Rosemary & Lemon Shrimp Kabobs
The weather is beautiful right now and that means summer is quickly approaching! Even though we are in the middle of a pandemic, it’s important for us to find ways to enjoy the coming of this new season. A great way to do that is to indulge in delicious grilled meat on a stick, so these rosemary and lemon shrimp kabobs are perfect for this occasion!
For this recipe, I’m using large shrimp that are sized 21/25 per pound. Rosemary and lemon pair beautifully with the shrimp by providing an herbaceous and bright flavor. Crushed coriander seeds are added to further amplify the flavors with another level of brightness.
I was thrilled to be able to use fresh rosemary from my garden for this recipe! Rosemary grows in long, woody stems and it has little offset leaf clusters called sprigs that are about 2 inches long. For these kabobs, I wanted the rosemary flavor to stand out so I pulled off the individual sprigs and placed them between the shrimp and the lemon on the skewer. When the heat and oil hit the rosemary, it becomes crispy and deeply imparts its flavor into the shrimp. While you’re enjoying this kabab, be sure to eat some of the crispy rosemary sprig with the shrimp because it will be a magical bite!
These kabobs are grilled indoors on a grill pan however they can be grilled outside on a charcoal or gas grill. If you don’t have either of these, you can pan-sear them and they’ll still taste amazing!
I hope you enjoy this week’s recipe. If you decide to make these kabobs, please share on social media with the hashtag #CookingWithACA and tag @acertainaesthetic. Take care and have a beautiful weekend!
-Shari :)
Rosemary & Lemon Shrimp Kabobs
Makes 7 Kabobs
Ingredients
1lb shrimp, 21/25 per lb count, peeled, deveined and patted dry
1 lemon (do the following below)
1 tsp lemon zest
5 thinly sliced rounds (¼ inch thick)
3-4 stems of rosemary (do the following below)
Separate into 14 small sprigs or cut into 2-inch pieces
1 tbsp of rosemary, roughly chopped
2 tbsp extra virgin olive oil + 1 extra tbsp
½ tsp fine sea salt
½ tsp freshly ground pepper
½ tsp crushed coriander seeds
7 wooden skewers, 7-inch length
Directions
Place shrimp in a medium bowl and add in the lemon zest, chopped rosemary, 2 tbsp extra virgin olive oil, salt, pepper, and coriander seeds. Mix well.
Take 4 of the sliced lemon rounds and cut them into quarters.
Take 1 wooden skewer and in order add 1 shrimp, press 1 sprig of rosemary against the shrimp then add 1 of the lemon quarters.
Press the shrimp and lemon slice together slightly to hold the rosemary sprig in place.
Repeat steps 3 and 4 once more and finish the skewer with 1 shrimp.
Repeat steps 3 through 5 to make a total of 7 kabobs.
Add 1 tbsp of extra virgin olive oil to a grill pan and heat on medium-high for a few minutes or until you see slight wisps of smoke indicating the pan is hot.
Place the kabobs on the grill pan and cook for 3 mins per side.
Finish by squeezing the juice from the remaining lemon slice over top of the kabobs.
Serve hot with your preferred sides like rice and a mixed baby green salad. Enjoy!
Notes
If you don’t have whole coriander seeds, you can use ground coriander as a substitute.
Recipe, Photography & Styling by A Certain Aesthetic
