Garlic Sriracha Shrimp Kabobs Recipes

GARLIC SRIRACHA SHRIMP KABOBS

Steps:

• Put the shrimp on the kabobs skewers (5 to 6 shrimp shrimp per skewer).
• Pat the shrimp dry with paper towels. Brush the shrimp with olive oil and sprinkle all sides with the Garlic Sriracha seasoning.
• Grill over medium to medium high heat for 2 1/2 to 3 minutes per side.
• In a bowl mix together the mayo, Sriracha, and garlic.
• Serve the shrimp kabobs with the garlic Sriracha mayo for dipping.

HONEY-GARLIC SHRIMP SKEWERS

Steps:

• Heat a grill pan over medium-high heat and a large skillet over medium heat.
• For the shrimp: In a small bowl, mix together the honey, sriracha, crushed red pepper, garlic, lime zest and juice and 1 tablespoon of the parsley. Set the glaze aside.
• Thread the shrimp onto 4 metal skewers, 5 shrimp per skewer. Season both sides with salt and pepper. Place on the grill pan and cook for 2 minutes. Flip the shrimp, brush the top with the glaze and cook for an additional 2 minutes. Flip the glazed side down, brush the top with the glaze and cook for an additional minute. Flip, glaze and cook until the shrimp are cooked through, up to an additional minute per side. Remove from the grill and drizzle with any remaining glaze.
• For the spinach: Meanwhile, heat the oil in the skillet and add the spinach and garlic. Season with salt and pepper and cook until wilted, about 1 minute.
• Make a bed with the spinach on a serving platter. Top with the shrimp skewers and garnish with the remaining parsley.

STIR-FRIED GARLIC AND SRIRACHA SHRIMP RECIPE

Steps:

• In a small bowl, whisk together the lime juice, Sriracha, and sugar and set aside.
• Heat the oil in a large wok over high heat until shimmering. Add the garlic and shallots and stir-fry until the garlic just begins to brown, 30 seconds to 1 minute. Add the shrimp to the wok and cook and toss just until the shrimp begins to turn pink on all sides, 1 to 2 minutes.
• Swirl the Sriracha mixture into the wok and toss to combine. Season with salt and black pepper. Continue cooking until the shrimp are coated in the sauce and cooked through, 2 to 3 minutes longer. Transfer the shrimp to a platter, garnish with cilantro, and serve immediately.

GARLIC SHRIMP KABOBS

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.

SPICY SHRIMP & WATERMELON KABOBS

Steps:

• For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving., On 4 metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper., Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turn pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze.