Recipe: Shrimp skewers

Easy and flavorful shrimp recipe that can be cooked on an outdoor grill or an indoor grill pan. Don’t feel like skewering the shrimp? Just toss them on a grill basket to cook them.

Serves 6-8

Ingredients

• 2 ½ pounds extra-large shrimp
• 1 lemon, zested and juiced
• 3 garlic cloves, peeled and chopped
• ¼ cup olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes, optional
• Sea salt, chopped parsley and lemon wedges for serving

Directions

Peel the shells and tails from the shrimp and cut out the vein.

Combine the lemon zest and juice, garlic, olive oil, salt, black pepper and optional crushed red pepper flakes in a large bowl. Add the cleaned shrimp and toss well to coat. Cover and refrigerate for 15 minutes.

If using wooden skewers, place 12 skewers (about 12” long) in a 9-inch by 13-inch dish filled with water. This helps prevent the skewers from burning.

Preheat a grill or grill pan to medium-high heat. Oil the grill grates well.

Remove the shrimp from the marinade and thread 4 or 5 on each skewer. Place the skewers on the grill pan or on the grill over direct heat. Cook until the shrimp is bright pink all over and opaque, about 2 to 3 minutes per side. Remove from the heat. Garnish with sea salt, parsley and lemon wedges and serve immediately.

Nutrition Facts (per serving)*:

270 calories, 10g fat, 600mg sodium, 1g carbohydrates, 45g protein, 0g fiber, 0g sugar

*Based on 6 servings.

Adapted from: The Pioneer Woman

Reviewed by PeaceHealth dietitians and nutritionists.