Hey friends! So this post seems totally appropriate since I’m currently packing for Hawaii (!!!) and shrimp are totally Hawaiian! Right? Right. If I were a shrimp, I’d totally move to Hawaii. Anyway, I’m sure I’ll be eating a ton of seafood and grassfed burgers while I’m on the island. Am I the only one who scopes out all the restaurants before leaving for vacation? I pretty much know exactly what I’ll be eating, and when. I’ve found a couple places that serve grassfed beef, so obviously you can find my hubby and I there (everyday)! My friend Laura from mangiapaleo.com also posted on her Instagram, about an ice cream shop near where I’ll be, that serves coconut milk ice cream! Sign me up! Oh, and I’ll also be having the ceviche lettuce wrap tacos at the restaurant by the pool. See, shrimp! Totally Hawaiian.
I’m really, really gonna miss my dogs while we’re away. If Tyson and Max could come with, my hubby and I would just stay in Hawaii. True story. Thankfully a great friend of mine is going to stay with them, so I know they’ll be well taken care of! I’ve already told my friend how Tyson and Max like to be tucked in with a blanket at night. Carrots are also their favorite snack. Another true story!
Anywho, this recipe is super yummy and perfect to wrap up in lettuce, serve on top of a salad, or enjoy with my Cilantro Lime “Rice!” Squeeze some fresh lime on it right before serving; it’s so good. Trust me. I’m feeling super on top of things right now, because I already have recipes set up to post while I’m on vacation, so you won’t go hungry while I’m away. Plus, it’ll make me look really productive while I’m actually doing a whole lotta nothing.
Hope you’re all enjoying your summer! Aloha and happy cooking!
Cilantro Ginger Shrimp
- 1 pound shrimp, peeled and deveined
- 1/4 cup packed cilantro, minced
- 1 Tablespoon fresh ginger, minced or grated
- 5 cloves garlic, minced
- 1/2 teaspoon chili flakes (optional)
- 3 Tablespoons avocado or olive oil
- 1 teaspoon cumin
- 1/2 teaspoon salt
- Combine all of the ingredients for the marinade in a medium sized bowl. Add the shrimp and toss gently to coat. Cover the bowl and refrigerate for an hour.
- Preheat your grill to medium. I used wooden skewers to grill my shrimp. To keep the wood from burning, soak the skewers in water beforehand. Otherwise, you can use metal skewers.
- Place the skewered shrimp on the preheated grill. Cook for 2-3 minutes on each side, or until cooked through - enjoy!
Click HERE to learn how to peel & devein shrimp.