Garlic Herb Shrimp Skewers

Storing and Planning Ahead

Best eaten straight away. Keeps in the fridge for up to 1 day; shrimp toughen when reheated, so serve them cold.

Making Garlic Herb Shrimp Skewers

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1. Whisk the oil, lemon juice, garlic, oregano, parsley and pepper in a bowl. Add the shrimp, toss and marinate for 15 minutes.

   Mark done Start 15 min timer

2. Heat a grill or griddle pan to high and oil it lightly.

   Mark done

3. Thread the shrimp and zucchini onto 8 skewers, with small gaps between the pieces.

   Mark done

4. Grill for 6 minutes, turning once after 3 minutes, until the shrimp are pink and curled and the zucchini has charred edges.

   Mark done Start 6 min timer

A Few Pointers

• Soak wooden skewers in water while the shrimp marinate so that they do not burn.
• Use two skewers per row if the shrimp keep spinning.
• Thaw frozen shrimp in the fridge overnight and pat them dry before marinating.

Good Alongside

Steamed white rice · A cucumber salad · Shredded cabbage with lemon

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Questions About Garlic Herb Shrimp Skewers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.