Broiled Shrimp Kebobs
This post contains affiliate links. For more information, read my privacy policy.
I never liked shrimp. One of my earliest memories is feeling violently ill at a seafood restaurant, and for the longest time just the smell of seafood made me sick to my stomach. But much to my surprise, I wound up liking shrimp once I gave it a fair shot. This recipe is one of my favorites. It’s got a mild spicy-sweet flavor that pairs well with just about everything. Serve it on a salad, as a side to roasted or grilled veggies, or have it as an appetizer with my ranch dip!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIP can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Broiled Shrimp Kababs
Ingredients
- 1 pound shrimp peeled
- 2 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon lemon juice omit for IC
- 1 1/4 teaspoons ground ginger
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions
- Combine all ingredients in an airtight container and refrigerate for two hours.
- Preheat the oven to broil, set a rack about 4-6″ from the element, and skewer the shrimp on metal or wet bamboo skewers.
- Broil for 2-3 minutes per side on a baking sheet with a wire rack, then serve hot.