes, zucchini, and yellow squash onto skewers, alternating between the ingredients.
Brush skewers with the olive oil mixture.
Grill skewers for 2-3 minutes per side until the shrimp are pink and the vegetables are slightly charred.
Serve hot and enjoy your low-carb grilled shrimp and vegetable brochette!