Mexican Prawn Skewers Recipes

MEXICAN GRILLED SHRIMP SKEWERS

Steps:

• Peel and devein shrimp, leaving the last tail section intact
• Soak wooden skewers (best done overnight) or use metal ones.
• Mix up the marinade, marinate shrimp 30 minutes.
• Skewer shrimp and grill several minutes on each side, basting with extra marinade. You can griddle or cook inside in a skillet if you prefer.
• Serve hot, with toasted garlic bread.

SMOKIN' SHRIMP SKEWERS

Steps:

• Remove the leaves from half of each rosemary sprig. Reserve the sprigs to use for skewers. Chop enough of the leaves to make 1 1/2 teaspoons. (Reserve the remaining leaves for another use.) Combine the olive oil, lime juice, garlic, cilantro, chili powder, and chopped rosemary in a medium bowl. Season the marinade with salt and pepper, to taste. Add the shrimp and toss until coated. Let stand for 5 minutes. Skewer 2 shrimp onto each rosemary sprig.
• Heat a large, wide grill pan (or comal) over high heat. Add the skewers and cook for 1 minute per side, or just until the shrimp is cooked through and turns pink. Do not overcook. Transfer to a platter, garnish with the lime wedges and serve immediately.

BUFFALO MEXICAN SHRIMP SKEWERS

Steps:

• Preheat a grill or grill pan to medium-high heat.
• In a medium saucepan add the butter, hot sauce and chili powder over medium-high heat. Once the butter melts, add the garlic and vinegar, and saute until it sizzles and is fragrant, about 3 minutes. Remove from the heat. Reserve a few tablespoons of the sauce for a later use.
• Stick 3 shrimp on each skewer. Sprinkle the shrimp with salt and pepper on both sides. Place the shrimp on the grill and cook for 3 to 4 minutes on each side, basting with the sauce the last few minutes of grilling.
• Remove the shrimp to a platter and drizzle the reserved sauce over the skewers. Serve the shrimp skewers with carrots, celery sticks and creamy blue cheese dressing.

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.

MEXICAN PRAWN SKEWERS

Steps:

• Soak wooden skewers in water 1 hour.
• Thread prawns and zucchini onto 12 skewers.
• Combine skewers with remaining ingredients in a shallow dish.
• Cover and refrigerate 3 hours or overnight.
• Drain reserving marinade.
• Grill skewers until prawns are cooked brushing with marinade.

PRAWN AND ASPARAGUS SKEWERS RECIPE BY TASTY

Steps:

• Add the lemon juice, garlic, herbs, salt, and pepper into the melted butter and mix well.
• On soaked bamboo sticks, skewer on the prawns and asparagus. Repeat until the skewer is full. Brush the butter mix onto to skewer.
• On a coal BBQ, cook the steak skewers for 1-2 minutes a side, until the prawns turn pink and are cooked through.
• Enjoy!

PRAWN & CHORIZO SKEWERS WITH GREMOLATA

Steps:

• Heat oven to 200C/180C fan/gas 6. Fry the chorizo until crisp on both sides. Skewer the cooked, peeled king prawns onto cocktail sticks and add a slice of chorizo to each, then transfer to a baking sheet and bake for 5 mins until warmed through.
• To make the gremolata, mix lemon zest with some parsley and garlic. Sprinkle over the prawn and chorizo skewers to serve.