Serves 10
55 min
Citrusy Shrimp Kaboom Kabobs
Recipe GLPR89f5341080e8c7
Succulent grilled shrimp skewers infused with aromatic Middle Eastern spices and bright citrus flavors. Tender shrimp are marinated in smoked paprika, cumin, and fresh lemon and lime juice, then threaded onto kabob skewers and grilled to perfection. A vibrant, protein-packed dish that's naturally gluten-free and low-carb, perfect for a healthy main course.
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Ingredients
2 lb. shrimp, shelled and deveined
1 tsp. smoked paprika
1/2 tsp. ground cumin
1 tsp. salt
3 small lemons
3 small limes
2 tbsp. olive oil
Directions
Juice 2 of the lemons and 2 of the limes into a large mixing bowl. Add the smoked paprika, ground cumin, salt, and olive oil. Whisk together until combined.
Add the shelled and deveined shrimp to the marinade and toss gently to coat all pieces evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Cut the remaining lemon and lime into thin slices for garnishing and grilling. If using wooden skewers, soak them in water for 15 minutes to prevent charring.
Thread the marinated shrimp onto the skewers, alternating with lemon and lime slices. Leave a small gap between pieces to ensure even cooking.
Preheat your grill or grill pan to medium-high heat (about 400°F). Brush the grating with oil to prevent sticking.
Place the kabobs on the hot grill and cook for 2 to 3 minutes per side, until the shrimp are opaque and have reached an internal temperature of 145°F. The exteriors should have light char marks.
Remove the kabobs from the grill and let rest for 1 minute. Serve hot, garnished with any remaining marinade drizzled over the top.
