On my journey to living healthier I am changing the way I cook at home. The new rules are
more veggies, no frying, less rice, fresh juice, and more water.
Last night, I had a craving for shrimp and I would have usually made a shrimp curry or fried the
shrimp but I decided to bake shrimp and zucchini skewers instead.
I'm no grill master but I know my way around an oven.
Here's my recipe for oven baked shrimp and zucchini skewers.
Ingredients:
1/2 cup of olive oil
1 1/2 lbs of large uncooked shrimp (peeled and deveined)
1 red bell pepper
1 small yellow zucchini cut into 1/2-inch slices
1 small green zucchini cut into 1/2-inch slices
1/2 tsp of salt
1/4 tsp of pepper (freshly ground if available)
1/2 tsp of basil
1/2 tsp of oregano
*I used 4 wooden skewers for this recipe and I soaked the skewers in cold water before using them.
Directions:
In a bowl, combine all of the ingredients together, toss until the shrimp and veggies are evenly coated.
Seal bowl and refrigerate for about 20 minutes.
Thread 2-3 shrimps onto each skewer. Alternating shrimp and vegetables.
Skew shrimp and zucchini rounds so they lay flat.
Preheat your oven at 350° F for about 10 minutes.
I used fat-free non-stick cooking spray to coat my baking pan.
Uncovered, bake the skewers for 10-15 minutes or until shrimp turns pink or opaque.
I added a side of rice, spinach, and more zucchini to my dish.
It was quick to make and a very delicious dinner choice.
This recipe serves 2-3 people.
*This recipe can be used on the grill as well. Use the same directions above minus the preheating of the oven and grill skewers on each side for about 3 minutes.
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