Best 5 Steves Spicy Shrimp Kabobs Recipes

SPICY PINEAPPLE-GLAZED SHRIMP KEBABS

Steps:

• Heat a cast-iron grill pan or outdoor grill over medium-high heat.
• Combine the pineapple juice, lemon juice, lime juice, ginger, jalapeno, soy sauce, honey and cilantro in a small saucepan. Heat the mixture over medium-high heat and simmer until the liquid is reduced by half.
• Skewer the shrimp on 8 metal skewers or on 8 wooden skewers that have been soaked in water for at least 20 minutes, alternating with pieces of pineapple, onion and bell pepper.
• Brush or drizzle the kebabs with the pineapple glaze. Grill until the shrimp are opaque, about 3 minutes per side, brushing occasionally with the glaze. Serve hot.

SPICY SHRIMP & WATERMELON KABOBS

Steps:

• For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving., On 4 metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper., Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turn pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze.

SPICY GRILLED SHRIMP

Steps:

• Add the BBQ sauce, olive oil, lemon juice, hot sauce, soy sauce, garlic powder, and salt in a large bowl and whisk together. Set aside 3 Tablespoons of the mixture as a glaze to brush on later and pour the rest into a gallon sized plastic bag.
• Add the raw shrimp to the bag and remove as much air inside the bag as possible and then close the bag. Slosh the marinade around the bag to make sure every shrimp is coated.
• Let the shrimp and marinade sit in the refrigerator for 30 minutes to 1 hour.
• Preheat the grill to medium high heat (about 350-400 degrees F).
• When the shrimp is done marinating, remove from the marinade and load the skewers with the shrimp (about 5 shrimp per skewer). Grill on each side for 1-2 minutes, or until the shrimp has curled tight and turned pink.
• Brush the marinade that was set aside onto the skewered and grilled shrimp. Make sure it is the marinade that has not been used to marinate the raw shrimp.
• Plate and serve warm right off the grill. Garnish with optional chopped parsley.

TANGY SHRIMP KABOBS

Steps:

• Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice. Pour 3/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. Cover and refrigerate remaining mixture for sauce., In a Dutch oven, bring 6 cups water to a boil. Add onions; boil for 2 minutes. Add peppers and boil 2 minutes longer. Drain and rinse in cold water; peel onions. Refrigerate vegetables until ready to grill., In a small saucepan, bring 3/4 cup of reserved tomato sauce mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Keep warm., Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with remaining tomato sauce mixture. Drizzle kabobs with warm sauce. Serve with rice if desired.

SPICY GRILLED SHRIMP SKEWERS

Steps:

• In a small bowl crush the garlic with coarse salt; mix in cayenne pepper and paprika.
• Add in olive oil and lemon juice; mix until combine, then add in Tabasco if using.
• In a large bowl toss the shrimp with the garlic oil until evenly coated.
• Cover and refrigerate for 30 minutes.
• Meanwhile soak the wooden skewers in cold water for 30 minutes.
• Preheat grill to medium heat, then lightly oil the grill grate.
• Thread the shrimp onto the wooden skewers.
• Cook the shrimp for 2-3 minutes per side or until opaque.
• Serve with lemon wedges.