Shrimp and Shiitake Kebabs Recipe

Name: Shrimp and Shiitake Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Herb-Garlic Marinade, plus 3/4 cup, plus 1/4 cup recipe follows; 16 shiitake mushrooms, trimmed; 24 jumbo shrimp (about 1 1/2 pounds); 8 (10-inch) wooden skewers; 6 large garlic cloves; 1/3 cup packed tender fresh thyme sprigs; 1/4 cup packed fresh rosemary leaves; 1 1/2 tablespoons coarse salt; 1 cup fresh lemon juice; 1 1/2 cups olive oil; Freshly ground black pepper

Servings: persons

1/4 cups Herb-Garlic Marinade, plus 3/4 cup, plus 1/4 cup recipe follows
16 shiitake mushrooms, trimmed
24 jumbo shrimp (about 1 1/2 pounds)
8 (10-inch) wooden skewers
6 large garlic cloves
1/3 cup packed tender fresh thyme sprigs
1/4 cup packed fresh rosemary leaves
1 1/2 tablespoons coarse salt
1 cup fresh lemon juice
1 1/2 cups olive oil
Freshly ground black pepper

1
Clean mushrooms.
2
Place mushrooms in a small bowl and mix with 1/4 cup marinade.
3
Marinate at least 1 hour (and up to 4) in a sealable bag.
4
If desired, shell shrimp.
5
In a large heavy-duty sealable plastic bag combine shrimp with 3/4 cup marinade and seal bag, pressing out excess air.
6
Marinate shrimp, chilled, for at least 30 minutes and up to 1 hour.
7
Soak skewers in warm water 30 minutes.
8
Prepare grill.
9
Drain shrimp, discarding marinade.
10
In a sieve set over a bowl drain mushrooms and reserved mushroom marinade for basting.
11
Thread 3 shrimp and 2 mushrooms, alternating shrimp with mushrooms, and keeping the mushrooms flat onto skewers.
12
Kebabs may be assembled 1 hour ahead and chilled, covered.
13
Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, until just cooked through, about 3 minutes on each side.
14
(Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 2 1/2 minutes on each side.)
15
Drizzle kebabs with remaining 1/4 cup marinade.
16
Mince together garlic, thyme sprigs, and rosemary with salt and mash to a coarse paste.
17
In a bowl whisk together garlic paste and remaining ingredients until emulsified.
18
Marinade may be made 1 day ahead and chilled, covered.

1781

kcal

Calories

Fat

Carbs

168

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cups Herb-Garlic Marinade, plus 3/4 cup, plus 1/4 cup recipe follows, 16 shiitake mushrooms, trimmed, 24 jumbo shrimp (about 1 1/2 pounds), 8 (10-inch) wooden skewers, and more.

Yes, Shrimp and Shiitake Kebabs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Shiitake Kebabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions