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    Home » Main Dishes

    Grilled Zucchini Shrimp Recipe

    Published: Sep 19, 2017 · Modified: Dec 20, 2023 by burntapple · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Fall is here with it's sun-kissed days and balmy nights, the scent of charcoal crackling, and the sizzle of food on the grill. This time of year we move to more savory meals on the grill and this grilled zucchini shrimp recipe is just perfect with it's minimal ingredient list and quick cooking time. 

    Chunks of juicy shrimp and ribbons of grilled zucchini, artfully arranged on skewers and ready to be devoured

    Easy Ways to Enjoy This Zucchini Shrimp Recipe

    Since it is summer, I guess many of us have noticed the abundance of zucchini in the local markets. Let’s say that you bought a kilo or so of zucchini. What would you do with it?

    There are plenty of ways to eat zucchini. You eat it raw. Some people use it to make bread. Others use it in soup, snacks or salad.

    Jump to:
    • Easy Ways to Enjoy This Zucchini Shrimp Recipe
    • Zucchini as an Appetizer
    • What is Zucchini?
    • Zucchini Texture
    • What are the health benefits of zucchini?
    • What are the health benefits of shrimp?
    • Ingredients
    • Instructions
    • Tips
    • FAQ
    • Grilled Zucchini Shrimp Recipe

    Zucchini as an Appetizer

    In this article, I will teach you how to use zucchini for an appetizer. Grilled zucchini wrapped shrimp is a super healthy, refreshing and filling appetizer. It is a good appetizer dish that you can prepare for any party. Your guests will love this idea of grilling zucchini with shrimp.

    What is Zucchini?

    Zucchini is a summer squash that’s healthy and versatile. It goes by different names like vegetable marrow in Britain and courgette in France. It is part of the species called Cucurbita pepo which also includes cucumbers.

    Speaking of cucumbers, zucchini is usually mistaken for its cousin because of their looks. And I can’t blame people who often get confused with these two veggies. Both zucchini and cucumber have the same skin color (dark green), same long cylindrical shape, and pale and seedy flesh.

    Zucchini Texture

    But when you touch them, you would realize that cucumber and zucchini are worlds apart regarding texture. Zucchini has a rough and dry exterior. Cucumbers, on the other hand, have a cold exterior.

    Zucchini is widely grown in Italy, China, Japan, Romania, Turkey, and Egypt. In the Americas, Argentina is the top producer.

    This summer vegetable has been around for quite a long time. In fact, several types of research have indicated that zucchini has been consumed by humans as early as 5,000 years before the birth of Christ. The early human civilizations in the Americas were believed to be among the first to cultivate this vegetable.

    What are the health benefits of zucchini?

    Like most vegetables, zucchini is packed with nutrition. It is high in dietary fiber but low in calories. It is packed with vitamins A and C as well as carbohydrates, potassium, and protein.

    This is one of the best vegetables to eat for people wanting to lose weight. You can substitute zucchini for calorie-rich foods so that you can limit the calories that you take in. The high fiber content of zucchini also helps it in burning fats.

    Your heart will also benefit from your consumption of zucchini. A cup of this vegetable contains 300 milligrams of potassium, which is around 10% of the recommended daily allowance. Potassium negates the effects of sodium in the body and thus aids in lowering blood pressure.

    Finally, zucchini is rich in vitamin C that prevents and treats colds and coughs. The said vitamin is also essential in lowering blood pressure. A cup of zucchini has about 33% of the recommended daily value of vitamin C.

    What are the health benefits of shrimp?

    Pair zucchini with shrimp and you would be getting an appetizer that is a nutrition powerhouse. Shrimp is not only easy to cook but is also high in nutrition.

    Like zucchini, shrimp is a good weight loss food. It is loaded with zinc, which can increase the levels of the hormone leptin in the body. Leptin has been found to aid in the regulation of fat storage, energy expenditure, and appetite. Scientists believe that insufficient amounts of this hormone cause food cravings and overeating.

    It also has a carotenoid called astaxanthin that protects the skin from premature aging. Shrimp also has lots of omega-3 fatty acids that fight off free radicals. Copper is also found in shrimp which can prevent hair loss and enhance hair color.

    Selenium is another mineral that is found in shrimp. This trace mineral can reduce cancer risks, particularly lung and prostate cancers. In fact, numerous population studies have shown that risk of death from cancer is significantly lower in areas where selenium is abundant.

    A close-up view showcases a rustic wooden table adorned with a delightful dish of shrimp and zucchini. Plump shrimp, cooked to a delicate pink, mingle with spiralized zucchini noodles

    Ingredients

    The ingredient list for this recipe is very simple. You will need:

    • Zucchini
    • Shrimp
    • Lime juice
    • Garlic
    • Oil
    • Salt and pepper

    Instructions

    In a zip-top plastic bag, combine lime juice, three tablespoons of vegetable oil, garlic cloves, salt, and red pepper. Gently squeeze the bag to blend the ingredients before adding the shrimp. Seal the bag and refrigerate the mixture for approximately 15 minutes.

    Remove the shrimp from the marinade. Divide the marinade in half, pouring one portion into a bowl and the other into a small pan. Heat the pan with the marinade until it reaches a boil.

    Thinly slice the zucchinis. Wrap each shrimp with a slice of zucchini and secure it with a wooden pick. Brush each roll with the remaining vegetable oil.

    For optimal zucchini slices, consider using a vegetable slicer. Alternatively, a sushi knife can be used to achieve thin slices, ensuring an easier wrapping process.

    Grill the wrapped rolls over medium-high heat for approximately 4 minutes.

    Brush the rolls with the reserved marinade. Turn them and brush again. Continue grilling for an additional two minutes. Serve the rolls hot or at room temperature.

    Tips

    • Choose shrimp of similar size for even cooking.
    • Don't overcrowd the grill, and let the zucchini get slightly charred for a smoky counterpoint to the juicy shrimp.
    • Experiment with different herbs like thyme, rosemary, or even a sprinkle of chili flakes for an extra kick.
    • Pair these skewers with a light and refreshing salad for a complete summer symphony.
    • Leftover grilled zucchini and shrimp can be tossed into pasta salad, chopped up for omelets, or even enjoyed cold on a bed of greens the next day.

    FAQ

    What if I don't have a grill?

    No problem! You can cook these skewers in a grill pan on the stovetop for similar results.

    Can I substitute the shrimp?

    Feel free to experiment with other proteins like chicken, scallops, or even tofu for a vegetarian twist.

    What dipping sauces can I serve with this?

    Garlic aioli, chimichurri, or even a simple lemon mayonnaise all pair beautifully.

    How long will this recipe store for?

    Leftovers will store in the refrigerator for a couple of days.

    A close-up view showcases a rustic wooden table adorned with a delightful dish of shrimp and zucchini. Plump shrimp, cooked to a delicate pink, mingle with spiralized zucchini noodles

    Grilled Zucchini Shrimp Recipe

    Traci Wennerholm
    This grilled zucchini shrimp recipe is more than just a meal; it's a celebration of summer's bounty. With each bite, you'll taste grilled seafood, zucchini, a smoky whisper of the grill, and a tangy zesty sauce.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    15 minutes mins
    Total Time 30 minutes mins
    Course Appetizer
    Cuisine American
    Servings 6 servings
    Calories 249 kcal

    Equipment

    • grill optional

    Ingredients
      

    • 2 large zucchinis
    • 1 pound fresh shrimp
    • ½ cup lime juice
    • 2 whole garlic cloves pressed
    • 8 tablespoons vegetable oil
    • ¾ teaspoon salt
    • ½ teaspoon pepper

    Instructions
     

    • Peel and devein the shrimp.
    • Combine the lime juice with three tablespoons of vegetable oil, garlic cloves, salt and red pepper in a zip-top plastic bag. Gently squeeze to blend before adding the shrimp. Seal and chill this mixture for about 15 minutes.
    • Take out the shrimp from marinade. Pour half of it into a bowl, then pour the other half in a small pan and bring it to a boil.
    • Cut the zucchinis into thin slices. Wrap each shrimp with a slice of zucchini. Use a wooden pick to secure the shrimp. Then brush each roll with the remaining tablespoons of vegetable oil.
    • I suggest you to use vegetable slicer to have a perfect thin zucchini slices. However, it’s fine to use a sushi knife to cut zucchini. You will be amazed at the nice and thin slices of zucchini which are also needed to wrap the shrimp easier.
    • Grill the rolls over medium-high heat for around 4 minutes.
    • Brush the rolls with the reserved marinade. Turn and brush again. Grill these for two more minutes. Serve hot or at room temperature.

    Notes

    Leftover shrimp can be stored in the refrigerator covered for a couple of days. 

    Nutrition

    Calories: 249kcalCarbohydrates: 5gProtein: 17gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 122mgSodium: 390mgPotassium: 508mgFiber: 1gSugar: 3gVitamin A: 226IUVitamin C: 25mgCalcium: 70mgIron: 1mg
    Keyword shrimp and zucchini, shrimp with zucchini, zucchini shrimp recipe
    Tried this recipe?Let us know how it was!

    This recipe comes courtesy of Susan from Cook the Stone . Thanks for sharing one of your recipes today!

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