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A platter of smoked paprika and garlic shrimp skewers topped with onion.
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5 from 1 vote

Smoked Paprika and Garlic Shrimp Skewers with a Fresh Confetti of Radish

Prep Time15 minutes
Cook Time10 minutes
Marinate Time30 minutes
Servings: 4
Calories: 118kcal
Author: Teri & Jenny

Equipment

  • 24 (3 inch) bamboo skewers

Ingredients

  • 2 ½ tablespoons coconut oil, melted can substitute extra virgin olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon sea salt
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon cayenne pepper
  • 2 garlic cloves, minced
  • juice and grated zest of 1 lime
  • 24 medium shrimp, peeled and cleaned with tails intact

garnish

  • 2 radishes, trimmed and minced into ⅛ inch cubes
  • grated zest of 1 lime

Instructions

  • Soak bamboo skewers in water for 30 minutes.
  • Place first 6 ingredients into a small bowl and whisk together.
  • Place shrimp in a large mixing bowl and toss together with marinade. Spear 2 shrimp through each skewer, cover and refrigerate for 30 minutes.
  • 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.
  • Remove from heat and transfer to a large serving plate. Top shrimp with radish and lime zest and serve.

Notes

  • *Makes 24 shrimp

Nutrition

Calories: 118kcal | Carbohydrates: 1g | Protein: 8g | Fat: 9g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 863mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg