These grilled shrimp skewers with basil avocado dressing are a delicious way to celebrate grilling season! Juicy shrimp, seasoned low-carb veggies, and a creamy and fresh dressing are perfect for summer. The best thing about grilling is that is makes for easy clean-up, and it gives the shrimp that slight, smoky flavor. Serve these grilled shrimp skewers with a side of your choice or enjoy them on their own as an easy keto meal!
why I love this shrimp skewers recipe
What makes these keto grilled shrimp? I use veggies that are low-carb, brush them with olive oil and minced garlic, then season lightly with salt, pepper, and some red pepper flakes for a bit of heat. The shrimp and veggies alone make a perfect low-carb meal, but when you add the basil avocado dip, you get a good serving of fats alongside the protein.
I love keto seafood recipes because they’re easy yet elevated. Plus, seafood is best kept simple- add a dash of salt, pepper, a little garlic, and you’re golden.
about the avocado dressing
This basil avocado dressing recipe is amazing. It’s thick and creamy, and the basil gives it a flavor similar to pesto (but lighter, more fresh, and fluffy). It’s actually more like a dip in texture. This keto avocado dressing has so many uses, it can be nearly anything you need it to be– it’s the perfect recipe for avocado dip if you have a tray of veggies; you can thin it down and pour it over fresh greens; or toss some zucchini noodles in it for a healthier take on pasta with a light pesto flavor.
what you’ll need to make grilled shrimp skewers
Let’s make them, shall we? For these grilled shrimp skewers served with basil avocado dressing, you will need:
- fresh, wild-caught shrimp (frozen is fine but defrost them first)
- bell pepper
- minced garlic
- olive oil
- fresh lemon juice
- salt and pepper
- apple cider vinegar
- avocado mayonnaise (I like the brand Chosen Foods which I find at Costco- it looks like this)
- smoked paprika
- red pepper flakes
As far as equipment goes, you’ll need a grill for this recipe. You’ll also need skewers (metal or bamboo are both fine), and a brush (like a pastry brush or basting brush to evenly coat the skewers with olive oil). For the dressing, you’ll need a blender or food processor (I use my Ninja for everything!).
Once the shrimp and vegetables are prepped and on the skewers, they cook quickly. I find it takes me the most time to peel and devein the shrimp, but it’s a necessary step if you’re using wild-caught shrimp.
Here’s a summary of the process for these grilled shrimp skewers. The recipe card at the bottom of the page will have the full ingredient amounts and all the details so make sure to check that out!
- Prep the skewers- Cut the veggies into small sections. Peel and devein the shrimp, rinse them, and pat them dry with paper towels. Carefully place one ingredient at a time onto a skewer, alternating between each ingredient. I try to get three large shrimp on each skewer but you could do four if they’re on the small side.
- Grill the shrimp skewers- Turn on the grill and heat to medium. Combine the olive oil, garlic and lemon juice in a small dish, then use a pastry brush to coat the skewers with the mixture. Sprinkle them with salt, pepper, and pepper flakes. Place them on the preheated grill and cook for 3-5 minutes. Flip and cook another 3-5 minutes or until the veggies look slightly charred and the shrimp turns pink and opaque.
- Make the avocado dressing- The avocado dressing recipe is soooo easy! In a blender, combine all the dressing ingredients and blend on high speed for 1-2 minutes, or until the dressing is smooth and creamy.
Serve each grilled shrimp skewer hot with a dollop of the basil avocado dressing.
Enjoy this shrimp skewers recipe, friends! I love how simple and nutritious these grilled shrimp skewers are, and the dressing is a tasty delight!
you might also love…
- These keto Italian meatballs which are a breeze to make and there is no frying required!
- Keto chocolate chia mousse which includes adaptogenic mushrooms that are immunity-boosting. Always a good idea.
- This creamy sunflower cashew ricotta is a delicious, keto-friendly, and dairy-free spin on traditional ricotta cheese. I could eat it by the spoonful. 😉
Grilled Shrimp Skewers
- 1 large bell pepper
- 1 medium zucchini
- 1 medium onion
- 3-4 large radishes
- 1 to 1-1/2 pounds wild-caught shrimp, large
- 3 tablespoons olive oil
- 2 garlic cloves, minced (or 1 heaping teaspoon minced garlic)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- red pepper flakes (optional)
Basil Avocado Dressing
- 2 medium avocados
- 1/2 cup basil, loosely packed
- 2-3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon avocado mayonnaise (I use Chosen Foods)
- 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
- 1/4 teaspoon smoked paprika
- salt and pepper (to taste)
Grilled Shrimp Skewers
- Rinse and slice the vegetables, chopping them into 1-inch slices (give or take). You don't want them too big because the shrimp will be done before the veggies are fully cooked.
- Peel and devein the shrimp. Wash them and pat them dry with paper towels.
- Place the vegetables and shrimp on skewers, alternating between each ingredient. I like to have about three large shrimp on each skewer, four if they're on the small side.
- Heat your grill to the medium range (around 350°F to 400°F). In a small dish, combine the olive oil and minced garlic. Use a basting brush to brush the olive oil onto the shrimp/veggies, making sure to get all around the skewer. Season the top and bottom of the kebabs with salt, pepper, and red pepper flakes (optional).
- When the grill is hot enough, place the shrimp skewers onto the grill. Cook for about 4-7 minutes and then flip. Cook the other side for another 4-7 minutes or until the shrimp is pink and opaque and the vegetables are slightly charred.
Basil Avocado Dressing
- In a blender or food processor, combine all of the dressing ingredients. Process/blend until the mixture is smooth. Taste and add salt and pepper as needed, blending again to mix well.
- Chill or serve immediately with the grilled shrimp skewers.
The grilling time will vary based on the size of the shrimp and the grill itself. You'll know the shrimp are done when they're pink and opaque.
If you prefer the dressing thinner, blend in a splash of unsweetened nut milk or more olive oil.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 407Total Fat: 38gSaturated Fat: 7gTrans Fat: 0gCholesterol: 40mgSodium: 53mgCarbohydrates: 15gNet Carbohydrates: 4gFiber: 9gSugar: 3gProtein: 27g
This nutritional information is approximate and is provided for convenience as a courtesy.