Seed Oil Free Classic Shrimp Kebabs
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!