Shrimp Kabobs

Succulent Grilled Shrimp and Baby Portabella Skewers

Dive into a symphony of flavors with our irresistible Grilled Shrimp and Baby Portabella Skewers. This dish captures the essence of seaside dining while embracing the earthy undertones of mushrooms, creating a perfect balance of surf and earth on a skewer. Perfect for a summer barbecue or an indoor grill session, this recipe is easy, quick, and promises to be a crowd-pleaser.

The magic starts with fresh, jumbo shrimp, chosen for their plump texture and ability to absorb flavors perfectly. Complementing them are baby portabella mushrooms, which add a meaty texture and earthy flavor, making this dish perfect for shrimp lovers and mushroom enthusiasts alike. Brushing them with canola oil ensures a crispy finish, while a sprinkle of Greek seasoning ties the flavors together, offering notes of oregano, garlic, and a touch of citrus.

To set yourself up for success, remember to soak your skewers in water for at least 20 minutes to prevent burning. Ensure your grill is preheated to medium heat—it’s key to achieving that delightful char without overcooking your shrimp. Paying attention to the color of the shrimp is crucial; you’re aiming for pink and opaque, signaling tenderness and juiciness. Use a grill pan for an even grill indoors, or you might choose an outdoor grill for that smoky, summery hint.

Ingredients

• 1 ½ lb peeled/deveined jumbo shrimp
• 8 (12-inch) wooden skewers
• 8 oz whole fresh baby portabella mushrooms
• 2 teaspoons canola oil
• 1 tablespoon Greek seasoning

The ingredients each play a vital role: Shrimp delivers protein and a slightly sweet, delicate flavor. Mushrooms bring depth and heartiness. Canola oil prevents sticking and assists in even cooking. Greek seasoning melds all elements with its aromatic blend of herbs and spices.

Step-by-Step Instructions

1. Preheat your grill or grill pan to medium heat. This helps achieve a good sear without overcooking.
2. Thread shrimp and mushrooms alternately onto the skewers. This alternation allows for even cooking and flavor distribution.
3. Brush the skewers generously with canola oil, which provides moisture and prevents sticking.
4. Sprinkle the skewer assembly with Greek seasoning, ensuring even coverage for uniform flavor.
5. Place on the preheated grill, cooking each side for 3–4 minutes. Watch for the shrimp turning pink and opaque.
6. Remove from grill once the mushrooms are tender and the shrimp is cooked through.

For alternative methods, boiling or pan-frying provides delish results: Boil shrimp in a seasoned pot for a juicy bite or fry in egg whites and rice cereal for a crispy texture. Adjust cooking times as needed based on your chosen method.

Troubleshooting Tips

• If the skewers burn: Soak them longer in water next time, or use metal skewers.
• For dry shrimp: Reduce grilling time slightly and make sure not to overcrowd the skewers.
• If shrimps are over-seasoned: Balance the flavors by serving with an unseasoned side, like plain rice or greens.
• Mushrooms undercooked: Ensure skewers are evenly spaced for uniform heat distribution.

Pairing Ideas

• Side Dish: A citrus quinoa salad enhances the freshness of the shrimp and the earthy tones of the mushrooms.
• Drinks: Pair with a chilled Sauvignon Blanc or a refreshing homemade lemonade to cut through the savory richness.
• Dessert: Finish the meal with a light and airy lemon sorbet for a zesty, cleansing end.

Offer clever contrasts in texture and temperature—think a warm, refreshing couscous salad or a vibrant, crunchy coleslaw to excite the palate alongside the savory skewers.

Storing the Dish

• Refrigeration: Place in an airtight container and refrigerate for up to 2 days for best quality.
• Freezing: Not recommended, as shrimp tend to lose texture when reheated, but mushrooms may become soggy.
• Reheating: If refrigerated, gently reheat in a skillet or oven at low temperature to avoid overcooking.

To store individual components like shrimp, refrigerate them separately if you plan to use as part of another dish. Mushrooms are best used fresh.

Frequently Asked Questions (FAQs)

• Can I use frozen shrimp? Yes, but ensure they are fully thawed and drained before threading onto skewers to avoid excess moisture.
• What is the alternative to Greek seasoning? A mixture of oregano, garlic powder, and lemon zest can be a quick homemade substitute.
• What if I don't have skewers? Consider using a grill basket to achieve a similar effect and flavor blend.
• How do I know when shrimp are done? Look for a completely opaque appearance with a slight snap when bitten, indicating they are cooked through but still juicy.