These skewers are a simple, quick, and fresh-tasting entrée. Shrimp cook fast, making them great for the broiler—but watch the time and keep an eye on them so they don't overcook and dry out.
3/4 cup fresh cilantro leaves
3/4 cup fresh parsley leaves
1/2 cup fresh basil leaves
3 tablespoons extra-virgin olive oil
3 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves
24 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
How to Make It
Combine first 10 ingredients in a food processor; process until smooth. Place in a bowl; add shrimp, tossing to coat. Marinate in refrigerator for 30 minutes, stirring occasionally.
Preheat broiler to high.
Remove shrimp from marinade; thread 6 shrimp onto each of 4 (8-inch) wooden skewers. Place skewers on a broiler pan coated with cooking spray; top with any remaining marinade. Broil 5 inches from heat for 2 minutes on each side or until shrimp are done.
This is as simple as it gets. I made this for our Virtual Cooking Light Supper Club. http://whistlestopcooking.blogspot.com/2011/12/cooking-light-holiday-party.html
A little skewer and it's an appetizer, a loaded skewer over rice and you have a meal.
This is a pretty easy recipe. The herb marinade was nice, although I omitted the parsley to suit our taste. Served the skewers over white rice, which tasted nice when some of the extra marinade mixed with the rice.
Very very easy. As another review stated, the food processor makes this simple and with little prep required - just throw it into the processor. I didn't buy jumbo shrimp so the toughest part was just removing the tails and shells off the shrimp. I didn't skewer them either, just marinated and tossed them on the broiler sheet. They had a nice tang to them with all the herbs, garlic and lime. I forgot I didn't have an orange on hand, so I just put in some fresh lemon juice to get the acidity. I served them super low-carb with roasted cauliflower with some herbs, lemon and parmesan. A great light lunch that's also very filling due to the shrimp's protein content.
I am not a huge shrimp fan, but my fiance LOVES them and they satisfy our need for low-carb cooking pretty easily. So with some leftover cilantro, basil, and parsley I had on hand anyway, I made this recipe. Let me tell you, the second, and I mean SECOND, I ate one of the shrimp off the kebob, I was sold. This has been immediately put into permanent rotation and will probably be made one every two weeks at a minimum. It was delicious and the fast broiling method kept the shrimp moist and not chewy.
This recipe is great and easy. The whole family loved it! The prep takes a little work but cooking it is so easy. I served mine with angel hair pasta and a small salad. This would be great to prep several at once and pop the extra in the freezer for later.
Very easy using a food processor. Use the largest shrimp possible. I also used a grill pan instead of broiling the shrimp as to make sure they do not overcook. Served over rice with chopped scallions and roasted tomatoes on the side. Will make it a go-to recipe!!
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