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.
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.