Martha Stewart’s Shrimp Kabobs with Lemon and Cilantro: A Taste of Summer on a Skewer

My grandmother, a woman who could coax flavor out of just about anything, had a knack for making the simplest meals feel like a celebration. I remember warm summer evenings on her porch, the air thick with the scent of grilling citrus and the sea. It wasn’t fancy, just perfectly grilled shrimp kissed with lemon and herbs. Martha Stewart’s recipe for Shrimp Kabobs with Lemon and Cilantro instantly transports me back to those cherished moments, a reminder that sometimes, the most unforgettable flavors are found in the most straightforward preparations.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Servings: 8
• Yield: 8 kabobs
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• ½ cup loosely packed cilantro leaves, chopped
• ½ cup extra virgin olive oil
• 2 lbs large shrimp (about 40)
• 4 lemons, each cut into 8 wedges
• 1 teaspoon coarse salt
• ¼ teaspoon ground pepper

Equipment Needed

• Large bowl
• 8 skewers

Instructions

1. In a large bowl, combine the chopped cilantro and olive oil. Set aside.
2. Peel the shrimp to the first knuckle and devein them. Rinse the shrimp thoroughly under cold water and pat dry with paper towels.
3. Place the shrimp in the bowl with the cilantro-olive oil mixture. Coat the shrimp evenly, ensuring each piece is well covered in the marinade.
4. Thread four to five shrimp, alternating with lemon wedges, onto each of the eight skewers. Be sure to pierce the shrimp and lemon wedges firmly to keep them secure during grilling.
5. Gently brush the skewers with a little of the olive oil remaining in the bowl. This will help prevent the shrimp from sticking to the grill.
6. Season the skewers generously with coarse salt and ground pepper.
7. Arrange the skewers on a medium-hot grill, positioning them off direct heat. This helps prevent the shrimp from cooking too quickly on the outside while remaining raw inside.
8. Grill, rotating the skewers frequently and brushing with olive oil as necessary to prevent sticking. Continue grilling until the shrimp are cooked through, about 6 minutes, depending on the heat of the grill. The shrimp should be pink and opaque. The lemons should be soft and slightly charred.

Expert Tips & Tricks

• Shrimp Selection: Opt for fresh, high-quality shrimp for the best flavor and texture. If using frozen shrimp, thaw them completely before marinating.
• Marinating Time: While this recipe doesn’t require a lengthy marinating time, allowing the shrimp to sit in the cilantro-olive oil mixture for about 15-20 minutes can enhance the flavor. However, avoid marinating for longer than 30 minutes, as the acid in the lemon wedges can start to “cook” the shrimp.
• Skewering Technique: When threading the shrimp onto the skewers, try to avoid overcrowding. Leaving a small space between each shrimp and lemon wedge allows for even cooking. Metal skewers are preferable as they conduct heat and cook the shrimp from the inside out. If you’re using bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
• Grilling Tips: Maintaining a medium-hot grill is key to achieving perfectly cooked shrimp. If the grill is too hot, the shrimp will cook too quickly on the outside, leaving the inside raw. If the grill is not hot enough, the shrimp will be tough and rubbery. To test the grill’s temperature, hold your hand about 5 inches above the grates. If you can hold it there for about 4-5 seconds before it becomes uncomfortable, the grill is at the right temperature.
• Prevent Sticking: Brushing the grill grates with oil before placing the skewers can further help prevent sticking. You can also use a grill mat.
• Doneness Check: The best way to check if the shrimp are cooked through is to look at their color and texture. They should be pink and opaque throughout, with no signs of translucency. The flesh should also be firm to the touch.

Serving & Storage Suggestions

Serve the shrimp kabobs immediately after grilling, while they’re still warm and juicy. They make a fantastic appetizer or a light main course. Garnish with a sprinkle of fresh cilantro and an extra squeeze of fresh lemon juice for a vibrant touch.

Storage: Leftover shrimp kabobs can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating: To reheat, gently warm the kabobs in a skillet over medium-low heat or in a 300°F (150°C) oven until heated through. Be careful not to overcook them, as they can become dry. You can also eat them cold in a salad.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	251 kcal	13%
Total Fat	15.6 g	24%
Saturated Fat	2.3 g	11%
Cholesterol	172.8 mg	57%
Sodium	461.3 mg	19%
Total Carbohydrate	6.9 g	2%
Dietary Fiber	2.6 g	10%
Sugars	0 g	0%
Protein	23.8 g	47%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it up: Add a pinch of red pepper flakes to the cilantro-olive oil mixture for a touch of heat.
• Herb Variations: Experiment with other fresh herbs, such as parsley, oregano, or basil.
• Vegetable Additions: Include other vegetables on the skewers, such as bell peppers, zucchini, or cherry tomatoes.
• Citrus Twist: Use lime instead of lemon for a different citrus flavor.
• Grilled Pineapple: Add chunks of fresh pineapple for a sweet and savory flavor combination.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Make sure to thaw them completely before peeling, deveining, and marinating. Pat them dry to ensure they brown properly on the grill.

Q: How do I prevent the shrimp from sticking to the grill?
A: Make sure the grill is clean and well-oiled. Brush the shrimp skewers with olive oil before grilling. Grilling off direct heat also helps.

Q: How do I know when the shrimp are cooked through?
A: The shrimp are cooked when they turn pink and opaque throughout. The flesh should also be firm to the touch.

Q: Can I use bamboo skewers instead of metal skewers?
A: Yes, but be sure to soak the bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.

Q: Can I prepare the shrimp skewers ahead of time?
A: Yes, you can assemble the skewers a few hours in advance and store them in the refrigerator until ready to grill. However, it’s best to grill them fresh for the best flavor and texture.

Final Thoughts

These Shrimp Kabobs with Lemon and Cilantro are more than just a recipe; they’re an invitation to savor the simple pleasures of summer. The bright, zesty flavors and the satisfying char from the grill create a dish that’s both elegant and approachable. Whether you’re hosting a backyard barbecue or simply looking for a quick and healthy weeknight meal, these kabobs are sure to impress. Gather your ingredients, fire up the grill, and let the aromas of citrus and herbs transport you to a sun-drenched paradise. Don’t hesitate to experiment with variations and make this recipe your own. Share your culinary creations with friends and family, and most importantly, enjoy the process! And if you find a way to make it even better, be sure to let me know!