Smoky Chili-Lime Shrimp and Cucumber Skewers with Garlic-Lemon Oil

These Smoky Chili-Lime Shrimp and Cucumber Skewers are a low-effort, high-flavor answer to busy weeknights when you want something protein-packed and gut-friendly on the table fast. Plump shrimp are tossed in a smoky chili-lime marinade built on low-FODMAP-friendly aromatics like garlic-infused oil, smoked paprika, and fresh lime, then threaded onto skewers with juicy cucumber chunks that turn tender and slightly charred on the grill. The cucumber soaks up all that smoky, citrusy flavor while staying refreshing, making it a surprisingly perfect partner for the shrimp. To finish, the skewers get a generous drizzle of garlic-lemon oil—made by gently warming garlic-infused oil with lemon zest, lemon juice, and fresh herbs—which adds a bright, punchy finish without any of the high-FODMAP onion or garlic cloves that typically trigger digestive symptoms. The result is a dinner that feels indulgent and restaurant-worthy but comes together in well under 30 minutes, making it ideal for anyone following a low-FODMAP protocol who still wants bold, satisfying flavor. Serve these skewers over a bed of rice or alongside a simple green salad for a complete, gut-friendly meal that doesn't skimp on taste. They're equally great for a quick family dinner or scaled up for a backyard grill night with friends.</long_description> <parameter name="meta_description">Smoky, zesty shrimp and cucumber skewers with garlic-lemon oil—a quick, dairy-free, low-FODMAP dinner ready in under 30 minutes.

Ingredients

• 1.5 lblarge shrimp, peeled and deveined, tails on or off
• 2 wholeEnglish cucumber, cut into 1-inch chunks
• 4 tbspGarlic-infused olive oil, divided
• 2 tbsplime juice, freshly squeezed
• 1.5 tspsmoked paprika
• 1 tspchili powder
• 0.5 tspground cumin
• 1 tspsalt, divided
• 0.5 tspblack pepper
• 1 tsplemon zest
• 2 tbsplemon juice, freshly squeezed
• 2 tbspfresh parsley, finely chopped
• 8 wholeWooden or metal skewers, if wooden, soak in water 20 minutes before grilling

Method

1. Cut the cucumbers into 1-inch chunks on a cutting board and set aside.
2. In a mixing bowl, combine the shrimp with 2 tablespoons garlic-infused oil, lime juice, smoked paprika, chili powder, cumin, half the salt, and black pepper. Toss well to coat and let marinate for 10 minutes. 10:00
3. While the shrimp marinates, thread the shrimp and cucumber chunks alternately onto skewers.
4. Preheat a grill or grill pan over medium-high heat. Grill the skewers for 2-3 minutes per side, until the shrimp are opaque and lightly charred and the cucumber has soft, grilled edges. 5:00
5. While the skewers grill, gently warm the remaining garlic-infused oil in a small saucepan over low heat for 1 minute, then remove from heat. 1:00
6. Stir the lemon zest, lemon juice, chopped parsley, and remaining salt into the warm oil to make the garlic-lemon oil.
7. Arrange the grilled skewers on a platter and drizzle generously with the garlic-lemon oil just before serving.