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Dinner recipe · from the recipe book

Cumin-Coriander Shrimp Skewers with Roasted Roots

Smoky cumin and coriander shrimp skewers sit on crisp-edged roasted potatoes and sweet carrots, finished with a bright lemon, parsley and Parmesan gremolata.

Cumin-Coriander Shrimp Skewers with Roasted Roots

Ingredients

  • 1½ lb680 gShrimp
  • 4 small700 gRed potatoescut into 1-inch chunks
  • 5 medium300 gCarrotscut into 1/2-inch coins
  • 1 medium110 gRed onioncut into 1-inch pieces
  • 3 tbsp40 gOlive oil
  • 1 tbsp6 gGround cumin
  • 2¾ tsp5 gGround coriander
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 4 cloves12 gGarlicminced
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • ¼ cup grated25 gGrated Parmesan
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. If using wooden skewers, soak 8 of them in water for 30 minutes. Preheat the oven to 425°F (220°C).
  2. In a small bowl, mix the cumin, coriander and paprika to make the spice blend.
  3. On a large sheet pan, toss the potato and carrot with half of the olive oil, half of the spice blend, half of the salt and half of the black pepper. Spread in one layer and roast 25 minutes, flipping once.
  4. Meanwhile, in a bowl, toss the shrimp with the remaining olive oil, the remaining spice blend, half of the garlic, the remaining salt and the remaining black pepper.
  5. Thread the shrimp and the red onion pieces alternately onto the skewers.
  6. Push the potato and carrot to the edges of the pan, lay the skewers in the center and roast 8 to 10 minutes, turning once, until the shrimp are pink and opaque and reach 145°F (63°C).
  7. While the skewers roast, make the gremolata: stir together the parsley, lemon zest, the remaining garlic and the Parmesan.
  8. Drizzle the lemon juice over the shrimp and vegetables, scatter the gremolata on top and serve hot.

Contains: Milk, Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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