These citrus grilled shrimp skewers are marinated in a tangy citrus dressing and brushed with more citrus and herb flavor after grilling. They’re a healthy, light summer meal packed with flavor.
My kitchen felt like one big paradox yesterday, healthy citrus grilled shrimp skewers getting put together while homemade focaccia did it’s thing in the slow cooker. Side note, can we discuss how ridiculous it is to make bread in a slow cooker? If you didn’t see my snapchat rant about this (I’m ‘runtothekitchen’ over there if you want to follow along), let me give you my two cents.
First of all, you have to put all the ingredients together outside the slow cooker because the slow cooker needs to be lined with parchment paper. Then you put it into the slow cooker but have to let it rise for 30 minutes to an hour therefore requiring you to be around to do so. And if that wasn’t stupid enough to dissuade you (because isn’t the slow cooker supposed to be a set it and forget it kind of thing?), it only needs to cook for like 2 hours until it’s done. So unless you want cold focaccia that’s been sitting in the slow cooker for like 6 hours when you get home from work, um…bread is better left to the regular oven.
All that said, my house smelled like a legit pizza joint and I can’t say that was a bad thing.
These shrimp skewers are like the antithesis of focaccia. They’re light, bright, citrusy and a super easy grilled meal perfect for summer. I served them with sticky citrus rice too. Nakano’s citrus seasoned rice vinegar is used in the marinade, the rice and the glaze for an extra citrus punch and if you’re a fan of tangy sour things like me (I was literally sucking the lemon and lime slices off the skewer) this meal will be right up your alley.
This dish actually reminds me a lot of last year’s grilled scallop citrus ceviche. I guess I just really like the combination of citrus and seafood!
For the shrimp
For the rice
For the glaze
*This post is sponsored by Nakano. All content and opinions are my own.