Grilled Chili Shrimp Skewers Recipes

SWEET CHILI SHRIMP SKEWERS RECIPE

Steps:

• Marinate the shrimp with garlic, sweet chili sauce, lime juice, cilantro and salt. Stir to mix well.
• Thread 3 shrimps onto a bamboo skewers. Repeat the same until you make 10 skewers.
• Fire up a grill and grill the shrimp with direct heat. Grill and cook on both sides, until the shrimp are cooked and nicely charred. Serve immediately.

GRILLED SHRIMP SKEWERS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once.

GRILLED CHILI SHRIMP SKEWERS

Steps:

• In a large bowl, mix all the ingredients well, except the shrimp, to make a marinade.
• Add the shrimp; stir to evenly coat.
• Cover and refrigerate for 2 hours.
• Drain shrimp, discarding marinade.
• Thread 6 shrimp each on wooden skewers that have been soaking in cold water for 20 minutes.
• Thread them so that the shrimp lie flat.
• Put skewers on a well oiled rack on a gas grill over medium heat or on charcoal grill 4-6 inches from medium coals.
• Cook, turning once, 6-8 minutes or until shrimp are pink and opaque throughout.

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 SHRIMP KABOBS

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.

SWEET GRILLED SHRIMP SKEWERS

Steps:

• Combine brown sugar, lemon juice, molasses, basil, vegetable oil, mustard, honey, clove, ranch dressing, chili powder, and garlic in a large bowl. Toss in shrimp to coat, cover, and refrigerate for 2 hours. Meanwhile, soak wooden skewers in hot water to prevent burning on the grill.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Thread shrimp tightly on to skewers. Cook on the top rack of the grill for approximately 4 minutes, or until the shrimp turns pink on one side. Flip shrimp and cook for an additional 2 to 4 minutes, or until there are no signs of grey. Use a fork to remove shrimp from the skewers.