Best 6 Easy Shrimp Kabobs Recipes

SHRIMP KABOBS

Steps:

• 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. Place on the grill. Grill on each side for about two minutes or until no longer pink.

EASY SHRIMP TACOS

Steps:

• In a small bowl, combine yogurt, cilantro, lemon juice, lime juice and 1/8 teaspoon salt; set aside. In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin and remaining ¼ teaspoon salt. Cook and stir until shrimp turn pink, 2-3 minutes. Remove from the heat. Serve in tortillas with lettuce, yogurt sauce and, if desired, 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.

QUICK-MARINATED SHRIMP KEBABS

Steps:

• In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
• Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
• Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
• Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.

SHRIMP KABOBS

Steps:

• 1. Mix soup, orange juice, soy sauce, vegetable oil, ginger, and brown sugar in a shallow, NON-metallic dish. Mix well.
• 2. Add shrimp, stir to coat well. Cover and marinate in the refrigerator for 1 hour, stirring intermittently.
• 3. Remove shrimp from marinade. Thread shrimp onto long skewers (I use two skewers each, so they will not 'twirl' around when trying to turn them on the grill. Instead of just one skewer going up the middle of each shrimp, I put a skewer at the head-end, a skewer at the tail end, and then slide 4 or 5 more shrimp onto those two skewers in like-fashion ... it anchors them better. Repeat this for each kabob).
• 4. Place kabobs on lightly-oiled grill rack over medium coals.
• 5. Grill, uncovered, for 10 minutes, or until shrimp turn pink, turning and brushing often with the marinade.
• 6. Heat the remaining marinade to a slight boil for several minutes and serve with the shrimp.
• 7. VARIATION: Prepare as in steps 1 & 2. Instead of grilling in step 3, place kabobs on the rack in the broiler pan. Broil 4" from heat for 5 minutes or until shrimp turn pink, turning and brushing often with marinade. Proceed as in step 4.

EASY SHRIMP KABOBS

Steps:

• Wrap each shrimp in a piece of bacon, and thread onto skewers.
• Combine the melted butter, lemon juice, salt and pepper; brush the mixture over the kabobs.
• Grill the kabobs over hot coals, turning the skewers frequently, until the shrimp are cooked and the bacon is lightly browned and crisp, 5-10 minutes.
• Before serving, brush the kabobs again with the butter mixture.
• Pour any remaining butter into a small bowl and serve it with the kabobs.