Yummmm…This Marinated and Grilled Shrimp and Vegetable dish was amazing. So simple, so light, so flavorful. Another great BBQ dish for #CookoutWeek. Reminder to sign-up for the giveaway at the welcome page.
Summer is here and so is the hot weather right now in San Diego. I have no desire to stand over a hot stove, so the BBQ has gone into overdrive. I love grilled vegetables and they are so easy to make if you use a Grill Pan. Just brush some olive oil on the pan, place it on top of your BBQ and throw the marinated vegetables and shrimp on top. No need to fuss with skewers.
My littlest made me chuckle tonight at dinner. We don’t have shrimp that often (we should eat it more because it is so good), so L was trying to figure out where the shrimp came from, which he loved and gobbled up.
Here is the list of questions:
- Where Shrimp alive? (yes, they are from the ocean).
- Did it have legs? (yes)
- Where are the legs? (they were taken off with the shell on these ones)
- So we don’t eat the legs? (no)
- But they had legs? (yes)
- Do they have a bum too? (silence – such a boy question!!!)
Well, I hope you enjoy this Marinated and Grilled Shrimp dish with the bum-less shrimp.
- 1 lbs of cooked, shelled shrimp
- 1 cup zucchini, sliced
- 1/2 medium orange pepper, sliced
- 1/2 medium red pepper, sliced
- 1/2 medium red onion, thinly sliced
- 1/2 cup green beans
- olive oil
- 2 Tbsp fresh lime juice
- 2 Tbsp fresh lemon juice
- 4 Tbsp olive oil
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cumin
- splash of sriracha sauce (optional)
- fresh cilantro, chopped
- Thaw shrimp if frozen. Mix with vegetables in a bowl.
- Combine all the marinade ingredients and coat the shrimp and vegetables. Marinate for 1-2 hours.
- Heat BBQ and Grill pan to high.
- Coat the grill pan with a small amount of olive oil.
- Spread Vegetable and shrimp on the pan, reserve some of the marinade.
- Grill till the vegetables are tender, basting with marinade when needed.
- Serve over rice and sprinkled with cilantro.
- You can use skewers if you don’t have a grill pan.
- The green beans were a last minute addition, because I had an overabundance in the garden. Mix and match the vegetables of your choosing.
- Add a bit of Adobe sauce to the marinate, instead of the sriracha for a different spicy flavor.
- This recipe was adapted from a recipe found in the cookbook, Cooking for Two (Better Homes & Gardens)