🍤 Robyan Mashwi (Grilled Shrimp)
Robyan mashwi is grilled Gulf shrimp: large shrimp marinated in garlic, lemon, paprika, cumin and olive oil, threaded on skewers and cooked over hot coals or a grill pan. The shrimp come out juicy and lightly smoky with a bright, garlicky crust. They are served hot with lemon, often with rice and salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g large shrimp, peeled, tails on
- 4 garlic cloves, crushed
- Juice of 1 lemon
- 1 tsp paprika
- 1 tsp ground cumin
- 2 tbsp olive oil
- Salt
- Parsley
Method
- Mix the garlic, lemon juice, paprika, cumin, oil and salt.
- Coat the shrimp and marinate 20 minutes.
- Thread onto skewers.
- Grill over high heat for 2 minutes per side until pink.
- Serve with lemon and parsley.
How to make it lighter
- 1 tbsp olive oil ≈ 120 kcal: use 1 tbsp in the marinade and add extra lemon.
- Grilled shrimp are high in protein and low in carbs — serve with grilled vegetables to stay light.
- Watch the rice portion; about 150 g cooked is a moderate side.
History
Grilled shrimp is a fixture of seafood restaurants and family barbecues across the Gulf coast, from Kuwait to the UAE.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →