GRILLED SHRIMP KABOBS
These are very easy to make and great as an appetizer or served with salad or a rice dish for a backyard BBQ! I like to add Essence or Creole Seasoning and Poblano or Jalapeno Pepper to the skewers to give them a little extra Zing!
Provided by Christine Bettiga
Categories Vegetable
Time 40m
Yield 6 Kabob Skewers
Number Of Ingredients 14
Steps:
- You can use tomato, onion or other vegetables also.
- Mix the marinade in a ziploc bag, add shrimp, shake to coat.
- Place in refrigerator for 1 hour.
- Soak the skewers in salt water to soften so they will not burn.
- Cut up the vegetables into large enough pieces to place on skewers.
- Remove shrimp from bag.
- Place left over marinade into a bowl for brushing on kabobs as they grill.
- Alternate adding vegetables and shrimp to skewers.
- Place kabobs on cooking sheet.
- Sprinkle with Essence or a dash of cayenne pepper or creole spices to add zing.
- Place Kabobs on the grill away from fire (we use mesquite to add smokie flavor).
- Brush Shrimp and Vegies with leftover Marinade as they cook.
- Cook until vegies are tender, approximately 3-5 minutes per side.
- Serve immediately!
- Great with salad or rice dishes.
Nutrition Facts : Calories 190, Fat 12.8, SaturatedFat 1.8, Cholesterol 95.5, Sodium 535.7, Carbohydrate 5.9, Fiber 1.1, Sugar 3.5, Protein 11.4
GRILLED SHRIMP KABOBS (GF)
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat grill to medium heat. Pat dry shrimp.
- Cut veggies into chunks that will fit on a skewer, making sure to not cut them too thick, or they won't cook through enough before shrimp is done.
- Combine homemade seasoning blend and olive oil.
- Assemble kabobs by threading on the shrimp and veggies in alternating patterns.
- Brush kabobs with seasoning-olive oil mixture on both sides. Lightly sprinkle with sea salt.
- Grill (uncovered) about 2-3 minutes per side until shrimp is opaque.
- Serve over veggie cauli rice or with a side of watermelon salsa. Delish!
GRILLED SHRIMP KABOBS
My family always asks me to prepare these tangy and juicy kabobs during our beach getaways. They fit perfectly with our healthy lifestyle. -Cheryl Williams of Evington, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Drain pineapple, reserving 2 tablespoons juice (save remaining juice for another use); set pineapple aside. Stir reserved juice into sauce. Pour half into a small bowl for basting; cover and refrigerate. Pour remaining sauce into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours., Drain and discard marinade. Alternately thread the shrimp, pineapple, green pepper and onion on eight metal or soaked wooden skewers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until shrimp turn pink, basting occasionally with reserved sauce. Serve with rice.
Nutrition Facts : Calories 428 calories, Fat 6g fat (1g saturated fat), Cholesterol 161mg cholesterol, Sodium 775mg sodium, Carbohydrate 71g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
GARLIC SHRIMP KABOBS
Steps:
- Rinse and dry shrimp.
- Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
- Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 0.7 g, Cholesterol 115 mg, Fat 9.7 g, Fiber 0.1 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 132.8 mg, Sugar 0.1 g
MEDITERRANEAN GRILLED SHRIMP KABOBS
These scrumptuous shrimp look and taste as if they have been deep-fried! Recipe makes eight servings, but they are so wonderful four people can easily devour them. They make an unusual grilled appetizer!
Provided by BeachGirl
Categories Weeknight
Time 1h15m
Yield 16 kabobs, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place skewers in water and let them soak at least 20 minutes or until you are ready to use them.
- Rinse and dry shrimp.
- Put both oils in resealable plastic bag; add shrimp and toss to coat them with oil.
- Add bread crumbs, garlic, parsley, basil, salt and pepper.
- Toss shrimp to give them a coating of dry mixture.
- (You're wondering how the breading is going to stay adhered to the shrimp, right? Fear not- that's what the next step accomplishes).
- Seal bag and refrigerate for 1 hour.
- (Do not skip this step).
- Thread shrimp on wet skewers.
- Grill on HOT grill for 2 minutes per side or until golden.
- Do not overcook.
Nutrition Facts : Calories 502.7, Fat 24.8, SaturatedFat 3.5, Cholesterol 285.8, Sodium 1581.8, Carbohydrate 31.7, Fiber 2, Sugar 2.5, Protein 36.4
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