These shrimp skewers are perfect for cooking on the barbecue or in the oven. Marinate your shrimp overnight with a scoop of your favorite all-purpose seasoning for juicy well-seasoned shrimp.
Feel free to include pieces of red onion, and colorful sweet peppers on your skewer, or any other type of vegetable that will stay intact when pierced with a wooden or metal skewer and cooked. You can also prepare your shrimp ahead of time, and leave in the fridge until they’re ready to sizzle, and serve with your favorite dip or leafy green salad.
For marinated shrimp, add shrimp to a bowl, season with your favorite all-purpose seasoning, root medley powder, garlic and coconut aminos, and leave for a few hours or overnight in a bowl or airtight container.
Peel and chop the red onion into medium chunks.
Remove the stem, core, and seeds from the sweet peppers, and dice into medium chunks.
Add a chunk of onion to the skewer, followed by one or two shrimp, and a chunk of sweet pepper. Continue to alternate the vegetables and shrimp on the skewers until you’ve used all the ingredients.
Brush the skewers with melted butter or some of the honey mustard mixture (see below), and place in the oven for up to 25 minutes or until no longer pink. You can also barbecue them on the grill.
Remove from the oven and serve immediately.
Yogurt Dip Directions:
Grate the cucumber.
Add cucumber, lemon juice and all the vegetable powders to a cup of kefir yogurt, and blend until you get your desired consistency.
Honey Mustard Directions:
Blend all the ingredients in a small cup until you get your desired consistency.
Recipe Note
Tips:
Use smaller chunks of
red onion for a shorter cooking time; it’s ok if the onions are slightly al
dente.
