These shrimp kabobs are loaded with an incredible combination of flavors, and the lemon yogurt aioli is there to sooth all the spices and give the perfect balance to this dish.
Total Time
25min
4.0
1 Rating
Author: Spain on a Fork
Servings:
4
Ingredients
•
15
Jumbo Shrimp
, peeled, deveined
•
1/2
cup
Greek Yogurt
•
1
clove
Garlic
, grated
•
1
Lemon
, zested, juiced
•
1/2
tsp
Dried Parsley
•
3
Tbsp
Extra Virgin Spanish Olive Oil
•
1/2
tsp
Saffron Threads
•
1
tsp
Smoked Paprika
•
1
tsp
Simply Organic Garlic Powder
•
1
tsp
Simply Organic Onion Powder
•
to taste
Fresh Chives
, thinly sliced
•
1
Lemon
, sliced
•
to taste
Ground Black Pepper
•
to taste
Sea Salt
Cooking Instructions
1.
To make the lemon yogurt aioli, add Greek Yogurt (1/2 cup) to a bowl and grate Garlic (1 clove) into the yogurt.
2.
Add the zest and juice from Lemon (1), Dried Parsley (1/2 tsp), Sea Salt (to taste) and Ground Black Pepper (to taste). Whisk together.
3.
Slowly pour in Extra Virgin Spanish Olive Oil (1 Tbsp) while you continue to whisk. Cover with plastic wrap and add to the fridge.
4.
For the spice blend, add Saffron Threads (1/2 tsp) into a mortar. Using a pestle, pound down until you have a powder, then add Simply Organic Garlic Powder (1 tsp), Simply Organic Onion Powder (1 tsp), and Smoked Paprika (1 tsp). Mix together until well combined.
5.
Pat dry Jumbo Shrimp (15). Season with Sea Salt (to taste) and Ground Black Pepper (to taste), then coat each shrimp one by one in the spice mix. Add the coated shrimps onto wooden skewers.
6.
Heat a grilling pan over a medium-high heat and add Extra Virgin Spanish Olive Oil (2 Tbsp).
7.
Once the pan gets hot, add the shrimp kabobs and cook for 2 minutes on each side. Once done, set the shrimp kabobs aside.
8.
Add Lemon (1) Slices to the pan and grill for a couple of minutes.
9.
Add the shrimp kabobs to a plate along with the lemon garlic aioli. Garnish with the grilled lemon slices and Fresh Chives (to taste). Serve and enjoy!
Nutrition Per Serving
CALORIES
221
FAT
13.1 g
PROTEIN
20.1 g
CARBS
5.5 g
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