GRILLED SHRIMP SKEWERS
These grilled shrimp skewers are shrimp marinated in garlic, lemon and herbs, then threaded onto sticks and cooked to perfection. Shrimp kabobs can be on your table in just 20 minutes, which makes them perfect for a busy night!
Provided by Sara Welch
Categories Main
Time 15m
Number Of Ingredients 9
Steps:
- Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.
- Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.
- Marinate for at least 15 minutes or up to 2 hours. You don't want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.
- Thread the shrimp onto skewers. Heat a grill or grill pan over medium high heat.
- Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.
- Broiler directions: Preheat the broiler. Place the shrimp skewers on a sheet pan coated with cooking spray. Broil for 2-3 minutes on each side or until shrimp are pink and opaque.
- Sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 206 kcal, Protein 23 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 285 mg, Sodium 1317 mg, ServingSize 1 serving
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
GRILLED SHRIMP WITH RICE NOODLES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high; oil the grates. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Toss the shrimp with 1 tablespoon curry paste and the vegetable oil. Let sit at room temperature, about 15 minutes.
- Meanwhile, whisk the remaining 1 tablespoon curry paste, the peanut butter, vinegar, ginger brine, 2 tablespoons water and a pinch of salt in a large bowl until smooth and thick. Add the cucumber, bell pepper, carrot, most of the cilantro, the ginger and a generous pinch of salt; toss well until the sauce loosens. Cut the noodles into shorter pieces with kitchen shears and add to the vegetables; season with salt and toss well.
- Grill the shrimp until just cooked through, 2 to 3 minutes per side. Serve on top of the noodle mixture. Top with the remaining cilantro.
Nutrition Facts : Calories 500, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 179 milligrams, Sodium 1268 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 25 grams, Sugar 7 grams
GRILLED SHRIMP SKEWERS
Steps:
- Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
- Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.
SPICY GRILLED SHRIMP WITH CUCUMBER CILANTRO RICE
My mom's shrimp is one of my favorite Aussie recipes. The marinade is a lovely mix of honey, spices, citrus and fresh herbs, so for this version, I took those same building blocks and gave the dish a different flavor profile. Pair the shrimp with herbaceous cucumber cilantro rice and you've got a complete meal.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 1h15m
Yield 3 to 4 servings
Number Of Ingredients 20
Steps:
- For the shrimp: Combine all of the ingredients except the shrimp in a medium bowl; whisk together. Add the shrimp and toss to combine. Let marinate in the fridge for 1 to 2 hours, if time allows. Meanwhile, soak the skewers in water so they don't burn on the grill.
- Prepare a grill for medium-high heat or a grill pan for high heat. Thread about 4 shrimp onto each skewer, reserving the marinade for basting. Grill the shrimp until just firm, brushing with the marinade, 1 to 2 minutes per side (up to 3 minutes per side, if using a grill pan).
- For the rice: In a medium pot, melt the butter over medium heat and add the rice and garlic. Cook, stirring, until the rice smells a little nutty and is opaque, 1 to 2 minutes. Add the chicken broth, 1/2 teaspoon salt and 1/2 teaspoon pepper, and increase the heat to high. Bring to a boil, then reduce the heat to low, cover and cook the rice according to the package directions (usually 15 to 25 minutes). Fluff the rice with a fork then fold in the cucumber, cilantro, scallions, olive oil and vinegar. Taste for seasoning.
- Serve the rice with the shrimp skewers.
ALL-IN-ONE GRILLED SHRIMP SKEWERS WITH RICE
Enjoy our delicious All-in-One Grilled Shrimp Skewers with Rice! With our easy foil-pack instructions, you'll be chowing down before you know it.
Provided by My Food and Family
Categories Shrimp
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Toss shrimp with 1/4 cup dressing. Let stand 10 min. Drain; discard dressing. Thread shrimp evenly onto 4 skewers.
- Stack 3 (14-inch) squares of foil. Fold foil in half, then double-fold 2 opposite sides to make pouch. Spoon rice, zucchini and peppers into pouch. Gradually add broth and remaining dressing. Double-fold foil at top of pouch to seal.
- Grill packet 10 to 15 min. or until liquid is absorbed. Remove from grill. Let stand 5 min. Meanwhile, grill shrimp skewers 5 min. or until shrimp turn pink.
- Spoon rice mixture onto platter; top with shrimp and onions.
Nutrition Facts : Calories 210, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 135 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
PEANUT SAUCE OVER SHRIMP SKEWERS AND RICE NOODLES
Inspired by the flavors of Southeast Asia, GZ makes his take on Vietnamese bun with rice vermicelli, grilled soy-lime shrimp and julienned carrots and daikon. In place of the usual tangy fish sauce dressing, he tops the noodle bowl with a richer peanut sauce. Store-bought peanut butter is a shortcut for the traditional whole roasted peanuts and palm sugar in the satay-style sauce. To add a fragrant citrus note, he adds a dab of lemongrass paste from the tube. This versatile sauce pairs well with chicken and pork, as well as shrimp, and is delicious mixed into the noodles.
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside.
- For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking.
- Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.
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