I love grilled food. I grew up with a dad who grilled weekly, regardless of the season so the flavor of smokey grilled meat and seafood is one of my favorites. Unfortunately, for the past few years we have lived in apartments where we had no room to safely own a grill. That has all changed now though, since our new home has been christened with a grill that my hubby received as a birthday gift earlier this spring.
The beauty of this is that it is also a gift for me as it has given me a perfect excuse to get the hubby cooking more of our meals and it has been a wonderful way too branch out and create some new recipes. You all know that I love to share recipes that are simple, easy and perfect for the inexperienced cook and this meal is no exception. These grilled shrimp skewers are so simple that I almost hesitated to share them because they didn’t really seem like a “real” recipe. The sweet potato rice is a new favorite around our home because it is a super simple staple that can be adapted to suit many different types of dishes. My family is not a huge fan of cauliflower rice so having an alternative that we can all agree on is great!
This is a perfect meal for a weeknight or a long Saturday spent in the yard because it is quick and easy but will leave you happy and satisfied! Plus it will give you a yummy new reason to add another serving of seafood into your diet, which is important when battling inflammation. Personally, I aim to eat seafood at least 3-5 times a week.
Do you like to grill food? Do you grill year round or only when the weather is warm?
Garlic Grilled Shrimp Skewers over Ginger Spiced Sweet Potato Rice (AIP/Paleo)
20-30 large shrimp (Raw, No Shells, De-Veined)
4 Cloves of Garlic Minced
1 TBS Olive Oil
½ tsp Sea Salt
Sweet Potato Rice:
2-3 small to medium sweet potatoes, peeled and cut into large chunks.
½ Large Yellow Onion
2 TBS olive oil
2 Cloves of garlic, minced
½ tsp Sea Salt
½ tsp Ground Ginger
Take your fresh or thawed shrimp and create about 4 skewers, each with about 6 shrimp on them. We used bamboo skewers, but these metal ones would be great too. Brush your shrimp with olive oil and then sprinkle with sea salt and your minced garlic. Set aside momentarily. Using the s blade on your food processor, take your raw sweet potatoes and pulse the food processor until the sweet potato has been broken down into small rice-like chunks. Place the sweet potato into a large saucepan. Use your food processor to blend up your onion and add that to the saucepan as well. Add your olive oil and spices to the pan and cook covered on medium heat until the sweet potato has become tender. While the rice is cooking, grill your shrimp skewers for about two minutes on each side or until the shrimp is pink and opaque. Serve over the rice and enjoy!