Grilled Shrimp Skewers with Bell Peppers and Onions

Food on sticks is just more fun! These colorful skewers feature succulent shrimp and grilled veggies that'll make your taste buds do the conga while your body gets all the nutrition it needs. Plus, they cook faster than you can say "sugar detox"! 🍤

Prep Time: 15 minutes (plus 30 minutes soaking time for wooden skewers – don't skip this unless you enjoy flaming sticks)

Cook Time: 10 minutes (fastest dinner ever)

Dietary Tags: Gluten-Free, Dairy-Free, Nut-Free

Nutrition Information

Calories: 744 | Protein: 45g | Carbs: 40g | Fat: 42g | Fiber: 7g | Sugar: 3g

Ingredients

• 8 large shrimp, peeled and deveined (because nobody wants to eat shrimp poop)
• 1 bell pepper (any color), cut into chunks (the more colorful, the better for your Instagram)
• 1/2 red onion, cut into chunks (tears are part of the process)
• 1 tablespoon olive oil (the good stuff, not the sketchy bottle you've had since college)
• 1 garlic clove, minced (vampire repellent that makes everything taste better)
• 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried if you're not a herb gardener)
• 1/2 lemon, juiced (for that zing that wakes up your taste buds)
• Salt and pepper to taste (be generous, we're fighting sugar here, not flavor)
• 1 cup cauliflower rice (rice's low-carb cousin that doesn't spike your blood sugar)
• 1 tablespoon fresh parsley, chopped (for garnish and feeling fancy)

Instructions

1. If using wooden skewers, soak in water for 30 minutes (unless you enjoy the excitement of flaming skewers).
2. In a bowl, combine shrimp, bell pepper, and onion (it should look like a rainbow exploded in your bowl).
3. In a small bowl, whisk together olive oil, garlic, thyme, lemon juice, salt, and pepper (this is your flavor bomb).
4. Pour marinade over shrimp and vegetables. Toss to coat (get everything nice and slippery).
5. Thread shrimp and vegetables onto skewers, alternating (make it pretty – we eat with our eyes first).
6. Preheat grill or grill pan to medium-high heat (if it's not hot enough, you won't get those sexy grill marks).
7. Grill skewers for 2-3 minutes per side until shrimp are pink and opaque (overcooked shrimp = rubber bands, so watch carefully).
8. Meanwhile, cook cauliflower rice according to package instructions or sauté fresh cauliflower rice in a pan with a little olive oil until tender (it's not real rice, but your taste buds might be fooled).
9. Season cauliflower rice with salt, pepper, and herbs (because plain cauliflower rice is sad cauliflower rice).
10. Serve shrimp skewers over cauliflower rice, garnished with fresh parsley (eat with your fingers for maximum enjoyment).