GRILLED SHRIMP SKEWERS
"This recipe is similar to a barbecue shrimp dish I love at a restaurant in Florida," writes Sandy Lutz from North Canton, Ohio. "I serve it as an entree with brown rice and a salad, but it could work as an appetizer, too."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 308 calories, Fat 20g fat (2g saturated fat), Cholesterol 252mg cholesterol, Sodium 628mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g protein.
SWEET CHILI SHRIMP SKEWERS RECIPE
Sweet Chili Shrimp Skewers - perfectly grilled shrimp on sticks, marinated with Thai sweet chili sauce. These shrimp skewers are so easy to make and so delicious.
Provided by Rasa Malaysia
Categories Asian Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Marinate the shrimp with garlic, sweet chili sauce, lime juice, cilantro and salt. Stir to mix well.
- Thread 3 shrimps onto a bamboo skewers. Repeat the same until you make 10 skewers.
- Fire up a grill and grill the shrimp with direct heat. Grill and cook on both sides, until the shrimp are cooked and nicely charred. Serve immediately.
Nutrition Facts : Calories 214 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 381 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 3 people, Sodium 1472 milligrams sodium, Sugar 14 grams sugar
CHILI PRAWN SKEWERS
Steps:
- If using wooden skewers, soak them in cold water for at least 20 minutes.
- Preheat the grill to medium-high.
- Alternate on each skewer 3 shrimp and 2 pieces of pineapple. Squeeze juice of 1 lime over the skewers. Sear on a hot grill or under the oven broiler until cooked through, about 2 minutes per side.
- Mix the honey, chili flakes and juice of 1 lime. Brush honey mixture over the cooked kebabs.
SMOKY SWEET CHILI SHRIMP SKEWERS RECIPE BY TASTY
These sweet and savory shrimp skewers are layered with mango, red pepper, and red onion.
Provided by Tikeyah Whittle
Categories Sides
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak the wooden skewers in cold water for at least 30 minutes before using.
- Arrange one rack in the center and one rack in the upper third of the oven. Preheat the oven to 450°F (230°C).
- Make the sauce: Add ¼ cup (60 ml) sweet chili sauce, the honey, soy sauce, lime juice, liquid smoke, and garlic to a small bowl and whisk to combine. Set aside.
- Build the skewers: Onto each wooden skewer, thread 1 piece of bell pepper, 2-3 pieces of red onion, 1 shrimp, and 1 piece of mango. Repeat to make a second layer. Continue with the remaining ingredients and skewers.
- Arrange the skewers on a rimmed baking sheet and season on both sides with the salt and pepper. Brush both sides of the skewers with the smoky sweet chili sauce.
- Transfer to the center oven rack and bake for 5 minutes. Turn the oven to broil and move the pan to the upper rack. Broil for 3-5 minutes, until lightly charred in spots.
- Remove the skewers from the oven and brush with the remaining 2 tablespoons of sweet chili sauce. Transfer to a platter, sprinkle with the cilantro, and serve with lime wedges alongside.
- Enjoy!
Nutrition Facts : Calories 180 calories, Carbohydrate 29 grams, Fat 1 gram, Fiber 2 grams, Protein 14 grams, Sugar 24 grams
CHILI GLAZED SHRIMP SKEWERS
Make and share this Chili Glazed Shrimp Skewers recipe from Food.com.
Provided by gailanng
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix chili sauce, lime juice, fish sauce, and cilantro; set aside.
- Divide shrimp into 4 equal portions. Lay each portion of shrimp in a neat row with tails pointed in the same direction. Thread 2 thin wood or metal skewers (8 to 10 inches long) about 1 1/2 inches apart through center of each row of shrimp, pushing the shellfish close together.
- Place shrimp on an oiled grill above a solid bed of hot coals or high heat on a gas barbecue (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.
- Cook, turning once, until shrimp are pink, 2 to 3 minutes a side.
- Brush tops of shrimp with the chili sauce mixture, turn over, and cook just until glaze bubbles and browns slightly, about 30 seconds (watch closely; glaze burns easily). Brush tops with more chili mixture, then turn glaze down and cook just until it darkens slightly, about 30 seconds more.
- Transfer shrimp to plates or a platter. Season to taste with remaining chili mixture and juice from lime wedges.
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