This simple but sophisticated recipe is perfect for big and small special occasions, from holidays and cookouts to game nights. You can serve them as an appetizer or a main dish.

shrimp zucchini skewers on a baking sheet

They are also great to make for a special dinner for two.

Zucchini and shrimp skewers are also easy enough to make so that you can prepare them on a weeknight, just to treat yourself with something that goes beyond regular daily meals.

Ingredients You'll Need

Shrimp - They are the star of the show. You can use the type of shrimp you prefer but opt for fresh versus frozen, if possible. Make sure to use large and jumbo shrimps.
Zucchini -use green skin zucchini. Black Beauty variety or Italian Gadzukes with lighter stripes will work great.
Pancetta - pancetta is the Italian version of bacon. The main difference between the two is that pancetta is salt-cured and unsmoked, while bacon is smoke-cured. We recommend using pancetta for this recipe, but you can substitute it for bacon if needed. Just make sure to use regular bacon and not applewood.
Parsley - You can also use other herbs, such as fresh chives or dill, finely chopped.
Stale bread or 1-day old bread - Alternatively, you can use toast bread.
Garlic - use fresh minced garlic.
Extra virgin olive oil - Not all oils are created equal! High-quality extra virgin olive oil will make a big difference when it comes to taste.
Cherry tomatoes – are a great add-on but can be skipped. You can choose red or multicolor cherry tomatoes.
Salt and Pepper - to taste.

How To Make Shrimp Zucchini Skewers - Step By Step

Clean & Devein Shrimps

Using a pair of scissors, cut the shrimp heads.
Using the same scissors, cut along the middle back of each shrimp, leaving the tail intact.
Make a small incision cut around the tail and peel the shrimp.
We keep the shrimp tail both for esthetic purposes and also to avoid that shrimps get too dry in the oven.

Using the tip of the scissors (or a tip of the knife), pull out the dark vein on the back of each shrimp. This step is called deveining.
Clean any residuals with a paper towel.

Add the stale or toast bread, parsley, garlic, a generous amount of extra virgin olive oil, and salt and pepper to taste in a food processor fitted with a standard blade.
Use the pulse function until you obtain a coarsely grind mix.
Transfer the mix to a medium bowl.

Prepare Zucchini

Trim the stem end off the zucchini and cut them lengthwise in thin slices.
Sprinkle with a little salt and pepper.

PRO TIP: Buy extra zucchini so that you can combine them with any leftovers or imperfectly sliced zucchini from this recipe and make this super creamy and comforting Zucchini Risotto.

Stuff Cherry Tomatoes (Optional)

stuffing cherry tomatoes with breadcrumb mix

Halve cherry tomatoes.
Scoop out the flesh and seeds of the cherry tomatoes. You can use a small ¼ round measuring scoop, melon baller or a teaspoon.
Once you have hallowed the cherry tomatoes, fill them with the breadcrumb mix using a teaspoon. Put the leftover breadcrumb mix aside to use later to coat the skewers.

Assemble Shrimp Zucchini Skewers

Wrap a zucchini slice around each piece of shrimp.

Wrap pancetta slice on top of the zucchini slice.

Thread the pieces of shrimp onto a skewer, alternating with the stuffed tomatoes.
Place the skewers on a sheet pan covered with parchment paper.
Brush each skewer with a generous amount of extra virgin olive oil.
Cover the skewers with the leftover breadcrumb mix.
Drizzle with more extra virgin olive oil and pepper..
Bake in the preheated oven at 390F (200C) degrees for 10-12 minutes.

Serve Shrimp and Zucchini Skewers on a bed of arugula or mixed greens with crusty bread on the side.

zucchini shrimp skewers on a plate on a bed of greens

Full Recipe

Shrimp Zucchini Skewers

5 from 1 vote

Shrimp Zucchini Skewers is a simple and elegant dish packed with flavor and texture. They can be served as an appetizer or main dish.

Svitlana

PREP TIME:20

COOK TIME:10

SERVINGS: 4

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Ingredients

1.1 pound shrimps , about 25 shrimps (500 grams)
2 medium zucchini
5 pieces 1-day old white bread (about 1 ½ cup minced)
1 garlic clove
5 sprig parsley
⅓ cup parmesan cheese
5 ounces pancetta thinly sliced (150 grams)
12-15 cherry tomatoes (optional)