Coconut Shrimp Skewers with Avocado-Cucumber Salad and Toasted Pepitas

Name: Coconut Shrimp Skewers with Avocado-Cucumber Salad and Toasted Pepitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Thai
Ingredients: 1.5 pound shrimp (large, peeled and deveined); 2 tablespoon olive oil; 1 lime (juiced and zested); 1 tablespoon fresh ginger (minced); 3 clove garlic (minced); 1 tablespoon curry powder (salt-free); 0.5 teaspoon turmeric powder; 0.5 teaspoon black pepper (ground); 0.25 cup fresh cilantro (chopped); 3 tablespoon ground flaxseed meal; 1 cucumber (large, peeled and diced); 3 avocados (ripe, diced); 0.25 red onion (small, very thinly sliced); 0.5 cup pepitas (toasted); 5 wooden or metal skewers

Succulent shrimp marinated in lime and aromatic spices, then quickly seared on skewers. Served with a refreshing, creamy avocado and cucumber salad, topped with crunchy toasted pepitas.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: Thai
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Low-Carb
Low-Sodium
Low-Sugar
High-Protein
High-Fiber
Pescatarian

Ingredients

1.5 pound shrimp (large, peeled and deveined)
2 tablespoon olive oil
1 lime (juiced and zested)
1 tablespoon fresh ginger (minced)
3 clove garlic (minced)
1 tablespoon curry powder (salt-free)
0.5 teaspoon turmeric powder
0.5 teaspoon black pepper (ground)
0.25 cup fresh cilantro (chopped)
3 tablespoon ground flaxseed meal
1 cucumber (large, peeled and diced)
3 avocados (ripe, diced)
0.25 red onion (small, very thinly sliced)
0.5 cup pepitas (toasted)
5 wooden or metal skewers

Instructions

If using wooden skewers, soak them in water for at least 15 minutes to prevent burning. In a medium bowl, combine the shrimp with 1 tablespoon of olive oil, the zest and juice from 1 lime, minced fresh ginger, minced garlic, salt-free curry powder, turmeric powder, black pepper, and 1/4 cup chopped fresh cilantro. Stir to coat well. Stir in the ground flaxseed meal. Thread the marinated shrimp onto skewers, typically 4-5 shrimp per skewer.
Heat the remaining 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Place the shrimp skewers in the hot pan and cook for 2-3 minutes per side, until the shrimp turn pink and opaque and are cooked through. Do not overcrowd the pan; cook in batches if necessary.
While the shrimp cooks, prepare the salad: In a large bowl, combine the diced cucumber, diced ripe avocados, and very thinly sliced red onion. In a small bowl, whisk together the juice from 1 lime and 1 tablespoon of olive oil. Pour the dressing over the salad ingredients and toss gently. Stir in 1/4 cup toasted pepitas.
Serve 1 shrimp skewer per person alongside a generous portion of the avocado-cucumber salad, sprinkled with the remaining 1/4 cup toasted pepitas.

Notes

You can prepare the shrimp marinade and skewer the shrimp up to an hour in advance and keep them refrigerated until ready to cook.

Nutrition (per serving)

Calories: 480
Protein: 31.8 g
Carbohydrates: 11.2 g
Fat: 33.5 g
Fiber: 8.6 g
Sodium: 22 mg
Saturated Fat: 5.2 g
Sugar: 1.4 g
Cholesterol: 180 mg