Paleo Plan

Grilled Juneau Shrimp

Screen Shot 2012-10-29 at 5.26.09 PM

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


  1. Soak wooden skewers in warm water.
  2. 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.
  3. Prepare the grill just before meal time.
  4. Put marinated shrimp on skewers.
  5. 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).
  6. 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. :)

Leave a Comment