GRILLED SHRIMP SKEWERS
These grilled shrimp skewers are so quick and easy to make and wonderfully flavored with a lemon and herb marinade.
Provided by Yumna Jawad
Categories Appetizer Main Course
Time 10m
Number Of Ingredients 10
Steps:
- Place the olive oil, lemon juice, salt, pepper, oregano, paprika and garlic powder in a large bowl; whisk to combine.
- Add the shrimp to the bowl and toss gently to coat evenly with the marinade. Marinate for at least 15 minutes or up to 2 hours max.
- Skewer 4-6 shrimp on each soaked skewer and place on a plate while skewering the remaining shrimp.
- Heat a grill or grill pan over medium high heat and cook the shrimp for 2-3 minutes on each side until the color is pink and shrimp is opaque.
- Serve warm with fresh parsley and lemon slices, if desired.
Nutrition Facts : Calories 216 kcal, Carbohydrate 3 g, Protein 24 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 1173 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HONEY-GARLIC SHRIMP SKEWERS
Provided by Ree Drummond : Food Network
Time 16m
Yield 2 servings
Number Of Ingredients 12
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.
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.
HONEY GINGER GRILLED SHRIMP SKEWERS
These grilled shrimp skewers are an easy and flavorful summer dinner recipe that your whole family will love! The Honey and Ginger marinade will make you think your dinner table is a tropical paradise!
Provided by Jenni
Time 50m
Number Of Ingredients 9
Steps:
- If using wooden skewers, place them in water to soak before prepping the recipe.
- Combine all the ingredients in a large measuring cup and stir together with a small whisk.
- Place the shrimp in a large ziplock bag, then pour the marinade over the shrimp and set it inside the fridge to marinate for 20 minutes.
- Next prep the bell peppers. Cut the tops and bottoms off with the knife and remove the seeds by hand or by tapping the pepper over the counter or a garbage can. Cut the pepper in half, then slice each half into three pieces. Slice each of those three pieces in two and set aside.
- For the onion, slice it with the knife in half. Then depending on the size of the onion, make two or three cuts in the other direction. You want to divide the onion into roughly the same size pieces as the bell pepper (with the outer layers likely being a bit larger and the inner layers being quite a bit smaller).
- Prep the pineapple by slicing off the top, bottom, and the outer layers. Cut the pineapple from top to bottom twice, leaving 4 long piece. Slice the very tip of each piece off (the core of the pineapple), so the piece remaining does not contain any hard parts. Then cut each slice into roughly 1-inch pieces.
- Take half of the skewers and slide the produce onto them in whatever order you like, leaving a little bit of space between each one. When placing the onion pieces on, you can include two layers at a time for convenience. Place the finished skewers on a large plate or platter to easily carry them to the grill.
- Using a basting brush, lightly brush the vegetables and pineapple with a high heat oil (like avocado oil), making sure to get all sides of each piece.
- Once the shrimp is done marinating, remove it from the refrigerator. Take a piece and very gently shake off any residual marinade. Slide it onto a skewer, then repeat the process until all the shrimp is on a skewer. Be sure to leave a little room between each piece of shrimp to ensure more even cooking. Throw away any marinade left over from the meat.
- Oil the grill using a paper towel dipped in (but not saturated with) the same high heat oil. Then heat the grill to a medium heat (400 to 450 degrees F).
- If you have a large grill that heats evenly, you will be able to cook the produce and shrimp skewers at the same time. If you don't, you can cook the produce skewers first as they will take longer, then remove them and cook the shrimp skewers.
- Once the grill is at temperature, put an oven mitt on your hand and place the skewers on the grill and close the lid. Cook the produce ones for 4 to 5 minutes on all four sides (16 to 20 mins total). For the shrimp, cook 2 minutes on one side then flip and cook 2 to 3 minutes on the other side. The shrimp will be done when they are opaque all the way through.
- Service with a side, like rice or cauliflower rice.
Nutrition Facts : Calories 334 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 242 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 3100 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
GRILLED SHRIMP WITH HONEY-GINGER BARBECUE SAUCE
Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery barbecue sauce makes them that much better. You can save time by buying already shelled and deveined shrimp, but our recipe developer, Alexis Touchet, who grew up in shrimp country in southwest Louisiana, thinks shell-on shrimp are better quality. Depending on where you live and what's in your market, you may not have much choice. Freshness trumps all, so don't hesitate to use your nose in deciding which shrimp to buy.
Provided by Alexis Touchet
Categories Shellfish Fourth of July Backyard BBQ Dinner Seafood Shrimp Summer Grill Grill/Barbecue Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- For the Shrimp:
- If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.
- Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
- Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.
HONEY GRILLED SHRIMP
My husband was given this super-simple recipe by a man who sold shrimp at the fish market. It's now become our family's absolute favorite easy shrimp recipe. We've even served it to company often, with great success. Enjoy! -Lisa Blackwell, Henderson, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting., Drain shrimp, discarding marinade from bag. Thread shrimp onto eight metal or soaked wooden skewers. On a greased grill rack, grill, uncovered, over medium heat or broil 4 in. from the heat for 1-1/2 to 2 minutes on each side. Baste with reserved marinade. Grill or broil 2-3 minutes longer or until shrimp are pink and firm, turning and basting frequently.
Nutrition Facts : Calories 175 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 383mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
HONEY GINGER SHRIMP
This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.
Provided by MANDE2509
Categories Appetizers and Snacks Spicy
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 4.1 g, Cholesterol 172.9 mg, Fat 8.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 1.3 g, Sodium 199.9 mg, Sugar 2.1 g
HONEY GRILLED SHRIMP
Easy and delicious! Onions, peppers, and mushrooms are perfect when alternated with shrimp on the skewers. Just cut into bite-sized pieces and add them to the marinade with the shrimp. Serve with rice and a salad.
Provided by Kendra
Categories Seafood Shellfish Shrimp
Time 1h36m
Yield 3
Number Of Ingredients 10
Steps:
- In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.
- Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.
- Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 33.4 g, Cholesterol 279.5 mg, Fat 20.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 10.2 g, Sodium 1017.3 mg, Sugar 28.4 g
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