Ever since we did our Whole 30 we have worked on sticking with it. We enjoy treats every once in a while because as they say it is “Whole 30 not Whole 365”. To keep up with eating well has meant coming up with an arsenal of recipes that are quick, easy and makes enough for leftovers. Having recipes that fit that criteria are the only thing that keeps me from cursing every time I have to get back into the kitchen.
This grilled shrimp recipe certainly fits the bill and will probably be my lifesaver for months to come. We cooked 2 pounds of shrimp. I believe these were 31-40 shrimp so 2 pounds gave us roughly 80 shrimp. We made these as part of a surf and turf dinner on the grill. Between a little steak and all our grilled veggies we had plenty of shrimp left over. We used our leftovers the next two days for breakfast in a scramble. I am thinking of making again this weekend so I can have some easy to grab protein for salads.
Have you done a Whole 30? What are your go to recipes to help make time in the kitchen shorter?
Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons lime juice
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1 teaspoon chopped cilantro
- 1/2 teaspoon ground black pepper
- 2 pounds shrimp
Instructions
- Mix all ingredients together in a bowl or ziploc bag.
- Add shrimp and toss to coat
- Marinate in the fridge for 30 minutes to an hour
- Put shrimp on skewers
- Grill for 2-3 minutes per side
- If you don't have a grill you can put them under the broiler for 2-3 minutes per side
Kim Herrington says
That looks delicious, Anne! I wish that my household wasn’t full of shrimp haters and pepper allergies. Next time I’m on my own for dinner, I’m going to test this one out.
Kim Herrington recently posted…Is Social Automation A Death Wish?
I hope you get to try it soon.
This definitely needs to get in my dinner rotation! Yum.
And conveniently you can cook this before your kitchen is finished!