Some of the best dinners are the quickest. These Baked Shrimp Skewers with Vegan Aji Verde Sauce is just as satisfying as it is fast! You’ll have it on the table in 15 minutes or less! These shrimp skewers are soy free, gluten free, plant based and clean.
There aren’t that many dinners that not only impress everyone but also take only minutes to make. This shrimp dish is one of them! I always prepare this dish for last minute get togethers. They go well with this Detox Cabbage and Carrot Salad with Carrot Ginger Miso Dressing and Vegan Kung Pao Cauliflower.
How to Make Baked Shrimp Skewers with Vegan Aji Verde Sauce
Step 1: Preheat the oven to 325 degrees. While the oven is heating up prepare the shrimp by deveining and cleaning them. To make this recipe easier I like buying shrimp that has already been cleaned.
You can usually buy these fresh or frozen. Just make sure you don’t buy the precooked shrimp since they’ll likely dry out in the oven. If you have to use frozen precooked shrimp only put them in the oven for about 4 minutes.
Step 2: Once the shrimp have been prepped put four or five of them through a skewer. I like putting the skewer through the tail end and the top of the shrimp to make sure they are secure. Line the kabobs on a foil lined baking sheet. Lightly coat them with oil and season with salt and pepper. and place in the oven for 7 minutes. Flip and cook for another 5 minutes. Or until the shrimp are opaque.
Step 3: Make the sauce: Add the cilantro (stems included), parsley leaves, lemon juice, apple cider vinegar, tahini, garlic and water to the blender. Slice the jalapeño and remove the seeds, add it to the blender as well. Emulsify ingredients until smooth.
Step 4: Serve skewers right in the sheet tray to keep them hot and drizzle the sauce right over the top. Or place the sauce in a small bowl for dipping. Enjoy!
This recipe uses just a handful of nutrient packed common ingredients without a superfood price tag! Full ingredient amounts can be found in the recipe card below.
For the Shrimp Skewers
- Skewer Sticks or Kabobs
- Shrimp – Peeled and devined
For the Vegan Aji Verde Sauce
- Lemon Juice
- Apple Cider Vinegar
- Fresh Garlic
More Clean Pescatarian Entrees
- Cilantro: You can Also use Basil or double the parsley
- Lemon Juice: Lime juice also works
- Apple Cider Vinegar: Red, white, champaign and wine vinegar also work
- Fresh Garlic: Garlic powder will also work (1/2 tsp)
- Tahini: Mayonnaise or Sour Cream (if not vegan or dairy free)
How to Store the Leftovers
The sauce will stay fresh in the fridge for up to seven days. You can freeze it for up to three months.
Pro Tip: Freeze the sauce in ice trays for single serving portions.
The shrimp should only be kept in the oven for one or two days. They get tough and dry when reheated so you can enjoy them cold over a salad. They usually taste best the second they get out of the oven.
Make Ahead: You can always prepare the skewers and the sauce ahead of time. Pop the skewers into the toaster oven for 7 minutes at 325 degrees right before serving.
Oven Baked Shrimp Kabobs with Vegan Aji Verde Sauce
- Sheet Tray
Vegan Aji Verde Sauce
- 1 bunch Cilantro
- 1 handful Parsley Leaves
- 3 cloves Garlic
- 2 tbsp Apple Cider Vinegar
- 2 Lemons juiced
- 1/3 C Tahini
- 1/4 Jalapeno seeds removed
- 1/4-1/2 tsp Sea Salt
- 1/3 C Water
Oven Baked Shrimp Kabobs
- 1 lb Shrimp devined and cleaned
- 1 tbsp Olive Oil
- Salt & Pepper to taste
Prep the Shrimp Kabobs
- Soak the kabobs in water for 10 minutes. Preheat the oven to 325. Skewer the shrimp onto the kabobs and set on a foil lined sheet pan. Season with salt peper and drizzle with olive oil. Place in the oven for 7 minutes. Flip the kabobs and cook for anther 4 minutes or until the shrimp are opaque.
Make Spicy Green Tahini Sauce
- In a high speed blender combine the cilantro, parsley, garlic, vinegar, lemon juice, tahini, jalapeno and water. Blend until smooth.