Spicy Garlic Lime Shrimp Skewers Recipes

SPICY GARLIC SHRIMP SKEWERS

Steps:

• Soak bamboo skewers in boiling water for at least 30 minutes.
• Combine the oil, honey, soy sauce, lemon, chillies, garlic and salt in a blender or food processor (you can use an immersion blender too) and blend until smooth.
• Place the shrimp in a bowl then pour over the marinade. Mix to make sure the prawns are covered then allow to marinade for 10-20 minutes.
• Thread the shrimp onto the skewers, pushing the skewer first through the tail and then through the thicker part to ensure they are secure on the skewers. Brush each skewers with marinade.
• Preheat the grill for 5 minutes on high heat. Add the skewers and cook for 1-2 minutes per side until the shrimp are caramelized and opaque.
• Remove from the grill and serve with lemon wedges.

SPICY GARLIC LIME SHRIMP SKEWERS

Steps:

• In a medium bowl, whisk together Mazola Corn Oil, honey, garlic powder, salt and pepper, and red pepper flakes.
• Add peeled and deveined shrimp to mixture. Lightly toss until all shrimp are covered in the mixture.
• Cover and let marinate in the fridge for 10-30 minutes. Heat up the grill while the shrimp are marinating.
• Cut up the onion and red bell peppers into 1" squares. In a bowl, toss with 1 teaspoon Mazola Corn Oil and salt and pepper, to taste.
• After your shrimp are done marinating, add shrimp and veggies to your skewer. We did it in this order: shrimp, onion, red bell pepper, shrimp, yellow bell pepper, green bell pepper, and repeat until full. You'll have 5 shrimp on each skewer, and you'll start and end with a shrimp (this is just a guideline, you can mix it up!).
• Once the grill is ready, grill over direct heat for 3-4 minutes per side. All grills vary so you'll want to keep an eye on these as they're grilling. Keep checking so they don't burn, but you'll definitely want some of that pretty char that comes from the grill!
• Squeeze the juice from one lime wedge over the finished skewers. Use the remaining lime wedges to squeeze over the skewers as you eat them, if you'd like. Sprinkle with chopped cilantro. Enjoy!

LIME-CILANTRO SHRIMP SKEWERS

Steps:

• In a large bowl, whisk the first 5 ingredients until blended. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., If desired, add wood chips to grill according to manufacturer's directions. Drain shrimp, discarding marinade. On each of 12 soaked wooden appetizer skewers, thread shrimp., Grill on an oiled rack, covered, over medium heat until shrimp turn pink, 3-4 minutes per side.

SPICY GRILLED SHRIMP SKEWERS

Steps:

• In a small bowl crush the garlic with coarse salt; mix in cayenne pepper and paprika.
• Add in olive oil and lemon juice; mix until combine, then add in Tabasco if using.
• In a large bowl toss the shrimp with the garlic oil until evenly coated.
• Cover and refrigerate for 30 minutes.
• Meanwhile soak the wooden skewers in cold water for 30 minutes.
• Preheat grill to medium heat, then lightly oil the grill grate.
• Thread the shrimp onto the wooden skewers.
• Cook the shrimp for 2-3 minutes per side or until opaque.
• Serve with lemon wedges.

SPICY LEMON SHRIMP SKEWERS

Steps:

• Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.
• Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.
• Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.