Lemon Garlic Shrimp Skewers

with Sweet Corn Pilaf and Mango Salsa

When this summer is this hot, we crave light dishes that are super quick to prepare, but still pack a ton of flavor in every bite. These Lemon Garlic Shrimp Kebobs are fun to eat right off the skewers and only take minutes to cook on the grill or under the broiler. Accompanied by a naturally sweet corn pilaf and seasonal mango pineapple salsa, it’s a perfect summer dish that you will be dreaming about all season long!


  • garlic herb oil
    (Extra-virgin olive oil infused with sweet garlic, lemon, aromatics )

    fresh herbs

    wild caught shrimp

    lundberg brown basmati rice

    tomato ghee
    (Clarified sweet butter, extra-virgin olive oil infused with sweet garlic, cumin seed, anise seed, chiles, plum tomatoes)

    sweet corn

  • edamame


    lemon basil

    tropical fruit salsa
    (Ripe manila mangoes, fresh pineapple, lime juice, raw cane sugar, jalapeño peppers, Thai basil, mint, cilantro, agave)

Kids icon

Getting Your Kids Involved:

After threading shrimp onto the skewers let kids wrap small pieces of foil on ends of the skewers to prevent them from burning.

Encouraging Picky Eaters:

For kids reluctant to try shrimp, let them have fun by picking one up by the tail and “swimming” it into the salsa.

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What You Need

Baking Sheet
Large bowl
Measuring Cups (Dry)
Medium Pot


1Step One

Preheat your oven to broil or, if grilling outside, set grill to medium heat. Pour the garlic herb oil into a large mixing bowl. Remove the fresh herb leaves from their stems and stir half of the leaves into the bowl. Add the shrimp to the bowl and marinate for 10 minutes.

2Step Two

While the shrimp is marinating, warm the tomato ghee in a 1- 2qt pot set over moderate heat. Place the rice in a measuring cup and record the volume. When the ghee has melted, stir in the sweet corn and the edamame, cook for two minutes and then stir in the rice. For each cup of rice add an equal volume plus ¼ cup of water (i.e. for 1 cup of rice add 1 ¼ cup of water). Bring just to a boil over high heat, reduce to the lowest heat setting, cover and cook for 15 to 20 minutes. Remove from the heat, fluff with a fork and cover. Reserve until ready to serve.

3Step Three

Remove the shrimp from the marinade and thread 2-3 shrimp onto each skewer. Wrap both ends of the skewers in foil, arrange on a baking sheet and place into the oven (or directly on the grill if grilling). Cook for 5 minutes, turn shrimp over and cook for an additional 5 minutes. If you prefer a more vibrant flavor, brush the shrimp with the extra marinade when turning.

4Step Four

Thinly slice the lemon basil. Remove lid from the pilaf and stir in the basil. Remove lid from the pilaf and stir in the remaining half of the herbs. If desired, remove shrimp tails before serving. Serve the shrimp accompanied by the pilaf and the mango pineapple salsa.


Tips icon


  • If you don’t want to use foil, soak skewers in water for 30 minutes prior to threading.
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