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
GREEK-MARINATED SHRIMP SKEWERS WITH LEMON-DILL SAUCE
Greek-Marinated Shrimp Skewers with Creamy Lemon-Dill Sauce are healthy, wildly flavorful, and easy to customize. Cook on the grill or stovetop!
Provided by Jamie Vespa MS, RD
Categories Entree
Time 50m
Number Of Ingredients 19
Steps:
- In a large bowl, combine olive oil, smoked paprika, oregano, garlic powder, fennel seeds, cumin seeds, salt, and lemon zest; mix to combine. Add shrimp and toss to coat. Let sit for 30 minutes at room temperature, or up to 5 hours refrigerated.*Note: If using wooden skewers, soak in water while the shrimp marinates.
- Meanwhile, prepare Lemon-Dill Sauce by combining Greek yogurt (or sour cream), mayonnaise, lemon juice, dill, chives, salt, and pepper in a medium bowl; stir with a whisk until smooth. Refrigerate until ready to use.
- Thread marinated shrimp onto 8 metal or wood skewers, alternating with zucchini and chunks of red onion. (Aim for 3 shrimp per skewer.) Brush any remaining marinade over the zucchini and red onion. Place skewers on a parchment-lined baking sheet. *Note: if you're cooking the shrimp and veggies stovetop, there's no need to use skewers.
Nutrition Facts : Calories 300 kcal, Protein 18 g, Carbohydrate 9 g, Fat 21 g, Fiber 1 g, Sugar 4 g, SaturatedFat 1.5 g, Sodium 840 mg, ServingSize 2 skewers with sauce
GRILLED SHRIMP SKEWERS RECIPE
This grilled shrimp skewers recipe is so EASY and flavorful! Learn how to grill shrimp skewers perfectly every time, and get the best marinade for BBQ garlic shrimp skewers.
Provided by Maya Krampf
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Meanwhile, preheat the grill for about 15 minutes, or a grill pan for 5-10 minutes, over medium-high heat.
Nutrition Facts : Calories 155 kcal, Carbohydrate 0.6 g, Protein 23.3 g, Fat 6 g, SaturatedFat 0.8 g, Cholesterol 285.8 mg, Sodium 977.4 mg, Fiber 0.2 g, Sugar 0.1 g, ServingSize 1 serving
GRILLED SHRIMP WITH CILANTRO DIPPING SAUCE
I came up with this recipe when my daughter grew a beautiful jalapeno plant last summer. I already had cilantro in the garden, so it seemed like a great combination for a tasty sauce. -Elizabeth Lubin, Huntington Beach, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour., In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving., Thread shrimp onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce.
Nutrition Facts : Calories 208 calories, Fat 10g fat (2g saturated fat), Cholesterol 144mg cholesterol, Sodium 615mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 19g protein.
SHELLFISH SKEWERS WITH EQUATORIAL GLAZING AND DIPPING SAUCE
Categories Shellfish Scallop Shrimp Summer Grill/Barbecue Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat oil in small saucepan over very low heat until warm. Stir in chilies, ginger and garlic. Cover and cook 6 minutes, stirring occasionally (do not brown). Mix wine, soy sauce, sugar and cornstarch dissolves. Add to chili mixture; increase heat to medium-high and whisk until mixture comes to boil and thickens slightly. Remove sauce from heat. Transfer to bowl and cool to room temperature. Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature.)
- Prepare barbecue (medium-high heat). Pour 1/2 cup sauce into small bowl. Add cilantro to remaining sauce; reserve. Alternate 4 shrimp and 4 scallops on each skewer. Brush both sides with 1/2 cup sauce. Grill just until cooked through, about 3 minutes per side. Transfer to plates. Serve with reserved sauce.
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