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!!
Broiled Herb-Marinated Shrimp Skewers
2DOGSWGN Posted: 02/26/11
Chrissy0 Posted: 03/15/11
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.
wulfgrrrl Posted: 03/15/11
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.
JulzChicago Posted: 04/13/11
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.
epestrad Posted: 04/12/11
These were really tasty, and I'm really not a fan of shrimp. They were also really easy to make and the clean up was quick!
veryslowcook Posted: 08/13/11
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.
SandiMcMc Posted: 01/01/12
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.
mrscrazyed Posted: 07/13/13
This is a very basic, easy-to-prepare recipe. However, it lacks some of the zip we're used to in a barbecue recipe. Won't make again, but can't disagree with any of the other reviews.