Servings: 4 servings
Prep time: 15 minutes
Cook time: 8 minutes
Total time: 23 minutes
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 2 medium Zucchini, sliced into rounds
- 1 large Red onion, sliced into chunks
- 1 Red bell pepper, sliced into chunks
- 1 Yellow bell pepper, sliced into chunks
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Dried basil
- 1/2 teaspoon Dried oregano
- 1/4 teaspoon Red pepper flakes
- Salt and pepper, to taste
- 4-6 Skewers
Instructions
- Preheat the grill or grill pan to medium-high heat.
- Whisk together olive oil, garlic, basil, oregano, red pepper flakes, salt, and pepper in a small bowl.
- Thread shrimp, zucchini, red onion, and red and yellow bell peppers onto skewers, alternating between each ingredient.
- Brush the skewers with the olive oil mixture.
- Place the skewers on the grill or grill pan and cook for 3-4 minutes per side until the shrimp is pink and cooked through and the vegetables are tender.
- Serve immediately.
Other Low-Carb Shrimp Recipes
Nutrition Facts
Calories: 185 kcal
Total Fat: 8.3g
Saturated Fat: 1.2g
Cholesterol: 172 mg
Sodium: 203 mg
Total Carbohydrate: 10.5g
Dietary Fiber: 3.3g
Sugars: 5.5g
Protein: 19.6g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Shrimp and Vegetable Skewers
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
