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Kalyn's Kitchen

Garlic and Rosemary Roasted Shrimp Skewers with Persimmon

Garlic and Rosemary Shrimp Skewers with Persimmon are a fun holiday dish, or use cherry tomatoes and folded snow peas on the shrimp skewers if you want Christmas colors. These shrimp skewers are low-glycemic, Paleo, Whole 30, and gluten-free; use the Diet-Type Index to find more recipes like this one.

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Garlic and Rosemary Roasted Shrimp Skewers with Fuyu Persimmon found on KalynsKitchen.com

These Garlic and Rosemary Roasted Shrimp Skewers with Fuyu Persimmon are an easy and impressive main dish if you’re entertaining during the holidays. I made the shrimp skewers when I still had persimmons from the big box Andrea sent me, but if you wanted to use Christmas colors I’d recommend putting cherry tomatoes and pieces of folded snow peas between the shrimp.

If you don’t have any Fuyu Persimmon like I used, you could also use other types of fruit or vegetables, but remember that shrimp cook quickly so it’s important to use something that’s good raw or cooked like fruit, or that cooks quickly like cherry tomatoes.
Garlic and Rosemary Roasted Shrimp Skewers with Fuyu Persimmon found on KalynsKitchen.com

Since I’m living in a land-locked state, I use frozen shrimp from Costco. Shrimp in the U.S. come with a number on the package that tells how many shrimp make a pound. The lower the number, the bigger the shrimp are, and this size (31-40) is kind of a medium-sized shrimp. Once the shrimp have thawed in the refrigerator, let them drain well in a colander. I was just cooking for two, and I used about 1 tsp. finely minced rosemary and 2 tsp. finely minced garlic to season enough shrimp for two skewers. Let the shrimp marinate in olive oil with the rosemary and garlic. I marinated about an hour in the fridge, but a bit longer wouldn’t hurt.

When you’re ready to make the skewers, use one persimmon per skewer. These were (sob!) my last two persimmons from the box that came in the mail! I peeled the persimmon quarters, then cut each one in half to make eighths. This was a chance to use the lovely double kabob skewers I got when I visited my stepsister Bobbie but don’t worry if you don’t have double skewers like this! Even wooden skewers will work, and because they cook quickly they don’t even need to be soaked.

I miscounted and had one extra shrimp that I couldn’t bear to put on a skewer because I was so into keeping the persimmon-shrimp-persimmon-shrimp- pattern! No worries though, I still ate it. Serve hot and enjoy!

Garlic and Rosemary Roasted Shrimp Skewers with Fuyu Persimmon found on KalynsKitchen.com

More Tasty Recipes with Shrimp:

Easy Low-Carb Garlic and Lemon Shrimp from Kalyn’s Kitchen
Shrimp Teriyaki from The Perfect Pantry
Easy Roasted Tomatoes and Shrimp from Kalyn’s Kitchen
Shrimp and Mango Kabobs from Cooking with Amy
Spicy Roasted Green Beans (or Broccoli) and Shrimp from Kalyn’s Kitchen

Garlic and Rosemary Roasted Shrimp Skewers with Persimmon

Garlic and Rosemary Shrimp Skewers with Persimmon are a fun holiday dish!

Ingredients:

  • 6 medium-sized shrimp, peeled and deveined and thawed
  • 1 persimmon, peeled and cut into 8 pieces (or use cherry tomatoes, grapes, mushrooms, snow peas, or other quick-cooking fruits or vegetables)
  • 1/2 tsp. finely minced fresh rosemary (or other fresh herbs of your choice)
  • 1 tsp. finely minced fresh garlic
  • 1 T olive oil

Directions:

  1. Thaw shrimp if frozen and drain well, or pat dry with paper towels. Chop fresh rosemary and garlic.
  2. Put the olive oil, shrimp, chopped rosemary, and chopped garlic in a small ziploc bag or plastic container with a tight lid, then shake or squeeze until the shrimp are well coated with the olive oil and seasonings.
  3. Let marinate in the refrigerator for an hour or as long as a few hours.
  4. When you are ready to cook skewers, preheat oven to 450F/230C.
  5. Remove shrimp from the marinade, wipe each one with paper towel to remove garlic and rosemary and let shrimp come to room temperature while you cut the persimmons.
  6. Cut each persimmon into quarters, then peel each quarter and cut into half to make eighths.
  7. Thread a persimmon onto skewer, followed by shrimp, then persimmon, then shrimp, continuing the pattern and ending with a persimmon. (Eat the extra piece of persimmon of course.)
  8. Put skewers on a metal roasting pan or cookie sheet and roast in hot oven about 6-8 minutes, or until all the shrimp have barely turned from gray to pink. (I was surprised that it took this long, but some parts of the shrimp aren’t touching the hot roasting pan so it takes longer than simply roasting shrimp on the pan.) Serve hot.
  9. If you made this for Christmas, I think skewers alternating with shrimp, a cherry tomato, and a folded green snow pea would look great!
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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Since fruit isn’t allowed on phase one, Garlic and Rosemary Shrimp Skewers with Persimmon would be suitable for phase 2 or 3 of the South Beach Diet. If you wanted to make this for phase one or another type of low-carb eating plan, just use any quick cooking low-carb vegetable in place of the persimmons.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Garlic and Rosemary Roasted Shrimp Skewers with Fuyu Persimmon found on KalynsKitchen.com

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    22 Comments on “Garlic and Rosemary Roasted Shrimp Skewers with Persimmon”

  1. Nice combination with the persimmons. I've only ever eaten persimmons in a salad so roasted would be another way to enjoy them. Cheers!

  2. I love the variety of dishes you've made with those Fuyu persimmons. Sweet and savory, each one sounds and looks delicious.