If you’re a fan of cilantro (coriander leaves), this quick and easy shrimp kebab is for you. However, there are some folks that really don’t care for cilantro. If that is the case, use Italian (flat leaf) parsley instead. This will change the flavor profile a bit, but the end result is just as delicious. Serve these kebabs as the main dish or as an appetizer.
MAKES 6 TO 8 KEBABS
INGREDIENTS
- 2 pounds (900 g) jumbo shrimp
- 6 to 8 skewers
- 2 tablespoons (2 g) chopped cilantro, for garnish
- Oil
FOR CITRUS-CILANTRO MARINADE:
- Juice of 2 oranges
- Juice of 2 limes
- ¼ cup (4 g) cilantro leaves
- 2 green onions, finely chopped
- 1 tablespoon (15 ml) vegetable oil
- 1 to 2 cloves of garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes
INSTRUCTIONS
- Place all the ingredients for the Citrus-Cilantro Marinade into a blender or food processor. Purée the mixture and set aside.
- Peel and devein shrimp. Make sure to leave the tails on. Rinse off with cold water and pat dry with paper towels.
- Add the shrimp to a resealable plastic bag. Pour the Citrus-Cilantro Marinade over the shrimp and gently toss to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 15 minutes.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Thread the marinated shrimp onto the skewers, about 5 to 6 shrimp per skewer, depending on size. Discard any marinade remaining in the bag.
- Place the kebabs onto the grill. Cook for 2 to 3 minutes per side until the shrimp are firm and no longer gray.
- Once cooked, remove the kebabs from the grill. Place onto a clean serving platter and garnish with chopped cilantro. Serve immediately.
