GRILLED SHRIMP SKEWERS
These grilled shrimp skewers are so quick and easy to make and wonderfully flavored with a lemon and herb marinade.
Provided by Yumna Jawad
Categories Appetizer Main Course
Time 10m
Number Of Ingredients 10
Steps:
- Place the olive oil, lemon juice, salt, pepper, oregano, paprika and garlic powder in a large bowl; whisk to combine.
- Add the shrimp to the bowl and toss gently to coat evenly with the marinade. Marinate for at least 15 minutes or up to 2 hours max.
- Skewer 4-6 shrimp on each soaked skewer and place on a plate while skewering the remaining shrimp.
- Heat a grill or grill pan over medium high heat and cook the shrimp for 2-3 minutes on each side until the color is pink and shrimp is opaque.
- Serve warm with fresh parsley and lemon slices, if desired.
Nutrition Facts : Calories 216 kcal, Carbohydrate 3 g, Protein 24 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 1173 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHRIMP SKEWERS
Provided by Ina Garten
Yield 8 to 10 for cocktails
Number Of Ingredients 9
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.
MAUI WOWIE SHRIMP
Steps:
- Preheat outdoor grill for medium heat, and lightly oil the grate.
- Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
- Generously coat both sides of shrimp with mayonnaise.
- Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.
Nutrition Facts : Calories 381 calories, Carbohydrate 1.3 g, Cholesterol 244.4 mg, Fat 30.4 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 4.7 g, Sodium 528 mg, Sugar 0.4 g
CUBAN VIA MIAMI FEAST: MASHED PLANTAINS WITH OH, BABY! GARLIC-TOMATO SHRIMP ON TOP, GRILLED FLANK STEAK WITH LIME AND ONIONS, QUICK RICE WITH BLACK BEANS
Gossip: Gloria Estefan's favorite album of hers is one she shares with many great guest artists. It's called "Unwrapped" and you might want to play it for mood music with this supper, as she did inspire its creation. It'll taste even better!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat a medium pot over medium heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and half of the finely chopped onion. Saute 3 minutes, then season with 2 teaspoons cumin, eyeball the measurement in the palm of your hand, and the thyme leaves. Pour in 2 1/2 cups of chicken stock and raise heat to bring to a boil. Add rice and lower heat to simmer when boil resumes. Cover pot tightly. After 12 minutes, stir in black beans and replace cover. Cook another 6 to 7 minutes. Turn off rice and beans, season with salt and stir to combine then let stand until ready to serve. While rice cooks, make plantains with shrimp and the meat.
- Preheat a grill pan over high heat. The meat can also be prepared in a hot, large cast iron or nonstick skillet if you do not have a grill pan.
- Place flank steak in a shallow dish and drizzle with extra-virgin olive oil to coat ¿ about 2 tablespoons. Mix grill seasoning with 1 tablespoon cumin, eyeball the measurement in your palm. Add the zest of 1 lime to the grill seasoning and cumin. Rub the mixture over the steak evenly. Wash up and cut lime into wedges and reserve. Place the steak on hot grill or in hot pan and cook 4 to 5 minutes, turn and cook 3 minutes longer. Remove from heat and let juices redistribute 5 minutes.
- Slit the skins of the plantains from end to end to vent them for microwave cooking. Wrap them each in wax paper, twisting up paper at ends. Microwave the plantains 4 to 5 minutes together or 90 seconds each individually on high.
- While plantains and steak cook, place a medium nonstick skillet on the heat over a high flame. Add 2 tablespoons extra-virgin olive oil and the sliced onions. Sear the onions up and heat through, but leave a bite to them. Place on a platter and cover with foil to reserve heat. Return pan to stove and reduce heat to between medium high and medium. Add 2 tablespoons extra, 2 turns of the pan, and the remaining finely chopped onion, the bell pepper, garlic and shrimp. Season with salt and pepper and add the zest of 1 lemon. Cook until shrimp are firm and peppers begin to soften, 4 minutes or so. Add the juice of 1/2 lemon, the tomato sauce and parsley. Turn off heat.
- Peel and mash the steaming hot plantains with remaining 1/2 cup chicken stock and a drizzle of extra-virgin olive oil. Season the plantains with salt and pile on platter or dinner plates then top with garlicky shrimp and tomatoes. Very thinly slice the cooked steak on an angle, working against the grain. Squeeze lime juice over the meat and arrange over the cooked sliced onions on serving platter. Fluff up rice and black beans a bit, transfer them to a bowl and pass at table.
MANGO SKEWERS WITH CHILE-LIME SEASONING
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Thread mango cubes onto skewers (if using wooden skewers, soak them in water for about 20 minutes first). Grill the mango skewers over medium-high heat, turning, until well marked, 1 to 2 minutes per side. Sprinkle with chile-lime seasoning.
BARBECUED SHRIMP WITH MANGO LIME MAYONNAISE
Apparently, Australians don't actually do much 'shrimp on the barbie' but thanks to Paul Hogan the world thinks otherwise. Traditional or not BBQ shrimp is actually really nice and this is an extra nice way of serving it.
Provided by Sarah_Jayne
Categories Mango
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Skewer the shrimp and brush them with canola oil.
- Heat the barbecue.
- Mix together the mayonnaise, grated mango, lime juice and salt.
- Stir mixture well to combine. Set aside.
- Barbecue the shrimp until cooked -- about 1 minute on each side or slightly longer for larger shrimp.
- Serve shrimp immediately with a side of lime mango mayonnaise for dipping.
Nutrition Facts : Calories 157.1, Fat 10.6, SaturatedFat 1.3, Cholesterol 50.7, Sodium 256.8, Carbohydrate 9.8, Fiber 0.6, Sugar 5.2, Protein 6.4
MANGO SHRIMP
This recipe is based on one by Ken Hom. We like it for it's refreshing taste. Also very easy to put together and quick to cook. Don't leave out the sesame oil, I think it is integral to the dish. Preparation time includes refrigerator resting time for shrimp.
Provided by FlemishMinx
Categories Mango
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl large enough to hold the shrimp, combine the egg white, cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and white pepper.
- Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
- Leave in the refrigerator for 20 minutes.
- Heat a wok or large frying pan until very hot.
- Add 2 TBS peanut oil.
- When the oil is very hot, remove the wok from the heat and add the prawns.
- Stir vigorously to prevent them sticking, return to heat and cook until they turn white, about 2 minutes depending upon the size of your shrimp.
- Remove the shrimp, and discard the oil.
- Wipe wok with paper toweling, removing all residues.
- Return the wok to the heat, again heating until very hot.
- Add 1 1/2 TBS peanut oil, and when very hot, add the ginger and garlic.
- Stir fry for 10 seconds.
- Return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
- Stir-fry for one minute.
- Add the mango cubes and stir gently for 1 minute to warm them.
- Stir in 2 tsp sesame oil.
- Serve with rice, garnished with chopped scallions.
LEMON GRASS PRAWN (SHRIMP) SKEWERS WITH MANGO MAYONNAISE
I made these for a dinner party and was really pleased with how they turned out. It is a fresh summer dish that can be cooked on the barbecue. You will need to soak 40 bamboo skewers in cold water for at least 15 minutes for this recipe. I found this in the Australian Good Taste magazine. In the recipe it recommends to serve with Pumpkin and cashew couscous salad (#202652). Cooking time includes marinating time.
Provided by Sazza
Categories Australian
Time 3h40m
Yield 40 prawn skewers, 8 serving(s)
Number Of Ingredients 11
Steps:
- To make the mango mayonnaise, place the mango, egg yolks, lime juice and mustard powder in the bowl of a food processor and process until smooth.
- With the motor running, gradually add the oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until mixture is pale and creamy. Taste and season with salt and pepper.
- Transfer the mango mayonnaise to an airtight container and store in the fridge until required.
- Combine the prawns, lemon grass, lime leaves, sugar, garlic and ginger in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 3 hours to marinate.
- Thread the prawns, tail-end first, onto pre-soaked bamboo skewers. Preheat a barbecue grill or chargrill on medium. Cook half the prawns skewers on the grill for 1-2 minutes each side or until prawns change colour.
- Transfer to a serving platter. Repeat with the remaining prawn skewers.
- Transfer the mango mayonnaise to a serving bowl. Serve immediately with the prawns and Pumpking and cashew couscous salad.
Nutrition Facts : Calories 6638.5, Fat 132, SaturatedFat 24.6, Cholesterol 9167.2, Sodium 8882.7, Carbohydrate 61.5, Fiber 0.6, Sugar 5.5, Protein 1219.5
SHRIMP AND MANGO SKEWERS
Make and share this Shrimp and Mango Skewers recipe from Food.com.
Provided by GinnyP
Categories Healthy
Time 31m
Yield 4 kebabs, 2 serving(s)
Number Of Ingredients 11
Steps:
- Soak bamboo skewers in water for 15 minutes before using.
- Alternately, skewer shrimp, mango and onion pieces.
- Place in a dish large enough for skewers in one layer.
- Sprinkle garlic, cilantro, red pepper flakes and lime juice over all.
- Sprinkle with salt and pepper.
- Cover and refrigerate for 15 minutes, turning after 7 or 8 minutes.
- Prepare grill.
- Spray or lightly brush olive oil onto kebabs.
- Grill for 3 to 4 minutes per side or until shrimp is pink and opaque.
- Enjoy!
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