Introduction
These Cedar Citrus Herb Shrimp and Rainbow Veggie Grill Skewers bring together smoky cedar aromatics, bright citrus‑herb marinades, and a carnival of colorful vegetables. Lean, succulent shrimp deliver omega‑3 goodness, while bell peppers, zucchini, tomatoes, and onions supply a spectrum of antioxidants—all threaded onto skewers that turn any backyard barbecue into a celebration of flavor and vibrant health.
The Origins of Cedar‑Smoked Skewers
Grilling over fragrant wood is an age‑old tradition of coastal First Nations in the Pacific Northwest, where salmon was roasted on cedar planks to absorb gentle, sweet smoke. Modern grillers borrowed that wisdom, discovering that cedar wraps delicate seafood in perfumed steam, protecting it from harsh flames. By pairing that technique with Mediterranean‑style citrus and herbs, we get a dish that nods to both heritage and innovation.
The Cedar‑Smoked Citrus Herb Magic
Cedar’s natural oils mingle with orange and lemon zest, garlic, and garden herbs, imparting whisper‑soft smokiness that lifts—not masks—the sweet flavor of shrimp. Meanwhile, rainbow vegetables soak up any marinade that drips below, caramelizing against the cedar plank for char‑kissed edges and juicy centers.
Exploring Unique Ingredients
Food‑grade cedar planks—readily found in grill aisles—deliver woodsy aromatics without resinous bitterness. Fresh orange juice offers mellow sweetness, tempering the sharper snap of lemon. Smoked paprika boosts the cedar’s toasty notes, while a trio of herbs—cilantro, parsley, and thyme—drop bright, leafy top notes. Consider these ingredients a symphony section, each instrument playing its part in harmony.
Cedar Citrus Herb Shrimp and Rainbow Veggie Grill Skewers
Description
Succulent shrimp, marinated in zesty citrus and fresh herbs, rest atop cedar planks beside a rainbow of seasoned vegetables. The result is a smoke‑kissed, nutrient‑rich feast that proves healthy eating can be show‑stoppingly delicious.
Ingredients for Cedar Citrus Herb Shrimp and Rainbow Veggie Grill Skewers
Ingredients for Shrimp and Marinade
Ingredients for Rainbow Veggies
Optional Garnish
Instructions
Preparation of Ingredients
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Soak the Cedar Planks
Place the two cedar planks in a sink or shallow pan, cover completely with cold water, and weigh them down with a plate so they remain submerged for at least 1 hour. This prevents the wood from burning and encourages aromatic steam.
For deeper flavor, slip a few crushed juniper berries or rosemary sprigs into the soaking water. -
Marinate the Shrimp
In a medium bowl, whisk olive oil, orange juice, lemon juice, orange zest, lemon zest, minced garlic, cilantro, parsley, thyme, smoked paprika, salt, and pepper until emulsified. Add shrimp, tossing to coat every curve and crevice. Cover and refrigerate for 30 minutes.
Marinating longer than 45 minutes can firm up shrimp proteins too much, so set a timer. -
Prep the Veggies
In a separate bowl, combine bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently until all pieces glisten.
Keeping tomatoes whole prevents them from sliding off the skewers once softened.
Assembly of Skewers
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Thread the Skewers
On metal or soaked bamboo skewers, alternate shrimp and rainbow veggies: red pepper, shrimp, zucchini, shrimp, yellow pepper, shrimp, onion, shrimp, cherry tomato. Continue until all ingredients are used, leaving a little space between pieces for even cooking.
Starting and ending with vegetables creates colorful bookends and keeps shrimp from direct contact with hot grates.
Grill Preparation
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Preheat the Grill
Preheat your gas or charcoal grill to 400°F. When the grill is hot, place the soaked cedar planks on the grates, close the lid, and let them heat for 2 minutes until they begin to smoke gently.
Planks that are just beginning to smoke—not flame—offer the cleanest cedar aroma.
Cooking Method
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Grill the Skewers on Cedar Planks
Arrange the loaded skewers on the smoking cedar planks, close the lid, and grill for 4–5 minutes. Flip each skewer, close the lid again, and cook another 4–5 minutes, until shrimp turn opaque pink and vegetables develop tender char.
If flame‑ups occur, spritz the coals with water from a spray bottle; never pour water directly onto the cedar.
Chilling and Serving
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Finish and Serve
Transfer skewers to a platter, sprinkle with chopped basil, and serve immediately with lemon wedges for squeezing. Allow the skewers to rest 2 minutes so juices redistribute.
A brief rest keeps shrimp plump and prevents scalding tongues at the table.
Note
- Cedar planks can be reused once; scrub lightly, rinse, and dry thoroughly before storing.
- Swap shrimp for sea scallops or firm tofu cubes to accommodate dietary preferences while preserving cedar aroma.
- For a spicy kick, whisk 1/4 teaspoon chipotle powder into the marinade.
- If you lack fresh herbs, use 1 teaspoon dried parsley and 1/2 teaspoon dried thyme, but halve the marinating time to avoid overpowering.
- Colorful bamboo skewers lend extra festivity but must be soaked 30 minutes to avoid singeing.
- Leftover skewers reheat beautifully in a 350°F oven for 7 minutes; do not microwave, as shrimp can rubberize.
- Serve leftovers chilled over leafy greens with an extra drizzle of citrus vinaigrette for an effortless next‑day salad.
- Pair the skewers with quinoa pilaf or whole‑grain couscous to turn them into a balanced, fiber‑rich meal.
