Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Yield 3 servings

Ingredients

Marinade

  • 1/4 cup Olive oil
  • 2 tsp Oregano fresh, chopped
  • 2 tsp Thyme fresh, chopped
  • 2 cloves Garlic minced
  • Pinch of Red Chili Peppers
  • Salt and pepper to taste

Veggies

  • 1 Zucchini quartered and large dice
  • 1 medium Onion sliced into rings
  • 1 bunch Asparagus ends broken off and discarded, cut into 1 1/2'' pieces
  • 2 Peppers red, green, orange or yellow, diced

Shrimp

  • 1 lb Large Shrimp 31-35 count
  • 1 tsp Lemon Pepper
  • Salt to taste
  • Grape Tomatoes fresh, halved (optional)
  • Féta crumbled for topping (optional)
  • Fresh Herbs topping, optional

Instructions

  • Season shrimp and set aside.
  • Mix marinade ingredients together and toss vegetables in the marinade. Heat BBQ to medium. Grill veggies in a BBQ wok or wire mesh grill for 10-12 min. or until almost done.
  • Add the shrimp in, toss and continue to cook for 3-4 min. until pink and cooked through. Serve immediately topped with feta, tomatoes and fresh herbs if desired.
Nutrition Facts
Summer BBQ Shrimp Veggie Toss
Per
 
249 g
Calories
200
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Carbohydrates
 
8
g
3
%
Fibre
 
2
g
8
%
Sugars
 
3
g
3
%
Protein
 
11
g
22
%
Cholesterol
 
50
mg
17
%
Sodium
 
430
mg
19
%
Vitamin A
 
300
IU
6
%
Vitamin C
 
74.3
mg
90
%
Calcium
 
150
mg
15
%
Iron
 
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Half Your Plate blogger friend Noshing with the Nolands

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