Kushi Ebi

Kushi Ebi is a delightful Japanese dish featuring succulent grilled shrimp skewered with vibrant vegetables, perfect for a late-night Paleo treat. This quick and flavorful dish captures the essence of Japanese street food in a healthy and nutritious way.

Ingredients

• Shrimp (large, peeled and deveined) - 200 grams
• Zucchini - 1 medium, sliced into rounds
• Red bell pepper - 1, cut into squares
• Mushrooms (shiitake or button) - 100 grams, halved
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh ginger - 1 teaspoon, grated
• Coconut aminos - 2 tablespoons
• Sesame seeds - 1 tablespoon, for garnish
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the grill or a grill pan over medium-high heat.
2. In a mixing bowl, combine the shrimp, zucchini, red bell pepper, mushrooms, olive oil, minced garlic, grated ginger, coconut aminos, salt, and black pepper. Toss until everything is well coated.
3. Thread the shrimp and vegetables onto skewers, alternating between shrimp and vegetables for a colorful presentation.
4. Once the grill is hot, place the skewers on it and cook for about 3-4 minutes on each side, or until the shrimp turns pink and opaque.
5. Remove the skewers from the grill and let them rest for a minute. Sprinkle with sesame seeds before serving.

Nutrition

• Calories: 320
• Protein: 28 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 480 mg
• Cholesterol: 150 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in vitamins and antioxidants from fresh vegetables.

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