Middle Eastern · Dinner
Grilled Shrimp Skewers
Shrimp are marinated in garlic, lemon, cumin and paprika, then threaded and grilled over high heat until charred at the edges and just opaque. Served over herbed rice with a yogurt-tahini drizzle, the skewers deliver smoky char, bright citrus and warm spice in a light, fast Middle Eastern grill dish.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
392Calories
32.4gProtein
18.9gFat
25.1gCarbs
2.4gSugar
2.3gFiber
952mgSodium
296mgChol
3.7gSat Fat
540mgPotassium
150mgCalcium
3.2mgIron
1.4mcgVitamin B12
18mgVitamin C
gluten-free
low-calorie
mediterranean
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat shrimp dry, place in a bowl with olive oil, lemon juice, garlic, cumin, paprika, salt and pepper; toss to coat evenly.
2
Marinate
Cover and refrigerate for 20 minutes.
3
Grill
Thread marinated shrimp onto a metal or soaked wooden skewer. Cook over high heat for 2 to 3 minutes per side until pink-orange and opaque.
4
Plate
Spoon rice onto a plate, lay grilled shrimp skewer over rice, scatter with parsley, drizzle yogurt-tahini sauce and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g shrimp, peeled and deveined, tails on
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2/3 cup130g cooked basmati rice
- 2 tsp2 tsp parsley
- 3 oz86g plain yogurt
- 2 tsp2 tsp tahini
- 1 tsp1 tsp lemon juice
- 22 lemon wedge, for serving
