Best 6 Vegetable Or Shrimp Satay Skewers Recipes

MEDITERRANEAN SHRIMP AND VEGGIE SKEWERS

Steps:

• Combine all ingredients (except the shrimp) and whisk together to form the marinade.
• Toss the shrimp in the marinade. Cover and place in the fridge for at least 4 hours to marinate.
• Skewer the shrimp on wooden or metal skewers. If using an outdoor grill, soak your skewers in water to soften them. If using a grill pan, this is unnecessary.
• Cook on a grill pan or grill on medium high heat, flipping once until cooked through.
• Wash the vegetables. Trim the end off the asparagus.
• Chop the onion into large chunks, big enough to skewer. Chop the asparagus into 1.5-2" pieces.
• Combine all ingredients (except the vegetables) in a small bowl to form the vinaigrette.
• Skewer the vegetables on wooden or metal skewers, alternating and creating a pattern. If using an outdoor grill, soak your skewers in water to soften them. If using a grill pan, this is unnecessary.
• Place the skewers in a dish and pour the vinaigrette on top.
• Let the vegetables sit until you are ready to cook them.
• Grill the vegetables until cooked (if using a grill pan, cook for about 10 minutes, covering with a lid and flipping frequently).
• Drizzle the remaining vinaigrette from the bowl on top of the cooked skewers before serving.

SKEWERED SHRIMP & VEGETABLES

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.

SHRIMP AND VEGETABLE KABOBS

Steps:

• In a small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers. , Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently. Serve with rice.

SHRIMP SATAY

Steps:

• In a small saucepan, whisk together the peanut sauce, black bean sauce, and hot sauce. Set over medium-high heat, bring to a simmer, and simmer until reduced slightly, 5 to 7 minutes.
• Meanwhile, coat a stove-top grill pan, griddle, or large skillet with cooking spray and set over medium-high heat. Skewer the shrimp, leaving a little space between each one to allow for even cooking. Place the skewers on the hot pan and cook until the shrimp are bright pink and cooked through, about 5 minutes, turning frequently.
• Serve the shrimp with the warm peanut sauce on the side for dunking.
• In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
• The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

PRAWN (SHRIMP) SATAY

Steps:

• Prepare Marinade: In bowl combine chopped garlic, turmeric, coriander root, salt, sugar and oil.
• Add prawns, ensuring that they are completely covered.
• Refrigerate for at least 20 minutes.
• To prepare skewers:
• Thread prawns (shrimp) onto satay skewers using one prawn per skewer. Grill or BBQ over high heat until pink, about 2 minutes each side.
• Serve with Satay Sauce.

CHICKEN AND SHRIMP SATAY

Steps:

• On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside. , In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally., In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce.