Paleo Dinner Recipes:
Herby Shrimp Skewers
PREP/COOK TIME: 10 minutes (plus 2 hours marinating)
Shrimp are marinated in a garlicky citrus marinade with herbs before being cooked on the grill. We like to skewer the shrimp, partly because they look nice served that way but also so they don’t slip through the grate and of course so you can flip them more easily.
Choose medium shrimp for this recipe and ensure the shrimp are peeled and deveined. It is your choice whether to leave the tails on or discard them. Shrimp don’t take long to cook – just a couple of minutes per side – so make sure your side dishes are ready to serve.
This is a great recipe for the summer, when the weather is warming up and it’s time to fire up the grill. Eating al fresco is always special and you can prepare these kabobs ahead of time, then simply pop them on the grill, alongside anything else you’re cooking, when you are ready. This recipe serves 4 people but it’s easy to double or triple if you are expecting a crowd for dinner.
Ingredients:
1/3 cup olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 minced garlic cloves
2 tablespoons fresh lemon juice
1 lb peeled, deveined medium shrimp (tail-on or off)
Lemon or lime wedges, to serve
Method:
Whisk the olive oil with the salt, pepper, parsley, oregano, thyme, garlic and lemon juice in a non-metallic dish. Add the shrimp and toss to coat, then refrigerate for 2 hours, stirring occasionally.
Preheat the grill and soak some wooden skewers in cold water for 10 minutes. Now skewer the shrimp and cook on the grill for 2 minutes. Flip the skewers over and grill for a further 2 or 3 minutes or until cooked through. Serve hot, with lemon or lime wedges.
- ⅓ cup olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 minced garlic cloves
- 2 tablespoons fresh lemon juice
- 1 lb peeled, deveined medium shrimp (tail-on or off)
- Lemon or lime wedges, to serve
- Whisk the olive oil with the salt, pepper, parsley, oregano, thyme, garlic and lemon juice in a non-metallic dish. Add the shrimp and toss to coat, then refrigerate for 2 hours, stirring occasionally.
- Preheat the grill and soak some wooden skewers in cold water for 10 minutes. Now skewer the shrimp and cook on the grill for 2 minutes. Flip the skewers over and grill for a further 2 or 3 minutes or until cooked through. Serve hot, with lemon or lime wedges.
