Quick Spicy Shrimp Kabobs Recipes

GARLIC SHRIMP KABOBS

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

STEVE'S SPICY SHRIMP KABOBS

Steps:

• Preheat a grill for high heat.
• Toss shrimp together with the lime juice, cilantro, and minced garlic. Place one shrimp inside each jalapeno half, and wrap with a slice of bacon. Thread onto skewers, 5 shrimp per skewer.
• Lightly oil the grill grate. Place skewers on the grill and cook for 4 to 5 minutes per side or until the bacon has browned and the shrimp are pink.

QUICK SPICY 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 up to 2 hours., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp, pineapple and onion. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink.

4 MINUTE SPICY GARLIC SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

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.