Oven Baked Shrimp Skewers Food

OVEN ROASTED PESTO SHRIMP SKEWERS

Steps:

• Soak 30 small wooden skewers in water to cover for 10 minutes and then drain.
• Position a rack in the upper third of the oven and preheat to 400 degrees.
• Line a large baking sheet with parchment paper.
• In a large bowl, combine the shrimp and pesto and toss until the shrimp are evenly coated.
• Thread 2 shrimp onto each skewer. (The skewers can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours.).
• Arrange the skewers in a single layer on the prepared baking sheet. Sprinkle with the red pepper flakes.
• Roast the shrimp until just opaque throughout, 8 to 10 minutes.

SHRIMP SKEWERS

Steps:

• Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
• Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side.

OVEN BAKED GARLIC-CAJUN TIGER SHRIMP

Steps:

• Combine the uncooked shrimp with all remaining ingredients.
• Place in a buttered shallow baking dish; toss to coat.
• Chill for 1 hour.
• Bake at 350 degrees for about 15 minutes, stirring occasionally or until the shrimp are pink and completely cooked.

QUICK OVEN-BAKED SHRIMP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a glass or ceramic baking dish with olive oil.
• Mix shrimp, tomato paste, chili powder, basil, garlic powder, and salt. Add lemon juice and mix well. Add cilantro; mix well. Pour into the prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven until shrimp are bright pink, 20 to 25 minutes; don't overcook, the shrimp will get hard.

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.

ORANGE AND ROASTED GARLIC SHRIMP SKEWERS

Steps:

• Preheat oven to 325°F. Place garlic and wine in center of foil sheet. Sprinkle with salt and pepper. Enclose with foil; crimp edges to seal. Bake until garlic is very tender, about 50 minutes. Squeeze garlic between fingers to release cloves. Transfer garlic and any cooking liquid to blender.
• Meanwhile, combine orange juice and reserved shrimp shells in heavy medium saucepan. Boil until liquid is reduced to 3/4 cup, about 10 minutes. Strain liquid into blender with garlic; discard shrimp shells. Puree until mixture is smooth. Cool marinade completely. Mix shrimp and marinade in bowl. Cover; chill 1 1/2 hours. Drain marinade.
• Thread 5 shrimp onto each skewer. Place parsley in shallow dish. Coat 1 side of each shrimp skewer with parsley.
• Spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Add 6 shrimp skewers to skillet, parsley side down; cook until shrimp are pink and just cooked through, about 1 1/2 minutes per side. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 6 shrimp skewers.
• Spoon barley with greens onto plates. Top with shrimp and serve.