Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) raw peeled deveined shrimp
- 9.2 oz (260 g) bell peppers, thick squares
- 4.2 oz (120 g) plain Greek yogurt
- 1.1 oz (30 g) lemon juice
- 3.1 tsp (14 g) olive oil
- 1.5 tsp (3 g) smoked paprika
- 0.2 oz (6 g) garlic, minced
- 0.4 oz (10 g) parsley, chopped
- 0.3 tsp (2 g) salt
Method
- Mix yogurt, half the lemon and parsley for the dip. Keep chilled. Toss shrimp with half the oil, paprika, garlic and half the salt.
- Heat a clean grill to medium-high. Put peppers on separate metal skewers and brush with remaining oil and salt. Grill for 8–12 minutes.
- Thread shrimp onto separate skewers and grill for 2–3 minutes per side until pearly and opaque throughout.
- Finish shrimp and peppers with remaining lemon and serve with the yogurt dip.
Cook’s note: Separate skewers prevent shrimp from overcooking while peppers soften.
Allergens: Crustacean shellfish and milk.
Approximate nutrition per serving: 314 kcal · Protein 43 g · Carbohydrates 13 g · Fat 10 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.