Ingredients
For the Shrimp Kebabs
1 lb raw, peeled, deveined shrimp
1 Juice of large orange
1 Juice of lime
2 cloves garlic, minced
2 tbsp maple syrup
1 tbsp olive oil
Salt n' pep for seasoning
1 medium zucchini
1 small red onion
1 bell pepper
For the Baja Sauce
¼ cup plain greek yogurt
¼ cup mayonnaise
½ Juice of lime (save the other half for plating!)
¼ tsp smoked paprika
½ tsp seafood or cajun seasoning
2 tbsp cilantro, finely chopped
Hot sauce
Salt for seasoning
For the Bone Broth Rice
1 cup jasmine rice
2 cups bone broth
Tools
Grill or stovetop
Kebab sticks
Directions
Step 1
Let's start with marinating the shrimp! To a bowl add the shrimp, orange juice, lime juice, garlic, maple syrup, olive oil, and some salt and pep. Pop that in the fridge while you prep everything else.
1 lb raw, peeled, deveined shrimp
1 Juice of large orange
1 Juice of lime
2 cloves garlic, minced
2 tbsp maple syrup
1 tbsp olive oil
Salt n' pep for seasoning
Step 2
Turn your grill on and let that preheat. You can also do this in a pan and completely omit the kebab sticks!
Step 3
Chop the zucchini, onion, and bell pepper into bite sized chunks. You want them big enough to withhold a kebab stick being shoved into them.
1 medium zucchini
1 small red onion
1 bell pepper
Step 4
Prep the Baja Sauce by combining the yogurt, mayo, lime juice, smoked paprika, cajun seasoning, cilantro and hot sauce. I only do a couple drops of hot sauce since I'm a spice weenie. Let that chill in the fridge. All of the flavors will continue to come together as it rests!
¼ cup plain greek yogurt
¼ cup mayonnaise
½ Juice of lime (save the other half for plating!)
¼ tsp smoked paprika
½ tsp seafood or cajun seasoning
2 tbsp cilantro, finely chopped
Hot sauce
Salt for seasoning
Step 5
Cook the bone broth rice according to whatever your specific rice instructions are. I typically use organic jasmine rice and know that it is a 2:1 ratio. I rinse the rice (a step that is necessary no matter what kind of rice you use), then add it to a pot of boiling bone broth, stir it around, turn the heat to low, cover, and let it cook! Since each rice is different just time it according to your needs.
1 cup jasmine rice
2 cups bone broth
Step 6
Assemble the kebabs by adding the marinated shrimp, zucchini, onion, and bell pepper to the kebab stick in any order that makes you happy. You can add other veggies here too!!
1 lb raw, peeled, deveined shrimp
1 medium zucchini
1 small red onion
1 bell pepper
Kebab sticks
Step 7
Grill for several minutes on each side or until the shrimp are opaque and fully cooked and veggies are soft and browning. I like to spoon the leftover marinade over the kebabs as they cook. Each grill is going to be different so adjust accordingly. Move the kebabs around as you grill so you don't char any spot too heavily.
Grill or stovetop
Step 8
You can also do this in a pan and don't even need to use the kebab sticks! Just add everything to a large skillet and cook in some oil until the shrimp are cooked and veggies are tender.
Grill or stovetop
Step 9
I plate everything by removing the goodies from the kebabs, yes... all that work just to remove them, and then eat with some of the rice and baja sauce. Top with extra cilantro, lime juice, and a spicy pepper on the side if you're into that.
Step 10
ENJOY!
