Best 8 Skewered Shrimp Recipes

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**Savory Skewered Shrimp: A Culinary Journey of Flavors**

Embark on a tantalizing culinary adventure with our delectable skewered shrimp recipes. These succulent shrimp skewers are not only visually appealing but also burst with incredible flavors that will delight your taste buds. From classic grilled shrimp skewers to unique and innovative variations, our collection offers a diverse range of recipes to suit every palate. Whether you prefer a simple marinade or a complex blend of herbs and spices, our recipes provide step-by-step instructions to ensure perfect skewers every time. So, get ready to fire up the grill or heat up your skillet, and let's embark on a journey of skewered shrimp sensations.

Check out the recipes below so you can choose the best recipe for yourself!

SKEWERED SHRIMP & VEGETABLES



Skewered Shrimp & Vegetables image

Serve these flavorful and colorful kabobs as an appetizer or as the main dish-either way, guests will love them! -Sharon Wilson, Afton, Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

3/4 cup olive oil
1/3 cup lemon juice
1-1/2 teaspoons coarsely ground pepper
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon grated lemon zest
16 uncooked shrimp (26-30 per pound), peeled and deveined
1 medium red onion, cut into eight wedges
8 large fresh mushrooms, halved
8 grape tomatoes
Hot cooked rice, optional
1/4 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine the first eight ingredients. Pour 2/3 cup into a large resealable plastic bag; add shrimp. Seal the bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, turning once and basting frequently with reserved marinade. If desired, serve with rice; sprinkle with cheese.

Nutrition Facts : Calories 221 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

GRILLED SKEWERED SHRIMP WITH APRICOT-CURRY GLAZE



Grilled Skewered Shrimp with Apricot-Curry Glaze image

For a special yet simple entrée, try these full-of-flavor kabobs.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

3 tablespoons vegetable oil
3 tablespoons apricot preserves
1 1/2 tablespoons white wine vinegar
2 1/4 teaspoons Dijon mustard
2 1/4 teaspoons curry powder
1 1/4 teaspoons finely chopped garlic
1 1/2 pounds uncooked large shrimp, thawed if frozen, peeled and deveined
Shredded lettuce, if desired
Lemon wedges, if desired

Steps:

  • In shallow glass or plastic dish, mix oil, preserves, vinegar, mustard, curry powder and garlic. Add shrimp; turn to coat with glaze. Cover and refrigerate 15 to 30 minutes.
  • Heat coals or gas grill for direct heat. Remove shrimp from glaze; reserve glaze. On six 10- to 12-inch skewers, thread shrimp, leaving 1/4-inch space between each. (If using bamboo skewers, soak in water 30 minutes before using.)
  • Cover and grill kabobs over medium heat 6 to 8 minutes, brushing several times with glaze and turning once, until shrimp are pink and firm. Discard any remaining glaze.
  • Place shredded lettuce on platter; arrange kabobs on top. Garnish with lemon wedges.

Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 105 mg, Fat 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 2 g, TransFat 0 g

SKEWERED SHRIMP



Skewered Shrimp image

Joan Morris combines four ingredients to create a ginger mixture that's used as both a marinade and a sauce for these barbecued shrimp. "Serve them with toothpicks as an appetizer or stir the shrimp into pasta for an entree," suggests the Lillian, Alabama cook.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon chili sauce
1 tablespoon minced fresh gingerroot
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • In a bowl, combine the soy sauce, lemon juice, chili sauce and ginger; mix well. Pour half into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from shrimp. Thread onto metal or soaked wooden skewers. Grill, uncovered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with reserved marinade.

Nutrition Facts :

SWEET-AND-SOUR SKEWERED SHRIMP



Sweet-and-Sour Skewered Shrimp image

This recipe is a summertime favorite. We fix it often on our portable grill when we go boating. My husband thinks it's great. It's the sauce that makes it!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup barbecue sauce
1/4 cup lemon juice
1/4 cup pineapple preserves
4 teaspoons soy sauce
1/2 teaspoon ground ginger
30 uncooked large shrimp, peeled and deveined (about 2 pounds)
1 to 2 large green peppers, cut into 1-inch pieces
1/2 pound fresh mushrooms, halved

Steps:

  • In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes. , Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times.

Nutrition Facts :

SKEWERED ROSEMARY SHRIMP WITH MINT PESTO



Skewered Rosemary Shrimp with Mint Pesto image

Categories     Appetizer     Broil     Quick & Easy     Feta     Mint     Rosemary     Pine Nut     Shrimp     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 24

Number Of Ingredients 18

Mint pesto
1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeño chile
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
Shrimp
24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
24 4-inch-long woody rosemary sprigs

Steps:

  • For mint pesto:
  • Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
  • For shrimp:
  • Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

SKEWERED GINGER SHRIMP WITH PLUMS



Skewered Ginger Shrimp with Plums image

Sweet, simple and sensational, these shrimp skewers boast loads of flavor with just four ingredients. Throw them on the grill for a quick dinner or tasty potluck dish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1 pound uncooked large shrimp, peeled and deveined
2 medium plums or peaches, cut into wedges
1/2 cup sesame ginger marinade, divided
1 green onion, thinly sliced
Optional: Sesame seeds and lime wedges

Steps:

  • In a large bowl, combine shrimp and plums. Drizzle with 1/4 cup marinade; toss to coat. Alternately thread shrimp and plums on 4 metal or soaked wooden skewers., On a lightly oiled rack, grill skewers, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 6-8 minutes, turning occasionally and basting frequently with remaining marinade during the last 3 minutes of cooking. Serve with green onion and, if desired, sesame seeds and lime wedges.

Nutrition Facts : Calories 173 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 1295mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 19g protein.

PINEAPPLE SKEWERED SHRIMP



Pineapple Skewered Shrimp image

From The Pioneer Woman's cooking blog, a nice grilled shrimp and pineapple combination. You'll need skewers, a marinade pan and a waiting grill.

Provided by Julieannie

Categories     Pineapple

Time 2h35m

Yield 3 skewers, 3 serving(s)

Number Of Ingredients 8

12 jumbo shrimp, peeled and deveined (or more depending on people being served)
3/4 cup teriyaki sauce
2 green onions, chopped
2 tablespoons sugar
2 garlic cloves, finely chopped
8 ounces pineapple chunks
1/2 tablespoon fresh ginger (optional)
2 teaspoons lime zest (optional)

Steps:

  • Pour teriyaki sauce into marinading pan.
  • Add in the green onions, the sugar and the garlic.
  • Now add in the liquid from your pineapple can.
  • Toss in your ginger and lime zest and distribute the ingredients evenly, making sure the sugar is well mixed. Feel free to add in other fun spices too.
  • Add in the shrimp to the marinade. Rotate to coat.
  • Cover and marinate 2-3 hours. Set aside pineapple chunks.
  • In the mean time, let your wooden skewers soak in water.
  • After marinating, remove shrimp one by one from the pan. Hold the shrimp so it looks like a U and put a pineapple chunk into the little divet. Use your skewer to pierce the shrimp from the left, then pierce the pineapple and then the rest of the shrimp on the other side.
  • Fill each skewer with four pineapple and shrimp combinations.
  • Coat your grill with a touch of oil or Pam and put the skewers on to cook. After a minute or two, flip the skewers over.
  • Rotate once again after two more minutes. Let sit one more minute and remove and serve.

Nutrition Facts : Calories 263.2, Fat 2, SaturatedFat 0.4, Cholesterol 170.2, Sodium 2928.2, Carbohydrate 34.2, Fiber 1, Sugar 29, Protein 27.6

SKEWERED SHRIMP DIPPED IN CORN DOG BATTER



Skewered Shrimp Dipped in Corn Dog Batter image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 30m

Yield approximately 50 hors d'oeuvres size servings

Number Of Ingredients 10

1 liter canola oil
2 3/4 cups cornmeal
3 3/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 cups sour cream
1 cup milk
4 eggs
2 teaspoons salt
1/2 cup melted butter
2 pounds (21 to 25 size) shrimp, peeled and deveined

Steps:

  • Heat oil in deep fryer to 375 degrees F.
  • Mix batter by combining cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. (Add a little more milk if the batter is too thick for dipping the shrimp.)
  • Skewer the shrimp, dip in the batter, and deep-fry until golden brown.

Tips:

  • For the best flavor, use fresh shrimp that is peeled and deveined.
  • If you are using frozen shrimp, thaw them completely before cooking.
  • Use a variety of vegetables for your skewers, such as cherry tomatoes, bell peppers, and zucchini.
  • Marinate the shrimp and vegetables in a mixture of olive oil, lemon juice, salt, and pepper for at least 30 minutes before cooking.
  • Cook the skewers over medium heat until the shrimp is cooked through and the vegetables are tender.
  • Serve the skewers with a dipping sauce of your choice, such as tzatziki sauce or garlic sauce.

Conclusion:

Skewered shrimp is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover shrimp, and it can also be made ahead of time and reheated when you are ready to serve it. The next time you are looking for a quick and easy meal, try making skewered shrimp. You won't be disappointed!

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