Guys, this recipe is amazing, and so simple to throw together! All you need to do is chop some veggies, make the kebobs, throw them on the grill, and blend up your sauce. That’s. It. It’s perfect for this great grilling weather in the summer, and has a whole bunch of berry super foods to keep you going on your paleo, Whole30, and keto diets! Definitely add this one to your quick weeknight meals that are no-brainers – from start to finish, this recipe takes under 30 minutes!
If you’re looking for some reasons to eat more berries, I’ve got you covered!
Some health benefits of berries
I know that berries tend to be pretty pricey, but they are one of the few things that I splurge on my weekly grocery list. They are so versatile and bring so much flavor to any meal of the day, including dessert. If you’re planning on treating yourself to some of these summer treats, there are a number of health benefits to doing so.
Remember what anthocyanins are? They are what produce that deep blue coloring that are found in eggplant. I’ve written about them before, specifically in my recipe Eggplant Fries with Marinara Sauce. Anthocyanins are one of the many anthocyanidins, or plant pigments, that give deep red and blue coloring. One of the amazing benefits of consuming the anthocyanidins in blueberries may be preventing cognitive decline, specifically in women over the age of 70. One study conducted in 2012 found that regularly consuming blueberries might stave off cognitive decline for up to two and a half years!
Image by PublicDomainPictures from Pixabay
Also like eggplant, berries are an excellent way to help manage insulin levels if you have diabetes or pre-diabetes. Both blueberries and black berries have a great sugar to fiber ratio, and for someone who is trying to watch their sugar intake, that is an important factor in how your body will process the sugar. Blackberries, for instance, have 8g of dietary fiber and 7g of sugar per cup. While blueberries have a lower ratio of dietary fiber to sugar (4g of dietary fiber and 15g of sugar per cup), they still offer many of the same health benefits that blackberries do.
If you’re also concerned about your heart health, all berries have been found to help prevent heart disease. Berries lack all forms of cholesterol, and added in with the high amounts of fiber, berries pack a punch when lowering cholesterol levels and therefore lowering the risk for heart disease. One study conducted in the UK found that middle aged women that consumed high levels of anthocyanins may reduce the risk of a heart attack. Although more studies are needed to find the link between anthocyanins and reduced risk of heart attack, it’s safe to say that berries most definitely have a positive impact on overall health.
How to make Grilled Shrimp Kebobs with Blueberry and Blackberry Vinaigrette
This is seriously one of the easiest recipes you’ll make! It’s a great way to use up vegetables that are in your fridge, and is a healthy and quick way to get dinner on the table (and in your belly).
For this recipe, you will need:
- shrimp
- zucchini
- onion
- olive oil
- salt and pepper
- blackberries
- blueberries
- balsamic vinegar
- water
- fresh oregano
First, be sure to thaw out your shrimp if you bought it frozen. Remove any shell or tail that it has, and clean them under water. I buy mine already de-veined and the shell removed to make things easier, and since Costco sells them for a reasonable price. Otherwise, just remove it yourself and save a few bucks!
Next, start heating up your grill. While the grill is heating up, chop your zucchini and onion. I typically leave my zucchini in discs, while I cut my onions into four or six pieces, depending on the size. I find it easier to put larger portions of onions on kebobs if they are layered together.
Another thing you can easily do while the grill is heating is making your vinaigrette. Place your berries, water, balsamic vinegar and fresh oregano in a small saucepan on the stove. Gently bring it to a boil, and then turn down the heat. Leave it to simmer for about 10 minutes, and then remove it from the heat. Set it aside and allow it to cool while you prepare the kebobs and grill them.
Toss your shrimp, zucchini, and onion in some olive oil, and sprinkle with salt and pepper. Next, alternate placing the vegetables and shrimp onto the kebobs. I normally have way more veggies than shrimp for this recipe, so don’t worry if you have entire kebobs filled with veggies. They’re good for you!
Once your grill is heated, place your kebobs on the grill and shut the lid. Allow the kebobs to cook for about 3-4 minutes on each side. Remove from the grill, and place on a plate.
By this time, your vinaigrette should be cooled. Carefully using an immersion blender, blend together the berry vinaigrette and pour over your grilled kebobs. And that’s it! Enjoy!
Grilled Shrimp Kebobs with Blueberry and Blackberry Vinaigrette (Whole30, Paleo, Keto)
Equipment
- Grill
- immersion blender
Ingredients
- 1 lb shrimp
- 3 medium zucchini
- 1 large yellow onion
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
For the vinaigrette
- 1/2 cup blackberries
- 1/2 cup blueberries
- 1/4 cup balsamic vinegar
- 1/2 tsp salt and pepper
- 2 tbsp fresh oregano, chopped
Instructions
- Thaw out your shrimp, and remove the shell and tail.
- Heat up your grill. Be sure to clean it first!
- Chop your zucchini and onion while the grill is heating up.
- Toss the shrimp, zucchini, and onion in the olive oil and season with salt and pepper.
- In an alternating fashion, put the zucchini, onion, and shrimp on the kebobs. Set aside until the grill is completely heated.
- In a small sauce pan on the stove, bring the berries, balsamic vinegar, water, and fresh oregano to a boil. Then, turn down the heat to a simmer. After about 10 minutes, remove from the heat and set aside to let it cool.
- Place the kebobs on the heated grill. Cook on each side for about 2-4 minutes.
- Before serving the kebobs, carefully use an immersion blender to blend the vinaigrette.
- Pour the vinaigrette over the kebobs and enjoy!