Broiled Shrimp Skewers Recipes

PERFECT BROILED SHRIMP (FAST & EASY!)

Steps:

• Preheat the broiler.
• If frozen, thaw the shrimp.
• Pat the shrimp dry.
• Mince the garlic. In a medium bowl, toss with the shrimp with the olive oil, garlic, oregano, onion powder, and kosher salt*. Toss until fully combined. If using breadcrumbs, add them and toss until all shrimp are coated.
• Place the shrimp on a baking sheet in an even layer. (You can add a few additional pinches of breadcrumbs if there were places where they did not stick to the shrimp.) Place the baking sheet in the oven and broil until juicy and opaque, about 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking.
• Spritz with fresh lemon juice from lemon wedges, sprinkle with chopped parsley or cilantro, and serve immediately.

BROILED SHRIMP SKEWERS

Steps:

• In a small bowl, combine the chutney, cilantro, lime juice, oil, pepper sauce and garlic. Cover and refrigerate., Cut bacon strips in half lengthwise and widthwise. In a skillet, partially cook the bacon for 2 minutes on each side; drain. Wrap a piece of bacon around each shrimp. , On 10 metal or soaked wooden skewers, alternately thread the shrimp, papaya, pineapple, tomatoes and green onions. Brush with half the chutney mixture. Turn and brush with remaining chutney mixture. Cover and refrigerate for at least 30 minutes. , Broil 4-5 in. from the heat for 5 minutes. Turn and broil until shrimp turn pink, 5-7 minutes.

GRILLED SHRIMP SKEWERS RECIPE

Steps:

• Meanwhile, preheat the grill for about 15 minutes, or a grill pan for 5-10 minutes, over medium-high heat.

GRILLED SHRIMP SKEWERS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once.

SPICY GRILLED SHRIMP SKEWERS

Steps:

• In a small bowl crush the garlic with coarse salt; mix in cayenne pepper and paprika.
• Add in olive oil and lemon juice; mix until combine, then add in Tabasco if using.
• In a large bowl toss the shrimp with the garlic oil until evenly coated.
• Cover and refrigerate for 30 minutes.
• Meanwhile soak the wooden skewers in cold water for 30 minutes.
• Preheat grill to medium heat, then lightly oil the grill grate.
• Thread the shrimp onto the wooden skewers.
• Cook the shrimp for 2-3 minutes per side or until opaque.
• Serve with lemon wedges.

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.