Grilled Zucchini Wrapped Shrimp Recipes

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GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA



Grilled Shrimp, Zucchini, and Tomatoes with Feta image

This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.

Provided by Anna Stockwell

Categories     Summer     Dinner     Grill     Grill/Barbecue     Shrimp     Zucchini     Tomato     Feta     Oregano     Quick & Easy     Quick and Healthy

Yield 2 servings

Number Of Ingredients 12

1 large garlic clove, finely grated
2 teaspoons finely chopped oregano
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus more for grill basket
10 jumbo shrimp (about 8 ounces), peeled, deveined, tails left on
1 medium zucchini (about 8 ounces), sliced into 1/4" rounds
1 pint cherry tomatoes
2 pita pockets
1/3 cup crumbled feta (about 1.5 ounces)
Special Equipment
A flat grill basket (about 13 1/2 x 8 1/2")

Steps:

  • Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
  • Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
  • Meanwhile, grill pita just until warm and toasted.
  • Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

GRILLED ZUCCHINI-WRAPPED SHRIMP



Grilled Zucchini-Wrapped Shrimp image

What a great way to eliminate the fatty bacon on barbecued shrimp recipes! After marinating the shrimp try adding liquid smoke to the marinade and brushing that onto the zucchini-wrapped shrimp to give it a nice flavor. The zucchini ribbons really keep the shrimp from drying out.. I found this recipe in Southern Living Magazine.

Provided by luvmybge

Categories     Vegetable

Time 30m

Yield 6 appetizer servings, 6 serving(s)

Number Of Ingredients 8

1 lb fresh unpeeled large shrimp
1/2 cup fresh lime juice
8 tablespoons vegetable oil, divided
2 cloves garlic, pressed
3/4 teaspoon salt
1/2 teaspoon ground red pepper
2 large zucchini
fresh cilantro stem (optional)

Steps:

  • Peel and devein shrimp. Combine lime juice, 3 tablespoons vegetable oil, and next 3 ingredients in a heavy-duty zip-top plastic bag, gently squeezing to blend; add shrimp.
  • Seal and chill mixture 15 minutes.
  • Remove shrimp from marinade, reserving marinade.
  • Bring reserved marinade to a boil in a small saucepan; remove from heat.
  • Cut zucchini lengthwise into thin'ribbons' with a vegetable peeler.
  • Wrap each shrimp with a zucchini'ribbon', and secure with a wooden pick.
  • Brush with remaining 5 tablespoons vegetable oil.
  • Grill without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
  • Brush with reserved marinade; turn and brush again.
  • Grill 2 more minutes or just until shrimp turn pink.
  • Serve hot or at room temperature on a cilantro-lined platter, if desired.

GRILLED SHRIMP WITH ZUCCHINI, ALMONDS AND PANELLE



Grilled Shrimp with Zucchini, Almonds and Panelle image

Provided by Anne Burrell

Categories     appetizer

Time 26m

Yield 4 servings

Number Of Ingredients 14

Salt
1/2 cup chickpea flour
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 lemon, zested
1 cup canned or cooked chickpeas, crushed
For the salad:
8 giant (U-10) head-on shrimp, deveined
Extra-virgin olive oil
Kosher salt
1 zucchini, green part only julienned
2 cups baby washed arugula
1/2 cup sliced almonds, toasted
2 lemons, juiced

Steps:

  • In a small saucepan, bring 2 cups of well salted water to a boil over high heat. Remove the pan from the heat and whisk in the chickpea flour. Return saucepan over low heat and cook for 3 to 4 minutes, until the whisk leaves track marks in the mixture. Be sure to whisk out the lumps. If the mixture thickens too quickly, add more water. Stir in the remaining ingredients.
  • Spread the mixture out in a lightly oiled pie plate or another wide flat baking dish. Chill until the mixture has set. This can be done up to a few days in advance. Cut into desired shapes and pan-fry or deep-fry.
  • Preheat the grill to medium.
  • Carefully toss the shrimp with olive oil and season with salt. Place the shrimp on the preheated grill and grill until the shrimp are cooked through, about 2 to 3 minutes on each side.
  • While the shrimp are grilling, coat a saute pan generously with olive oil and bring to a high heat. Cut triangles of the panelle and fry on both sides in the preheated oil. When crispy on both sides remove and blot on paper towels. Sprinkle with salt.
  • In a large bowl, toss the zucchini, arugula and almonds with lemon juice and olive oil. Season with salt and make sure it tastes delicious. Place the salad on pretty serving plates and arrange the grilled shrimp and panelle on the salad.
  • Shrimpy!

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