Best 3 Grilled Lemon Shrimp With Squash Recipes

Grilled Lemon Shrimp with Squash: A Delightful Medley of Flavors

Indulge in a culinary masterpiece that tantalizes your taste buds with Grilled Lemon Shrimp with Squash, a delectable dish that combines the succulent flavors of shrimp, the zesty tang of lemon, and the natural sweetness of squash. This vibrant recipe offers a harmonious balance of flavors and textures, making it a perfect choice for a light and refreshing meal. With its vibrant colors and enticing aroma, Grilled Lemon Shrimp with Squash is sure to be the star of any gathering, leaving your guests craving for more.

The accompanying recipes in this article provide a diverse selection of dishes that complement the main recipe perfectly. From the tangy Lemon Garlic Shrimp Skewers to the savory Grilled Lemon Herb Shrimp, each recipe offers a unique twist on the classic shrimp and lemon combination. For a vegetarian option, the Grilled Lemon Herb Zucchini is a delightful choice, capturing the essence of summer flavors.

Additionally, the Grilled Lemon Herb Potatoes offer a delectable side dish that pairs wonderfully with the shrimp and squash. And for those who love a burst of freshness, the Grilled Lemon Herb Asparagus is a vibrant and flavorful addition to the meal. Explore these recipes to create a complete and satisfying dining experience that showcases the versatility of lemon and herbs in culinary creations.

Let's cook with our recipes!

GRILLED SHRIMP AND SUMMER SQUASH SALAD

Grilled Shrimp and Summer Squash Salad image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

1 pound jumbo shrimp, peeled, deveined, tail on
1/2 cup olive oil
1 tablespoon sliced garlic
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly cracked black pepper
3 cups yellow squash, sliced lengthwise, seeds removed with a spoon, cut in half moons
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
3 1/3 tablespoons freshly squeezed lemon juice
1 tablespoon honey
2 teaspoons minced shallot
1/4 teaspoon Dijon mustard
5 tablespoons grapeseed oil (or a neutral oil, canola, etc.)
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
1 cup grilled summer corn kernels (removed from the cob)
1 cup sugar snap peas, trimmed, blanched and sliced in quarters
1/4 cup toasted sunflower seeds
1/2 teaspoon Aleppo pepper flakes (if you can't find Aleppo, use espelette pepper or regular black pepper)
2 tablespoons thinly sliced basil (chiffonade)
2 tablespoons cilantro leaves

Steps:

For the grilled shrimp marinade: Toss the shrimp in a large bowl with the olive oil, garlic, oregano, red pepper flakes and sprinkle with salt and pepper. Let marinate in the fridge for an hour.
Preheat half of a grill to medium-high heat, or around 350 degrees F.
For the squash: Toss the squash with the olive oil and some salt and pepper and place in a disposable aluminum foil pan. Place the pan over the indirect side of the grill and cook, covered, stirring once, until the squash is just tender, but not browned, 8 to 10 minutes. Set aside to cool.
Grill the shrimp over direct heat until just cooked through, 2 to 3 minutes per side, flipping once.
For the lemon vinaigrette: Whisk together the lemon juice, honey, shallots and Dijon in a large bowl. While whisking continuously, slowly drizzle in the grapeseed oil, then the olive oil, until emulsified. Season with salt and pepper.
To assemble the salad: Toss together the squash, corn, snap peas, sunflower seeds, Aleppo, half of the vinaigrette and season with salt and pepper. Taste and check for seasoning, adding more vinaigrette as desired. The salad can be kept cold until ready to serve. Before serving, gently fold in the basil and cilantro. Then plate with the shrimp arranged on top.

GRILLED LEMON-DILL SHRIMP

Grilled Lemon-Dill Shrimp image

This grilled shrimp is one of my go-to recipes when I stare at the freezer and draw a blank. Add veggies if desired, but grill them separately. -Jane Whittaker, Pensacola, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/4 cup olive oil
1 tablespoon lemon juice
2 teaspoons dill weed
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

In a large bowl, whisk the first 6 ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes., Drain shrimp, discarding any remaining marinade. Thread shrimp onto 4 or 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.

Nutrition Facts : Calories 221 calories, Fat 15g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 578mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

EMERIL'S LEMON-HERB GRILLED SHRIMP

Emeril's Lemon-Herb Grilled Shrimp image

This shrimp recipe from Emeril Legasse is super simple and comes together easily-the lemon juice and herbs really put it over the top. Serve with corn on the cob, grilled vegetables, or a rice pilaf.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 20m

Number Of Ingredients 7

Ingredients

1 1/2 pounds large unpeeled shrimp
1/2 cup fresh lemon juice (from 3 lemons)
1/2 cup extra-virgin olive oil, plus more for grill
2 tablespoons minced garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Coarse salt and ground pepper

Steps:

Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp. Devein shrimp, leaving shells on.
In a small bowl, combine lemon juice, oil, garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reserve 6 tablespoons lemon mixture for serving. Place shrimp and remaining lemon mixture in a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour.
Heat grill or grill pan to high. Clean and oil grill. Remove shrimp from marinade, wiping off excess. Grill until opaque throughout, 2 to 3 minutes per side. Serve shrimp drizzled with reserved lemon mixture.

Nutrition Facts : Calories 291 g, Fat 14 g, Protein 35 g

Tips:

Choose fresh, high-quality shrimp. Look for shrimp that are firm and have a slightly translucent appearance. Avoid shrimp that are discolored or have a slimy texture.
Use a variety of vegetables. This recipe calls for squash, but you can also use other vegetables such as zucchini, bell peppers, or mushrooms.
Marinate the shrimp before grilling. This will help to infuse the shrimp with flavor and prevent them from drying out.
Grill the shrimp over medium-high heat. This will help to sear the shrimp and prevent them from overcooking.
Serve the shrimp immediately. Grilled shrimp are best enjoyed when they are hot off the grill.

Conclusion:

Grilled lemon shrimp with squash is a delicious and healthy meal that is perfect for summer cookouts. The shrimp are grilled to perfection and the squash is roasted until tender and slightly caramelized. The lemon-herb marinade adds a bright and flavorful touch to the dish. This recipe is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy weeknight meal, give grilled lemon shrimp with squash a try.