Pregnancy Friendly Feta-Olive Shrimp Kebabs
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Learn more →Ingredients
4 servings
For the marinade and shrimp
- 1 ½ lb large shrimp (16/20 count), peeled and deveined, tails on
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
For the olive-feta topping
- ¾ cup kalamata olives, pitted and halved
- 4 oz feta cheese, crumbled
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving
Instructions
- 1
In a large bowl, whisk together 3 tbsp olive oil, the minced garlic, lemon zest, 2 tbsp lemon juice, dried oregano, red pepper flakes, kosher salt, and black pepper until combined. Add the shrimp and toss to coat evenly. Let marinate at room temperature for 20 minutes — no longer, as the lemon juice will begin to firm the shrimp.
- 2
While the shrimp marinates, combine the Kalamata olives, crumbled feta, parsley, 1 tbsp olive oil, and 1 tbsp lemon juice in a small bowl. Stir gently and set aside.
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