A delicious combination of olive oil, lemon juice, garlic powder and cayenne pepper makes the most juicy and tasty grilled shrimp skewers. The ultimate quick recipe for the summer.
So, does it make me a bad blogger if told you that I missed the two year anniversary of Living Lou?
Well you might smile when I tell you that I also forgot about it last year. I guess I’m not really good with dates. I’ll put it on my iCal so I finally remember next year, but even still I bet I’ll forget it anyways. I feel like I should be writing about growth and nostalgia, but let’s just leave it at this: Living Lou is a whole year older, on its own domain and full of recipes created by me for you, like these grilled shrimp skewers which are perfect for the summer, if I do say so myself.
I’m 19 and still obsessed with food, The Beatles, Wes Anderson and Sofia Coppola. Things are basically the same here and I love it. Today I’m sharing a favourite summer recipe of Grilled Shrimp Skewers, it’s a nice way to switch up from burgers and chicken. I like to use the shrimp that still have the shell and tail on, you just have to peel off the shell before you eat them. I love how smoky and flavourful the grill makes shrimp, and it cooks so quickly over the grill. I always eat the legs and suck the flavour off of the shell before eating the actual shrimp – so don’t miss out on that!
The flavours in these grilled shrimp skewers are classic; a combination of olive oil, lemon juice, garlic powder, paprika and cayenne pepper. These are a little spicy, but not overwhelmingly so. You’ll notice that I opted to use garlic powder in this recipe. That’s because if you use raw garlic, it will actually burn on the grill before the shrimp skewers are cooked, so you’ll end up with burnt, bitter garlic instead of perfectly cooked grilled shrimp skewers.
- 1 lbs shrimp, with shell and tail
- 2 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp paprika
- ⅛ tsp cayenne pepper
- ⅛ tsp salt
- Mix the olive oil, lemon juice, garlic powder, paprika, cayenne pepper and salt together in a large bowl.
- Add shrimp to the bowl and toss. Place in the fridge for 20 minutes.
- After 20 minutes, skewer the shrimp pieces. I did four pieces of shrimp per skewer.
- Next, pre-heat the grill to medium-high heat.
- Grill the shrimp for 1 and a half minutes, flip and grill for another 1 and a half minutes. Finally, cook 1 more minute per side.
There you have it, a recipe for grilled shrimp skewers, here’s to many great recipes to come and many more years of Living Lou.