Low Sodium Classic Shrimp Kebabs

Total time1 hr

Prep time20 min

Cook time10 min

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Ingredients

4 servings

For the marinade

¼ cup olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 tbsp fresh lemon juice (from about 1 large lemon)
4 garlic cloves, minced
1 tsp smoked paprika
½ tsp dried oregano
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

For the kebabs

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
1 large red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces

For serving

lemon wedges, for serving (optional)
2 tbsp fresh parsley, chopped, for serving (optional)

Instructions

1
In a large mixing bowl, whisk together the olive oil, lemon juice, garlic, smoked paprika, dried oregano, salt, black pepper, and red pepper flakes (if using) until combined.
2
Reserve 2 tablespoons of the marinade in a small bowl and set aside for basting. Add the shrimp to the remaining marinade and toss to coat. Cover and refrigerate for 20–30 minutes — do not marinate longer than 30 minutes, as the lemon juice will begin to break down the shrimp's texture.

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