Southwest Red Chili-crusted Shrimp Skewers | PCC Natural Markets

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Southwest Red Chili-crusted Shrimp Skewers

Yield: Yields 4 to 6 skewers

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These make wonderful appetizers, or lay them atop a salad for a beautiful and colorful meal.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Put shrimp in a glass container and pour lime juice over the top. Add garlic and mix together. Marinate in the refrigerator for 20 minutes or up to 8 hours.

Preheat grill to medium-high.

Mix chili powder, paprika and sea salt together on a plate. Take shrimp, one by one, and pat into chili powder mixture to coat each side. Skewer each chili-coated shrimp; you should be able to fit 4 to 6 shrimp on each skewer.

Grill for 2 to 3 minutes per side. When shrimp are firm and have changed color, they are done. Garnish with toasted pumpkin seeds, if desired.

Recipe by Tiffany Pollard, former PCC Cooks instructor

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