GRILLED PESTO SHRIMP SKEWERS
Steps:
- Fill a dish with water and soak skewers for 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Thread shrimp onto skewers; place on a large serving dish. Brush skewers with 1 ounce pesto.
- Grill shrimp skewers on the preheated grill until they are bright pink on the outside and the meat is opaque, about 4 minutes per side. Brush cooked shrimp with 1 ounce pesto. Sprinkle with basil and serve with remaining pesto and lemon slices.
Nutrition Facts : Calories 103 calories, Carbohydrate 2.3 g, Cholesterol 89.9 mg, Fat 5.7 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 1.5 g, Sodium 185.8 mg
OVEN ROASTED PESTO SHRIMP SKEWERS
Make and share this Oven Roasted Pesto Shrimp Skewers recipe from Food.com.
Provided by Recipe Reader
Categories < 30 Mins
Time 25m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Soak 30 small wooden skewers in water to cover for 10 minutes and then drain.
- Position a rack in the upper third of the oven and preheat to 400 degrees.
- Line a large baking sheet with parchment paper.
- In a large bowl, combine the shrimp and pesto and toss until the shrimp are evenly coated.
- Thread 2 shrimp onto each skewer. (The skewers can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours.).
- Arrange the skewers in a single layer on the prepared baking sheet. Sprinkle with the red pepper flakes.
- Roast the shrimp until just opaque throughout, 8 to 10 minutes.
Nutrition Facts : Calories 53.9, Fat 0.8, SaturatedFat 0.1, Cholesterol 95.5, Sodium 429, Carbohydrate 0.7, Protein 10.3
HAWAIIAN SHRIMP SKEWERS
Make and share this Hawaiian Shrimp Skewers recipe from Food.com.
Provided by 1 Baker
Categories Peppers
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice.
- Combine vegetables with shrimp on skewers and place in shallow pan.
- Mix sweet-and-sour sauce with reserved pineapple juice and pour over kabobs.
- Grill or broil kabobs for 3 to 4 minutes on each side or until cooked. Baste often with sauce.
Nutrition Facts : Calories 195.4, Fat 7.9, SaturatedFat 2.4, Cholesterol 96, Sodium 255, Carbohydrate 17.4, Fiber 1.3, Sugar 14.5, Protein 14.3
SHRIMP & VEGGIE KABOBS (GRILLED/OVEN-ROASTED)
This is one of our favorite ways to prepare some of the summer veggies from our garden along with one of our favorite seafoods. Either way, on the grill or in the oven, these shrimp and vegetable kabobs are absolutely delicious. I highly recommend using the Louisiana Cajun seasoning, but any of your favorite seasoned salts would...
Provided by Tere Gill
Categories Seafood
Time 1h
Number Of Ingredients 8
Steps:
- 1. Gather all ingredients. Thaw shrimp if using frozen. Rinse and dry vegetables. Line a rimmed sheetpan with aluminum foil. Preheat oven to 425 degrees F.
- 2. Prep vegetables: Remove stem and seeds from bell peppers; cut into 1 to 1 1/2 inch squares. Remove dry outer skin and root from onion; cut the onion into 1 inch chunks (approximately; see photo.) Slice off blossom end and stem of zucchini; cut into 1 inch chunks (approximately; see photo.)
- 3. Insert flat stainless steel or bamboo/chopstick skewer into centers of the vegetables and through the head end and tail of shrimp, beginning with a square of bell pepper, then onion, shrimp, zucchini and cherry tomato, ensuring at least 3 shrimp per skewer; place on prepared sheetpan; repeat until all skewers are full (see photos.)
- 4. Brush kabobs with oil to thoroughly coat each piece on all sides.
- 5. Sprinkle all sides of kabobs with Louisiana Cajun Seasoning (contains salt, so extra is unnecessary.)
- 6. Roast in preheated 425 degree F oven for 15 minutes; Turn kabobs over and roast for additional 12 to 15 minutes or until vegetables are tender to your preference (I usually go to 15.) If, at any point, you think they are getting too brown, reduce the heat to 400 degrees until done.
- 7. **NOTE: If skewers are long enough, and your oven is large enough, place both ends of skewers up on the rim of the baking sheet; if not, lightly oil the foil in pan. There may be a little smoke from the vegetable juices on the foil when the oven is first opened. Sometimes, a couple of the tomatoes will fall off the skewers...oh well, they still taste good! :-) If grilling, follow steps 1 thru 5, allowing time for soaking bamboo/chopstick skewers in water for 15 to 20 minutes, if using; cook over indirect heat until veggies are tender and shrimp are pink and no longer translucent, carefully turning kabobs several times, then over direct heat just long enough to add a little char, if desired.
- 8. Use a fork to slide the shrimp and vegetables off of the skewers. Serve as soon as possible. Great with just about anything! Try serving over rice or buttered noodles. Delish!
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