Herb and Feta Shrimp Skewers

Recipe by Denise RodenCourse: Lunch, DinnerDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

500

kcal

Looking for a fresh, flavorful recipe that fits your bariatric lifestyle? These Herb and Feta Shrimp Skewers are a light, protein-packed option that’s perfect for summer grilling, easy dinners, or weekend picnics. Using easy-peel shrimp that are already deveined makes prep much simpler, and the combination of fresh herbs and feta gives the skewers bright, savory flavor without feeling heavy. I served them over rice for my husband while I enjoyed the shrimp on their own, and they paired perfectly with a crisp 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.

Herb and Feta Shrimp Skewers

Ingredients

Directions

Notes

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