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Summer is here and that means grilling season is going to start. We love seafood, and when it comes to grilling, the grilled shrimp is a must in our house. Here are the delicious grilled shrimp skewers. I have swapped Mazola® Corn Oil for extra virgin olive oil. As you know, a clinical study showed that Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. Are you ready to get cash back? Make sure to text MAZOLA to 79495 between 6/20/19 – 9/26/19 to receive $1.00 back on your purchase of Mazola 40oz Corn Oil! Limit 1 rebate per household. PayPal account required. By texting, you expressly consent to receive multiple automated text messages on this offer. Consent not required as a condition of purchase. Message & data rates apply. Text HELP or STOP to 79495 at any time. Full terms: http://cbi.as/a38tw
This is an exotic dinner recipe with grilled shrimp skewers served with Chermoula sauce. Yes, Chermoula is a Moroccan herby, garlicky and tangy sauce that goes well with any seafood, especially a grilled one, and is delicious. In the sauce, I swapped extra virgin olive oil for corn oil to make this a better-for-you dish. In the recipe, I swapped paprika with brown sugar, which gives a nice kick to the shrimp. Also soy sauce is swapped with lemon juice for shrimp. Thus, the recipe with no sugar is better-for-you. I found that corn oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy choice. We use it in baking, grilling, sautéing, stir frying or mixing up a marinade or dressing. Also, corn oil has a neutral taste that lets the natural flavor of your food stand out. Mazola has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications. Not all cooking oils have a smoke point that high, and once exceeded, it negatively affects the food’s flavor and nutritional value. You can get Mazola® Corn Oil from various grocery stores.
Once you have fired up the grill, the shrimp will be ready in a few minutes. If you grill them too long, they can turn from moist and juicy to rubbery and dry, so stick with a maximum 2-3 minutes per side. I made Chermoula sauce using fresh herbs, cilantro, parsley, mint, garlic, lemon juice and spices, along with corn oil.
You can also make this sauce a day earlier so that on the day of grilling you don’t need to work to make the sauce. I like to coat the shrimp with the corn oil, salt, pepper, lemon juice, cayenne pepper and paprika. If you want, you can also brush them with the corn oil mixture, but I think tossing the shrimp with the oil mixture creates a more uniform coating. Once you have done that, make sure to arrange the shrimp in alternating directions of heads and tails on skewers. Then grill and enjoy with sauce and some salad.
Grilled Shrimp Skewers with Chermoula sauce
- Shrimp ingredients:
- 20-25 large shrimp peeled and deveined
- 3 tablespoon Mazola® Corn Oil
- ½ tablespoon lemon juice
- ½ tsp salt
- ½ tsp pepper
- ½ teaspoon cayenne pepper
- ½ tsp paprika
- Chermoula sauce ingredients:
- 3 tablespoon Mazola® Corn Oil
- 1 garlic clove
- ½ tsp cumin powder
- ¼ tsp coriander powder
- ½ tsp paprika
- ¼ tsp cayenne pepper
- ¼ tsp salt
- 1/3 cup fresh cilantro
- 1/3 cup parsley
- 2 tablespoon mint
- Juice of 1 lemon
- To make the sauce, first, lightly toast the cayenne, paprika, cumin and coriander in a pan. Add this to garlic, cilantro, parsley, mint, salt and juice of lemon, and process it in a food processor. Finally, add oil and process until everything comes together.
- Pat the shrimp dry with paper towel and set aside. In a bowl, add corn oil, salt, pepper, cayenne, paprika and mix well. Lightly toss the shrimp to coat well. Thread tightly onto 4-5 metal skewers, alternating the direction of the heads and tails. Place the shrimp skewers on the hotter side of the grill and cook shrimp until lightly charred (about 2-3 minutes). Flip the shrimp and continue to cook the second side until lightly charred and opaque throughout (about 2-3 minutes). Transfer the shrimp onto a serving platter and serve with chermoula sauce and lemon wedges.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.