Shrimp Skewers
We Absolutely LOVE Shrimp Skewers with Mojo Picon Sauce, deliciously light seafood dish is simple to make and really easy to cook.
We're really liking the idea of conjuring up a taste of warm summer evenings.
We're thinking glasses filled with wine, little dishes of tapas jostling for space on the table and a feel good laid back and happy sunshine holiday vibe.
You can make our easy Mojo Picon sauce ahead and just keep it in the fridge for a few days.
Feel free to play about with the ingredient quantities, and make a garlicky sauce that suits your taste.
Shrimp Skewers Ingredients
- Garlic
- Cumin Seeds
- Smoked Paprika
- Pinch Sea Salt
- Large Pinch Of Chilli Flakes
- Olive Oil
- Sherry Vinegar
- Bread Crumbs
- Water To Loosen
- Raw King Prawns
- Lemon Zest
- Lemon Juiced
- Sea Salt And Black Pepper
- Small Bunch Chopped Flat Leaf Parsley
How To Make Shrimp Skewers
- Gently toast the cumin seeds in a dry frying pan until they start to smell aromatic, then grind in a pestle and mortar.
- Tip the cumin, garlic, smoked paprika, sea salt and chilli flakes into into the blender and blitz.
- Add the olive oil, sherry vinegar and bread crumbs and blitz into a smooth paste. Loosen the mojo picon with a little water until you have the consistency you like.
- Thread the prawns onto skewers (if using wooden ones make sure you soak them in water first, this just prevents them burning whilst they cook)
- Grill the prawn kebabs under a hot grill or BBQ, they'll only take around 10 minutes, keep them moist whilst grilling them, by turning regularly and squeezing over a little lemon juice.
- Serve the prawn skewers with a drizzling of mojo picon and sprinkle over some chopped flat leaf parsley.
More Delicious Seafood Recipes
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Shrimp Skewers
Shrimp skewers with Mojo Picon
Cook up a taste of the Canary Islands at home.
Ingredients
- 4 cloves of garlic (big juicy ones)
- 1 teaspoon cumin seeds
- 2 teaspoon smoked paprika
- pinch sea salt
- large pinch of chilli flakes
- 5 tbs olive oil
- 1-2 tbs sherry vinegar
- 4 tbs bread crumbs
- water to loosen
- 250g raw king prawns
- lemon zest
- 1 lemon juiced
- sea salt and black pepper
- small bunch chopped flat leaf parsley
Instructions
- Gently toast the cumin seeds in a dry frying pan until they start to smell aromatic, then grind in a pestle and mortar.
- Tip the cumin, garlic, smoked paprika, sea salt and chilli flakes into into the blender and blitz.
- Add the olive oil, sherry vinegar and bread crumbs and blitz into a smooth paste. Loosen the mojo picon with a little water until you have the consistency you like.
- Thread the prawns onto skewers (if using wooden ones make sure you soak them in water first, this just prevents them burning whilst they cook)
- Grill the prawn kebabs under a hot grill or BBQ, they'll only take around 10 minutes, keep them moist whilst grilling them, by turning regularly and squeezing over a little lemon juice.
- Serve the prawn skewers with a drizzling of mojo picon and sprinkle over some chopped flat leaf parsley.
Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012
