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Citrus-Infused Grilled Shrimp Skewers

These Citrus-Infused Grilled Shrimp Skewers are bursting with zesty flavors, combining the sweetness of shrimp with a refreshing citrus marinade. Perfect for a summer barbecue or a quick weeknight dinner, this dish is kidney-friendly and sure to please everyone at the table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Shrimp and Marinade
  • 1 lb large shrimp peeled and deveined
  • 1/4 cup fresh lemon juice for flavor
  • 2 cloves garlic minced
  • 1 tablespoon olive oil extra virgin for flavor
  • 1 teaspoon dried oregano for seasoning
  • 1 teaspoon black pepper to taste
  • 1 tablespoon fresh parsley chopped, for garnish
Vegetables
  • 1 bell pepper red or yellow cut into chunks
  • 1 cup zucchini sliced
  • 1 cup yellow squash sliced

Method
 

Preparation
  1. In a large bowl, combine lemon juice, minced garlic, olive oil, oregano, and black pepper to create the marinade.
  2. Add the shrimp to the marinade and toss to coat. Let it marinate in the refrigerator for at least 15 minutes.
  3. While the shrimp is marinating, prepare your vegetables by cutting them into chunks suitable for skewering.
  4. Preheat the grill to medium heat. Thread the marinated shrimp and vegetables onto skewers, alternating between shrimp and veggies.
  5. Grill the skewers for about 2-3 minutes on each side or until the shrimp turn pink and opaque.
  6. Remove from the grill and sprinkle with fresh parsley before serving.

Notes

Renal Diet Tips: Using fresh lemon juice and herbs enhances the flavor without adding sodium. When selecting shrimp, choose those that are fresh or frozen to avoid added preservatives. Grilling vegetables alongside shrimp not only complements the dish but also increases your vegetable intake.
These skewers can be stored in the refrigerator for up to 2 days. Reheat gently on the grill or in the oven. Adjust the vegetable types based on availability, ensuring they are low in potassium.