Grilled Shrimp and Tomato Skewers
with pesto / mushrooms / cauliflower rice
Homemade pesto (a community favorite) makes a delicious topping for this easy, breezy summer dinner. No skewers? No problem! You can cook everything on a grill-safe pan if you like.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Pine nuts - 2 Tbsp (sub walnuts or pecans)
- Garlic - 1 clove , peeled
- Basil leaves, fresh - 1 1/2 oz
- Lemon juice - 2 tsp
- Oil, olive - 3 Tbsp
- Cauliflower - 1 lb , florets
- Butter - 1 Tbsp
- Shrimp - 1 1/2 lbs , defrosted
- Mushrooms, any button - 16 oz , tough stems removed and halved if large
- Skewers, bamboo or metal - 4-8
- Garlic powder - 3/4 tsp
- Tomatoes, cherry or grape - 1 cup
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Lemon juice - 1 Tbsp
Choose Cooking Method
Prep
-
Shrimp - Defrost and pat dry.
-
Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
-
Make pesto - (Double if making Wednesday’s meal.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, basil leaves, and lemon juice (portion for pesto) in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
-
Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
-
Soak skewers - If using wood or bamboo skewers, soak them in water for 10-20 minutes before cooking.
-
Assemble skewers - (Get grill heating before proceeding with this step.) Toss shrimp with garlic powder and some salt and pepper. Alternate threading shrimp and tomatoes onto skewers. Drizzle with first portion of cooking oil.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat grill to 450F / 232C degrees. Clean the grates and brush with some cooking oil. Place a grill pan over one side of the grill for the mushrooms.
-
Toss mushrooms with second portion of cooking oil and season with some salt and pepper.
-
Spread mushrooms out on the grill pan and sear, stirring occasionally, until deeply browned and tender, ~12 to 15 minutes.
-
When mushrooms are nearly done, place shrimp and tomato skewers on the grill and sear until shrimp is opaque and cooked through and tomatoes are charred, turning the skewers to evenly brown all sides -~3 to 5 minutes. Remove from the grill and sprinkle with lemon juice (portion for skewers).
-
If cauliflower rice was made ahead, warm it in the microwave.
-
If pesto was made ahead, give it a stir (remember to reserve half for Wednesday’s meal).
-
Serve shrimp skewers over cauliflower rice with mushrooms on the side and pesto to spoon over everything. Enjoy!
Prep
-
Shrimp - Defrost and pat dry.
-
Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
-
Make pesto - (Double if making Wednesday’s meal.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, basil leaves, and lemon juice (portion for pesto) in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
-
Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
-
Soak skewers - If using wood or bamboo skewers, soak them in water for 10-20 minutes before cooking.
-
Assemble skewers - (Get oven heating before proceeding with this step.) Toss shrimp with garlic powder and some salt and pepper. Alternate threading shrimp and tomatoes onto skewers. Drizzle with first portion of cooking oil.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 425F / 218C degrees.
-
Toss mushrooms with second portion of cooking oil and season with some salt and pepper.
-
Spread mushrooms out on a baking sheet and roast until golden brown and tender, 12 to 15 minutes.
-
When mushrooms are nearly done, heat a nonstick skillet or grill pan over medium-high heat. Add shrimp and tomato skewers to heated pan and sear until shrimp is opaque and cooked through and tomatoes are soft and slightly charred, turning the skewers to evenly brown all sides -~3 to 5 minutes. Remove from heat and sprinkle with lemon juice (portion for skewers).
-
If cauliflower rice was made ahead, warm it in the microwave.
-
If pesto was made ahead, give it a stir (remember to reserve half for Wednesday’s meal).
-
Serve shrimp skewers over cauliflower rice with mushrooms on the side and pesto to spoon over everything. Enjoy!
Reviews
Ratings
0 reviews