Simple Rosemary Shrimp Skewers
Shrimp skewered by rosemary sprigs makes an extra flavorful appetizer for the holidays or an easy low carb meal option. These rosemary shrimp skewers are served with a warm farro and roasted broccoli salad as a perfect complement of comfort and flavor.
I want to start by saying that when it comes to shrimp and skewers, my only preference going forward is on a rosemary sprig. The flavor is outstanding! I believe Kyle and I first tried something like this at our days back at Glass Half Full in Carrboro, North Carolina. This recipe is an oldie but goodie that we keep coming back to, and for good reason!
In addition to the rosemary skewers, we highly recommend pairing this with a salad of roasted broccoli and warm farro. It truly rounds out this wholesome meal. Best of all, this is one of those salads that you can eat for breakfast, lunch or dinner – add a fried egg to it, eat it by itself – it’s really just that good!
The best thing about this recipe is that everything you see here you can find at your local grocery store or even online. These rosemary shrimp skewers and roasted broccoli and farro salad come together with simple, wholesome and nutritional ingredients.
Ingredients for rosemary shrimp skewers and roasted broccoli farro salad
Here’s what we are working with for this recipe:
- Shrimp: I recommend Jumbo shrimp as it is easier for threading through the rosemary skewers
- Rosemary: If you ever have an over abundance of it, skewer that stuff up! If you are not a fan of rosemary, you can totally use wooden or any other skewers for this recipe.
- Broccoli: One of my favorite veggies to roast. The flavor pairing goes so well with the farro and arugula.
- Farro: It’s hearty and wholesome, with an amazing chewy texture and nutty flavor. Toss it into salads (like this one!), add it to bowls, or stir it into your next soup! If I had to choose just one whole grain, I think it would be farro. Its toasty flavor is delicious with all fresh produce like squash, apples, and arugula. And cozy herbs like sage, rosemary, and thyme are its natural companions.
Rosemary shrimp skewers along with roasted broccoli farro salad is one of those meals that feels right throughout all four seasons. There’s a refreshing taste of spring and summer, yet so many comforting notes of fall and winter. I hope you come back to this recipe as many times as our little tribe has throughout the years!
Rosemary Shrimp Skewers
- DFDairy-Free
- GFGluten-Free
- LCLow Carb
- SFSugar Free
Ingredients
- ½ pound uncooked large shrimp, peeled and deveined
- 8 sprigs fresh rosemary , (about 6 inches long)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- salt and pepper , to taste
- 1 pound broccoli, cut into florets
- 1 cup semi-pearled farro
- 2 ounces arugula
- 1 lemon
- 1 tablespoon red wine vinegar
- olive oil , to coat
- salt and pepper , to taste
Instructions
- In a small bowl mix together 2 tablespoons olive oil, garlic, Italian seasoning and salt & pepper
- Pat the shrimp dry with paper towels; season with salt and pepper on both sides and brush on the olive oil and garlic mixture.
- Thread shrimp onto rosemary sprigs (first use a wooden skewer to poke a hole and then thread the rosemary sprig through it). Grill shrimp on rosemary skewers for 3-4 minutes, turn and grill for another 3-4 minutes, until shrimp turns pink.
For the roasted broccoli farro salad
- Preheat the over to 475 degrees. Cut the broccoli into bite-sized florets.
- Place the broccoli on a sheet pan. Drizzle with olive oil; season with salt and pepper to taste. Roast, stirring halfway through, 16 to 18 minutes. Remove from oven and set aside.
- Heat a large pot of salted water to boiling on high. Once boiling, add the farro. Cook 16-18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
- Add the arugula, roasted broccoli, juice of 1/2 lemon, and 1 tablespoon red wine vinegar to the pot of cooked farro. Drizzle with olive oil and toss to combine. Serve with the rosemary skewered shrimp and garnish with the remaining lemon wedges. Enjoy!
Did you make this recipe? Don’t forget to tag thetastefultribe on instagram @thetastefultribe if you try this rosemary shrimp skewers and roasted broccoli farro recipe. We love seeing your version of the recipe! You can also post your pictures to our facebook page!
