Grilled shrimp skewers

Shrimp seared over high heat, turning from translucent to opaque white in seconds. A spiced oil coating protects them from the flames while delivering that signature smoky grill aroma.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 304
• Protein: 34 g
• Carbs: 3 g
• Fat: 17 g

Ingredients

• 600 g Wild shrimp ( peeled )
• 4 tbsp Extra virgin olive oil
• 2 piece Garlic ( finely minced )
• 2 tbsp Lime juice
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 0.5 piece Flat-leaf parsley optional ( chopped )
• 1 tbsp Cajun spice mix

Instructions

1. Marinade preparation

   In a bowl, mix the olive oil, minced garlic, lime juice, smoked paprika, and Cajun spices. The oil should take on a dark red hue and release a woody, spicy aroma.

2. Coating the shrimp

   Pour the preparation over the shrimp. Mix by hand so that each piece is perfectly glossy and infused with spices.

3. Skewering

   Thread the shrimp onto the skewers, pressing them slightly together. They should not overlap to ensure even coloring.

4. High-heat cooking

   Place the skewers on a hot grill. Cook for 2 minutes per side. The flesh should become opaque and firm under finger pressure.

Chef's tips

• Don't overcook: as soon as the shrimp forms a 'C', it's done. If it forms an 'O', it's overcooked and will be rubbery.
• If using wooden skewers, soak them in water for 30 minutes beforehand to prevent them from catching fire.

Storage

Eat immediately. Can be kept for 24h in the fridge, but the flesh hardens significantly when reheated.