Grilled Zucchini-Wrapped Shrimp

READY IN: 30mins
Ms B.
Recipe by luvmybge

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.

Top Review by Ms B.

Wonderful shrimp. I did increase the garlic and up the cayenne just a bit. I also popped the shrimp back into the marinade after wrapping with the zucchini ribbons to infuse the zucchini with the garlicky lime flavor. We served this with a spinach salad and Spontaneous Couscous recipe #27084. It was a wonderful summer meal. I think that these will be a great addition to my appetizer rotation, too.

Ingredients Nutrition


  1. 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.
  2. Seal and chill mixture 15 minutes.
  3. Remove shrimp from marinade, reserving marinade.
  4. Bring reserved marinade to a boil in a small saucepan; remove from heat.
  5. Cut zucchini lengthwise into thin'ribbons' with a vegetable peeler.
  6. Wrap each shrimp with a zucchini'ribbon', and secure with a wooden pick.
  7. Brush with remaining 5 tablespoons vegetable oil.
  8. Grill without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
  9. Brush with reserved marinade; turn and brush again.
  10. Grill 2 more minutes or just until shrimp turn pink.
  11. Serve hot or at room temperature on a cilantro-lined platter, if desired.

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