CHILI LIME GRILLED SHRIMP SKEWERS
Easy BBQ shrimp skewers with a sweet, tangy chili lime glaze
Provided by Julia
Categories Appetizer
Time 55m
Number Of Ingredients 9
Steps:
- In a small bowl or measuring cup,whisk together the avocado oil, lime juice, chili powder, garlic, Truvia® Natural Sweetener and sea salt.
- Transfer the raw shrimp to a sealable container or zip lock bag and pour in half of the marinade mixture.Seal, move the bag/container around until all of the shrimp are well coated in marinade, and refrigerate at least 1 hour (or up to 8 hours).
- When ready to grill, preheat thegrill to high (450 to 500 degrees F) and brush it with oil.
- Thread the shrimp onto metalskewers (note: if using wood skewers, be sure to pre-soak the skewers for atleast 30 minutes before grilling).
- Place the skewers onto the preheated grill and immediately close the lid. Cook 2 minutes, until shrimp is charred and has turned pink.
- Flip the skewers using heat-safe tongs and replace the lid. Cook another 1 to 3 minutes, or until shrimp has a char on both sides and are cooked through. Remove shrimp from the grill and place on a plate.
- Transfer the rest of the marinade to a small skillet and heat to medium-high. Allow mixture to come to a full boil. Cook, stirring occasionally until marinade is thick, about 5 to 8 minutes.
- Drizzle (or brush) the marinade/glaze onto the shrimp. Garnish with chopped red onion and parsley or cilantro. Serve with your choice of side dishes.
Nutrition Facts : Calories 110 calories, Carbohydrate 1 grams carbohydrates, Fat 4 grams fat, Fiber 0 grams fiber, Protein 15 grams protein, ServingSize 1 of 8, Sugar 0 grams sugar, UnsaturatedFat 0 grams unsaturated fat
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.
CHILI LIME GRILLED SHRIMP SKEWERS
Chili Lime Grilled Shrimp Skewers are tender, juicy shrimp marinated in warm spices and fresh lime juice, then grilled to perfection. This is an easy dinner that cooks up in mere minutes!
Provided by Marcie
Categories Grilling
Time 14m
Number Of Ingredients 11
Steps:
- In a small bowl, combine the lime juice, olive oil, garlic, chili powder, cumin, smoked paprika, salt and pepper.
- Pour the shrimp in a medium bowl or into a resealable zip top bag. Pour the marinade over the shrimp and toss to coat. Marinate the shrimp for a minimum of 30 minutes (if using smaller shrimp, marinate for 15-20 minutes). Do not marinate longer than specified as the shrimp will cook in the acid from the lime juice like ceviche.
- Preheat the grill to medium heat. Remove the shrimp from the bowl and thread onto the skewers, about 5-6 shrimp per skewer (you can fit more if they're smaller shrimp). Sprinkle the shrimp with additional salt and pepper to taste if desired.
- Grill 2-3 minutes per side, or until opaque and nicely charred, and the tail and head come together. The shrimp cook very quickly, so keep a close eye on them to ensure that they don't overcook. Remove from heat and serve with lime wedges and cilantro leaves if desired. Enjoy!
Nutrition Facts : ServingSize 1 skewer, Calories 191 kcal, Carbohydrate 5 g, Protein 24 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1335 mg, Fiber 1 g, Sugar 1 g
LIME-CILANTRO SHRIMP SKEWERS
My friend gave me this grill-friendly recipe. The combination of lime, cilantro and soy sauce gives these shrimp skewers a memorable taste reminiscent of tropical cuisine. To make it a main dish, serve the skewers with rice or couscous. -Theresa Dibert, Cynthiana, Kentucky
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the first 5 ingredients until blended. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., If desired, add wood chips to grill according to manufacturer's directions. Drain shrimp, discarding marinade. On each of 12 soaked wooden appetizer skewers, thread shrimp., Grill on an oiled rack, covered, over medium heat until shrimp turn pink, 3-4 minutes per side.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 57mg cholesterol, Sodium 94mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
GRILLED CHILE-LIME SHRIMP
Make and share this Grilled Chile-Lime Shrimp recipe from Food.com.
Provided by kitty.rock
Categories < 60 Mins
Time 50m
Yield 6 shrimp per serving, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high.
- In medium bowl, combine all ingredients except shrimp and stir well.
- Peel shrimp except for tail, and devein. Rinse and pat dry with paper towels.
- Place shrimp in large resealable bag. Add marinade. Through bag, rub marinade into shrimp. Place in refrigerator for 20 minutes. Halfway through, turn bag and give shrimp another marinade massage. (Do not marinate longer than 20 minutes, or the acidic lime juice will cook the shrimp).
- Place shrimp on cutting board and nestle them together in groups of six. Using 2 bamboo skewers for each group, skewer the shrimp together (this is for nice presentation, keeps shrimp from falling into the grill and makes them easier to turn). NOTE: Soak bamboo skewers in water for 15 minutes prior to use, to keep them from burning.
- Grill shrimp on an oiled grill rack 2 minutes per side, or until opaque.
- (Serve with Toasted Couscous with Grilled Mango and Zucchini).
Nutrition Facts : Calories 237.5, Fat 12, SaturatedFat 1.6, Cholesterol 214.9, Sodium 1244.1, Carbohydrate 8, Fiber 0.5, Sugar 4.7, Protein 23.9
CHILI-LIME SHRIMP KABOBS
Lime and chili add a kick that really make this recipe pop. Plus, the grilled peppers are a great way to get my family to eat veggies. -Libby Walp, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 kabobs.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade., On each of 12 metal or soaked wooden appetizer skewers, alternately thread two shrimp and two red pepper pieces. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.
Nutrition Facts : Calories 32 calories, Fat 1g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 46mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
GRILLED TEQUILA-LIME SHRIMP
Steps:
- Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
- Soak skewers at least 30 minutes in water to prevent burning.
- Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
- Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 3.8 g, Cholesterol 172.9 mg, Fat 14.6 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 282.5 mg, Sugar 0.6 g
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