Grilled Shrimp Skewers with Creamy Chili Sauce
Who doesn’t absolutely love to grill in the summertime? One of the easiest and healthiest recipes to make are these Grilled Shrimp Skewers with a Creamy Chili Sauce!
- 1 lbs. shrimp, (deveined and shell removed - tail on)
- ½ cup plain Greek yogurt
- ½ tbsp. sambal oelek chili paste
- ½ tbsp lime juice + more to top shrimp
- Green onions to top shrimp
- Wooden skewers
Clean and devein the shrimp
Skewer the shrimp, about five per skewer.
Place shrimp skewers on a grill over medium heat. Grill 2-3 minutes on each side, until the shrimp are pink.
Remove and top with lime juice and green onions.
For the sauce: Mix greek yogurt, sambal oelek, and lime juice until well combined.
Each serving will include 6-8 shrimp depending on their size.
Shrimp can be cooked directly on the grill, in a grill basket, or on aluminum foil with coconut oil to prevent sticking. Cooking directly on the grill will be the most flavorful.
You can soak the skewers to keep them from burning while on the grill.
If you don’t have a grill, try sautéing the shrimp or baking them in the oven in a foil packet with coconut oil.
To easily peel and devein shrimp, use kitchen shears to cut the shell along the back of the shrimp. Once cut from the head to the tail, the shell will easily peel away from either side. Then, place the tip of the shears under the vein in the middle of the shrimp's back and lift up. The whole vein will come right out.
Cooked shrimp can be safely stored in a shallow, airtight container in the refrigerator for 3 to 4 days.
Calories: 134kcal | Carbohydrates: 2.4g | Protein: 25.2g | Fat: 2.3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 1.9mg | Sodium: 548mg | Potassium: 266mg | Fiber: 0g | Sugar: 2.2g | Vitamin A: 225IU | Net carbs: 2.4g