SKEWERED SHRIMP & VEGETABLES
Serve these flavorful and colorful kabobs as an appetizer or as the main dish-either way, guests will love them! -Sharon Wilson, Afton, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients. Pour 2/3 cup into a large resealable plastic bag; add shrimp. Seal the bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, turning once and basting frequently with reserved marinade. If desired, serve with rice; sprinkle with cheese.
Nutrition Facts : Calories 221 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
SHRIMP AND VEGETABLE KABOBS
These colorful kabobs from our Test Kitchen home economists pair special shrimp and garden-fresh vegetables for a memorable main dish that's often requested. You can use whatever veggies you like.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers. , Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently. Serve with rice.
Nutrition Facts : Calories 244 calories, Fat 2g fat (1g saturated fat), Cholesterol 169mg cholesterol, Sodium 630mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
SHRIMP SATAY
Shrimp rules at my house. My husband made these delicious skewers and I am reminded why I love this man so much .
Provided by ratherbeswimmin
Categories High Protein
Time 1h4m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the sauce: in a saucepan, whisk together all the sauce ingredients with 1/4 cup water.
- Over medium heat, bring to a simmer; cook 1-2 minutes to thicken; set aside To make the shrimp: In a small mixing bowl, add the cumin, salt, ginger, and curry powder; stir to mix.
- Put shrimp into a medium-size mixing bowl; drizzle with peanut oil and toss to coat.
- Sprinkle spice mixture over the shrimp; toss to coat.
- Cover and refrigerate for 20-30 minutes.
- Thread shrimp on skeweres.
- Grill over direct high heat for 2-4 minutes or until just opaque in the center and firm to touch (turn skewers halfway through grill time).
- Serve warm with satay sauce.
Nutrition Facts : Calories 183, Fat 13.8, SaturatedFat 2.5, Cholesterol 53.6, Sodium 839.9, Carbohydrate 6.5, Fiber 0.9, Sugar 4.5, Protein 9.8
SHRIMP SATAY
Provided by Robin Miller : Food Network
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, whisk together the peanut sauce, black bean sauce, and hot sauce. Set over medium-high heat, bring to a simmer, and simmer until reduced slightly, 5 to 7 minutes.
- Meanwhile, coat a stove-top grill pan, griddle, or large skillet with cooking spray and set over medium-high heat. Skewer the shrimp, leaving a little space between each one to allow for even cooking. Place the skewers on the hot pan and cook until the shrimp are bright pink and cooked through, about 5 minutes, turning frequently.
- Serve the shrimp with the warm peanut sauce on the side for dunking.
- In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
- The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
SHRIMP SATAY WITH GARLIC PEANUT SAUCE
Marinate the shrimp in this fun mixture of garlic, ginger, and gound spices, then thread it on skewer and grill until lightly charred. Based on the recipe served at Ludacris' "Straits Atlanta." Leave time for 3 hours marinating.
Provided by ladyroseofrohan
Categories Thai
Time 55m
Yield 30 satays, 10 serving(s)
Number Of Ingredients 23
Steps:
- In food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In large skillet, heat the oil. Add paste and cook over low heat, stirring occasionally, until browned, approximately 20 minutes.
- Add coriander, honey, fennel seeds, cumin, turmeric, and salt to the skillet and cook over high heat, stirring until fragrant, about a minute. Scrape into a bowl and let cook completely.
- In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours.
- Soak 30 small bamboo skewers or 10 large in water for 30 minutes. Light the grill. Thread the shrimp onto the skewer, stretching them out. If skewers are long, put 3 shrimp on each.
- Grill on high for 1 1/2 minutes per side, until nicely charred. Serve immediately with sauce.
- For sauce: In food processor, combine onion, garlic, and lemongrass, and process to a paste.
- In a large skillet, heat the vegetable oil. Add the onion paste and cook over medium-low heat, stirring occasionally until brown, about 8 minutes. Add the coriander and cook until fragrant, about 2 minutes. Add Thai chili sauce and cook, stirring, for another 2 minutes. Add coconut milk and boil over high heat until thickened, about 2 minutes. Stir in tamarind concentrate, sugar, and peanut butter until smooth. Remove from heat and season with salt. Let cool: transfer to a bowl. Can be refrigerated for up to two days.
Nutrition Facts : Calories 196.4, Fat 13.6, SaturatedFat 3.9, Cholesterol 22.7, Sodium 621, Carbohydrate 15.9, Fiber 1.4, Sugar 12.3, Protein 4.2
VEGETABLE (OR SHRIMP) SATAY SKEWERS
Not only a great meal, shrimp satay is fun finger food and a super addition to any party tray. Use leftover peanut sauce, thickened with tangy black bean sauce and livened up with hot sauce and you've got a great dip for skewered shrimp. The sauce is perfect with vegetables too. I like to serve this dish with Asian noodles or rice and snap peas on the side.
Provided by Robin Miller : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Wooden or metal skewers
- In a small saucepan, combine reserved peanut sauce, black bean sauce and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly.
- Meanwhile, coat a stove-top grill pan, griddle or large skillet with cooking spray and set pan over medium-high heat. Skewer shrimp on skewers, leaving a little space between shrimp to allow for even cooking. Add shrimp skewers to hot pan and cook 5 minutes, until bright pink and cooked through, turning frequently.
- Serve shrimp with peanut sauce on the side (for dunking!).
- In a small saucepan, whisk together the broth, peanut butter, soy sauce, sesame oil, and chili oil. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature, then store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
CHICKEN AND SHRIMP SATAY WITH COCONUT PEANUT SAUCE AND FRESH VEGETABLE SALAD
Provided by Brad Sorenson
Time 2h25m
Yield 2 servings
Number Of Ingredients 29
Steps:
- Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.
- Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside.
- Preheat a grill or grill pan.
- Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
- Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.
SHRIMP SATAY WITH PINK GRAPEFRUIT AND GUACAMOLE
Steps:
- Preheat a grill. Place the shrimp on skewers and season with salt, pepper, and fresh thyme. Place the shrimp skewers on a platter, drizzle with olive oil, and let marinate for approximately 20 minutes. Place shrimp skewers on grill and cook for about 4 minutes per side.
- Peel and mash the avocados with a fork, making sure you leave it a bit chunky. Chop the garlic and cilantro. Add the sour cream, garlic, and cilantro to the crushed avocados. Season with salt and pepper, and add the lemon juice.
- To serve, place a spoonful of the guacamole on a plate. Place the shrimp skewers on top of the guacamole, and garnish with grapefruit supremes.
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VEGETABLE SATAY SKEWERS - TIMES
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5/5 Published 2021-10-11Total Time 20 mins
- Coconut Rice. This rice dish is quick and easy to make. It is also a great side dish because it is naturally gluten-free and vegan. While many people think of rice as plain food, coconut rice provides an exciting new twist on the classic Asian favorite.
- Potstickers. Potstickers are a delicious side dish that goes great with chicken satay because of their unique Asian flavor and crispy texture. These tasty dumplings are made by taking boiled meat, mixing it with spices and vegetables, then wrapping it in the dough before frying until browned.
- Vegetable Spring Rolls. These rolls are small yet mighty. They are great for any dinner party because they can be made in advance and frozen, so you’ll always have them on hand.
- Peanut Noodles. If you’re looking for a little bit of spice, this dish is perfect. It combines the delicious flavors of peanut and satay sauce – yum.
- Cucumber Salad. This dish is a cool and refreshing addition to any meal. It’s simple, delicious, and can be made in advance – perfect for dinner parties.
- Mango Chutney. Mango Chutney is a tasty side dish that will go perfectly with your chicken satay because of its sweet and spicy flavor profile. This dish consists of mangoes cooked with onions, garlic, ginger, and spices until thickened.
- Sesame Kale Chips. Chicken satay is already pretty healthy, so why not serve it with another side dish that’s good for you? These kale chips are just that.
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SHRIMP SATAY RECIPE | MYRECIPES
From myrecipes.com
Servings 10-12Calories 77 per serving
- Lay 2 or 3 shrimp flat, parallel to each other, and run 2 skewers about 1 inch apart through center of shrimp. Repeat to skewer remaining shrimp.
- Lay shrimp on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning occasionally, until shrimp are opaque but moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Serve hot or at room temperature.
GRILLED SHRIMP SATAY RECIPE - CHRIS YEO | FOOD & WINE
From foodandwine.com
4/5
- In a mini food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In a large skillet, heat the vegetable oil. Add the onion paste to the skillet and cook over moderately low heat, stirring occasionally, until browned, about 25 minutes.
- Add the ground coriander, sugar, ground fennel seeds, cumin, turmeric and salt to the skillet and cook over moderately high heat, stirring, until fragrant, about 1 minute. Scrape the spice paste into a bowl and let cool completely.
- In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours or overnight.
- Soak 30 bamboo skewers in water for 30 minutes. Light a grill. Thread 1 shrimp lengthwise onto each bamboo skewer and stretch each one out on the skewer. Grill over high heat for about 1 1/2 minutes per side, until the shrimp are nicely charred and just cooked through. Transfer the shrimp skewers to a platter, and serve immediately with the Garlic Peanut Sauce.
SHRIMP SATAY RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 4Estimated Reading Time 7 minsCategory MAINS, APPETIZERS, FISH & SHELLFISHTotal Time 30 mins
- Place the peppercorns in a small skillet and dry-roast over medium-high heat, sliding the skillet back and forth over the burner to prevent burning, until the spice exudes a pleasant aroma, about 1 minute. Remove from the heat and transfer to a bowl to cool. Repeat with the coriander seeds. Grind the peppercorns and coriander seeds together and set aside.
- Combine the garlic, peppercorns and coriander seeds, ginger, cayenne, salt, basil and soy sauce in a bowl and mix well. Add the oil and mix again to combine. Set aside. (Stored in a glass jar with a tight-fitting lid, the marinade will keep for a week in the refrigerator.)
- Meanwhile, add the shrimp to the marinade and mix well to coat. Cover and refrigerate for at least 20 minutes, but no longer than 1 hour.
SHRIMP SATAY SKEWER SHOOTERS WITH THAI ... - HOST THE TOAST
From hostthetoast.com
Reviews 16Category AppetizerCuisine AsianEstimated Reading Time 3 mins
- In a large bowl, combine all ingredients except for the shrimp and mix well. Stir the shrimp in, cover, and marinate overnight in the refrigerator.
- Heat the coconut cream in a medium sized, heavy-bottomed pot over medium heat. Add the red curry and sauté for 1 minute.
- Add a spoonful or two of the Thai Spicy Peanut Sauce to the bottom of a disposable plastic cup for dipping. Sprinkle and arrange the garnish ingredients. Place the Shrimp Skewer in the cup and serve.
SHRIMP SATAY - MAGIC SKILLET
From magicskillet.com
Cuisine AsianEstimated Reading Time 30 secsCategory SeafoodTotal Time 30 mins
- In a food processor,combine cilantro,garlic,chile peppers,lime zest and juice,fish sauce and brown sugar. Process until smooth and transfer mixture to a bowl.
- Add shrimp and toss until well coated with mixture. Cover with a lid and refrigerate for 30 minutes-1 hour.
- Thread 1 shrimp per skewer,end to end. Lightly brush with oil and place on preheated gas grill. Grill,turning once,about 1 minute per side.
GRILLED SHRIMP SATAY SKEWERS - SIMPATICO FOODS
From simpaticofoods.com
Cuisine AsianCategory SeafoodServings 4Total Time 45 mins
- You’ll need a dozen or so jumbo shrimp for two servings. We recommend buying the shrimp already cleaned and deveined. If you don’t that’s okay, you just have a little extra work required to clean and devein the shrimp.
- Peel the shells. Tip: After you remove the shells, to get rid of the fishy smell and taste, soak the shrimp in 2 cups of water mixed with 1/4 cup white vinegar. Soak for about a minute and then drain. Optional: rinse shrimp with water after the vinegar bath.
SATAY SHRIMP SKEWERS - CAFE DELITES
From cafedelites.com
5/5 (2)Estimated Reading Time 4 mins
- If using wooden skewers, soak 8 skewers in water for 30 minutes to reduce sticks burning over the heat.
- Prepare the Satay Dipping Sauce using this recipe. Once slightly thickened, take off heat and allow to cool slightly. Pour out 4 tablespoons of satay sauce into a large, shallow dish. Add the shrimp and coat evenly.
- Preheat grill to medium / high heat, OR alternatively, heat a grill pan on stove top over medium heat.
- Skewer 4 shrimp on each prepared skewer; arrange on a baking tray / sheet until ready to cook. Pour 2-4 more tablespoons of sauce over each skewer, rotating in the sauce to completely cover the shrimp.
25 SKEWER APPETIZERS FOR ANY PARTY - INSANELY GOOD
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5/5 (2)Published 2021-11-11Category Appetizers, Recipe Roundup
- Antipasto Skewers. Don’t be intimidated by the word antipasto. It’s just the Italian term for the first course of a meal. And there’s no better way to kick off your dinner than with these make-ahead snacks.
- Caramel Apple Skewers. There’s a secret to these dessert skewers – they don’t actually contain any caramel. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Mini-Caprese Skewers. Caprese is a classic Italian salad, made with mozzarella, fresh basil, and tomatoes. But if you don’t have time to mix up a salad, these satisfying skewers are a great substitute.
- Pesto Tortellini Skewers. Pasta isn’t usually served on a stick, but maybe it’s time to try something new. Pasta-lovers will fall head over heels for these cute tortellini sticks.
- Grilled Shrimp Skewers. Plump, seasoned shrimp marinated in lemon, garlic, and herbs – these seafood skewers aren’t just healthy, they’re irresistible.
- Teriyaki Chicken Skewers. Asian-inspired and wonderfully flavorful, you can never eat just one of these chicken skewers. Use a store-bought Teriyaki marinade to save yourself some time and get them on the grill!
- Chorizo, Manchego, and Olive Skewers. Add a touch of class to your next get-together with these elegant apps. They’re made with spicy chorizo, creamy manchego, and sharp briny olives for a taste combination that leaves you wanting more.
- Caprese Skewers. Sometimes you feel like diving into a whole-day cooking project, and sometimes you want to be eating something delicious in the next 10 minutes.
- Coconut Pineapple Shrimp Skewers. Packed full of Caribbean-inspired ingredients, these summer skewers will have you dreaming of vacation. They’re light, citrusy, and flavored with just a touch of spice.
- Greek Salad Skewers. Greek salad is amazing, but it’s a little time-consuming to pull together. So forget chopping lettuce, mixing dressings, and tossing salad leaves.
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- Thread shrimp onto skewers; season. Grill shrimp until cooked through, about 2 minutes per side; transfer to platter.
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