Citrus Shrimp Skewers using Lemongrass & Ginger Infused Olive Oil Blend

Juicy shrimp, crisp bell pepper, tender red onion, and warm zucchini cubes soak up bright flavor before they hit the grill, while the Lemongrass & Ginger Infused Olive Oil Blend layers lemongrass, ginger, and savory olive oil into every bite. This one works beautifully for a summer patio dinner, backyard entertaining, or a simple weeknight meal when you want something fresh without a lot of fuss.

Garden Infuzions

Citrus Shrimp Skewers using Lemongrass & Ginger Infused Olive Oil Blend

Bright, juicy shrimp get a lively citrus lift from lemongrass, ginger, garlic, lime, and fresh herbs for an easy skewers recipe that feels fresh off the grill.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Appetizers, Dinner

Cuisine: Asian, Caribbean, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 1 1/2 pounds large shrimp peeled and deveined
• 1/4 cup Lemongrass & Ginger Infused Olive Oil Blend
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 red bell pepper cut into 1-inch pieces
• 1 small zucchini cut into 1/2-inch rounds
• 1 small red onion cut into wedges
• 2 tablespoons chopped fresh cilantro
• Lime wedges for serving
• 8 wooden or metal skewers

Equipment

• 1 Large mixing bowl For marinating the shrimp and vegetables
• 1 whisk To blend the marinade
• 1 Grill or grill pan Preheated to medium-high heat
• 8 Skewers Wooden soaked or metal
• 1 Tongs For turning skewers safely

Method

 

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes.
2. In a large bowl, whisk together the Lemongrass & Ginger Infused Olive Oil Blend, lime juice, honey, garlic, salt, and black pepper.
3. Add the shrimp, bell pepper, zucchini, and red onion, then toss until everything is evenly coated.
4. Let the mixture sit for 10-15 minutes while you preheat a grill or grill pan to medium-high heat.
5. Thread the shrimp and vegetables onto the skewers, alternating pieces for even cooking.
6. Grill the skewers for 2-3 minutes per side, until the shrimp are opaque and lightly charred and the vegetables are tender with a little bite.
7. Transfer to a platter, sprinkle with cilantro, and serve with lime wedges.

Notes

For the best texture, do not marinate the shrimp for too long or they can turn soft. Keep the grill hot so the shrimp sear quickly. If using metal skewers, no soaking is needed. This recipe is best served right after grilling.

Tried this recipe?

Let us know how it was!

Recipe Tips

• Soak wooden skewers for at least 30 minutes before grilling.
• Cut the vegetables into even pieces so everything cooks at the same pace.
• Keep the shrimp in a single layer when marinating so the flavor coats evenly.

Serving Suggestions

Serve these skewers over steamed rice, tucked into warm pita, or alongside a crisp cucumber salad. A squeeze of lime right before serving adds a bright finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Rewarm gently in a skillet or eat chilled over greens or rice.

Variations

Swap in scallops, chunks of firm fish, or cubes of chicken for a different take. You can also add pineapple for a sweeter grilled contrast or use red bell pepper for extra color.

Related Garden Infuzions Recipes

Explore more recipe ideas at Garden Infuzions Recipes.