Fiery Grilled Shrimp Skewers

Quick and easy fresh shrimp are a hit at any barbecue, and a delicious weeknight dinner. Add thick rounds of zucchini, cherry tomatoes and pearl onions between the shrimp for delightfully colorful results. Be sure not to over-stuff the skewers, though, to avoid under- and over-cooking ingredients.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 164
Total fat 5.9 g
Sat. fat 1g
Protein 25.1 g
Carbohydrate 2.7 g
Fiber 1.1 g
Cholesterol 230 mg
Iron 1.3 mg
Sodium 1226 mg

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Ingredients:

1 large clove garlic
1 tablespoon kosher salt
½ teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds raw large (31-35 count) shrimp, peeled and deveined
18 18-inch wooden skewers, soaked in water for 30 minutes
1 lemon, cut into wedges for serving

PREPARATION:
1. Preheat outdoor grill to high (450-650°); lightly oil grate. If cooking on the stovetop, use a grill pan over high heat and preheat after step 2.

2. Mince garlic. Place in a small bowl and top with salt. Use a wooden spoon to mash the mixture to a paste. (Or use a mortar and pestle.) Add cayenne, paprika, oil and lemon juice and mix all ingredients well into a fragrant paste.

3. In a large glass or stainless steel bowl, toss together shrimp and garlic paste until shrimp are evenly coated.

4. Thread shrimp onto soaked skewers, leaving room between them so they cook completely. Cook until opaque and cooked through, just under 2 minutes per side. Serve with lemon wedges.


Serves 6, 3½ ounces of shrimp each
about 3 skewers








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