Hi Guys! Fall is just around the corner and we’re so excited! We’re hoping this means the hot, hot, HOT weather will disappear and the lovely crisp air of fall with grace us with its presence. We love the ability to get cozy in boots and scarves during the chilly fall months, its really is a treat for us to get all bundled up.
We’re jumping into fall with these Smoked Paprika and Garlic Shrimp Skewers, topped with a fun confetti of radish for added freshness. If you’re ever in need of a quick and easy appetizer for your next get together or potluck, make theses! Seriously though, this recipe is so simple and yields delicious, smoky shrimp. Today we’re using McCormick’s new Smoked paprika to really create the gorgeous color on the shrimp as well as incorporate a really nice earthy, smoked flavor. The paprika itself doesn’t add an intrusive heat to the dish, but really just adds a nice subtle flavor. You can also swap it out with McCormick’s Original Paprika if you want to go really mild, or even the Hot Paprika, which adds a bit more heat. It’s fun to play around with the different types, to suit your taste! You can also explore McCormick’s site for more yummy Paprika recipes like this Hungarian Chicken Paprikash.
We’ve topped this dish with a fresh confetti of radish because I love the balance of freshness it provides as well as the crunchy texture. Plus, mincing it up not only creates beautiful “confetti”, but it helps the radish stick to the shrimp for an easy ‘pick up a shrimp and go’ type of sitch (ha!). We hope you’re all as ready for fall as well are, and hope you’ll whip this super easy dish up the next time you’re in need of an appetizer OR you can even ditch the skewers and serve the shrimp over a bed of quinoa, green beans, or even some spaetzle for a complete meal. Enjoy!
Smoked Paprika and Garlic Shrimp Skewers with a Fresh Confetti of Radish
2 1/2 tablespoons coconut oil (can substitute extra virgin olive oil), melted
2 teaspoons McCormick Smoked Paprika
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/4 teaspoon McCormick Cayenne Pepper
2 garlic cloves, minced
juice and grated zest of 1 lime
24 medium shrimp, peeled and cleaned with tails intact
2 radishes, trimmed and minced into 1/8 inch cubes
grated zest of 1 lime
24 (3 inch) bamboo skewers
1. Soak bamboo skewers in water for 30 minutes.
2. Place first 6 ingredients into a small bowl and whisk together.
3. Place shrimp in a large mixing bowl and toss together with marinade. Spear 2 shrimp through each skewer, cover and refrigerate for 30 minutes.
4. Heat a grill or grill pan over medium-high heat. Add the shrimp skewers onto the hot surface and grill for 3 to 4 minutes. Flip and grill for an addition 2 to 3 minutes.
5. Remove from heat and transfer to a large serving plate. Top shrimp with radish and lime zest and serve.