These delicious grilled shrimp are so easy to make and ready in 20 minutes, including prep time and making the dip! Perfect to serve as an appetizer, main dish, or even put on a salad! This recipe is gluten free, dairy free, Whole30, paleo, and keto.
Prep Time: 16 minutesmins
Cook Time: 4 minutesmins
Servings: 4servings
Ingredients
Creamy Garlic Herb Dip
1/2cupraw whole cashews
1clovegarlic
1/2cupboiling hot water
1Tbspfresh lemon juice
3/4tspfine sea salt
1/4tspblack pepperfreshly ground
1/4cuploosely packed parsley leaves
2Tbspchopped chives
Grilled Shrimp
1.5lbshrimppeeled (tail left on)
1/4cupavocado oil
Fine sea salt
Black pepperfreshly ground
1/2lemon
Instructions
Creamy Garlic Herb Dip
Place 1/2 cup cashews, 1 clove garlic, 1/2 cup boiling water, 1 Tbsp lemon juice, 3/4 tsp salt, and 1/4 tsp pepper in a high-powered blender. Blend on high until silky smooth (about 2 minutes with a Vitamix).
Remove the top and allow to cool to room temperature.
Add in herbs and pulse just to quickly combine.
Transfer to small bowl and chill until ready to serve.
Grilled Shrimp
Preheat grill to 400ºF (medium-high heat).
Skewer 1.5 lb shrimp onto skewers and place on sheet pan. Brush both sides with 1/4 cup avocado oil and sprinkle with salt and pepper on both sides (approximately 1 tsp sea salt and 1/2 tsp black pepper).
Once grill is hot, add skewers and grill (with top open) for about 2 minutes per side or until shrimp are pink and opaque throughout. This cook time is for large shrimp. Adjust cook time slightly based on size of shrimp.
Remove skewers to a serving platter, squeeze half a lemon over the shrimp, and serve with creamy garlic herb dip.