snack

Smoked Paprika & Garlic Shrimp Skewers with Charred Bell Pepper & Avocado

Name: Smoked Paprika & Garlic Shrimp Skewers with Charred Bell Pepper & Avocado
Ingredients: 3.1 oz (113 g) Large shrimp, peeled and deveined; 2.2 oz (57 g) Bell pepper, green, raw; 0.6 oz (28 g) Avocado, Hass, peeled, pit removed, raw; 0.8 tsp (7.5 ml) Olive oil; 0.6 tsp Smoked paprika; 0.3 tsp Garlic powder; 0.2 tsp Salt, kosher; 0.1 tsp Black pepper, ground

Nutrition

218

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(8)

Large shrimp, peeled and deveined3.1 oz (113 g)

Bell pepper, green, raw2.2 oz (57 g)

Avocado, Hass, peeled, pit removed, raw0.6 oz (28 g)

Olive oil0.8 tsp (7.5 ml)

Smoked paprika0.6 tsp

Garlic powder0.3 tsp

Salt, kosher0.2 tsp

Black pepper, ground0.1 tsp

Instructions

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and black pepper. Ensure each shrimp is well-coated.

Cut the green bell pepper into roughly 1-inch pieces. Thread the seasoned shrimp and bell pepper pieces alternately onto the soaked skewers.

Heat a grill pan or outdoor grill to medium-high heat (around 400 deg F / 200 deg C).

Lightly oil the grill grates or grill pan. Place the shrimp skewers on the hot grill.

Grill for 2-3 minutes per side, until the shrimp are pink, opaque, and slightly charred, and the bell peppers have softened and developed some char marks. The shrimp should feel firm to the touch and curl slightly.

While the shrimp are grilling, mash the avocado in a small bowl with the remaining 0.5 teaspoon of olive oil and a pinch of salt. You want a slightly chunky texture, not a smooth puree.

Arrange the grilled shrimp and pepper skewers on a plate. Serve immediately with the mashed avocado on the side for dipping or spreading.