SPICY GARLIC SHRIMP SKEWERS
Grilled shrimp skewers marinated in chilli, garlic and spices are delicious as an easy appetizer or a light dinner served with salad.
Provided by Alida Ryder
Categories Appetizer
Time 35m
Number Of Ingredients 8
Steps:
- Soak bamboo skewers in boiling water for at least 30 minutes.
- Combine the oil, honey, soy sauce, lemon, chillies, garlic and salt in a blender or food processor (you can use an immersion blender too) and blend until smooth.
- Place the shrimp in a bowl then pour over the marinade. Mix to make sure the prawns are covered then allow to marinade for 10-20 minutes.
- Thread the shrimp onto the skewers, pushing the skewer first through the tail and then through the thicker part to ensure they are secure on the skewers. Brush each skewers with marinade.
- Preheat the grill for 5 minutes on high heat. Add the skewers and cook for 1-2 minutes per side until the shrimp are caramelized and opaque.
- Remove from the grill and serve with lemon wedges.
Nutrition Facts : Calories 180 kcal, Carbohydrate 6 g, Protein 26 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 315 mg, Sodium 1805 mg, Sugar 5 g, ServingSize 1 serving
GARLIC GRILLED SHRIMP SKEWERS
These garlic grilled shrimp are dressed in an herby, garlicky marinade. Then grilled with perfectly charred marks in under 10 minutes. It's an easy yet delicious summer recipe. Watch the video above!
Provided by Lisa Bryan
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Add the olive oil, lemon juice, herbs, garlic, and spices to a small mixing bowl and whisk together.
- Place the shrimp in a bowl and pour 3/4 of the marinade on top of the shrimp. Mix together gently until the shrimp are well coated.
- Cover the bowl and marinate the shrimp for 30 minutes to an hour.
- Thread the shrimp on the skewers and make sure to get all the good garlic and herbs from the bowl and spread on to the shrimp.
- Heat a grill or grill pan on medium high heat.
- Once the grill is hot, place the shrimp skewers on the grill and cook the shrimp for 2-3 minutes each side, or until they turn pink and opaque.
- Remove the shrimp to a plate and spoon the remaining marinade on top before serving.
Nutrition Facts : Calories 190 kcal, Carbohydrate 1 g, Protein 19 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 229 mg, Sodium 940 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.
GARLIC SHRIMP KABOBS
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
SKEWERED GARLIC SHRIMP
Everything tastes better served kabob-style! Exhibit A is this garlic shrimp that's been marinated, skewered and grilled to perfection.
Provided by My Food and Family
Categories Recipes
Time 1h18m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix dressing mix, oil, vinegar and wine until well blended. Remove 1/4 cup of the dressing mixture; set aside.
- Thread shrimp and vegetables alternately on skewers; place in shallow dish. Pour remaining dressing mixture over kabobs; cover. Refrigerate 30 min. to 1 hour to marinate. Drain; discard marinade.
- Preheat grill to medium-high heat. Grill kabobs 3 to 4 min. on each side or until shrimp turn pink, turning and brushing occasionally with the reserved 1/4 cup dressing mixture.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 220 mg, Sodium 760 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 4 g, Protein 26 g
HONEY-GARLIC SHRIMP AND PINEAPPLE SKEWERS
Steps:
- Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
- Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
- Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate.
- Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.
Nutrition Facts : Calories 515.7 calories, Carbohydrate 58.3 g, Cholesterol 230.7 mg, Fat 24.7 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 14.9 g, Sodium 718.1 mg, Sugar 49.6 g
ORANGE AND ROASTED GARLIC SHRIMP SKEWERS
Categories Fruit Garlic Marinate Roast Low Fat Orange Shrimp White Wine Spring Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Place garlic and wine in center of foil sheet. Sprinkle with salt and pepper. Enclose with foil; crimp edges to seal. Bake until garlic is very tender, about 50 minutes. Squeeze garlic between fingers to release cloves. Transfer garlic and any cooking liquid to blender.
- Meanwhile, combine orange juice and reserved shrimp shells in heavy medium saucepan. Boil until liquid is reduced to 3/4 cup, about 10 minutes. Strain liquid into blender with garlic; discard shrimp shells. Puree until mixture is smooth. Cool marinade completely. Mix shrimp and marinade in bowl. Cover; chill 1 1/2 hours. Drain marinade.
- Thread 5 shrimp onto each skewer. Place parsley in shallow dish. Coat 1 side of each shrimp skewer with parsley.
- Spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Add 6 shrimp skewers to skillet, parsley side down; cook until shrimp are pink and just cooked through, about 1 1/2 minutes per side. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 6 shrimp skewers.
- Spoon barley with greens onto plates. Top with shrimp and serve.
GARLIC SKEWERED SHRIMP
Based on a recipe from Favorite Brand Name Low-Carb Magic cookbook. If this isn't 5 stars it's because the cookbook title says "eat good food and lose weight" as opposed to "eat great food and lose weight"! You be the judge! I like it; I did swap out the vegetable oil with sesame oil. For a more attractive presentation, leave tails on the shrimp.
Provided by mersaydees
Categories Asian
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Prepare grill or preheat broiler.
- Soak the bamboo skewers in water 20 minutes.
- Meanwhile, place shrimp in large plastic bag.
- Combine soy sauce, oil, garlic and red pepper in cup; mix well. Pour into bag containing shrimp. Close bag securely; turn to coat. Marinate at room temperature 15 minutes.
- Drain shrimp; reserve marinade.
- Alternatively thread shrimp and onions onto skewers. Place skewers on grid or rack of broiler pan. Brush with reserved marinade; discard any remaining marinade.
- Grill, covered, over medium-hot coals or broil 5 to 6 inches from heat 5 minutes on each side or until shrimp are pink and opaque.
- Serve on letuce-lined plate with lemon wedges.
Nutrition Facts : Calories 162.3, Fat 5.4, SaturatedFat 0.9, Cholesterol 172.8, Sodium 470.4, Carbohydrate 3.4, Fiber 0.4, Sugar 0.4, Protein 23.9
DILL AND GARLIC SHRIMP SKEWERS
Steps:
- In a saucepan of boiling water boil the garlic for 15 to 20 minutes, or until it is tender but not soft, drain it, and discard the peel carefully, leaving the cloves whole. In a bowl whisk together the dill seeds, the fresh dill, the lemon juice, and the red pepper flakes, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Onto the end of each skewer thread a shrimp and 1 garlic clove. Arrange the skewers, shrimp end down, in a bowl just large enough to hold them. Pour the marinade over the shrimp, and let the shrimp marinate, cover loosely and chilled, basting them occasionally, for 3 hours. Drain the shrimp, arrange them in a shallow baking pan, and bake them in the upper third of a preheated 425°F. oven for 1 to 2 minutes, or until they are just cooked through.
SKEWERED SHRIMP
Joan Morris combines four ingredients to create a ginger mixture that's used as both a marinade and a sauce for these barbecued shrimp. "Serve them with toothpicks as an appetizer or stir the shrimp into pasta for an entree," suggests the Lillian, Alabama cook.
Provided by Taste of Home
Categories Appetizers Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine the soy sauce, lemon juice, chili sauce and ginger; mix well. Pour half into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from shrimp. Thread onto metal or soaked wooden skewers. Grill, uncovered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with reserved marinade.
Nutrition Facts :
LEMON GARLIC SHRIMP SKEWERS
This is a great recipe from the July 2005 issue of Sunset Magazine. Can substitute 1 tbs of minced garlic for 2 cloves fresh garlic. Soak wooden skewers 2-3 hours prior to grilling (soaking time not included in preparation time listed in recipe).
Provided by Obag6142
Categories < 4 Hours
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, mix salt and sugar; add shrimp and stir to coat.
- Cover and chill 45 mins to 1 hour.
- Rinse shrimp well and drain; also rinse and dry bowl.
- Return shrimp to bowl; add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat.
- Thread shrimp on soaked wooden skewers.
- Grill over hot coals or high heat (you should be able to hold you hand over the heat for only 2 to 3 secs) turning once, until shrimp are bright pink and opagque but still moist-looking, 5 to 6 minutes.
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