Honey And Mustard Shrimp Skewers Recipes

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HONEY AND MUSTARD SHRIMP SKEWERS



Honey and Mustard Shrimp Skewers image

Provided by Danny Boome

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

Wooden skewers
3 limes, cut into 8 wedges
3 lemons, cut into 8 wedges
18 large shrimp, shelled and deveined
Olive oil, for brushing
2 tablespoons clear honey
1 teaspoon Dijon mustard
Pinch crushed red pepper flakes

Steps:

  • For the shrimp: Soak wooden skewers in water for at least 30 minutes. Skewer the lemons and limes with 2 to 3 large shrimp on each stick. Brush with oil so they don't stick to the grill. Either sear on a hot BBQ or under the broiler until shrimp is cooked, about 5 to 7 minutes.
  • For the chili dip: In a small bowl mix the honey, mustard, and crushed red pepper flakes. Brush over cooked kebabs and serve.

SWEET GRILLED SHRIMP SKEWERS



Sweet Grilled Shrimp Skewers image

My boyfriend flipped over these. They are easy enough that you can add or skimp on ingredients and they are virtually fool proof. Add sweet or spicy at your leisure. This is a surefire hit!

Provided by CHICKLETS

Categories     Seafood     Shellfish     Shrimp

Time 2h21m

Yield 8

Number Of Ingredients 13

1 cup brown sugar
1 tablespoon lemon juice
1 cup molasses
1 tablespoon chopped fresh basil
2 tablespoons vegetable oil
1 tablespoon mustard
3 tablespoons honey
1 teaspoon ground cloves
1 tablespoon ranch-style salad dressing
1 teaspoon chili powder
1 tablespoon minced fresh garlic
4 pounds large shrimp, peeled and deveined
wooden skewers

Steps:

  • Combine brown sugar, lemon juice, molasses, basil, vegetable oil, mustard, honey, clove, ranch dressing, chili powder, and garlic in a large bowl. Toss in shrimp to coat, cover, and refrigerate for 2 hours. Meanwhile, soak wooden skewers in hot water to prevent burning on the grill.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Thread shrimp tightly on to skewers. Cook on the top rack of the grill for approximately 4 minutes, or until the shrimp turns pink on one side. Flip shrimp and cook for an additional 2 to 4 minutes, or until there are no signs of grey. Use a fork to remove shrimp from the skewers.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 56 g, Cholesterol 346.2 mg, Fat 6.5 g, Fiber 0.3 g, Protein 37.4 g, SaturatedFat 1.2 g, Sodium 461.7 mg, Sugar 47 g

HONEY MUSTARD SHRIMP ON THE BAR-B



Honey Mustard Shrimp on the Bar-B image

What a light and fresh grilled shrimp recipe. They are slightly sweet, with a touch of tang. This shrimp recipe is great on a hot day when you don't want to heat up the kitchen. The marinade is super easy to whip up and the shrimp take no time to cook on the grill. Serve with a fresh green salad and you have a quick and easy...

Provided by Darci Juris

Categories     Seafood Appetizers

Time 1h25m

Number Of Ingredients 12

1 small lime, juiced
1 shot of quality tequila
1 tsp each of dried basil, parsley and oregano
4 clove garlic, minced
2 Tbsp Dijon mustard
1 tsp dry mustard
1/2 c honey
1 tsp sea salt
1 tsp lemon pepper
1/2 c olive oil, extra virgin
2 lb uncooked jumbo shrimp, peeled and deviened
8 wood or metal skewers

Steps:

  • 1. Combine all ingredients, except the shrimp, in a blender and blend until emulsified.
  • 2. Pour into a large Ziploc bag. Add shrimp, and let marinade in the refrigerator for 1-6 hours, no more. *Note: if using wood skewers, make sure to soak them in water for at least 30 minutes prior to skewering shrimp to prevent the wood from burning.
  • 3. When ready to cook, skewer 5-6 shrimp per skewer. Discard marinade. Preheat grill over low heat.
  • 4. Cook on the grill at a low heat for about 3-4 minutes per side. Remove, and enjoy!

HONEY-MUSTARD GLAZED SHRIMP AND SCALLOPS



Honey-Mustard Glazed Shrimp and Scallops image

Provided by Tracey Seaman

Categories     Mustard     Shellfish     Appetizer     Easter     Quick & Easy     Vinegar     Scallop     Shrimp     Spring     Grill/Barbecue     Honey     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 16 hors d'oeuvres

Number Of Ingredients 8

2 tablespoons honey
1 tablespoon malt or cider vinegar
2 teaspoons Dijon mustard
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
16 sea scallops (about 3/4-inch diameter)
16 jumbo shrimp (1 to 1 1/4 pounds), peeled and deveined

Steps:

  • In small bowl, stir together honey, vinegar, mustard, oil, salt, and pepper with fork.
  • Place 1 scallop inside curve of 1 shrimp and secure with long wooden toothpick or short wooden skewer. Repeat with remaining shrimp and scallops.
  • Lightly brush grill pan with oil and heat over moderate heat until just beginning to smoke. Working in batches, transfer hors d'oeuvres to pan, cover loosely with foil, and cook 3 minutes. Turn with tongs or spatula, cover again, and cook until shrimp are firm and pink and scallops are just cooked through (do not overcook), 2 to 3 minutes more. Transfer to platter and brush with honey-mustard mixture. Serve immediately.

HONEY-GARLIC SHRIMP SKEWERS



Honey-Garlic Shrimp Skewers image

Provided by Ree Drummond : Food Network

Time 16m

Yield 2 servings

Number Of Ingredients 12

1/2 cup honey
2 tablespoons sriracha
1 teaspoon crushed red pepper
3 cloves garlic, grated
1 lime, zested and juiced
2 tablespoons chopped fresh parsley
20 shrimp (16-20 count), peeled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
12 ounces baby spinach
2 cloves garlic, grated
Kosher salt and freshly ground black pepper

Steps:

  • Heat a grill pan over medium-high heat and a large skillet over medium heat.
  • For the shrimp: In a small bowl, mix together the honey, sriracha, crushed red pepper, garlic, lime zest and juice and 1 tablespoon of the parsley. Set the glaze aside.
  • Thread the shrimp onto 4 metal skewers, 5 shrimp per skewer. Season both sides with salt and pepper. Place on the grill pan and cook for 2 minutes. Flip the shrimp, brush the top with the glaze and cook for an additional 2 minutes. Flip the glazed side down, brush the top with the glaze and cook for an additional minute. Flip, glaze and cook until the shrimp are cooked through, up to an additional minute per side. Remove from the grill and drizzle with any remaining glaze.
  • For the spinach: Meanwhile, heat the oil in the skillet and add the spinach and garlic. Season with salt and pepper and cook until wilted, about 1 minute.
  • Make a bed with the spinach on a serving platter. Top with the shrimp skewers and garnish with the remaining parsley.

LEMON, GARLIC AND BASIL SHRIMP SKEWERS



Lemon, Garlic and Basil Shrimp Skewers image

Use this recipe as a template for other shrimp skewers. If you don't have honey mustard, stir a little honey into Dijon. Limes would also work well instead of lemons. And if you're finding your home-grown chives or parsley getting out of hand, substitute them for the basil. These need to marinate for 45 minutes before cooking. Recipe developed for Food and Drink by Heather Trim.

Provided by Leslie

Categories     Canadian

Time 9m

Yield 4 skewers

Number Of Ingredients 8

1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon honey mustard
2 garlic cloves, minced
1 1/2 teaspoons finely grated lemon peel
1 lb peeled extra-large shrimp
salt
6 basil leaves, cut into julienne strips

Steps:

  • In a medium bowl, whisk lemon juice with oil, mustard, garlic and lemon peel.
  • Add shrimp and stir to coat.
  • Marinate, covered and refrigerated, for about 45 minutes.
  • Grease grill and preheat barbecue to high.
  • Thread shrimp onto skewers and sprinkle both sides lightly with salt.
  • Place on grill and barbecue until shrimp are pink, about 1½ to 2 minutes a side.
  • Remove, place on a platter and sprinkle with basil.

HONEY-GARLIC SHRIMP AND PINEAPPLE SKEWERS



Honey-Garlic Shrimp and Pineapple Skewers image

Nothing says summer like shrimp on the grill. This quick recipe will have dinner on the table in under 30 minutes. Serve over rice, pasta, or a salad.

Provided by Bren

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 1

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons raw honey
1 tablespoon fresh lemon juice
1 tablespoon pineapple juice
1 large clove garlic, minced
2 teaspoons low-sodium soy sauce (such as Bragg®)
1 pinch red pepper flakes
4 ounces large shrimp, peeled and deveined
8 (1 inch) cubes fresh pineapple
8 (1 inch) pieces red bell pepper
2 each bamboo skewers, soaked in water for 20 minutes
1 serving cooking spray

Steps:

  • Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
  • Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
  • Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate.
  • Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.

Nutrition Facts : Calories 515.7 calories, Carbohydrate 58.3 g, Cholesterol 230.7 mg, Fat 24.7 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 14.9 g, Sodium 718.1 mg, Sugar 49.6 g

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