+
5 (1)

Categories: Fish and shellfish, Grilled, Healthy eating, Main courses

Grilled shrimp skewers with charmoula

Grilled shrimp skewers with charmoula
Glenn Koenig / Los Angeles Times

Bold Cajun blends, Chinese five-spice powder, Caribbean jerk, garam masala from India, Middle Eastern baharat, Thai green curry paste -- each of these blends of spices and herbs has its origins as a cornerstone of a regional cuisine. Traditionally developed ... Read more

Total time: 15 minutes, plus marinating time | Serves 2 to 4
Note: This recipe calls for bamboo skewers.
  • 1 pound cleaned, tail-on jumbo shrimp (12 to 16)
  • Charmoula (See related recipe), divided
  • 1 large lemon, sliced crosswise into 1/8 -inch slices
  • Oil for the grill

Step 1Combine the shrimp and one-third cup charmoula in a large nonreactive bowl or resealable plastic bag and marinate in the refrigerator for 2 hours. Ten minutes before removing the shrimp from the refrigerator, soak the bamboo skewers in water to prevent the wood from burning.

Step 2Remove the shrimp from the marinade and thread with the lemon slices onto the prepared bamboo skewers.

Step 3Heat the grill over medium-high heat. When the grill is hot, oil the rack and place the skewers on top. Grill the skewers until the shrimp are puffy, pink and opaque, about 2 to 3 minutes per side. Serve immediately with the remaining charmoula sauce.

Each of 4 servings:
172 calories; 18 grams protein; 2 grams carbohydrates; 0 fiber; 5 grams fat; 1 gram saturated fat; 168 mg. cholesterol; 218 mg. sodium.
Found a problem? Let us know at cookbook@latimes.com
More recipes in Fish and shellfish
Baked rainbow trout
Poached sole with basil-garlic oil and Champagne vinaigrette
Crab-stuffed squash blossoms
Scallops with Indian-spiced cauliflower