Smoked Paprika and Garlic Shrimp Skewers with a Fresh Confetti of Radish
Servings: 4
Calories: 118kcal
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