Garlic Chili Shrimp Skewers with Rice Pilaf

• 1 ½ pounds large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon chili flakes
• Salt and pepper to taste
• 1 cup basmati rice
• 2 cups chicken broth
• Zest and juice of 1 lemon
• 2 tablespoons unsalted butter
• Fresh parsley for garnish
• Metal or wooden skewers (if wooden, soak in water for 30 minutes)

Steps

1. 1 In a bowl, toss shrimp with 2 tablespoons olive oil, minced garlic, chili flakes, salt, and pepper.
2. 2 Thread shrimp onto skewers.
3. 3 Heat grill or grill pan to medium-high heat and cook shrimp skewers for 1-2 minutes per side until pink and cooked through.
4. 4 Meanwhile, rinse rice and cook in chicken broth according to package instructions.
5. 5 Once rice is cooked, stir in lemon zest, lemon juice, butter, and remaining 1 tablespoon olive oil.
6. 6 Fluff rice with a fork and season with salt and pepper.
7. 7 Serve shrimp skewers over rice pilaf, garnished with fresh parsley.

Equipment

• Grill or grill pan
• Skewers

Variations

• Add bell peppers or zucchini to the skewers for extra veggies.
• Substitute basmati rice with quinoa for a gluten-free alternative.

Substitutions

• If shrimp isn't available, use firm tofu for a vegetarian option.
• Use vegetable broth instead of chicken broth for a vegetarian version.

Pairings

• Cucumber yogurt sauce
• Lemon wedges

Nutrition

Tips

• For extra flavor, marinate the shrimp for 30 minutes before grilling.
• If you prefer a milder dish, reduce the amount of chili flakes.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave.

Freezing: Shrimp skewers freeze well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a crisp green salad and a squeeze of fresh lime.
• Pair with a chilled white wine like Sauvignon Blanc.

FAQ