Cajun Grilled Shrimp Skewers with Garlic Butter Zucchini Noodles + Coconut Rice
I'm convinced that anything on a skewer would look cute. Don't you think? Plus, I love that the meal turns into a more interactive meal that isn't completely inhaled in 2 seconds. It takes some time to get the shrimp off the skewers without poking your face.
When I eat shrimp - they HAVE to be slathered with spices + herbs. I don't like a boring shrimp. Bring on the flavors. This spice blend has all of that - heat, sweet + salt. I love how it is such a simple + quick way to prepare them.
Doesn't this meal remind you of a summers night out of your patio? Well, we grill all winter long - even if I have to wear a scarf and a jacket to - I'll do it! I just love the flavors that comes from it. Do you grill all year round?
Cajun Grilled Shrimp Skewers with Zucchini Noodles + Coconut Rice
I made this gluten free + dairy free. Makes about 2-3 servings of shrimp.
6-8 wooden skewers, soaked in water
1 pound or more raw shrimp, deveined and cleaned
2 tablespoons garlic powder
2 tablespoons Italian seasoning
2 tablespoons paprika
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon onion powder
In a small bowl, mix all the spices together and set aside. Pat the shrimp dry with a paper towel. Add the shrimp to a bowl. Sprinkle 1 heaping tablespoon of the cajun spice blend over the shrimp. Toss with tongs to coat. If you prefer more spice - add more of the blend to the shrimp.
Heat your grill on high heat. While the grill heats, add the shrimp to the skewers. Add 5-6 shrimp per skewer - leaving about 2 inches on either end of the skewers to hold. Repeat until all the shrimp are on the skewers.
When the grill is hot, add the shrimp. Cook for 1-2 minutes and flip. Cook for another 1-2 minutes and remove.
Serve warm with zucchini noodles and coconut rice!
*Store the remaining spice blend in an air tight container at room temperature
2 tablespoons butter
1 package of spiralized noodles
1-2 garlic cloves, minced
salt + pepper
In a small non stick pan, melt the butter over medium heat. Once melted add the zucchini, garlic and a pinch of each salt + pepper. Stirring/ tossing with tongs, until the zucchini is slightly soft. Remove from heat.
1/2 cup coconut milk
1 2/3 cup water
1 cup jasmine rice
1/2 teaspoon salt
Heat coconut milk + water together in a small sauce pot with a lid. Once it boils, add rice + salt and cover - turn to low heat. Cook for 10 minutes. Remove lid and check for liquid - if the rice isn't cooked yet, add 1/4 cup of water and stir. Put the lid back on and check in 2-4 minutes. Remove lid and fluff with a fork.