It’s no secret that I love shrimp. I could eat shrimp everyday – and have been obsessed with it since I was a young girl. My mom used to go to a local fish market weekly and I always tagged along because the owner would always give me a huge, cooked shrimp to nosh on while my mom placed her order. One of the first recipes I made on my own was a spicy shrimp vindaloo and it’s been a feature in many of my recipes ever since.
Shrimp is not only a delicious addition to a keto diet, this little sea creature is also one of the best sources of Astaxanthin – and anti-oxidant and anti-inflammatory that is known to decrease the risk of diabetes-related complications as well as ward of some cancers. Shrimp also packs in a significant amount of selenium, which is also known for fighting diabetes as well as cardiovascular disease and also helps with cognitive function. And, shrimp is also, like other fatty fish, a solid source of Omega-3 fatty acids.
As I’ve mentioned, I have been loving to grill all year round and grilled shrimp is so much better than cooking in on a skillet! This grilled shrimp and vegetables on skewers has been on repeat at my home this year – popping with flavor, it’s perfect for a light main dish or a side for those summer barbecues.
Grilled Shrimp Skewers and Vegetables with Mustard Glaze
- 12 whole jumbo shrimp shelled and deveined, tails on
- 1/2 red bell pepper cut into 1" chunks
- 1/2 yellow bell pepper cut into 1" chunks
- 1/2 green bell pepper cut into 1" chunks
- 1/2 red onion cut into wedges
For the Mustard Glaze
- 1/4 cup extra-virgin olive oil or avocado oil
- 1 tbsp whole grain mustard
- 1 tbsp keto honey or sweetener if you can't find keto honey
- 1 tsp rice wine vinegar
For the Mustard Glaze
- Combine all glaze ingredients in a small bowl and whisk until smooth.
To Assemble the Skewers
- Lightly coat the skewers with cooking spray
- Assemble the skewers by alternating vegetables with shrimp – 3 shrimp to each skewer
- Heat up the grill to medium-high (400°F). Lightly spray the grates to prevent sticking.
- Place the shrimp and vegetable skewers on the grill and using a pastry or silicone brush, brush 1/2 of the glaze on the skewers.
- Grill for about 4 – 5 minutes until shrimp start to turn opaque and pink.
- Flip carefully, brush remaining glaze on the other side of the skewers and grill 4 – 5 minutes more until completely opaque and a beautiful pink-orange color.
- Serve immediately.