Quick to cook and healthy, these shrimp skewers are a grilling favorite. Pair them with grilled veggies or serve over a fresh salad for a crowd-pleasing summertime meal.
Throughout the summer Isaac and I grill out constantly. The grill becomes our oven and we basically use it to cook anything and everything. We’ve even grilled avocado before. I know it sounds strange, but they actually come off the grill warm, creamy and absolutely delicious. Don’t knock it until you try it!
One of my absolute favorite things to grill is seafood so I’m pumped to share this simple lemon pepper shrimp skewer recipe. It’s light, fresh and cooks up in a matter of minutes!
These shrimp cook up in a mater of minutes and they work great in just about any recipe. Serve them up along grilled veggies for a full meal or use them as stopper for pasta or salad. I love serving using these shrimp as a protein source for my kale caesar salad.
Zesty, light and quick to cook, these lemon pepper shrimp skewers are a grilling favorite. Pair them with grilled veggies or serve over a fresh salad for a crowd-pleasing summertime meal.
1 lb. large shrimp, peeled and deveined
2 cloves garlic, minced
zest and juice from 1 lemon (about 3 Tablespoons of juice) + lemon wedges for serving
1 teaspoon coconut oil, melted
1 teaspoon ground pepper
1/2 teaspoon sea salt
Fire up your grill with heat set to medium-high. Mix garlic, lemon zest, lemon juice, coconut oil, salt and pepper in a small bowl. Add shrimp and toss to combine. Let shrimp marinate for a few minutes.