SPICY GARLIC SHRIMP SKEWERS
Grilled shrimp skewers marinated in chilli, garlic and spices are delicious as an easy appetizer or a light dinner served with salad.
Provided by Alida Ryder
Categories Appetizer
Time 35m
Number Of Ingredients 8
Steps:
- Soak bamboo skewers in boiling water for at least 30 minutes.
- Combine the oil, honey, soy sauce, lemon, chillies, garlic and salt in a blender or food processor (you can use an immersion blender too) and blend until smooth.
- Place the shrimp in a bowl then pour over the marinade. Mix to make sure the prawns are covered then allow to marinade for 10-20 minutes.
- Thread the shrimp onto the skewers, pushing the skewer first through the tail and then through the thicker part to ensure they are secure on the skewers. Brush each skewers with marinade.
- Preheat the grill for 5 minutes on high heat. Add the skewers and cook for 1-2 minutes per side until the shrimp are caramelized and opaque.
- Remove from the grill and serve with lemon wedges.
Nutrition Facts : Calories 180 kcal, Carbohydrate 6 g, Protein 26 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 315 mg, Sodium 1805 mg, Sugar 5 g, ServingSize 1 serving
GARLIC GRILLED SHRIMP SKEWERS
These garlic grilled shrimp are dressed in an herby, garlicky marinade. Then grilled with perfectly charred marks in under 10 minutes. It's an easy yet delicious summer recipe. Watch the video above!
Provided by Lisa Bryan
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Add the olive oil, lemon juice, herbs, garlic, and spices to a small mixing bowl and whisk together.
- Place the shrimp in a bowl and pour 3/4 of the marinade on top of the shrimp. Mix together gently until the shrimp are well coated.
- Cover the bowl and marinate the shrimp for 30 minutes to an hour.
- Thread the shrimp on the skewers and make sure to get all the good garlic and herbs from the bowl and spread on to the shrimp.
- Heat a grill or grill pan on medium high heat.
- Once the grill is hot, place the shrimp skewers on the grill and cook the shrimp for 2-3 minutes each side, or until they turn pink and opaque.
- Remove the shrimp to a plate and spoon the remaining marinade on top before serving.
Nutrition Facts : Calories 190 kcal, Carbohydrate 1 g, Protein 19 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 229 mg, Sodium 940 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED ROASTED GARLIC SHRIMP SKEWERS
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Thread the shrimp through the skewers at two points, through the neck and tail portion. If you compare the shape of the shrimp to the letter "C" the skewer should go through both the top and bottom section of the "C". You should have 5 shrimp per skewer. Place into a 9 by 13-inch baking dish and sprinkle with a bit of salt and pepper.
- In a medium bowl, combine the roasted garlic salad dressing, lemon juice and Italian seasoning. Reserve about 3 tablespoons of the salad dressing mixture. Pour the remaining dressing over the shrimp and, using a brush, make sure all the shrimp are completely coated with the dressing. Let sit in the refrigerator for 5 minutes or up to 30 minutes.
- Preheat a grill or grill pan over medium-high heat.
- Brush the grill grates with a paper towel that has been soaked in canola oil. Place the shrimp skewers on the grill and cover. Cook until opaque and cooked through, about 3 minutes per side.
- While the shrimp are grilling, combine the arugula and tomatoes in a large bowl. Pour the reserved dressing over the arugula, season with salt and pepper and toss to coat. Divide among 4 plates. Place 2 of the shrimp skewers on each plate. Serve with a lemon wedge on the side.
HONEY-GARLIC SHRIMP SKEWERS
Provided by Ree Drummond : Food Network
Time 16m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat a grill pan over medium-high heat and a large skillet over medium heat.
- For the shrimp: In a small bowl, mix together the honey, sriracha, crushed red pepper, garlic, lime zest and juice and 1 tablespoon of the parsley. Set the glaze aside.
- Thread the shrimp onto 4 metal skewers, 5 shrimp per skewer. Season both sides with salt and pepper. Place on the grill pan and cook for 2 minutes. Flip the shrimp, brush the top with the glaze and cook for an additional 2 minutes. Flip the glazed side down, brush the top with the glaze and cook for an additional minute. Flip, glaze and cook until the shrimp are cooked through, up to an additional minute per side. Remove from the grill and drizzle with any remaining glaze.
- For the spinach: Meanwhile, heat the oil in the skillet and add the spinach and garlic. Season with salt and pepper and cook until wilted, about 1 minute.
- Make a bed with the spinach on a serving platter. Top with the shrimp skewers and garnish with the remaining parsley.
SPICY GRILLED SHRIMP SKEWERS
I suggest to use fresh shrimp for this as frozen thawed will create a watery marinade, do not marinade for longer than 30 minutes or the acid in the lemon juice will "cook" the shrimp, adjust the cayenne to suit heat level, I have left the Tabasco as optional you may add it or omit --- this shrimp is very good!
Provided by Kittencalrecipezazz
Categories Very Low Carbs
Time 36m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl crush the garlic with coarse salt; mix in cayenne pepper and paprika.
- Add in olive oil and lemon juice; mix until combine, then add in Tabasco if using.
- In a large bowl toss the shrimp with the garlic oil until evenly coated.
- Cover and refrigerate for 30 minutes.
- Meanwhile soak the wooden skewers in cold water for 30 minutes.
- Preheat grill to medium heat, then lightly oil the grill grate.
- Thread the shrimp onto the wooden skewers.
- Cook the shrimp for 2-3 minutes per side or until opaque.
- Serve with lemon wedges.
Nutrition Facts : Calories 192, Fat 10.7, SaturatedFat 1.4, Cholesterol 190.7, Sodium 1245.1, Carbohydrate 2.4, Fiber 0.3, Sugar 0.2, Protein 20.8
SKEWERED GARLIC SHRIMP
Everything tastes better served kabob-style! Exhibit A is this garlic shrimp that's been marinated, skewered and grilled to perfection.
Provided by My Food and Family
Categories Recipes
Time 1h18m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix dressing mix, oil, vinegar and wine until well blended. Remove 1/4 cup of the dressing mixture; set aside.
- Thread shrimp and vegetables alternately on skewers; place in shallow dish. Pour remaining dressing mixture over kabobs; cover. Refrigerate 30 min. to 1 hour to marinate. Drain; discard marinade.
- Preheat grill to medium-high heat. Grill kabobs 3 to 4 min. on each side or until shrimp turn pink, turning and brushing occasionally with the reserved 1/4 cup dressing mixture.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 220 mg, Sodium 760 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 4 g, Protein 26 g
GARLIC SKEWERED SHRIMP
Based on a recipe from Favorite Brand Name Low-Carb Magic cookbook. If this isn't 5 stars it's because the cookbook title says "eat good food and lose weight" as opposed to "eat great food and lose weight"! You be the judge! I like it; I did swap out the vegetable oil with sesame oil. For a more attractive presentation, leave tails on the shrimp.
Provided by mersaydees
Categories Asian
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Prepare grill or preheat broiler.
- Soak the bamboo skewers in water 20 minutes.
- Meanwhile, place shrimp in large plastic bag.
- Combine soy sauce, oil, garlic and red pepper in cup; mix well. Pour into bag containing shrimp. Close bag securely; turn to coat. Marinate at room temperature 15 minutes.
- Drain shrimp; reserve marinade.
- Alternatively thread shrimp and onions onto skewers. Place skewers on grid or rack of broiler pan. Brush with reserved marinade; discard any remaining marinade.
- Grill, covered, over medium-hot coals or broil 5 to 6 inches from heat 5 minutes on each side or until shrimp are pink and opaque.
- Serve on letuce-lined plate with lemon wedges.
Nutrition Facts : Calories 162.3, Fat 5.4, SaturatedFat 0.9, Cholesterol 172.8, Sodium 470.4, Carbohydrate 3.4, Fiber 0.4, Sugar 0.4, Protein 23.9
LEMON GARLIC SHRIMP SKEWERS
This is a great recipe from the July 2005 issue of Sunset Magazine. Can substitute 1 tbs of minced garlic for 2 cloves fresh garlic. Soak wooden skewers 2-3 hours prior to grilling (soaking time not included in preparation time listed in recipe).
Provided by Obag6142
Categories < 4 Hours
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, mix salt and sugar; add shrimp and stir to coat.
- Cover and chill 45 mins to 1 hour.
- Rinse shrimp well and drain; also rinse and dry bowl.
- Return shrimp to bowl; add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat.
- Thread shrimp on soaked wooden skewers.
- Grill over hot coals or high heat (you should be able to hold you hand over the heat for only 2 to 3 secs) turning once, until shrimp are bright pink and opagque but still moist-looking, 5 to 6 minutes.
LEMON, GARLIC AND BASIL SHRIMP SKEWERS
Use this recipe as a template for other shrimp skewers. If you don't have honey mustard, stir a little honey into Dijon. Limes would also work well instead of lemons. And if you're finding your home-grown chives or parsley getting out of hand, substitute them for the basil. These need to marinate for 45 minutes before cooking. Recipe developed for Food and Drink by Heather Trim.
Provided by Leslie
Categories Canadian
Time 9m
Yield 4 skewers
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk lemon juice with oil, mustard, garlic and lemon peel.
- Add shrimp and stir to coat.
- Marinate, covered and refrigerated, for about 45 minutes.
- Grease grill and preheat barbecue to high.
- Thread shrimp onto skewers and sprinkle both sides lightly with salt.
- Place on grill and barbecue until shrimp are pink, about 1½ to 2 minutes a side.
- Remove, place on a platter and sprinkle with basil.
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