Best Chili Prawn Skewers Recipes

Chili Prawn Skewers image

Provided by Danny Boome

Time 30m

Yield 8 skewers

Number Of Ingredients 5

24 large shrimp (about 1 pound), peeled and deveined
1/2 fresh pineapple, cut into 16 (1-inch) chunks
2 limes
2 tablespoon honey
1 pinch red chili flakes

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.

Sweet Chili Shrimp Skewers image

Provided by swiz58

Categories Asian

Time 45m

Yield 12 shrimp, 4 serving(s)

Number Of Ingredients 7

4 tablespoons fresh lemon juice
2 tablespoons olive oil
3 tablespoons asian sweet red chili sauce
2 teaspoons minced fresh ginger
4 green onions, chopped
12 shrimp, shelled and deveined
4 skewers

Steps:

Nutrition Facts : Calories 81.3, Fat 7, SaturatedFat 1, Cholesterol 22.7, Sodium 104.7, Carbohydrate 2.5, Fiber 0.5, Sugar 0.7, Protein 2.8

Chili Glazed Shrimp Skewers image

Provided by gailanng

Categories Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup Thai sweet chili sauce (Mae Ploy)
2 tablespoons lime juice
1 tablespoon asian fish sauce (nuoc mam or nam pla)
2 tablespoons fresh cilantro, chopped
1 lb fresh shrimp, shelled deveined and rinsed (30 - 35 count)

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.