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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
When cedar smoke curls around citrus‑bathed shrimp and rainbow vegetables, back‑yard grilling transcends mere cooking and becomes elemental artistry. Each skewer lands on the plate looking like edible stained glass, tasting of sea breezes, orchard sunshine, and forest campfires all at once. Healthy eating never felt so festive—or so easy.
Set these skewers alongside a chilled chardonnay or a sparkling water infused with cucumber ribbons and mint leaves. Complete the plate with a cool quinoa tabbouleh or a classic Greek potato salad. If feeding a crowd, prep extra vegetables and keep assembling skewers while the first batch grills—cedar planks can cycle in shifts. Store cooled leftovers in a covered container up to two days; the smoke‑kissed shrimp also make a stellar taco filling the next afternoon. Should they seem dry, drizzle with a teaspoon of olive oil and a squeeze of fresh lemon before reheating.
Grilling is theater, and cedar planks are your aromatic stage props. Invite guests to watch, inhale, and ask questions. Maybe someone brings pineapple chunks to skewer, or swaps cilantro for dill. Embrace those riffs—this recipe is a framework, not a fence. Share photos, tag your grilled masterpieces, and swap success stories. Together we keep the tradition of wood‑smoke cooking alive, vibrant, and deliciously inclusive.