Pregnancy Friendly Classic Shrimp Kebabs
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp kosher salt
- 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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