Clean and Simple Grilled Shrimp & Zucchini Skewers
I love shrimp!
Did you know that while shrimp is so small in size, their nutritional value is HUGE??
- Weight Loss
- Shrimp is an excellent, carb-free food
- Shrimp is loaded with protein, vitamin D, vitamin B3, and zinc
- The zinc supplementation has been known to increase levels of leptin, which is a hormone in charge of regulating the body’s energy expenditure, fat storage, and appetite. Insufficient levels of leptin can be the cause of food cravings, overeating, and food obsessions.
- Shrimp contains astaxanthin, which is a carotenoid that gives their pink color and can act as a strong antioxidant and protect the skin from premature aging.
- Shrimp also contains omega-3 fatty acids, which provide antioxidant protection as well.
- The Zinc in shrimp is important to the production of new cells, including hair and skin cells.
- Shrimp are an excellent source of copper which can prevent hair loss, and contribute to hair thickness!
- Cancer Fighting
- Shrimp is full of selenium, which is believed to reduce cancer risk to help enzymes with antioxidant properties, helping to protect the body from damaging effects of free radicals AND believed to prevent tumor growth by boosting your immune system.
In addition to all of these amazing benefits of shrimp, they are truly a delicious food and can be prepared in a variety of ways for countless recipes. Here’s one of my favs!
Clean and Simple Grilled Shrimp and Zucchini Skewers
These Shrimp and Zucchini Skewers are clean, gluten-free, and paleo. The best part, leftover grilled shrimp make excellent next-day shrimp tacos!
- 1/4 C Finely Chopped Garlic
- 1 TSP Coarse Salt
- 2 TBSP Fresh Rosemary Leaves, Minced PLUS Sprigs for Garnish
- 3 TBSP Olive oil PLUS Oil for Brushing Shrimp
- 16 Wild-Caught Shrimp (about 10 per pound)
- 2 Zucchini, Cut into Ribbons with a Mandolin or Peeler
- Four 12-inch Bamboo Skewers, Presoaked for 30 minutes
- Lemon wedges as an accompaniment
- Mash garlic and salt together in a large bowl.
- Mix together with minced rosemary and olive oil. Add shrimp.
- Let stand, covered in refrigerator for at least 4 hours.
- Soak skewers in water for a least 30 minutes.
- Preheat grill.
- Place 1 shrimp on each skewer and alternate zucchini slice, forming a piece into a tight roll. Brush with olive oil.
- Grill for about 3 minutes on each side, or until just cooked through.
- Serve with couscous, rice, or on a bed of greens.
Don’t forget to wash your shrimp with Eat Cleaner Seafood & Poultry Wash!!
Don’t forget to wash your shrimp with Eat Cleaner Fruit & Vegetable Wash!!
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