Grilled Shrimp & Veggie Skewers
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 30 min · Shellfish · pescatarian, gluten-free, dairy-free, low-carb
255 cal
26g protein
13g carbs
11g fat
per serving · estimated
Ingredients
- 3/4 lb shrimp (peeled and deveined)
- 2 bell peppers
- 2 zucchini
- 1 1/4 tbsp olive oil
- 1 lemon
- to taste salt
- to taste pepper
Method (tap to check — screen stays awake)
- Soak skewers in water for 10 minutes to prevent burning.
- Thread shrimp, bell peppers, and zucchini alternately onto skewers.
- Mix 1 tbsp olive oil, lemon juice, salt, and pepper.
- Brush skewers with olive oil mixture.
- Grill over medium-high heat for 6-8 minutes, turning occasionally, until shrimp is pink and cooked through.
- Serve hot with lemon wedges.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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