Saturday, December 12, 2009

Recipe for Garlic and Rosemary Roasted Shrimp Skewers with Fuyu Persimmon (or other fruit or veggies)

Garlic and Rosemary Roasted Shrimp Skewers with Fuyu PersimmonThese garlic and rosemary roasted shrimp skewers with Fuyu persimmons are an easy and impressive main dish if you're entertaining during the holidays. I made this 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. 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.)

Since I'm living in a land-locked state, I use frozen shrimp like this, 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 skewers I got when I visited Healdsburg with my stepsister Bobbie but don't worry if you don't have anything this fancy! 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-persimmon-shrimp-persimmon-shrimp-persimmon-shrimp-persimmon-shrimp-persimmon pattern! No worries though, I still ate it.

Garlic and Rosemary Roasted Shrimp Skewers with Fuyu Persimmon (or other fruit or veggies)
(Use amounts to make as many skewers as you wish, recipe created by Kalyn.)

Ingredients for each shrimp skewer:
-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

Thaw shrimp if frozen and drain well, or pat dry with paper towels. Chop fresh rosemary and garlic. 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. Let marinate in the refrigerator for an hour or as long as a few hours.

When you are ready to cook skewers, preheat oven to 450F/230C. 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. Cut each persimmon into quarters, then peel each quarter and cut into half to make eighths.

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.)

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.

If you made this for Christmas, I think skewers alternating with shrimp, a cherry tomato, and a folded green snow pea would look great!

Printer Friendly Recipe

South Beach Suggestions:
Since fruit isn't allowed on phase one, this dish would be suitable for phase 2 or 3 of the South Beach Diet. If you wanted to make this for phase one, just use any low-glycemic vegetable in place of the persimmons.

More Ideas with Shrimp:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Soy-Grilled Shrimp and Asian Vegetables from Kalyn's Kitchen
Stir-Fried Shrimp with Ginger and Snow Peas from Kalyn's Kitchen
Spicy Roasted Green Beans (or Broccoli) and Shrimp from Kalyn's Kitchen
Shrimp and Mango Kabobs from Cooking with Amy
Shrimp Teriyaki from The Perfect Pantry
Shrimp Wrapped with Bacon from Kitchenography
Vietnamese Caramel Shrimp from Closet Cooking
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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  1. Wow, you were so prolific with those persimmons! The crisp, sweet persimmons would be the perfect accompaniment for tender, marinated shrimp.

  2. Dara, I definitely thought so! It was so fun to have that many persimmons to experiment with!

  3. I love those skewers that have the little thingy that pushes the food off the ends and has the two prongs that keep the ingredients in place!

    Goodbye persimmons...Wonderful recipe!

  4. What a nice idea! First I thought they were bits of butternut squash..

    I don't grill shrimp that much, I need to get these special double skewers to make it easier

    great recipe... thanks!

  5. What a unique recipe! I haven't had a persimmon in a long time. This makes me want to try them again!

  6. What a beautiful dish. I was at Costco yesterday and in the meat department they had bags of beautiful frozen Gulf Shrimp. Jumbo. I grabbed a couple and was just looking for a shrimp recipe. And thanks for posting those other links. What a great idea.

  7. Kitchen Sink, I love the double skewers. They were pricey but I can tell I'll use them for a long time.

    Sally, pre-cooked squash might be nice! These are roasted though, not grilled. I think grilled skewers would cook more quickly.

    Marisa, I guess it's obvious that I've been loving the persimmons!

    Lea Ann, lucky you to find jumbo shrimp at Costco. This is the biggest size my Costco has for uncooked shrimp and the other places I can buy them they're a lot more expensive!

  8. What a terrific combination. I haven't tried persimmons. I can't wait to try this recipe.

  9. Those are beautiful and taste incredible, I'm sure! Thanks for sharing!

  10. I saw some persimmons at the store and almost bought them, now I wish I had.

  11. these shrimps look delicious and love the rosemary garlic seasoning too! I once bought a rosemary garlic flavored dipping oil/marinade from Pike Place @ Seattle and since then it has become my favorite marinade!

  12. Looks so perfectly light - a wonderful switch from the usual overindulgence this time of year.

  13. This looks amazing. I particularly love that I can just get the shrimp from Costco. Go Costco!

  14. That looks delicious and you just gave me a great idea for the christmas dinner that I am planning!

  15. Thanks everyone for the nice comments about this. So simple but good. And agreed, go Costco! Love that place.

  16. Neat idea to make them look Christmasy with snow peas and little tomatoes. These are beautiful!

  17. Those look amazing! I just love shrimp, and I think I need to give this persimmon a chance -- I saw them in my grocery last time I was there. Love those skewers too!

  18. I don't think I've ever tried persimmons. The color is beautiful I'm going to have to get the frozen, uncooked shrimp. How handy to have on hand during the holidays.

  19. Grilled and kabobbed persimmons, what a clever idea! I love the creative ideas you have!

  20. How did you know? I am so craving shrimp lately. These skewers sound so delicious [and I have to confess- I've never eaten a persimmon!].

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

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


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