Servings: 4 servings
Prep time: 15 minutes
Cook time: 7 minutes
Total time: 22 minutes
Ingredients
- 1 pound Tail-on jumbo shrimp – deveined and shelled
- Olive oil
- Himalayan pink salt and ground pepper
- 2 ½ tsp Fresh oregano – chopped
- 2 ½ tsp Fresh thyme – chopped
- 1 ½ tsp Garlic – minced
- 1 tbsp Fresh parsley – chopped
- Skewers
- 2 tbsp Fresh lemon juice
Instructions
- Heat the grill or grill pan to medium-high heat. Clean the grill with a brush and grease it with a long pair of tongs and some folded paper towels that have been soaked in olive oil.
- Season the shrimp with salt, pepper, garlic, oregano, and 2 teaspoons parsley in a medium bowl. Combine by tossing.
- Thread shrimps onto skewers. Soak wooden skewers in water for 30 minutes before use to avoid scorching and splintering.
- Combine the melted butter, garlic, lemon juice, and 1 teaspoon of parsley in a small bowl. Brush both sides of the shrimp with lemon butter sauce, reserving some for later.
- Grill the skewers on each side for 3 to 4 minutes, or until the shrimp is opaque and the vegetables are cooked through or just beginning to brown.
- Brush the remaining lemon sauce over the shrimp and cook for 10 seconds more.
- If desired, serve and garnish with additional fresh herbs and lemon wedges.
Other Keto Shrimp Recipes
Nutrition Facts
Calories: 124kcal
Calories from Fat: 9kcal
Fat: 1g
Total Carbohydrates: 2g
Protein: 23g
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Shrimp Skewers
If you have any leftover shrimp, store them in an airtight container in the fridge. They will last 3-4 days. You can also freeze them in freezer-safe containers for about 3 months. To prevent bacteria from growing, freeze them within 1-2 hours of grilling.