Citrus Shrimp Skewers with Lemon Rice

When it comes to proteins for dinner, I would say we do about 80% chicken. I don’t dislike red meat, sometimes I want a good burger, steak, or pot roast, but generally, I just prefer lean chicken. We do have salmon a few times a month too, but it did not sit well with my during my first pregnancy and ever since, I’ve developed a slight taste aversion to it I think.

While I don’t mind having a lot of chicken, my husband definitely gives me a certain look when I tell him we are having chicken for the millionth time in a row. I never make shrimp and I don’t know why because it’s so ridiculously easy to make and cooks so quickly!

These Citrus Shrimp Skewers are simple and yet so flavorful and summery. The marinade is made up of lemon and lime zest and juice, a splash of orange juice, oil, and garlic. I only marinate the shrimp for about 20 minutes. With the acidity from the citrus, marinating any longer can break the shrimp down and make it mushy.

I like to serve this shrimp with lemon rice. Just some fresh lemon juice and zest can really transform plain rice! You can also add lime if you want. Herbs like parsley and/or cilantro also make the rice even more tasty! These skewers and rice are the perfect light summer meal!

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Yield: serves 3-4

Citrus Shrimp Skewers with Lemon Rice

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

The perfect light dinner! Grilled shrimp marinated in citrus juices and served over light lemon rice.

Ingredients

For the shrimp:

• 1 lb. peeled and deveined shrimp
• 1 lemon, zested and juiced
• 1 lime, zested and juiced
• 2 tablespoons orange juice
• 1 garlic clove, minced
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon red pepper flakes (optional)
• Skewers

For the lemon rice:

• 2 cups cooked rice
• 1 lemon, zested and juiced
• 3 tablespoon unsalted butter
• salt and pepper to taste

Instructions

For the shrimp:

1. If using wooden skewers, soak in water for 20 minutes.
2. In a small bowl, add the lemon juice and zest, lime juice and zest, orange juice, garlic, olive oil, salt, and red pepper flakes. Whisk until combined.
3. Add the shrimp onto the skewers (I did 4 per skewer).
4. Pour the citrus marinade over the skewers and let it marinate for about 20 minutes.
5. Heat grill or grill pan on medium heat. Place the skewers onto the grill. Reserve the extra marinade that may be on the bottom of the plate. Cook on each side for about 3-4 minutes or until the shrimp is no longer transparent and is cooked thoroughly. You can pour the reserved marinade over the shrimp during the last minute of cooking for extra flavor.

For the lemon rice:

1. Heat the cooked rice in a pan.
2. Add the butter, lemon zest and juice, butter, and salt and pepper and stir into the rice. Serve with the citrus shrimp.

Notes

If shrimp is not your thing, you can also use scallops or chicken.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 380Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 262mgSodium: 1415mgCarbohydrates: 26gFiber: 1gSugar: 1gProtein: 28g

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