Thai Shrimp Kabobs Recipes

GARLIC SHRIMP KABOBS

Garlic Shrimp Kabobs image

This is a quick and easy shrimp kabob recipe, perfect for beginners. Requires minimal ingredients, but is bursting with flavor. Serve over a bed of rice with fresh lemon wedges.

Provided by Darlene Gould

Categories Seafood Shellfish Shrimp

Time 2h20m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound frozen shrimp, thawed and peeled
¼ cup olive oil
1 tablespoon minced garlic
2 teaspoons lemon juice
¼ teaspoon pepper
1 pinch finely chopped parsley
metal skewers
cooking spray

Steps:

Rinse and dry shrimp.
Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

Nutrition Facts : Calories 141.2 calories, Carbohydrate 0.7 g, Cholesterol 115 mg, Fat 9.7 g, Fiber 0.1 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 132.8 mg, Sugar 0.1 g

THAI SHRIMP KABOBS

Thai Shrimp Kabobs image

I love the taste of coconut milk in food & when I saw this recipe in a Better Home and Garden Magazine, I had to share it. If using wooden skewers, soak them in water 30 minutes so they do not burn. Refrigeration time can be done the same time as the skewers are soaking.

Provided by Krsi Sue

Categories White Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 ounce) can coconut milk
1 1/2 teaspoons lime peel, finely chopped
3 tablespoons lime juice
1 1/2 teaspoons sugar
1 1/2 teaspoons green curry paste
1 1/2 teaspoons hoisin sauce
1 teaspoon ginger, fresh, grated
1 lb large shrimp, peeled, deveined
2 -3 cups rice, cooked

Steps:

In a small bowl, stir together milk, lime peel, lime juice, sugar, curry, hoisin, and ginger.
Place shrimp in a medium bowl.
Pour 1/2 cup of the milk mixture over the shimp.
Cover shrimp and refrigerate 30 minutes.
Cover and refrigerate remaining milk mixture.
Drain shrimp and discard marinade.
Thread shrimp onto skewers, leaving 1/4 inch between pieces.
Grill for 5-8 minutes or until shrimp turns opaque, turning skewers while cooking.
Simmer reserved milk mixture 5 minutes.
Mix into hot rice.
Serve Shrimp over rice.

Nutrition Facts : Calories 685.3, Fat 21, SaturatedFat 16.8, Cholesterol 172.9, Sodium 253.4, Carbohydrate 90.8, Fiber 3.8, Sugar 8.7, Protein 32.5

THAI SHRIMP KABOBS WITH HOT GINGER SAUCE

Thai Shrimp Kabobs With Hot Ginger Sauce image

Adapted from a pamphlet of seafood appetizers I found tucked into one of my sister's cookbooks, with a couple changes. This dish may be prepared ahead and refrigerated, then grilled just before serving; sauce can be prepared ahead and reheated. Serve as an appetizer OR on a bed of rice as an entree, with small dishes of condiments (chopped peanuts, chopped scallions, coconut, etc.) to sprinkle on it. Preparation time does not include marinating time.

Provided by echo echo

Categories Lemon

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs large shrimp, peeled and deveined
1/2 cup canola oil or 1/2 cup peanut oil
1/2 cup soy sauce
2 tablespoons lemon juice
2 teaspoons grated fresh ginger
4 cloves garlic, minced
1/3 cup apricot preserves
1 -4 tablespoon soy sauce (start w/ 1 and keep adding until to your taste)
1/4 cup lemon juice
1/2 teaspoon grated fresh ginger
1 teaspoon cornstarch
1 tablespoon orange juice or 1 tablespoon water

Steps:

Combine marinade ingredients (oil through garlic) in a ceramic or glass bowl.
Stir in shrimp, cover and refrigerate between 3 hours and overnight.
Thread shrimp on skewers and grill just until opaque (about 5 minutes).
SAUCE:.
In a small saucepan, combine apricot preserves, soy sauce, lemon juice and 1/2 tsp grated ginger; bring to a boil.
Dissolve cornstarch in orange juice and add to apricot mixture.
Stir just until sauce thickens.
Serve hot with shrimp.

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