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, 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!
Citrus Grilled Shrimp Skewers
Ingredients
For the shrimp
- 36 extra large, peeled and deveined shrimp
- 12 thin lime slices
- 12 thin lemon slices
- 12 wooden or metal skewers
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Nakano citrus seasoned rice vinegar
- salt and pepper
- juice of 1/2 a lemon
- juice of 1/2 a lime
For the rice
- 1 1/2 cups water
- 3/4 cup rice
- 1/2 tablespoon extra virgin olive oil
- 1 teaspoon Nakano citrus seasoned rice vinegar, or regular rice vinegar
- zest from 1/2 a lemon
- zest from 1/2 a lime
For the glaze
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Nakano citrus seasoned rice vinegar, or regular rice vinegar
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
- zest from 1/2 a lemon
- zest from 1/2 a lime
Instructions
- Thread the skewers in the following order: shrimp, lime, shrimp, lemon, shrimp and place in a rectangular baking dish.
- Whisk together the olive oil, rice vinegar, salt, pepper, lemon and lime juice and pour all over the skewers. Let marinate for 20 minutes.
- Meanwhile, heat a grill over medium heat and grease the slats with olive oil.
- Get the rice cooking by bringing the water to boil in a small sauce pot. Once boiling, add the rice, stir, lower heat to low and cover. Cook until all the water is absorbed, about 15 minutes.
- Grill the shrimp skewers for about 2 minutes per side until the shrimp become opaque and grill marks appear. Transfer to a serving dish.
- When the rice is done cooking, add the olive oil, rice vinegar and zests to the pot and stir to mix together.
- Whisk together all the ingredients for the glaze in a small bowl. Brush on each skewer.
- Serve immediately with the rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
*This post is sponsored by Nakano. All content and opinions are my own.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Grilled shrimp are the best! I could definitely go for that for dinner tonight!
So I’ve never tried making bread in a slow cooker because it always sounded weird and like it wouldn’t taste right. Not to mention having to line it with parchment is more than I want to deal with. I love these shrimp skewers! The citrus seasoned vinegar sounds like the perfect marinade!
These shrimp sound so good! Definitely worth breaking out the grill. :)
This shrimp looks crazy delicious! I love how packed full it is with citrus and that vinegar sounds lovely. I agree that slow cooker bread is lame. Just put it in the oven already and call it a day.
Wonderful dish to make anytime, really! So simple yet very impressive and most importantly, delicious! Can’t wait to try it!
I can’t say how many times I have seen/done recipes that require only a few hours of cooking or ones that require you to sear the meat before. Really defeats the purpose of using a single cooking vessel, huh?