You guys know we love some shrimp skewers. Shrimps are tasty, quick cooking, and a great lean protein source! These margarita shrimp make a great topper to your lunchtime salad, pair perfectly with some cilantro rice post workout, and make for a great midday leftovers protein snack right out of the fridge. What we’re trying to say is that you need these shrimp in your life.
1 lb large raw shrimp, peeled & deveined
1/3 cup olive oil
2 large garlic cloves, minced
1/4 tsp crushed red pepper
1 tsp coconut sugar
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp kosher salt
1/4 tsp black pepper
wedges of fresh lime
Place your shrimp in a large gallon ziplock bag.
In a small bowl combine olive oil, garlic, red pepper, coconut sugar, paprika, chili powder, garlic powder, onion powder, cumin, salt, & black pepper. Whisk well to combine.
Pour marinade over shrimp in bag. Seal tightly and shake so shrimp are covered in spice and olive oil mixture. Refrigerate for 30 minutes - 2 hours.
When ready, thread all your shrimp onto skewers.
Heat your grill to medium high. Place shrimp kebabs on grill grates and grill for 3-4 minutes per side or until shrimps are pink and have nice grill marks on the outside. Remove your kebabs, place on a platter, and sprinkle with fresh chopped cilantro & a squeeze of lime.
If you want to make these shrimps challenge friendly, just leave out the coconut sugar!
Check out the whole blog post over at www.getrealrd.com/getrealblog