Best 4 Mini Shrimp Sweet Potato Kabobs Recipes
**Savor the Exquisite Flavors of Mini Shrimp Sweet Potato Kabobs and Explore a World of Culinary Delights**
Embark on a culinary journey with our tantalizing Mini Shrimp Sweet Potato Kabobs, where succulent shrimp and tender sweet potatoes dance harmoniously on skewers, kissed by the smoky embrace of the grill. This delectable dish is a symphony of flavors, textures, and colors, promising an unforgettable dining experience. Alongside this star recipe, discover a treasure trove of culinary creations waiting to be explored. Dive into the aromatic depths of our Asian-Inspired Beef and Vegetable Noodle Bowls, where tender beef strips and crisp vegetables mingle in a flavorful broth. Delight in the comforting warmth of our Creamy Pesto Pasta, where pillowy pasta is lovingly coated in a vibrant pesto sauce and topped with Parmesan cheese. Transport yourself to the vibrant streets of Mexico with our Chipotle Chicken Tacos, where succulent chicken bursts with smoky chipotle flavor, nestled in warm tortillas with fresh toppings. And for a sweet ending, indulge in our decadent Chocolate Lava Cakes, where rich chocolate oozes from the center of moist cakes, promising an explosion of flavor in every bite.
SHRIMP & SWEET POTATO SKEWERS
These skewers make romantic picnic food. I perfected them for a date with my wife. We like them with couscous and a glass of chilled wine. -Paul Wargaski, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Mix 1 tablespoons oil, rosemary and 1/2 teaspoon paprika; drizzle over potatoes. Toss to coat. Roast 25-35 minutes or just until just tender, stirring occasionally., On six metal or soaked wooden skewers, alternately thread shrimp and sweet potatoes; sprinkle with salt and pepper. Grill, covered, over medium heat 5-7 minutes or until shrimp turn pink, turning once., Meanwhile, in a small bowl, whisk lemon juice and the remaining oil and paprika until blended. Serve skewers with couscous and drizzle with lemon mixture.
Nutrition Facts : Calories 443 calories, Fat 22g fat (3g saturated fat), Cholesterol 119mg cholesterol, Sodium 429mg sodium, Carbohydrate 43g carbohydrate (17g sugars, Fiber 6g fiber), Protein 19g protein.
SWEET-AND-SOUR SHRIMP KEBABS
Provided by Patrick and Gina Neely : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Whisk together the canola oil, lime juice, brown sugar, vinegar, red pepper flakes, lime zest, garlic, ginger, basil and salt in a bowl. Put the shrimp in a large zip-top plastic bag and pour in the marinade. Refrigerate 20 minutes.
- Meanwhile, make the sauce: Whisk the sweet chili sauce, peach preserves and mustard in a bowl.
- Preheat a grill to medium high. Oil the grill rack. Thread the shrimp and lime wedges onto skewers. Grill 1 1/2 minutes on each side. Serve with the sauce.
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
DAVID'S SWEET SHRIMP KABOB'S
Steps:
- Preheat a grill.
- On wooden skewers, place deveined, curled shrimp, and season with your favorite seafood seasoning mix.
- In bowl, mix Italian dressing, Worcestershire sauce, and honey. Heat lightly in the microwave.
- Cook kabobs over medium/hot flame. When shrimp start to turn pink baste with Italian dressing mix and turn. Repeat every 3 to 4 minutes until
- done.
- Serve hot off the grill. Sit back and watch the smiles!
Tips:
- Choose the right shrimp. Use fresh or frozen shrimp that is deveined and peeled. If using frozen shrimp, thaw them completely before cooking.
- Marinate the shrimp. Marinating the shrimp in a flavorful mixture of olive oil, lemon juice, garlic, and herbs will help to add flavor and prevent them from drying out.
- Cook the shrimp properly. Shrimp cook quickly, so it is important not to overcook them. Cook them for just a few minutes per side, or until they are pink and opaque.
- Use high-quality sweet potatoes. Choose sweet potatoes that are firm and have a deep orange color. Avoid sweet potatoes that are bruised or have soft spots.
- Cook the sweet potatoes until they are tender. You can cook the sweet potatoes in the oven, microwave, or on the grill. Cook them until they are tender, but not mushy.
- Assemble the kabobs. Skewer the shrimp and sweet potatoes onto wooden or metal skewers. You can also add other vegetables, such as cherry tomatoes or zucchini, to the kabobs.
- Cook the kabobs. Grill the kabobs over medium heat for 10-12 minutes, or until the shrimp are cooked through and the sweet potatoes are tender.
Conclusion:
Mini shrimp and sweet potato kabobs are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can also be enjoyed as a healthy snack. With a few simple ingredients and a little bit of time, you can create a flavorful and nutritious dish that everyone will love.
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