Yesterday was one of my favorite days of the month – my Oxygen magazine came in the mail! If you aren’t subscribed to this magazine yet, you should. I always get a ton of healthy recipe ideas and just in general feel motivated and uplifted when I read this magazine. I’ve learned a ton about clean eating and resistance training from the articles in this magazine too.
Of course, I was excited to see what recipes they would have in this issue. Fall foods are one of my biggest weaknesses! I love the comfort of warm, creamy soups and all the delicious pumpkin foods that start coming out this month. I knew Oxygen would put together some healthier versions of all my favorite foods – and they did! This issue had recipes for: Overnight Apple Pie Oats, Vennison Fennel Sausage, Grilled Tomato Salad with Avocado Ranch and Crispy Prosciutto, Crustless Pumpkin Pie, and many others! The recipe I made tonight wasn’t necessarily a “fall food”, but it was delish!
Here is the actual recipe from the magazine:
And, for those of us who don’t have microscopic super-vision, here are the ingredients:
-24 jumbo cooked frozen shrimp (I bought 2lbs which was enough shrimp to triple the recipe)
-1 tsp garlic, finely minced (I’m a garlic-a-holic, so I used about twice as much as the recipe called for and it was delish)
-1/4 tsp curry powder
-1/2 tsp turmeric
-1/4 tsp cumin
-Sea salt and pepper, to taste
-16-20 cherry tomatoes
-2 large red onions, cut into large chunks
-8 large wooden skewers (soaked in water for 10 minutes)
Here were my ingredients (I tripled the recipe and somehow forgot to put cumin in the picture, but I did have it in the recipe):
Step 1: Preheat tabletop grill or outdoor grill. Well, I’ll be honest here. I had a little internal debate whether I was feeling up to firing up the grill or not. Ultimately, laziness prevailed and I just decided to use the ‘broil’ feature on my oven instead. So, I skipped this step.
Step 2: In a large bowl or large Ziploc bag, mix curry powder, turmeric, cumin, salt, pepper and garlic. I used a gallon sized Ziploc for this and it worked great for my triple batch.
Step 3: Add shrimp and onions to spice mixture. Coat shrimp and onions thoroughly, being careful not to break up the onion chunks. I took this picture before I added the onions, I also added a little lime juice in the mixture. This is the step where I also sprinkled salt and pepper into the bag on top of the shrimp and onions.
Step 4: Thread three shrimp onto each skewer, alternating with tomatoes and onions. I knew I had more shrimp than I did onions, so I did four shrimp on each skewer instead. Also, the recipe calls for for pre-cooked shrimp, but the fresh shrimp was on sale at our grocery store so that’s what I bought. Explains why the shrimp is grey in these pictures and not pink.
Step 5: Spray grill with non-stick cooking spray and cook until shrimp is brown and onions are tender, about 8 minutes (flip halfway through if using outdoor grill). This is where I just used my oven. I preheated the oven to ‘Broil Hi” then I put some foil down on the lower rack in my oven to catch any drips. Thank goodness I did this step, because there were a lot of drips. Then I moved the top rack to the highest spot possible in my oven and put the kabobs on the top rack. Sorry you have to see pictures of my not-very-clean oven 🙂
I set the timer for 5 minutes and flipped my kabobs over. This is what it looked like after they were done (10 minutes cook time total). See what I mean about the drips?!
And we served it with a delicioso salad 🙂
It was a big hit!! The shrimp had a great curry flavor to it and the onions and tomatoes tasted great paired with the shrimp. This is definitely a meal we will make again and I enjoyed the leftovers for lunch today! Thank you Oxygen Magazine for always sharing such awesome recipes!
The ONE downside of the recipe is that it turned my nails yellow! It must have been from the curry, but the hand I used to reach in the shrimp bag (my right hand) now has yellow nails 🙂 It’s ok, it was time to take the polish off anyway.