Shrimp Kabobs

These prawn kabobs are tender marinated prawn skewered with vegetables then grilled to paragon. A healthy and colored dinner that ’ s quick to make and full of relish !
You can never go improper with kabobs on the grill, I constantly make grill chicken kabob, steak and mushroom kabob, and these fresh and delectable runt skewers .

Warmer upwind is last hera, and I ’ ve got my grillroom going not arrest, particularly on the weekends. These gay shrimp kabobs are pretty much the arrant meal – easy adequate for a busy night, yet unique and elegant enough for company .

How do you make shrimp kabobs?

The inaugural step in this recipe is to marinate your shrimp and vegetables. The marinade is a flavorful blend of olive oil, garlic, honey, soy sauce and herb. The prawn and vegetables go onto skewers, then get grilled until the prawn is aureate brown and veggies are tender .

Tips for shrimp skewers

• Use the biggest shrimp you can afford for this dish. I recommend using jumbo shrimp (21-25 shrimp per pound)
• The shrimp and vegetables should marinate for at least one hour for best results. You can leave the shrimp and veggies in the marinade for up to 8 hours.
• I typically use metal skewers because they don’t burn on the grill. If you use bamboo skewers, you can soak them in ice water for 30 minutes before cooking to prevent them from burning.
• This recipe also works great with scallops or chunks of salmon for a different flavor.

What do you put on shrimp kabobs?

Shrimp kabobs typically contain shrimp along with some type of vegetable. In this character, I ’ ve gone with a colorful assortment of peppers and onions, but other great options include mushrooms, zucchini, cherry tomatoes, yellow squash or even boiled potatoes .

How do you cook skewered shrimp?

My favorite way to cook skewer shrimp is to grill them for 2-3 minutes per side until they ’ rhenium pink and opaque. If you ’ re using larger prawn, you might need to cook them for an extra minute or two per side. You can besides broil these skewers in the oven for 4 minutes per side .

HOW TO PEEL AND DEVEIN SHRIMP

I typically buy my raw shrimp with just the tail attached, but many shrimp besides come hush in the full blast. If your shrimp have shells on them, you can easily remove the shells by pulling the main partially of the plate off with your fingers, then removing the dock end of the shell ( optional ). You may besides need to devein your shrimp. If you see a dark line running across the top of the the runt, you can remove it by using a paring knife to cut a slit along the top of the runt, then use a knife or wooden skewer to remove and discard the vein .

You can ’ thymine go incorrect with grill runt – these skewers are a fabulous easy dinner, or make a smaller interpretation to serve as a party appetizer. No matter how you serve them up, these kabobs are certain to get rave reviews .

MORE GREAT SHRIMP RECIPES

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Shrimp Kabobs

These shrimp kabobs are tender marinated shrimp skewered with vegetables then grilled to perfection. A healthy and colorful dinner that’s quick to make and full of flavor!

Prep Time

10

minutes

Cook Time

10

minutes

Marinade Time

1

hour

Total Time

20

minutes

Servings

4

Calories

287

kcal

writerSara Welch

Ingredients

For the marinade

• ▢

  4 tablespoons olive oil

• ▢

  1 tablespoon beloved

• ▢

  1 1/2 tablespoons soy sauce

• ▢

  1 teaspoon lemon zest

• ▢

  2 teaspoons parsley leaves chop

• ▢

  2 teaspoons thyme leaves chop

• ▢

  1/2 teaspoon strategic arms limitation talks

• ▢

  1/4 teaspoon pepper

  Read more: Lemon Garlic Shrimp Recipe

• ▢

  1/2 teaspoon minced garlic

For the kabobs

• ▢

  1 pound shrimp peeled and deveined, tails can be left on or off depending on your predilection

• ▢

  1 bolshevik bell pepper cut into 3/4 inch pieces

• ▢

  1 yellow doorbell pepper cut into 3/4 edge pieces

• ▢

  1 red onion cut into 3/4 edge pieces

Instructions

• Combine all the marinade ingredients in a large bowl. Whisk until thoroughly mixed.

• Place the shrimp and vegetables in the marinade. Cover and refrigerate for at least 1 hour, or up to 8 hours.

• Thread the shrimp, bell peppers and onions onto skewers.

• Preheat the grill or a grill pan to medium high heat.

• Cook for 2-3 minutes per side, or until shrimp are pink and opaque and vegetables are tender. Serve immediately.

Nutrition

Calories:

287

kcal

|

Carbohydrates:

11

g

|

Protein:

24

g

|

Fat:

12

g

|

Saturated Fat:

2

g

|

Cholesterol:

285

mg

|

Sodium:

552

mg

|

Potassium:

271

mg

|

Fiber:

1

g

|

Sugar:

6

g

|

Vitamin A:

1040

IU

|

Vitamin C:

101.5

mg

|

Calcium:

178

mg

|

Iron:

3.2

mg

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Category : VIETNAM FOOD