Best Chili Glazed Shrimp Skewers Recipes

SPICY-SWEET GLAZED SHRIMP

Steps:

• Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
• Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.

HONEY-GARLIC SHRIMP SKEWERS

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.

SMOKY SWEET CHILI SHRIMP SKEWERS RECIPE BY TASTY

Steps:

• Soak the wooden skewers in cold water for at least 30 minutes before using.
• Arrange one rack in the center and one rack in the upper third of the oven. Preheat the oven to 450°F (230°C).
• Make the sauce: Add ¼ cup (60 ml) sweet chili sauce, the honey, soy sauce, lime juice, liquid smoke, and garlic to a small bowl and whisk to combine. Set aside.
• Build the skewers: Onto each wooden skewer, thread 1 piece of bell pepper, 2-3 pieces of red onion, 1 shrimp, and 1 piece of mango. Repeat to make a second layer. Continue with the remaining ingredients and skewers.
• Arrange the skewers on a rimmed baking sheet and season on both sides with the salt and pepper. Brush both sides of the skewers with the smoky sweet chili sauce.
• Transfer to the center oven rack and bake for 5 minutes. Turn the oven to broil and move the pan to the upper rack. Broil for 3-5 minutes, until lightly charred in spots.
• Remove the skewers from the oven and brush with the remaining 2 tablespoons of sweet chili sauce. Transfer to a platter, sprinkle with the cilantro, and serve with lime wedges alongside.
• Enjoy!

CHILI LIME GRILLED SHRIMP SKEWERS

Steps:

• In a small bowl or measuring cup,whisk together the avocado oil, lime juice, chili powder, garlic, Truvia® Natural Sweetener and sea salt.
• Transfer the raw shrimp to a sealable container or zip lock bag and pour in half of the marinade mixture.Seal, move the bag/container around until all of the shrimp are well coated in marinade, and refrigerate at least 1 hour (or up to 8 hours).
• When ready to grill, preheat thegrill to high (450 to 500 degrees F) and brush it with oil.
• Thread the shrimp onto metalskewers (note: if using wood skewers, be sure to pre-soak the skewers for atleast 30 minutes before grilling).
• Place the skewers onto the preheated grill and immediately close the lid. Cook 2 minutes, until shrimp is charred and has turned pink.
• Flip the skewers using heat-safe tongs and replace the lid. Cook another 1 to 3 minutes, or until shrimp has a char on both sides and are cooked through. Remove shrimp from the grill and place on a plate.
• Transfer the rest of the marinade to a small skillet and heat to medium-high. Allow mixture to come to a full boil. Cook, stirring occasionally until marinade is thick, about 5 to 8 minutes.
• Drizzle (or brush) the marinade/glaze onto the shrimp. Garnish with chopped red onion and parsley or cilantro. Serve with your choice of side dishes.

GRILLED SWEET CHILI SHRIMP SKEWERS

Steps:

• 1. Place shrimp on metal skewers. Baste shrimp generously with 1/2 cup Sweet Chili Sauce.
• 2. Grill shrimp over medium heat about 5 min. until shrimp turn pink. Sprinkle with green onion, (optional).
• 3. Serve shrimp with additional 1/2 cup Sweet Chili Sauce for dipping. Great to accompanied with rice and grilled vegetables.

CHILI-RUBBED SHRIMP SKEWERS

Steps:

• Heat grill to high. When hot remove shrimp from marinade and place 3 shrimp per skewer. Place shrimp on a platter and lightly dust shrimp on both sides with the chili rub.
• Grill shrimp for 3 minutes on each side or until they are cooked through.Place skewers on a warm platter. Brush shrimp on each side with the lemon butter. Cover to keep warm.
• Divide the salsa between 6 plates, mounding it in the center. Place 1 shrimp skewer on top of the salsa and brush again with the lemon butter and left over juices from the platter.

GRILLED CHILI SHRIMP SKEWERS

Steps:

• In a large bowl, mix all the ingredients well, except the shrimp, to make a marinade.
• Add the shrimp; stir to evenly coat.
• Cover and refrigerate for 2 hours.
• Drain shrimp, discarding marinade.
• Thread 6 shrimp each on wooden skewers that have been soaking in cold water for 20 minutes.
• Thread them so that the shrimp lie flat.
• Put skewers on a well oiled rack on a gas grill over medium heat or on charcoal grill 4-6 inches from medium coals.
• Cook, turning once, 6-8 minutes or until shrimp are pink and opaque throughout.