Paleo Plan

Recipes

Grilled Shrimp and Veggies on a Stick


Ingredients

  • Shrimp, peeled and de-veined
  • 1 zucchini, sliced in 1-inch pieces
  • 1 squash, sliced in 1-inch pieces
  • 1 red bell pepper, sliced in 2x2-inch pieces
  • 1 green bell pepper
  • 1 red onion, cut into eighths
  • 4 cloves garlic, minced
  • Extra virgin olive oil
  • Juice of 1/2 lime
  • Ground black pepper, to taste
  • Wooden skewers, soaked in cold water for 15 minutes so as not to burn

Instructions

  1. Peel shrimp and drizzle with lime juice and season with pepper.
  2. Set aside for five minutes to allow the acidic lime juice to infuse the seasoning into shrimp.
  3. Soak wooden skewers and prepare vegetables. With red onion, chop into quarters and then chop quarters in half, cutting from what was core of onion (cut with the red skin on the cutting board). Do not break apart layers of onion.
  4. Set grill to 350 degrees.
  5. Add veggies, shrimp, and garlic in a mixing bowl.
  6. Liberally drizzle with olive oil and then season.
  7. Stir well, making sure every surface is covered in oil and seasoning.
  8. Impale veggies and shrimp onto skewers.
  9. Cook until shrimp turns pink, then turn skewers with tongs to cook the other side.

This recipe inspired in part or in whole from here.

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2 Responses to “Grilled Shrimp and Veggies on a Stick”

  1. on July 12th, 2010 at 4:35 pm LesleyB Says:

    How many shrimp?

  2. on July 18th, 2010 at 5:30 pm Jason G. Says:

    It depends on the size of the shrimp, but go for about 4oz of shrimp per person.

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