Grilled Shrimp Skewers with Chayote, Piquillo Peppers and Lime-Saffron Garlic Marinade

Name: Grilled Shrimp Skewers with Chayote, Piquillo Peppers and Lime-Saffron Garlic Marinade
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4
Cuisine: Fusión mediterránea-latina
Ingredients: 24 oz large shrimp, peeled and deveined; 2 cups chayote; 1 cup piquillo peppers; 4 tbsp olive oil; 3 tbsp lime juice; 2 tsp lime zest; 4 cloves garlic; 1/2 tsp saffron threads; 1 tbsp honey; 1 tsp sweet paprika; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh parsley; 8 skewers skewers

Original grilled shrimp skewers with tender chayote and piquillo peppers, marinated in a fragrant blend of lime, garlic, saffron, and olive oil. They are juicy, lightly citrusy, and kissed with smoky grill flavor.

30 minPrep

12 minCook

42 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

680 g large shrimp, peeled and deveined (without cola if preferred)
300 g chayote (diced of 2.5 cm, blanqueado 3 minutos)
180 g piquillo peppers (escurridos and cut en trozos large)
60 ml olive oil (divided)
45 ml lime juice (freshly squeezed)
4 g lime zest (solo the parte verde)
12 g garlic (finely chopped)
0.25 g saffron threads (machacadas lightly)
15 ml honey (for equilibrar the acidez)
2 g sweet paprika (optional pero recomendado)
6 g salt (or to taste)
1 g black pepper (freshly ground)
8 g fresh parsley (chopped, for terminar)
8 pieces skewers (si son of madera, remojados 20 minutos)

Nutrition facts

per serving

289 kcal

Calories

31.5 g

Protein

8.7 g

Carbs

13.6 g

Fat

2 g

Fiber

6.7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Shellfish

Instructions

1
1. If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.
2
2. Blanch the chayote cubes in boiling water for 3 minutes, drain, and cool. Toss the chayote with the piquillo pepper pieces and 15 ml (1 tbsp) olive oil.
3
3. In a large bowl, make the marinade by mixing 45 ml (3 tbsp) lime juice, 4 g (2 tsp) lime zest, the remaining 45 ml (3 tbsp) olive oil, garlic, saffron threads, honey, sweet paprika, salt, and black pepper.
4
4. Add the shrimp to the bowl and toss well to coat with the marinade. Let rest for 15 minutes in the refrigerator. Do not marinate too long, as the lime juice can change the shrimp texture.
5
5. Preheat the grill to medium-high heat, about 450 °F / 230 °C. Clean and lightly oil the grates with a little marinade oil or extra oil if needed.
6
6. Thread the skewers, alternating shrimp, chayote, and piquillo peppers until all ingredients are used.
7
7. Grill the skewers for 2 to 3 minutes per side, turning until the shrimp are pink, firm, and just opaque in the center, and the chayote and piquillo peppers show grill marks. Total cooking time will be 10 to 12 minutes.
8
8. Transfer the skewers to a platter, sprinkle with fresh parsley, and serve immediately.

Chef tips

For deeper color and aroma, crush the saffron with a pinch of salt before adding it to the marinade. If the chayote is very firm, do not skip blanching, as it helps it finish cooking at the same pace as the shrimp.

Substitutions

You can substitute piquillo peppers with roasted red pepper strips. Honey can be replaced with agave syrup if preferred. If you do not have saffron, use an extra pinch of sweet paprika and a bit more lime zest, though the flavor profile will be different.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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