**Grilled Shrimp and Jalapeño Kabobs: A Flavorful Summer Delight**
Savor the tantalizing combination of succulent shrimp and zesty jalapeños in these grilled kabobs, a vibrant dish that captures the essence of summer. Marinated in a blend of aromatic herbs, tangy citrus, and a hint of spice, the shrimp and jalapeños are grilled to perfection, creating a symphony of flavors that will tantalize your taste buds. Accompanied by a refreshing avocado crema and a vibrant charred corn and black bean salsa, these kabobs are not only visually stunning but also an explosion of taste.
GRILLED JALAPENO AND LIME SHRIMP SKEWER
With juicy citrus flavor and a bit of heat from the jalapenos, you're going to fall in love with this shrimp recipe. It's delicious and super easy to prepare!
Provided by Josephine Quick
Categories Seafood
Time 50m
Number Of Ingredients 11
Steps:
- 1. For Marinade: Process all ingredients in food processor until smooth, about 15 seconds. Reserve 2 tablespoons marinade; transfer remaining marinade to medium bowl.
- 2. For Shrimp: Pat shrimp dry with paper towels. To butterfly shrimp, use paring knife to make shallow cut down outside curve of shrimp. Add shrimp to bowl with marinade and toss to coat. Cover and refrigerate for at least 30 minutes up to 1 hour.
- 3. Prepare your grill, clean and oil so the shrimp want stick. Thread marinated shrimp on skewers. (Alternate direction of each shrimp as you pack them tightly on skewer to allow about a dozen shrimp to fit snugly on each skewer.)
- 4. Sprinkle 1 side of skewered shrimp with sugar. Grill shrimp, sugared side down, over hot side of grill, until lightly charred, 3 to 4 minutes. Flip skewers and move to cool side of grill and cook, covered until other side of shrimp is no longer translucent, 1 to 2 minutes. Remove and toss with reserved marinade. Sprinkle with cilantro and serve.
SPICY GRILLED JALAPENO AND LIME SHRIMP SKEWERS RECIPE - (3.4/5)
Provided by jeckert
Number Of Ingredients 12
Steps:
- 1. For the marinade: Process all ingredients in food processor until smooth. Reserve 2 tablespoons marinade; transfer remaining marinade to medium bowl. 2. For the shrimp: Pat shrimp dry with paper towels and butterfly according to photo 1. Add to bowl with marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour. 3. Heat all burners on high for 15 minutes. Scrape cooking grate clean. Meanwhile, thread marinated shrimp on skewers according to photo 2. Sprinkle one side of shrimp with sugar. Grill shrimp, sugared side down, with lid down, until lightly charred, 3 to 4 minutes. Turn all burners off, flip skewers, close lid, and cook until other side of shrimp is no longer translucent, 1 to 2 minutes. Using tongs, slide shrimp into medium bowl and toss with reserved marinade. Sprinkle with cilantro and serve.
Tips:
- To ensure the shrimp is evenly cooked, select shrimp that are all about the same size.
- If you don't have wooden skewers, you can use metal skewers or even toothpicks.
- To prevent the shrimp from sticking to the skewers, soak the skewers in water for at least 30 minutes before using.
- Make sure the shrimp is fully cooked before serving. Shrimp is cooked when it is opaque and pink.
- Serve the shrimp kabobs with your favorite dipping sauce, such as cocktail sauce, tartar sauce, or lemon butter sauce.
Conclusion:
Grilled shrimp and jalapeno kabobs are a delicious and easy-to-make appetizer or main course. They are perfect for a summer cookout or party. The shrimp is juicy and flavorful, and the jalapenos add a nice kick of heat. Serve the kabobs with your favorite dipping sauce and enjoy!
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