Parmesan Shrimp Skewers

The shrimp and sweet peppers are sprinkled with Parmesan cheese before grilling. The coating develops a toasty, almost nutty taste that goes beautifully with the sweet shrimp.

Recipe from Family Circle
Parmesan Shrimp Skewers
15 mins
by 4.0 10  people
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Fish and Seafood, Vegetables
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  • 2 anchovy fillets (optional)
  • 1/4 cup grated Parmesan cheese
  • 2 lemon juice
  • 2 white-wine vinegar
  • 4 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup extra-virgin olive oil
  • 1 pound large shrimp (about 20) shelled and deveined
  • 1 red sweet pepper, seeded and cut into 1-inch pieces
  • 1 yellow sweet pepper, seeded and cut into 1-inch pieces
  • Pinch salt
  • Pinch black pepper
  • 2 grated Parmesan cheese
  • 3 cups cooked white rice
  • Lemon wedges
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Heat gas grill to medium or prepare charcoal grill with medium coals.
In food processor, combine anchovies (if using), 1/4 cup cheese, lemon juice, vinegar, 2 tablespoons water, mustard and Worcestershire sauce. Puree until smooth. With machine running, slowly add oil. Set aside.
In a bowl, combine shrimp, sweet peppers, half of the cheese-lemon juice mixture and the salt and pepper
Slide shrimp on four metal skewers, alternating with peppers. Place remaining peppers on separate skewer. Sprinkle all with 1 tablespoon of the cheese.
Grill skewers 4 minutes. Flip over; top with remaining cheese. Grill 4 minutes or until shrimp turn pink. Serve over rice; drizzled with remaining cheese-lemon juice mixture. Serve with lemon wedges.

nutrition information

Per Serving: cal. (kcal) 455, Fat, total (g) 19, chol. (mg) 169, sat. fat (g) 4, carb. (g) 34, fiber (g) 3, pro. (g) 26, sodium (mg) 578, Percent Daily Values are based on a 2,000 calorie diet
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