Little shrimpies all lined up on skewers because — Memorial Day weekend!! It’s difficult for me to talk about grilled shrimp kabobs without getting so overly excited. And without using a billion exclamation marks. Please, bare with me, it’s totally gonna be worth it. What we have here is shrimp on skewers made with less than 10 ingredients, less than 10 minutes of prep work, and 10,000% delicious memorial day weekend food. If it was up to me, i’d eat grilled food every day of the week. And i’d grill everything! But then I think about my love of carbs and realize that pasta is definitely not going to cook itself on the grill. But these little shrimp kabobs would go so nicely on pretty much ANYTHING, even pasta. My absolute favorite way to eat them? On a bed of crunchy cabbage slaw dressed with a light asian sesame vinaigrette. YUM. OKAY. That’s it. Just scroll right to the end of this post and hit the print button like, RIGHT NOW because i’ll still be here going on and on about these babies but you NEED to make sure you have the recipe because you’ve gotta fire up the grill this weekend, and trust me, you want these cilantro lime shrimp babies to be on it! There isn’t ONE good way of enjoying these little shrimpies. You can pretty much add them to whatever you like and they’ll pair beautifully with it. These super simple shrimp kabobs are a game changer. Here’s a few ways were planning on devouring them: ♥ The possibilities are endless! Cilantro + Lime. They make EVERYTHING taste better. I could have a cilantro and lime flavored ice cream and love it. But I don’t know about you guys, you may think i’m food weird. If you frequented Little Spice Jar, you already know that my recipes are all about BOLD flavor. There’s a hint of red pepper flakes that add a tinsy weensie bit of heat, and a bit of sugar that brings out the natural sweetness of the shrimp. I love using simple ingredients to bring flavor to everyday food. If you aren’t a huge fan of cilantro (gasp), just simply replace it with freshly chopped parsley. Swap out the lime juice for lemon juice as the flavor of parsley tends to go better with lemons. That will add a slight variation to the recipe but with similar flavor profiles. Now go! Grab a few pounds of extra large or jumbo shrimp because you’re going to want A LOT of these on deck! We’re getting major rain this week in Houston, these little guys are gonna be my little ray of sunshine and keep me company. Did I mention they’re light on the waistline? Yah-huh. I am planning on enjoying cilantro lime shrimp on the daily. Yes. Please. And thank you.
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If you aren’t a huge fan of cilantro, just simply replace it with freshly chopped parsley. Swap out the lime juice for lemon juice as the flavor of parsley tends to go better with lemons. That will add a slight variation to the recipe but with similar flavor profiles.You can also add, sliced zucchini, onions, and bell peppers to the shrimp kabobs.Other serving suggestions: On a bed of rice, over a salad, in tacos. See post for more suggestions.
