Best 5 Shrimp Skewers In Oven Recipes

COCONUT PINEAPPLE SHRIMP SKEWERS

Steps:

• In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
• Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
• Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.

BROILED SHRIMP SKEWERS

Steps:

• In a small bowl, combine the chutney, cilantro, lime juice, oil, pepper sauce and garlic. Cover and refrigerate., Cut bacon strips in half lengthwise and widthwise. In a skillet, partially cook the bacon for 2 minutes on each side; drain. Wrap a piece of bacon around each shrimp. , On 10 metal or soaked wooden skewers, alternately thread the shrimp, papaya, pineapple, tomatoes and green onions. Brush with half the chutney mixture. Turn and brush with remaining chutney mixture. Cover and refrigerate for at least 30 minutes. , Broil 4-5 in. from the heat for 5 minutes. Turn and broil until shrimp turn pink, 5-7 minutes.

SHRIMP & VEGGIE KABOBS (GRILLED/OVEN-ROASTED)

Steps:

• 1. Gather all ingredients. Thaw shrimp if using frozen. Rinse and dry vegetables. Line a rimmed sheetpan with aluminum foil. Preheat oven to 425 degrees F.
• 2. Prep vegetables: Remove stem and seeds from bell peppers; cut into 1 to 1 1/2 inch squares. Remove dry outer skin and root from onion; cut the onion into 1 inch chunks (approximately; see photo.) Slice off blossom end and stem of zucchini; cut into 1 inch chunks (approximately; see photo.)
• 3. Insert flat stainless steel or bamboo/chopstick skewer into centers of the vegetables and through the head end and tail of shrimp, beginning with a square of bell pepper, then onion, shrimp, zucchini and cherry tomato, ensuring at least 3 shrimp per skewer; place on prepared sheetpan; repeat until all skewers are full (see photos.)
• 4. Brush kabobs with oil to thoroughly coat each piece on all sides.
• 5. Sprinkle all sides of kabobs with Louisiana Cajun Seasoning (contains salt, so extra is unnecessary.)
• 6. Roast in preheated 425 degree F oven for 15 minutes; Turn kabobs over and roast for additional 12 to 15 minutes or until vegetables are tender to your preference (I usually go to 15.) If, at any point, you think they are getting too brown, reduce the heat to 400 degrees until done.
• 7. **NOTE: If skewers are long enough, and your oven is large enough, place both ends of skewers up on the rim of the baking sheet; if not, lightly oil the foil in pan. There may be a little smoke from the vegetable juices on the foil when the oven is first opened. Sometimes, a couple of the tomatoes will fall off the skewers...oh well, they still taste good! :-) If grilling, follow steps 1 thru 5, allowing time for soaking bamboo/chopstick skewers in water for 15 to 20 minutes, if using; cook over indirect heat until veggies are tender and shrimp are pink and no longer translucent, carefully turning kabobs several times, then over direct heat just long enough to add a little char, if desired.
• 8. Use a fork to slide the shrimp and vegetables off of the skewers. Serve as soon as possible. Great with just about anything! Try serving over rice or buttered noodles. Delish!

SHRIMP SKEWERS

Steps:

• Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
• Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side.

GRILLED SHRIMP SKEWERS WITH ROASTED RED PEPPER SAUCE

Steps:

• Prepare a hot charcoal grill. Lay peppers directly on the grill and let them blister, turning frequently until blackened all over, about 8 minutes. Set aside on a plate until cool enough to handle. (Alternatively, roast peppers on the stovetop, directly on the flames of a gas burner.)
• Cut peppers in half lengthwise. Cut off stems, scrape away skins and seeds, and discard. Do not rinse; a bit of char is OK. Chop the peppers into 2-inch chunks.
• With a food processor or blender, whirl together peppers, almonds, pimentón, cayenne and garlic to form a rough paste. Season with salt and pepper. Slowly add olive oil to achieve the consistency of a thick milkshake. Taste, adjust seasoning and transfer to a serving bowl.
• In a medium saucepan, boil potatoes in well-salted water until just done, about 10 minutes. Drain.
• Place onion pieces on the grill skin-side down. Salt lightly. Cover with lid and cook until onions are soft, about 15 minutes. Set aside and keep warm.
• Place boiled potatoes on grill and cook until slightly charred, 8 to 10 minutes. Set aside and keep warm.
• Meanwhile, thread shrimp onto skewers, 4 or 5 shrimp per skewer, without crowding. (If using bamboo skewers, soak them in water to prevent burning.) Brush lightly with olive oil and sprinkle with salt.
• Lay skewers on grill over hot coals. Cook for about 3 minutes, then flip and cook until shrimp turn pink and are a bit charred, 3 minutes more
• Arrange shrimp, potatoes and onions on a large platter. Serve with the red pepper sauce and lemon wedges.