Grilled Shrimp Skewers

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Grilled Shrimp Skewers
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Health Score:
7,8 / 10
45 min.
ready in 1 hr 20 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,058 kcal(50 %)
Protein34.16 g(35 %)
Fat91.41 g(79 %)
Carbohydrates33.8 g(23 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A237 mg(29,625 %)
Vitamin D0.12 μg(1 %)
Vitamin E3.45 mg(29 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.13 mg(12 %)
Niacin9.45 mg(79 %)
Vitamin B₆0.51 mg(36 %)
Folate56.51 μg(19 %)
Pantothenic acid1.2 mg(20 %)
Biotin7.46 μg(17 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C47.07 mg(50 %)
Potassium404.85 mg(10 %)
Calcium206.93 mg(21 %)
Magnesium59.63 mg(20 %)
Iron1.58 mg(11 %)
Iodine19.47 μg(10 %)
Zinc2.62 mg(33 %)
Saturated fatty acids13.29 g
Cholesterol423.23 mg


For the aioli
½ organic lemon
5 large garlic
3 egg yolks
1 teaspoon spicy Mustard
white peppers
300 milliliters olive oil
For the skewers
500 grams King prawn (deveined, cooked)
1 garlic
4 tablespoons olive oil
1 lemon (juiced)
1 large green Bell pepper
4 small button Mushroom
8 Cherry tomatoes
8 Pearl onion (jarred)
8 rosemary
Lemon wedge (for serving)
How healthy are the main ingredients?
olive oilMustardlemongarlicsaltolive oil

Preparation steps


Rinse the shrimp and pat dry. Peel the garlic, and pass through a press into the olive oil. Stir in the lemon juice, and add the shrimp to the oil mixture. Marinate, covered, for 30 minutes in the refrigerator.


Rinse the peppers, remove the seeds and membranes, and cut into 2 cm (approximately 3/4 inch) long pieces. Clean and halve the mushrooms. Rinse the tomatoes, and drain the onions. Rinse and dry the rosemary. Remove the leaves, coarsely chop, and set aside the rosemary stalk.


For the aoili, rinse the lemon in hot water and pat dry. Finely grate the zest from the lemon and squeeze the juice. Peel the garlic and pass through a press. Mix together the egg yolks, mustard, a pinch of salt, and a pinch of pepper. Beat in a whole until combiend. Gradually incorporate the oil, starting with a few drops at a time. Whisk together until the oil is combined. Gradually increase the amount of oil, making sure that the oil is completely absorbed each time. Add enough oil to form a thick mayonnaise. Mix in the lemon juice, and season to taste with salt. Transfer the aioli to bowls, and garnish with the lemon zest. Chill in the refrigerator until ready to serve. 


Heat the grill and remove the shrimp from the refrigerator. Skewer 3 shrimp with the peppers, onions, tomatoes, and mushrooms on rosemary sprigs. Heat on the grill, turning constantly, for 5 minutes. Remove from the grill and sprinkle with the chopped rosemary. Serve the shrimp skewers with the aioli.