Davids Sweet Shrimp Kabobs Recipes

SWEET-AND-SOUR SHRIMP KEBABS

Sweet-and-Sour Shrimp Kebabs image

Provided by Patrick and Gina Neely : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 cup canola oil
1/4 cup lime juice
1/4 cup packed light brown sugar
1/4 cup rice vinegar (unseasoned)
1/4 teaspoon red pepper flakes
Zest of 1 lime, plus 2 limes, cut into wedges
2 cloves garlic, smashed
1 tablespoon grated peeled ginger
1/4 cup chopped fresh basil leaves
Pinch of salt
1 1/2 pounds large shrimp (16 to 20 per pound), peeled and deveined
Olive oil, for the grill
1 teaspoon sweet chili sauce
1 cup peach preserves
1/4 cup hot Chinese mustard

Steps:

Whisk together the canola oil, lime juice, brown sugar, vinegar, red pepper flakes, lime zest, garlic, ginger, basil and salt in a bowl. Put the shrimp in a large zip-top plastic bag and pour in the marinade. Refrigerate 20 minutes.
Meanwhile, make the sauce: Whisk the sweet chili sauce, peach preserves and mustard in a bowl.
Preheat a grill to medium high. Oil the grill rack. Thread the shrimp and lime wedges onto skewers. Grill 1 1/2 minutes on each side. Serve with the sauce.

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

SWEET AND SPICY SHRIMP AND CHOURICO KABOBS

Sweet and Spicy Shrimp and Chourico Kabobs image

This is an awesome BBQ treat in the summer that requires little prep, but delivers huge on flavor. The shrimp even stands alone if you can't find this Portuguese sausage.

Provided by Raquel Teixeira

Categories Seafood Shellfish Shrimp

Time 4h20m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup Thai sweet chili sauce
¼ cup soy sauce
5 cloves garlic, finely chopped
½ tablespoon ground black pepper
1 teaspoon chile-garlic sauce (such as Sriracha®), or more to taste
40 uncooked medium shrimp, peeled and deveined
1 link cured Portuguese chourico sausage, cut into 1/2-inch slices
8 skewers

Steps:

Mix Thai chile sauce, soy sauce, garlic, black pepper, and chile-garlic sauce together in a bowl. Add shrimp, cover, and let marinate in the refrigerator at least 4 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place 5 shrimp and 2 pieces of sausage onto each skewer.
Cook shrimp until they are bright pink on the outside and slightly charred, 2 to 3 minutes per side.

Nutrition Facts : Calories 192.5 calories, Carbohydrate 16.2 g, Cholesterol 162.6 mg, Fat 5.4 g, Fiber 1.4 g, Protein 19.8 g, SaturatedFat 1.8 g, Sodium 1602.9 mg, Sugar 10.2 g

SWEET AND SPICY SHRIMP KABOBS

Sweet and Spicy Shrimp Kabobs image

Chipotles give a zippy flavor Honey giving it a sweetness making it a perfect finger licking food for entertaining. Tweeked from Weber. Serve as an appetizer or over rice for a main meal. I served this with Lime Cayenne mayonnaise recipe #120459. It went great with it!

Provided by Rita1652

Categories Peppers

Time 9m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup honey
1 tablespoon minced canned chipotle chile in adobo
2 garlic cloves, minced
1/2 teaspoon kosher salt
1 lb large shrimp, shelled and deveined
2 tablespoons minced fresh cilantro

Steps:

In a large bowl, combine the honey, chile pepper, garlic and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove from the marinade and discard any remaining marinade.
Thread the shrimp through the tail and head (2 or 3 per skewer) onto small metal skewers or soaked wooden skewers. Strong rosemary stems are good to use as skewers.
Grill over Direct High heat for 2 to 4 minutes, turning once halfway through grilling time. Arrange skewers on a serving dish and sprinkle with the cilantro.

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