Grilled Cilantro Lime Shrimp Kebabs

I have to admit that it’s very rare that I make two new dishes at the same time. If it’s a new main dish, I make a ‘typical’ side dish. If it’s a new side dish, I make a ‘typical’ main course. While perusing my usual motherload of blogs  I came across this recipe on Skinnytaste. Through reading through the comments section, I saw that others had recommended making the fiesta bean salad to go with this.

It was band camp week, we had limes & CSA cilantro to use up, we had shrimp in the freezer,  and I wanted to use my new grilling skewers. All signs were pointing to “make this recipe!” (as cheesy as that sounds, but then again we all know I like cheese so it’s quite apropos). It was a no-brainer, easy, and delicious!

Grilled Cilantro Lime Shrimp Kebabs

adapted from Skinnytaste

  • cooking spray
  • 1 bag large raw shrimp (15-20 per lb), peeled & deveined
  • 3 gloves garlic, crushed
  • 3 limes, sliced thinly
  • a dash of salt
  • 1 1/2 tsp cumin
  • 1/4 cup fresh cilantro, chopped
  • skewers (I’ll explain my new ones after the recipe)
  1. Heat up the grill on medium and spray the grates with the oil.
  2. In a bowl, season the shrimp with the garlic, cumin, salt, and half of the cilantro. Toss so that the shrimp gets coated with everything.
  3. On your skewers, thread the shrimp & lime slices, alternating so that you start with shrimp & end with shrimp.
  4. Grill the shrimp, turning occasionally, until they are cooked (they’ll be pink!) – usually this is takes anywhere from 1-3 minutes a side.
  5. Remove from heat & serve hot!
Yum!

Yum!

I have never grilled limes before, let alone any type of fruit (though I think Mike has grilled peaches or pineapple once; two fruits I don’t like). I was amazed by how the lime flavor was infused into the shrimp, simply by grilling it on the skewers.

Speaking of skewers, thanks to a great review over at the Ranting Chef, I decided to purchase these skewers. I never had liked using the bamboo, and both my husband and I have burned ourselves before on the long metal ones. These were easy to turn both because of their shape (they form a loop), and because there was also a small loop to grab onto with your tongs, if you wanted. They also cooled relatively quickly. I agree that I don’t think I can ever go back to regular skewers again; since they only came in a package of two, I need to order another set in case we decide to do kabobs for company.

These kebabs, served with the Fiesta Bean Salad, are a great meal for the dog days of summer where you really don’t want to use your oven. It tastes great, it’s fast, and hey, it’s even healthy, too 🙂

 

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