Grilled Tajín Shrimp Skewers (Gluten-Free)

How to Make Grilled Tajín Shrimp Skewers (Gluten-Free)

1. 1

   Step 1: Soak skewers (if using wood)

   Active 2 min · Passive 30 min

   If using wooden skewers, place 8 wooden skewers in cold water to soak for about 30 minutes to prevent burning; alternatively use metal skewers and skip soaking. This can soak while you prepare everything else.

   For this step

   • 8 skewerswooden skewers or metal skewers
   
2. 2

   Step 2: Make the Tajín lime marinade and marinate shrimp

   Active 6 min · Passive 15 min

   In a bowl combine 2 tbsp Tajín, 2 tbsp extra-virgin olive oil, the juice of 1 lime (about 2 tbsp), and 2 minced garlic cloves. Add 1/8 tsp of the kosher salt (half the salt listed) and whisk. Toss 1 lb large shrimp with the marinade until evenly coated, then let the shrimp sit to marinate for 15 minutes in the refrigerator while you make the dip (reserve the remaining salt for the dip).

   For this step

   • 1 lblarge shrimp, peeled and deveined
   • 2 tbspTajín seasoning
   • 2 tbspextra-virgin olive oil
   • 2 clove(s)garlic cloves, minced
   • 2 large limeslimes
   
3. 3

   Step 3: Make the avocado-cilantro dip

   Active 6 min

   While the shrimp marinate, mash 1 ripe avocado in a small bowl and stir in 1/4 cup plain Greek yogurt, 1/4 cup chopped fresh cilantro, the juice of the remaining lime (about 1 tbsp), and the remaining 1/8 tsp kosher salt. Taste and adjust salt or cilantro; chill briefly if desired.

   For this step

   • 1 mediumripe avocado
   • 1/4 cupplain Greek yogurt
   • 1/4 cupfresh cilantro, chopped
   
4. 4

   Step 4: Thread shrimp onto skewers

   Active 6 min

   Pat the marinated shrimp dry with a paper towel to remove excess marinade, then thread 2–3 large shrimp onto each of 8 skewers (about 2 skewers per serving). Leave a little space between shrimp so heat circulates and they cook evenly.
   
5. 5

   Step 5: Grill the skewers

   Active 8 min · Passive 2 min

   Preheat a grill or grill pan to medium-high. Grill shrimp skewers 2–3 minutes per side (about 4–6 minutes total) until shrimp are opaque and slightly charred at the edges; brush once with a little extra-virgin olive oil if desired and let rest 2 minutes off the heat.
   
6. 6

   Step 6: Serve

   Active 1 min

   Serve the Tajín shrimp hot with the avocado-cilantro dip on the side or pile the skewers over a bed of greens for an easy salad. Plan on about 2 shrimp skewers per person (4 servings total).
   

1. If using wooden skewers, place 8 wooden skewers in cold water to soak for about 30 minutes to prevent burning; alternatively use metal skewers and skip soaking. This can soak while you prepare everything else.
2. In a bowl combine 2 tbsp Tajín, 2 tbsp extra-virgin olive oil, the juice of 1 lime (about 2 tbsp), and 2 minced garlic cloves. Add 1/8 tsp of the kosher salt (half the salt listed) and whisk. Toss 1 lb large shrimp with the marinade until evenly coated, then let the shrimp sit to marinate for 15 minutes in the refrigerator while you make the dip (reserve the remaining salt for the dip).
3. While the shrimp marinate, mash 1 ripe avocado in a small bowl and stir in 1/4 cup plain Greek yogurt, 1/4 cup chopped fresh cilantro, the juice of the remaining lime (about 1 tbsp), and the remaining 1/8 tsp kosher salt. Taste and adjust salt or cilantro; chill briefly if desired.
4. Pat the marinated shrimp dry with a paper towel to remove excess marinade, then thread 2–3 large shrimp onto each of 8 skewers (about 2 skewers per serving). Leave a little space between shrimp so heat circulates and they cook evenly.
5. Preheat a grill or grill pan to medium-high. Grill shrimp skewers 2–3 minutes per side (about 4–6 minutes total) until shrimp are opaque and slightly charred at the edges; brush once with a little extra-virgin olive oil if desired and let rest 2 minutes off the heat.
6. Serve the Tajín shrimp hot with the avocado-cilantro dip on the side or pile the skewers over a bed of greens for an easy salad. Plan on about 2 shrimp skewers per person (4 servings total).