Marinated Shrimp Kabobs Recipes

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MARINATED SHRIMP KABOBS



Marinated Shrimp Kabobs image

Succulent shrimp are marinated then grilled on skewers with pineapple and peppers. Lovely to look at and even better to eat. I love it because it cooks on the grill in just minutes. You can also use an indoor grill in cooler weather. The recipe comes from http://www.cookingnook.com/shrimp-kabobs.html

Provided by cookingnook

Categories     Summer

Time 16m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb large shrimp, in their shell
15 1/4 ounces canned pineapple chunks, undrained
8 ounces Italian salad dressing
8 ounces canned tomato sauce
2 tablespoons brown sugar
1 teaspoon mustard
1 medium size green pepper, cut into 1 inch cubes
hot cooked rice
4 long wooden skewers (or metal)

Steps:

  • Peel and devein the shrimp.
  • Drain the pineapple reserving 1/4 cup of juice. Combine the pineapple juice, the salad dressing, tomato sauce, sugar and mustard in a shallow dish. Mix well. Add the shrimp, tossing gently to coat. Cover and marinate in the refrigerator for 2 hours, stirring occasionally.
  • Remove the shrimp from the marinade, reserving the marinade. Alternate shrimp, pineapple and green pepper on 4 skewers. Grill over medium hot coals 3-4 minutes on each side or until done, basting with the marinade.
  • Heat the reserved marinade and place it in a bowl for serving.
  • Serve over rice with hot marinade.

Nutrition Facts : Calories 372.5, Fat 18.4, SaturatedFat 3, Cholesterol 172.8, Sodium 1422, Carbohydrate 28.7, Fiber 2.3, Sugar 23, Protein 24.8

SHRIMP SCAMPI KABOBS



Shrimp Scampi Kabobs image

These garlicky and lemon-kissed shrimp kabobs are sure to be a hit at your next cookout. Be sure to marinate the shrimp for just 30 minutes, otherwise the acid from the vinegar and lemon juice could make the shrimp mealy if they marinate too long.

Provided by Kardea Brown

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 11

1/2 cup canola oil
1/4 cup fresh tarragon leaves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for garnish
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon white wine vinegar
1 teaspoon whole-grain mustard
5 cloves garlic, minced
3 lemons, 1 juiced (about 3 tablespoons), 2 cut into half-moon slices
8 ounces raw jumbo shrimp with tails intact (16 to 20 per pound)
Kosher salt and freshly ground black pepper

Steps:

  • Stir together the oil, tarragon, parsley, Dijon, honey, vinegar, whole-grain mustard, garlic and lemon juice in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate 30 minutes.
  • Remove the shrimp from the marinade, reserving the marinade. Thread the shrimp alternately with the lemon slices onto skewers. Sprinkle the shrimp lightly with salt and pepper.
  • Pour the marinade into a small saucepan. Bring to a boil and simmer 5 minutes or until very hot. Reserve the marinade for serving.
  • Preheat a grill to medium-high heat. Grill the shrimp kabobs until cooked through, 2 to 3 minutes on each side. Transfer to a platter and garnish with fresh parsley. Serve with the reserved marinade.

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

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

KABOB MARINADE



Kabob Marinade image

This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.

Provided by Jon

Categories     Everyday Cooking

Time 15m

Yield 6

Number Of Ingredients 8

1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup prepared mustard
1 ½ teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer

Steps:

  • In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 37.1 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 2033.7 mg, Sugar 2.3 g

TANGY SHRIMP KABOBS



Tangy Shrimp Kabobs image

You'd never guess that a pair of these colorful kabobs has only 2g of fat total! An easy tomato-based mixture is used as a marinade and basting sauce to add just the right amount of sweet-sour taste to the shrimp, pineapple and veggies. -Pat Waymire, Yellow Springs, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 can (20 ounces) unsweetened pineapple chunks
1 can (8 ounces) tomato sauce
1/2 cup fat-free Italian salad dressing
4-1/2 teaspoons brown sugar
1 teaspoon prepared mustard
1-1/2 pounds uncooked large shrimp, peeled and deveined
12 pearl onions
1 large sweet red pepper, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
Hot cooked rice, optional

Steps:

  • Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice. Pour 3/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. Cover and refrigerate remaining mixture for sauce., In a Dutch oven, bring 6 cups water to a boil. Add onions; boil for 2 minutes. Add peppers and boil 2 minutes longer. Drain and rinse in cold water; peel onions. Refrigerate vegetables until ready to grill., In a small saucepan, bring 3/4 cup of reserved tomato sauce mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Keep warm., Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with remaining tomato sauce mixture. Drizzle kabobs with warm sauce. Serve with rice if desired.

Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 474mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

GRILLED MARINATED SHRIMP SKEWERS



Grilled Marinated Shrimp Skewers image

The secret to this outstanding shrimp is the tomato paste and seasoned salt, you can double the complete recipe but keep the fresh garlic at 2 tablespoons. Plan ahead the shrimp will need to marinade for 2 hours, but no more than that or the acid in the fresh lemon juice will start to "cook" the shrimp!

Provided by Kittencalrecipezazz

Categories     Summer

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs large raw shrimp (peeled and deveined, leave the tails attached)
wooden skewer
1 cup olive oil
4 -5 tablespoons chopped fresh parsley
1/4 cup fresh lemon juice (or the juice of 1 lemon)
2 tablespoons louisinana hot sauce
1 -2 tablespoon fresh minced garlic (or to taste)
1 tablespoon tomato paste
3 teaspoons dried oregano
1 1/2 teaspoons seasoning salt
1/2 teaspoon black pepper
1 pinch cayenne pepper

Steps:

  • In a bowl whisk together all marinade ingredients until well blended (remove 3-4 tablespoons to brush on the shrimp while cooking).
  • Pour the marinade into a large resealable plastic bag; add in the shrimp, seal bag and toss to coat the marinade with the shrimp.
  • Refrigerate for 2 hours.
  • Soak the wooden skewers in cold water 30 minutes before threading.
  • Set grill heat to medium-low.
  • Thread the shrimp onto the skewers piercing once near the tail and once near the head; discard the marinade.
  • Grease the grill grate.
  • Cook shrimp for about 5 minutes per side or until opaque, brushing frequently with the reserved marinade.

Nutrition Facts : Calories 366.7, Fat 29.1, SaturatedFat 4.1, Cholesterol 172.5, Sodium 279, Carbohydrate 2.9, Fiber 0.4, Sugar 0.5, Protein 23.4

STEAK AND SHRIMP KABOBS



Steak and Shrimp Kabobs image

You'll make any get-together special with these attractive kabobs. Cubes of marinated steak are skewered with shrimp, mushrooms, tomatoes, green peppers and onions, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. -Karen Mergener, St. Croix, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

1 cup teriyaki sauce
1 can (6 ounces) pineapple juice
1/2 cup packed brown sugar
6 garlic cloves, minced
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 pound beef top sirloin steak, cut into 1-inch cubes
1 pound uncooked large shrimp, peeled and deveined
1 pound whole fresh mushrooms
2 large green peppers, cut into 1-inch pieces
2 medium onions, halved and quartered
1 pint cherry tomatoes
1-1/2 teaspoons cornstarch

Steps:

  • In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.

Nutrition Facts :

ZESTY SHRIMP AND VEGETABLE KABOBS



Zesty Shrimp and Vegetable Kabobs image

What else says 'party' like zesty shrimp and vegetables? The marinade on these Zesty Shrimp and Vegetable Kabobs makes a splash poolside, or anywhere!

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 24 servings

Number Of Ingredients 11

2 lb. uncooked large shrimp, peeled, deveined
24 small fresh mushrooms
2 red bell peppers, cut into 1-inch pieces
1 large red onion, cut into 3/4-inch chunks
1 large zucchini, cut into 3/4-inch chunks
3/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh cilantro
1 Tbsp. each zest and juice from 2 limes, divided
3/4 tsp. ground red pepper (cayenne), divided
3/4 cup KRAFT Real Mayo Mayonnaise
1 small clove garlic, minced

Steps:

  • Thread shrimp and vegetables onto 24 wooden skewers; place in shallow dish. Mix dressing, cilantro, 2 tsp. lime zest and 1/2 tsp. ground red pepper until blended. Pour over kabobs; turn to evenly coat kabobs. Refrigerate 1 hour to marinate.
  • Heat greased grill to medium-high heat. Remove kabobs from marinade; discard marinade. Grill kabobs 6 to 8 min. or until shrimp turn pink, turning after 4 min. Meanwhile, mix mayo, garlic, lime juice, remaining zest and remaining ground red pepper.
  • Serve kabobs with mayo mixture.

Nutrition Facts : Calories 50, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 45 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.5315 g, Sugar 0 g, Protein 6 g

MARINATED SHRIMP KABOB SALAD



Marinated Shrimp Kabob Salad image

Add tropical twist with pineapple to these broiled shrimp kabobs that are served over greens for a delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 2

Number Of Ingredients 12

1 1/2 teaspoons grated orange peel
1/4 cup orange juice
2 tablespoons canola oil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 clove garlic, finely chopped
8 uncooked extra-large (16 to 20 count) shrimp (about 1/4 lb), thawed if frozen, peeled and deveined
4 pitted whole ripe olives (colossal size)
1/4 lb jicama, peeled, cut into 1-inch cubes (1 cup)
1/2 medium red bell pepper, cut into 1 1/2-inch pieces (1/2 cup)
1/4 small pineapple, cut into chunks (1 cup)
2 cups bite-size pieces salad greens

Steps:

  • In small glass or plastic bowl, mix orange peel, orange juice, oil, red pepper flakes, salt and garlic; reserve half in second bowl to use as dressing. Stir shrimp into marinade in bowl. Cover; refrigerate at least 2 hours to marinate but no longer than 6 hours.
  • Set oven control to broil. Remove shrimp from marinade; reserve marinade. On each of 4 (11-inch) metal skewers, alternate 2 shrimp, 1 olive and pieces of jicama, bell pepper and pineapple. Place on rack in broiler pan.
  • Broil kabobs with tops about 4 inches from heat about 8 minutes, turning and brushing once with reserved marinade, until shrimp are pink.
  • Divide greens between 2 plates. Top each plate with 2 kabobs; remove skewers. Serve with reserved dressing.

Nutrition Facts : Calories 240, Carbohydrate 24 g, Cholesterol 80 mg, Fat 2, Fiber 7 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 13 g, TransFat 0 g

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2021-06-18 Preheat an outdoor grill over medium high heat until the grill reaches 350 degrees F. Soak bamboo skewers in a shallow pan filled with warm water. Let soak for 30 minutes. Rinse shrimp and pat dry. Place the olive oil, lemon juice, Italian Seasoning, garlic powder, salt and red pepper flakes in a large mixing bowl.
From eatingonadime.com


BEST EVER SHRIMP MARINADE - THE GIRL ON BLOOR
2021-05-14 Add the olive oil and spices into a large bowl and whisk to combine. Add marinade to shrimp. Place the shrimp into a large zip top plastic storage bag. Pour marinade over the shrimp, then seal the bag. If you prefer to marinate them in a bowl, be sure to use one that is non-reactive. Refrigerate for 15 minutes.
From thegirlonbloor.com


MIDDLE EASTERN MARINADE RECIPES - THERESCIPES.INFO
Best Beef Kabob Marinade - House of Nash Eats tip houseofnasheats.com. Place kabobs on the grill directly over the heat and reduce heat to medium-high. Grill for 8-10 minutes, flipping every 2-3 minutes, until the meat is cooked medium-rare to medium and the vegetables start to char just around the edges. See more result ››
From therecipes.info


THE BEST GRILLED SHRIMP KABOBS RECIPE | THE RECIPE CRITIC
2021-07-01 Instructions. Add the shrimp, zucchini, red onion, red bell pepper, and lemon to a medium sized bowl. Prepare the shrimp marinade and add to the bowl of shrimp and veggies. Let marinate 30 minutes or over night. Thread skewers with the shrimp and veggies. Preheat grill to medium high heat. Thread the shrimp on the skewers.
From therecipecritic.com


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