Paleo Plan

Grilled Juneau Shrimp

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Makes dinner for two with leftover shrimp to toss in an omelet or salad the next day.

Approximate cooking time: 15 minutes with an additional 30 minutes for marinade


  • wooden skewers
  • ¼ cup extra virgin olive oil or melted coconut oil
  • 3 garlic cloves, minced
  • juice of 1 lemon
  • 1/8 teaspoon paprika
  • dash of cayenne pepper
  • 2 lbs large shrimp with tail left on
  • lime wedges
  • parsley, chopped


  • Soak wooden skewers in warm water.
  • Mix olive or coconut oil, garlic, lemon and spices in a large, shallow bowl. Add shrimp and let sit in refrigerator for 30 minutes, stirring occasionally.
  • Prepare the grill just before meal time.
  • Put marinated shrimp on skewers.
  • Place on hot grill. Turn after a few minutes on each side and remove when bright pink and fully cooked (about 1-2 minutes per side).
  • Serve with lime wedges and chopped parsley.
Photo courtesy:

This recipe inspired in part or in whole from here.



    This was a really good option for grilling. I actually made skewers with slices of red onion and cherry tomatoes. I tossed everything together in a bowl with the sauce and then thread the items onto skewers. Really added to the meal.

  2. I made this recipe with crimini mushrooms, red and yellow bell peppers and zucchini… used a combination of roasted sweet paprika and hot paprika, lots of fresh garlic, added sea salt and grilled it.. absolutely delicious and filling! Leftovers will go on a salad for lunch tomorrow. Served it with chopped italian parsley and fresh lime juice… really makes a difference.

  3. Super duper easy and REALLY flavorful! Even my 7 year old son loved this! Thanks for the recipe. :)

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