Grilled Shrimp Jalapeno Kabobs Recipes

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GRILLED SHRIMP KABOBS



Grilled Shrimp Kabobs image

These are very easy to make and great as an appetizer or served with salad or a rice dish for a backyard BBQ! I like to add Essence or Creole Seasoning and Poblano or Jalapeno Pepper to the skewers to give them a little extra Zing!

Provided by Christine Bettiga

Categories     Vegetable

Time 40m

Yield 6 Kabob Skewers

Number Of Ingredients 14

1/4 cup Italian dressing (zesty or regular)
1/4 cup white wine
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon lemon pepper
1 teaspoon garlic powder or 1 fresh garlic clove, crushed
1 dash dried cilantro
salt and pepper
1 lb large shrimp (tails on)
1 yellow squash
1 zucchini
1 red bell peppers or 1 green bell pepper
Emeril's Original Essence or creole spices
1 large poblano peppers (optional) or 1 large jalapeno pepper (optional)

Steps:

  • You can use tomato, onion or other vegetables also.
  • Mix the marinade in a ziploc bag, add shrimp, shake to coat.
  • Place in refrigerator for 1 hour.
  • Soak the skewers in salt water to soften so they will not burn.
  • Cut up the vegetables into large enough pieces to place on skewers.
  • Remove shrimp from bag.
  • Place left over marinade into a bowl for brushing on kabobs as they grill.
  • Alternate adding vegetables and shrimp to skewers.
  • Place kabobs on cooking sheet.
  • Sprinkle with Essence or a dash of cayenne pepper or creole spices to add zing.
  • Place Kabobs on the grill away from fire (we use mesquite to add smokie flavor).
  • Brush Shrimp and Vegies with leftover Marinade as they cook.
  • Cook until vegies are tender, approximately 3-5 minutes per side.
  • Serve immediately!
  • Great with salad or rice dishes.

Nutrition Facts : Calories 190, Fat 12.8, SaturatedFat 1.8, Cholesterol 95.5, Sodium 535.7, Carbohydrate 5.9, Fiber 1.1, Sugar 3.5, Protein 11.4

SPICY GRILLED JALAPENO AND LIME SHRIMP SKEWERS RECIPE - (3.4/5)



Spicy Grilled Jalapeno and Lime Shrimp Skewers Recipe - (3.4/5) image

Provided by jeckert

Number Of Ingredients 12

Marinade
1 jalapeño chile , seeded and chopped
3 tablespoons olive oil
1 teaspoon grated lime zest , plus 5 tablespoons juice from 3 limes
6 garlic cloves , minced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Shrimp
1 1/2 pounds extra-large shrimp , peeled and deveined
1/2 teaspoon sugar
1 tablespoon minced fresh cilantro

Steps:

  • 1. For the marinade: Process all ingredients in food processor until smooth. Reserve 2 tablespoons marinade; transfer remaining marinade to medium bowl. 2. For the shrimp: Pat shrimp dry with paper towels and butterfly according to photo 1. Add to bowl with marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour. 3. Heat all burners on high for 15 minutes. Scrape cooking grate clean. Meanwhile, thread marinated shrimp on skewers according to photo 2. Sprinkle one side of shrimp with sugar. Grill shrimp, sugared side down, with lid down, until lightly charred, 3 to 4 minutes. Turn all burners off, flip skewers, close lid, and cook until other side of shrimp is no longer translucent, 1 to 2 minutes. Using tongs, slide shrimp into medium bowl and toss with reserved marinade. Sprinkle with cilantro and serve.

GRILLED SHRIMP KABOBS



Grilled Shrimp Kabobs image

My family always asks me to prepare these tangy and juicy kabobs during our beach getaways. They fit perfectly with our healthy lifestyle. -Cheryl Williams of Evington, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1 can (8 ounces) tomato sauce
1 cup chopped onion
1/2 cup water
1/4 cup packed brown sugar
1/4 cup lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons canola oil
2 tablespoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (20 ounces) unsweetened pineapple chunks
1 pound uncooked medium shrimp, peeled and deveined (about 32)
1 medium green pepper, cut into chunks
1 medium onion, cut into chunks
3 cups hot cooked rice

Steps:

  • In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Drain pineapple, reserving 2 tablespoons juice (save remaining juice for another use); set pineapple aside. Stir reserved juice into sauce. Pour half into a small bowl for basting; cover and refrigerate. Pour remaining sauce into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours., Drain and discard marinade. Alternately thread the shrimp, pineapple, green pepper and onion on eight metal or soaked wooden skewers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until shrimp turn pink, basting occasionally with reserved sauce. Serve with rice.

Nutrition Facts : Calories 428 calories, Fat 6g fat (1g saturated fat), Cholesterol 161mg cholesterol, Sodium 775mg sodium, Carbohydrate 71g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

GRILLED SHRIMP APPETIZER KABOBS



Grilled Shrimp Appetizer Kabobs image

The simple combination of pineapple, onion and marinated shrimp has turned me into a fan of seafood appetizers. - Michele Tungett, Rochester, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 10 servings.

Number Of Ingredients 10

1/3 cup tomato sauce
1/3 cup olive oil
3 tablespoons minced fresh basil
3 tablespoons red wine vinegar
5 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
10 uncooked jumbo shrimp, peeled and deveined (8-10 ounces)
10 fresh pineapple chunks
1 small onion, cut into 1-inch chunks

Steps:

  • In a large bowl, whisk the first seven ingredients until blended. Reserve 1/4 cup marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 30 minutes., On each of 10 metal or soaked wooden appetizer skewers, alternately thread one shrimp, one pineapple chunk and an onion chunk. Grill, covered, over medium heat or broil 4 in. from heat 4-6 minutes or until shrimp turn pink, turning occasionally and basting with reserved marinade during the last 2 minutes.

Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 138mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

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