Shrimp Kabobs


Shrimp Kabobs

Shrimp Kabobs

Serves 2 (or more with a salad)
Cuisine Lactose-Intolerant, Paleo, Whole30
Servings 2


  • 16 medium – large size shrimp - 4 per skewer
  • 2 sweet bell peppers cut into chunks - assorted colors
  • 1 medium yellow sweet onion
  • 1/2 pint cherry or grape tomatoes - assorted colors
  • 2+ Tbsp. melted Sriracha Ghee


  • If using wooden skewers, soak in water for 1 hour.
  • Wash, shell and de-vein the shrimp. Pat dry and put aside in a bowl.
  • Wash and de-seed the peppers and cut into quarters. Cut each quarter into thirds.
  • Wash the tomatoes and set aside.
  • Peel the onion and cut into thin chunks, smaller than the peppers and set aside.
  • In a bowl, melt 1 1/2 tablespoons of ghee for basting. Retain the other half for melting and dipping at the table.
  • Heat the grill.
  • Skewer shrimp, onion, pepper and tomato as you desire on each skewer and place on a plate. Baste the whole lot and then place on the grill. Keep an eye on it – shrimp cooks fast. Turn them evenly every few minutes till done.
  • Serve on a plate with the additional ghee, melted for dipping and basting.


So yummy with rice or crusty bread and a fresh salad.  Can also use Black Garlic Ghee in place of Sriracha Ghee.
Tried this recipe?Let us know how it was!