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Herb and Feta Shrimp Skewers
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Herb and Feta Shrimp Skewers

Recipe by Denise RodenCourse: Lunch, DinnerDifficulty: Easy
Servings

2

servings
Prep time

30

minutes
Cooking time

4

minutes
Calories

500

kcal

Great dish for summer picnics. I used easy peel shrimp which is already deveined so it makes it easier on the prep. I served this over rice for my husband and I just enjoyed the shrimp. Pairs well with a cucumber and red onion salad.

Ingredients

  • 16 ounces of shrimp, peeled and deveined (about 20 shrimp)

  • 4 cloves garlic, minced

  • 1 T fresh dill, chopped

  • 1 T fresh oregano, chopped

  • 1 T fresh parsley, chopped

  • 1/4 cup good olive oil

  • Juice of 1 lemon

  • 1 teaspoon Dijon mustard

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon smoked paprika

  • 1/4 cup Greek feta to crumble over skewers

Directions

  • Whisk or stir together the garlic, dill, oregano, parsley, lemon juice, olive oil, Dijon mustard, salt, pepper and smoked paprika in a bowl.
  • Place the shrimp in a container and toss with the marinade and cover. Refrigerate for 30 minutes or up to two hours.
  • While the shrimp is marinating - place the skewers in water if they are made of wood to soak.
  • Place shrimp onto skewers by needling the tail and the top. 5 shrimp per skewer. Grill for about 2 minutes per side until the shrimp turns pink.
  • Sprinkle with feta and serve.

Notes

  • Yields: 2 servings (5 shrimp on each skewer) - 500 calories, 32.6g fat, 514.6mg sodium, 7.9g carbs, 2g fiber, 5.9g net carbs, 1.2g sugars and 49.4g protein.

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