Thai Shrimp Kabobs Recipes

GRILLED THAI CHILE GARLIC SHRIMP

Steps:

• Heat a grill to medium-high heat.
• Put the shrimp into a glass bowl. Whisk the remaining ingredients in a medium bowl and pour 1/2 to 2/3 if it over the shrimp. (Reserve the remaining marinade to brush on the shrimp during grilling.) Allow the shrimp to marinate for only 8 to 10 minutes or the lime juice will begin to "cook" the shrimp. Grill the shrimp, approximately 2 to 3 minutes per side while brushing with the reserved marinade. I use a silicone brush. Remove the shrimp from the grill to a platter and serve garnished with lime wedges.

SHRIMP KABOBS

Steps:

• In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally.

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.

THAI SHRIMP KABOBS

Steps:

• In a small bowl, stir together milk, lime peel, lime juice, sugar, curry, hoisin, and ginger.
• Place shrimp in a medium bowl.
• Pour 1/2 cup of the milk mixture over the shimp.
• Cover shrimp and refrigerate 30 minutes.
• Cover and refrigerate remaining milk mixture.
• Drain shrimp and discard marinade.
• Thread shrimp onto skewers, leaving 1/4 inch between pieces.
• Grill for 5-8 minutes or until shrimp turns opaque, turning skewers while cooking.
• Simmer reserved milk mixture 5 minutes.
• Mix into hot rice.
• Serve Shrimp over rice.

THAI SHRIMP KABOBS WITH HOT GINGER SAUCE

Steps:

• Combine marinade ingredients (oil through garlic) in a ceramic or glass bowl.
• Stir in shrimp, cover and refrigerate between 3 hours and overnight.
• Thread shrimp on skewers and grill just until opaque (about 5 minutes).
• SAUCE:.
• In a small saucepan, combine apricot preserves, soy sauce, lemon juice and 1/2 tsp grated ginger; bring to a boil.
• Dissolve cornstarch in orange juice and add to apricot mixture.
• Stir just until sauce thickens.
• Serve hot with shrimp.

THAI SHRIMP APPETIZERS

Steps:

• In a large bowl, combine the first 10 ingredients. Add the shrimp; turn to coat. Cover and refrigerate for 30 minutes. Drain and discard marinade; arrange shrimp on a serving plate.