Lemon Butter Shrimp Skewers
Don’t know what to have for lunch? Well, look no further. Our Lemon Butter Shrimp Skewers with a crisp Cucumber Noodle Salad is all you need.
As always, we try to keep things at simple as possible. Some shrimp on a skewer and a lovely lemon butter marinade. Quick, easy and yummy!
This recipe was inspired by a dish my family used to make every so often. It’s the recipe (the one and only) that turned my sister, a shrimp hater, into a shrimp lover! It’s that good.
Shrimp cooks in just a couple of minutes, so this is a perfect quick weekend lunch, or even a quick weekday dinner.
Lemon Butter Shrimp Skewers
Delicious Lemon Butter Shrimp served with cucumber noodles. A refreshing lunch or dinner, perfect for warm summer days. Simple, fresh ingredients. 35 Minutes. Gluten-Free. Low-Carb. Keto.
Ingredients
- 24 peeled shrimp (6 per skewer)
For the Marinade:
- 1 lemon (only the juice)
- 2 tbsp butter (melted)
- 2 tbsp fish sauce
- 1/4 cup cilantro (roughly chopped)
- 1 red chili (seeded and sliced)
- 2 garlic cloves (minced)
For the Cucumber Noodle Salad:
- 1 cucumber (spiralized, should yield about 2-3 cups)
Dressing:
- 1 orange (only the juice)
- 2 tbsp rice vinger
- 1 tbsp soy sauce
- 1 tsp honey
- 1/4 cup scallions (sliced)
- 1 tsp sesame seeds
Instructions
- Mix all the ingredients for the marinade together and pour over shrimp skewers. Marinate for at least 30 minutes.
- While the shrimp marinates, mix together all the ingredients for the Orange Dressing. Toss the noodles with the dressing and keep in fridge.
- When you are ready to cook the shrimp, heat up a pan and cook for no more than a minute on each side or until the shrimps are no longer translucent and have a bright red tail.
Made this for lunch and I really enjoyed the flavors!! Added some avocado for extra fat