Grilled Shrimp Skewers

GRILLED SHRIMP SKEWERS 

Printable Recipe

• 20-30 count raw shrimp, shelled & deveined 
• 1 Tablespoon olive oil  
  
• 2-3 garlic cloves, minced 
• 1/2 teaspoon lemon rind
•  1/2 lemon, juiced
• 1/2 teaspoon mustard powder 
• 1/2 teaspoon red pepper flakes 
• 1/2 teaspoon salt & pepper 
• 1 Tablespoon fresh basil, minced 
• 5-7 skewers, soaked in water for 20 min

1. In a medium bowl, mix olive oil, minced garlic, lemon juice & rind, mustard powder, red pepper flakes, salt, pepper, & basil.

2. Add shrimp and marinate for 15-20 minute.

3. Skewer 4-6 shrimp from head to tail.

4. On a well oiled grill, BBQ shrimp skewers for 2-3 minutes on each side.

5. In a small dish, smash a garlic clove, 1/2 teaspoon lemon zest, 1/2 teaspoon minced basil, & a dash of red pepper flakes. Soak flavors in 1 teaspoon olive oil.

 

6. Serve with lemon wedge & garlic basil oil 

STORY BEHIND THE DISH

  These simply delicious shrimp skews have been something my Dad has made with pasta for years. I personally like the BBQ myself so I decided to take the tradition out doors.

MODIFICATIONS/Whole30

  This is whole30 & paleo approved but the recipe can be modified to your palate. If you like spicy you can add red pepper flakes or cayenne pepper. On whole30 you can add ghee to the shrimp or if you are not on whole30 you can add melted butter to the shrimp which is always delicious! 

Prosciutto wrapped Shrimp

 PROSCIUTTO WRAPPED SHRIMP 

Printable Recipe

• 1/2 pound clean raw shrimp 
• 1 pack prosciutto 
• 1 teaspoon paprika 
• 1/2 teaspoon mustard powder
• 1/2 teaspoon salt & pepper 
• 1/2 Tablespoon olive oil
• Skewers, soak in water for 20 min

1. Toss shrimp with olive oil, paprika, salt, & pepper.

2. Skewer each shrimp from head straight through to the start of the tail & wrap in a half piece of prosciutto. Broil shrimp in the oven for 2-3 minutes on each side.

Plate Finished Product

STORY BEHIND THE DISH

  I really wanted to make bacon wrapped shrimp but since it took 2 weeks into my Whole30 to find approved bacon I just decided to go the safe route & use prosciutto. 

MODIFICATIONS/Whole30

  This is whole30 & paleo approved but the recipe can be modified to your palate. If you like spicy you can add some red pepper flakes or cayenne pepper. I used mustard powder but you could use any extra flavoring you would like. This would pair well with a good garlic or bbq dipping sauce. 

Roasted Butternut Squah

ROASTED BUTTERNUT SQUASH

Printable Recipe

• 2 cups butternut squash, diced 
• 1 tablespoon olive oil or ghee 
• 1 teaspoon fresh rosemary or thyme, minced 
• salt & pepper 

Toss squash with 1 tablespoon olive oil & a dust of salt. Spread the squash evenly on a foil lined baking sheet. Bake on the upper rack at 400 degrees for 30 min or until it's soft & starts to brown. 

Plate Finished Product

STORY BEHIND THE DISH

  I love butternut squash. It is a challenging squash to cut so I don't mind spending the extra dollar to buy then pre-cut at Trader Joes. It makes a wonderful side dish and pairs very well with pork, chicken, & turkey.

MODIFICATIONS/Whole30

  This is whole30 & paleo approved but the recipe can be modified to your palate. If you like spicy you can add some red pepper flakes to this dish. This is a fabulous side dish & has great flavor with such little ingredients. 

Rosemary Turkey Sausage Links

ROSEMARY TURKEY SAUSAGE LINKS

Printable Recipe

• 1/2 pound ground turkey
• 1 teaspoon fresh rosemary, or 1/2 dry
• 1/2 teaspoon dry sage 
• 1/2 teaspoon onion powder 
• 1/2 teaspoon garlic powder 
• salt & pepper

1. Mix the ground turkey with the 5 following spices well by hand.

2. Roll about 2 tablespoons of the sausage mix into links by hand.

3. On a lightly oiled cast iron skillet or non-stick pan, brown all sides.

4. When all sides are brown bring sausages toward the center of the skillet & slightly cover to fully cook through about 3-4 minutes.

Plate Finished Product

STORY BEHIND THE DISH

  I am not much of a breakfast person but I do like sausage links & bacon of course. So I decided to create a healthier version of my Dad's breakfast links. 

MODIFICATIONS/Whole30

  This is whole30 & paleo approved but the recipe can be modified to your palate. If you like spicy you can add some red pepper flakes to this dish. You can serve these with eggs & sweet potato hash.

Lemon Garlic Grilled Shrimp

LEMON GARLIC GRILLED SHRIMP 

Printable Recipe

 

• 1 lb raw shrimp, tail on & deveined
• 1 Tablespoon lemon zest 
• 1 lemon, juiced 
• 3-4 garlic cloves, minced 
• 3-4 basil or parsley leaves, chopped 
• 1/2 teaspoon red pepper flakes 
• 1/4 teaspoon mustard powder
• 2-3 Tablespoons olive oil 
• salt & pepper to taste
• 8-10 wooden skewers, soaked

 1. In a medium bowl whisk together olive oil, lemon juice, minced garlic, 

mustard powder, red pepper flakes, & herbs.

2. Add Shrimp & coat evenly with mixture. Top with lemon zest, salt, & pepper. 

Place in the fridge & let marinate for 1 hour or up to 24 hours.

 

3. Using a small dish & a fork or a mortar & pestle, combine some lemon zest, 

herbs, garlic, & red pepper flakes. 

 4. Top with olive oil a table spoon extra virgin olive oil & set aside while flavors marry.

5. Make sure you have soaked the skewers in water 20-30 minutes to prevent burning while cooking. Add shrimp to the skewers from head to tail in a C-shape, 4-5 shrimp should fit on one skewer.

 6. Grill shrimp over medium-high heat for 2-3 minutes on each side. Once he tails turn bright orange you can flip them to the other side. 

7. Drizzle herb-oil mixture over the shrimp & serve with a lemon wedge. 

Plate Finished Product

STORY BEHIND THE DISH

  I love BBQ Shrimp & the best part is to cooks so fast & has great flavor. I normally make a similar shrimp with pasta, but since I am doing Whole30 this month I thought I would throw these on the grill just in time for a new summer recipe. 

MODIFICATIONS/Whole30

  This is whole30 & paleo approved but the recipe can be modified to your palate. If you do not like spicy or are avoiding nightshades spices, remove the pepper flakes. If you like spicy you could always add more pepper flakes. If you would like to use melted ghee or butter instead of olive oil that works as well. I would still use the olive oil for the herb-oil cause it does pull nice flavor. You can also grill these on an indoor grill pan or even a non stick pan without the skewers. 

Strawberry, Watermelon, & Lime Cooler

STRAWBERRY, WATERMELON, & LIME COOLER

Printable Recipe

• 2 cup watermelon cubes, frozen 
• 3-4 strawberries, sliced 
• 1/2 lime, juiced 
• 1/4 cup water or coconut water 

1. Place watermelon, strawberry, lime, & water in a blender. 

2. Blend on high until mixture is smooth. If you want the texture thin, add more water, if you want it thicker, add some crushed ice & blend more.

 Pour Final Product

STORY BEHIND THE DISH

  Living alone I could never finish a whole watermelon so I would always cut & freeze pieces for smoothies. Now that I am on Whole30 I figured it would be a great time bring these back for the summer. 

MODIFICATIONS/Whole30

  This recipe can be modified in so many ways. You can add a bit of honey for sweetness. If you don't like strawberries you can use pineapple, apple, mango, just watermelon, etc.

Herb & Oil Tilapia

HERB & OIL TILAPIA

Printable Recipe 

• 2 - 4 Tilapia or dover sole fillets 
• 1/4 cup extra virgin olive oil  
• 5-10 basil leaves
• 1 sprig fresh thyme 
• 3-4 carrots, peeled & sliced
• 2 small zucchini, sliced
• 1 garlic clove, crushed
• 1/4 teaspoon paprika  
• Salt & Pepper

 1. Crush herbs with 1/2 teaspoon of salt & pepper, in a mortar or using a fork in a small dish. Drizzle 2 tablespoons of olive oil over the crushed herbs & set aside for later.

 2. Coat the top side of each fillet evenly with salt, pepper, & paprika.

 3. Heat olive oil on medium-high in a large nonstick pan. When oil is hot, but not producing smoke, add the fish. Brown both sides of the filet, cooking through is not needed here.

4. Remove fish from pan & lay on a baking sheet lined with foil. Place in the oven at 350 degrees to cook through & stay warm until veggies are done.

5. Wash & clean out the oil from the pan & place back on the stove. Add olive oil to the pan to saute the veggies. When oil is warm add garlic, zucchini, & carrots, sear both sides. Season with salt & pepper. Toss veggies every minute or so until they are fully cooked.

6. Plate the veggies & lay fish on top, then drizzle the herb oil over the dish.

Plate Finished Product

STORY BEHIND THE DISH

I have never been a big fan of tilapia or sole because of its lack of flavor. This is a very flavorful light dish & that has many modification options. This is a recreation of a dish I found on Food52

MODIFICATIONS/Whole30

  This recipe is already Whole30/Paleo compliant. You can you any veggie you like as the base. Also, you can dredge the fish in coconut or almond flour for a more crispy fried fish.