– Spanish-Spiced Shrimp Kabobs with Lemon Yogurt Aioli –
As you all know Spain is all about tapas and these Spanish-Spiced Shrimp Kabobs with Lemon Yogurt Aioli probably top the list as one of the easiest and tastiest tapas. These shrimp kabobs are loaded with an incredible combination of flavors and the lemon yogurt aioli is there to sooth all the spices and give the perfect balance to this dish. You can serve these shrimp kabobs as a tapas appetizer or even as a main course next to a rice pilaf and a garden salad for a healthy and easy dinner. The shrimp I used for this recipe I bought frozen, thawed them out and patted dry with paper towels, so much cheaper than buying fresh shrimp 🙂 .
– The Secret is in the Spices! –
What makes these Spanish-Spiced Shrimp Kabobs with Lemon Yogurt Aioli really stand out is the spice blend that I used to coat the shrimp. A combination of saffron, onion & garlic powder and Spanish smoked paprika. All these flavors work incredibly well together for an explosion of flavors. The saffron I used was provided by Golden Saffron. I highly recommend you try this saffron, it´s an absolute gem with some of the highest quality threads I have ever tasted (seriously good stuff). You can buy some directly from Golden Saffron. Watch the video below on how to make Spanish-Spiced Shrimp Kabobs with Lemon Yogurt Aioli or check out the recipe card below, which you can print. Salud!
Watch the Video Below on how to make Spanish-Spiced Shrimp Kabobs with Lemon Yogurt Aioli
Spanish-Spiced Shrimp Kabobs with Lemon Yogurt Aioli
FOR THE SHRIMP KABOBS
- -15 jumbo shrimp
- -1/2 tsp Golden Saffron
- -1 tsp smoked paprika
- -1 tsp garlic powder
- -1 tsp onion powder
- -sea salt
- -black pepper
- -wooden skewers
FOR THE LEMON YOGURT AIOLI
- -1/2 cup Greek yogurt
- -1 clove garlic
- -lemon zest
- -1/2 tsp lemon juice
- -1/2 tsp dried parsley
- -1 tbsp extra virgin Spanish olive oil
- -sea salt
- -black pepper
- -2 tbsp extra virgin Spanish olive oil
- -fresh chives
To make the lemon yogurt aioli add 1/2 cup of Greek yogurt to a bowl, grate in 1 large clove of garlic, add a pinch of lemon zest, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper and whisk together, then slowly pour in 1 tablespoon of extra virgin Spanish olive oil while you continue to whisk, cover with seran wrap and add to the fridge
For the spice blend add 1/2 teaspoon of Golden saffron threads into a mortar, using a pestle pound down until you for a powder, then add 1 teaspoon of garlic powder, 1 teaspoon of onion powder and 1 teaspoon of smoked paprika, mix together until well combined
Pat dry 12 jumbo shrimp that have been peeled and deveined, season with sea salt and freshly cracked black pepper, then coat each shrimp one by one in the spice mix, add the coated shrimps into wooden skewers
Heat a grilling pan with a medium-high heat and brush with some extra virgin Spanish olive oil, once the pan get´s hot add the shrimp kabobs and cook for 2 minutes per side, once done set the shrimp kabobs aside and add a couple slices of lemon and grill for a couple of minutes
Add the shrimp kabobs to plate along with the lemon garlilc aioli and garnish with the grilled lemon slices and freshly chopped chives, enjoy!
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