PALEO LEMON AND SPICE GRILLED SHRIMP
PALEO LEMON AND SPICE GRILLED SHRIMP
This is one of those recipes that I am so excited to share with you because it is SO easy to make and the flavor is incredible. You can saute the shrimp in a pan for about 5 minutes if you don't have a grill, and you can bump up the level of heat and spice in the recipe by adding some cayenne pepper and extra paprika.
When I served this to my family I was a little nervous because my older daughter doesn't eat shrimp very often, but she had one bite and then insisted that the rest of the skewers were hers! This has become a new staple in our recipe rotation in my house, and I hope you enjoy it as much as we did!
Tip: To get the most juice out of any citrus fruit like a lime or lemon, roll the fruit back and forth on the counter with the palm of your hand, pressing firmly (but not hard enough that you break the skin). This breaks apart the little segments inside the fruit so you can get more juice. Using a citrus juicer also makes a big difference!
When I served this to my family I was a little nervous because my older daughter doesn't eat shrimp very often, but she had one bite and then insisted that the rest of the skewers were hers! This has become a new staple in our recipe rotation in my house, and I hope you enjoy it as much as we did!
Tip: To get the most juice out of any citrus fruit like a lime or lemon, roll the fruit back and forth on the counter with the palm of your hand, pressing firmly (but not hard enough that you break the skin). This breaks apart the little segments inside the fruit so you can get more juice. Using a citrus juicer also makes a big difference!
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Paleo Lemon and Spice Grilled ShrimpPrep time: 15 mins. Cook time: 5 mins.
Inactive: 2 hours Servings: 2-4 |
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Ingredients:
- 1 lb. shrimp (about 21-25 shrimp), peeled and deveined
- 1 lemon, sliced (for serving, optional)
- 1 Tbsp. fresh parsley (for serving, optional)
FOR THE MARINADE
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 Tbsp. fresh lemon juice
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
Equipment:
- Citrus juicer
- Mixing bowl
- Whisk
- Measuring spoons
- Measuring cups
- Bamboo skewers
- Chef knife
- Cutting board
Directions:
1. Place all of the marinade ingredients in a mixing bowl and whisk to combine. Add the shrimp and toss to coat. Cover and place in the refrigerator for 2 hours or longer. Stir occasionally to coat.
2. Preheat the grill. Place the wooden skewers in water and allow to soak for 10 minutes. Skewer the shrimp and cook for about 2 1/2 minutes, flip and cook another 2 1/2 minutes or until the shrimp are cooked through.
3. Serve with lemon wedges and a sprinkle of fresh parsley (optional).
- 1 lb. shrimp (about 21-25 shrimp), peeled and deveined
- 1 lemon, sliced (for serving, optional)
- 1 Tbsp. fresh parsley (for serving, optional)
FOR THE MARINADE
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 Tbsp. fresh lemon juice
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
Equipment:
- Citrus juicer
- Mixing bowl
- Whisk
- Measuring spoons
- Measuring cups
- Bamboo skewers
- Chef knife
- Cutting board
Directions:
1. Place all of the marinade ingredients in a mixing bowl and whisk to combine. Add the shrimp and toss to coat. Cover and place in the refrigerator for 2 hours or longer. Stir occasionally to coat.
2. Preheat the grill. Place the wooden skewers in water and allow to soak for 10 minutes. Skewer the shrimp and cook for about 2 1/2 minutes, flip and cook another 2 1/2 minutes or until the shrimp are cooked through.
3. Serve with lemon wedges and a sprinkle of fresh parsley (optional).
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