Chili Prawn Skewers Recipes

PATSY'S GARLIC & CHILLI PRAWNS

Steps:

• Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
• Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
• Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
• Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
• Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
• Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.

SWEET CHILI SHRIMP AND PINEAPPLE SKEWERS:

Steps:

• If you're using wooden skewers, make sure to pre-soak them in water for at least 1 hour
• Preheat a grill over medium heat (350º-400ºF)
• Mix the sweet chili sauce, lime juice, cilantro and sea salt together in a medium bowl.
• Thread the shrimp, pineapple, red onions and peppers onto the skewers alternating the red and green peppers as you go. Use two shrimp per skewer with veggies in between and on the outside of each shrimp.
• Brush skewers with half the marinade and let sit for 5 minutes.
• Place the skewers on the grill, and grill for 4-5 minutes per side, or until the shrimp is pink and cooked through. Brush the skewers with the remaining chili sauce as they cook.

CHILI LIME SHRIMP SKEWERS (WHOLE30 PALEO KETO)

Steps:

• Combine oil, chili powder, garlic, lime juice and zest, and salt in a small bowl. Whisk well. Pour over shrimp and let marinate for 20 minutes.
• Preheat grill. Thread shrimp onto skewers and grill over medium heat, about 2 minutes per side, just until shrimp turn pink. Do not overcook, as shrimp will become tough and rubbery.
• Sprinkle with chopped cilantro and serve.

CHILI-LIME SHRIMP KABOBS

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade., On each of 12 metal or soaked wooden appetizer skewers, alternately thread two shrimp and two red pepper pieces. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.

CHILI LIME GRILLED SHRIMP SKEWERS

Steps:

• In a small bowl, combine the lime juice, olive oil, garlic, chili powder, cumin, smoked paprika, salt and pepper.
• Pour the shrimp in a medium bowl or into a resealable zip top bag. Pour the marinade over the shrimp and toss to coat. Marinate the shrimp for a minimum of 30 minutes (if using smaller shrimp, marinate for 15-20 minutes). Do not marinate longer than specified as the shrimp will cook in the acid from the lime juice like ceviche.
• Preheat the grill to medium heat. Remove the shrimp from the bowl and thread onto the skewers, about 5-6 shrimp per skewer (you can fit more if they're smaller shrimp). Sprinkle the shrimp with additional salt and pepper to taste if desired.
• Grill 2-3 minutes per side, or until opaque and nicely charred, and the tail and head come together. The shrimp cook very quickly, so keep a close eye on them to ensure that they don't overcook. Remove from heat and serve with lime wedges and cilantro leaves if desired. Enjoy!

SWEET CHILI SHRIMP SKEWERS RECIPE

Steps:

• Marinate the shrimp with garlic, sweet chili sauce, lime juice, cilantro and salt. Stir to mix well.
• Thread 3 shrimps onto a bamboo skewers. Repeat the same until you make 10 skewers.
• Fire up a grill and grill the shrimp with direct heat. Grill and cook on both sides, until the shrimp are cooked and nicely charred. Serve immediately.

CHILI GLAZED SHRIMP SKEWERS

Steps:

• Mix chili sauce, lime juice, fish sauce, and cilantro; set aside.
• Divide shrimp into 4 equal portions. Lay each portion of shrimp in a neat row with tails pointed in the same direction. Thread 2 thin wood or metal skewers (8 to 10 inches long) about 1 1/2 inches apart through center of each row of shrimp, pushing the shellfish close together.
• Place shrimp on an oiled grill above a solid bed of hot coals or high heat on a gas barbecue (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.
• Cook, turning once, until shrimp are pink, 2 to 3 minutes a side.
• Brush tops of shrimp with the chili sauce mixture, turn over, and cook just until glaze bubbles and browns slightly, about 30 seconds (watch closely; glaze burns easily). Brush tops with more chili mixture, then turn glaze down and cook just until it darkens slightly, about 30 seconds more.
• Transfer shrimp to plates or a platter. Season to taste with remaining chili mixture and juice from lime wedges.

CHILI PRAWN SKEWERS

Steps:

• If using wooden skewers, soak them in cold water for at least 20 minutes.
• Preheat the grill to medium-high.
• Alternate on each skewer 3 shrimp and 2 pieces of pineapple. Squeeze juice of 1 lime over the skewers. Sear on a hot grill or under the oven broiler until cooked through, about 2 minutes per side.
• Mix the honey, chili flakes and juice of 1 lime. Brush honey mixture over the cooked kebabs.