Shrimp Kabobs with Creamy Avocado Sauce
Ready in 30 minutes, these shrimp kabobs are perfect for any day of the week. This recipe is packed with flavor thanks to the best marinade!
Servings: 4 servings
Calories: 334kcal
Ingredients
- 1 lb jumbo shrimp peeled and deveined
- 4 cloves garlic minced
- 1 inch fresh ginger minced
- 1 tsp dried oregano
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 teaspoon smoked paprika
- 1 lemon juice of
- 3 tablespoon olive oil
- 2 red onion cut into large pieces
- 1 red bell pepper cut into large pieces
Creamy Avocado Sauce
- 2 Avocados peeled and pitted
- ½ cup Greek yogurt
- ½ cup sour cream
- 4 cloves garlic minced
- 1 lime juice of
- ½ tsp salt
Instructions
- In a large bowl, mix garlic, ginger, oregano, cumin, salt, smoked paprika, lemon juice and olive oil. Add in the shrimp and stir well.
- Cover the bowl with a plastic wrap and let the shrimp marinade for 20 to 30 minutes. Meanwhile, heat the grill.
- Once the grill is hot, thread the shrimp on the skewers with red onion and red bell pepper.
- Place the shrimp kabobs on the grill and cook for about 4 minutes on each side until they are pink and cooked.
- Serve with creamy avocado sauce.
Creamy avocado sauce
- Place the avocados, minced garlic, Greek yogurt, sour cream, salt and lemon juice in a blender or a food processor. Blend well until it's completely mixed and creamy.
Notes
- Unless you live in a coastal city where fresh seafood is available, opt for frozen shrimp and thaw it before marinating.
- Make sure to purchase raw shrimp and not cooked. If the shrimp is precooked, it won't absorb the flavors from the marinade and will become rubbery if grilled.
- To make shrimp kabobs with pineapple, leave out the red peppers and onion and use chunks of fresh pineapple instead.
- Why is my shrimp kabob dry and rubbery? Shrimp becomes rubbery and hard when it's overcooked. Keep a close eye on the shrimp since it's easy to overcook it.
- Keep the ingredients for the avocado sauce refrigerated until you're ready to make it. The sauce is best served cold. Store the leftovers in an airtight container and cover with a plastic wrap so it touches the sauce to avoid oxidation. Close the lid of the container and refrigerate for up to 48 hours.
Nutrition
Calories: 334kcal | Carbohydrates: 16g | Protein: 28g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 302mg | Sodium: 1501mg | Potassium: 399mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1357IU | Vitamin C: 68mg | Calcium: 264mg | Iron: 3mg