Best Ginger Shrimp Kabobs Recipes

SHRIMP, PEPPER AND MANGO KABOBS IN GINGER MARINADE

Shrimp, Pepper and Mango Kabobs in Ginger Marinade image

Sauvignon Blac is great with this ginger shrimp. These shrimp, pepper and mango kabobs deliver wonderful, authentic flavor with minimal effort. A great recipe for entertaining a crowd-just double the ingredients.

Provided by Rita1652

Categories Mango

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons minced ginger
2 garlic cloves, minced
1/4 cup rice wine vinegar
1/2 cup lime juice
2 tablespoons brown sugar
1/4 cup oil
1 tablespoon sesame oil
1 -2 tablespoon chopped cilantro
2 lbs large shrimp, peeled and deveined
1 bunch scallion, cut into 1-inch lengths
1 large red bell pepper, cut into 1-inch dice and blanched
1 firm mango, peeled and cubed

Steps:

In a large bowl, whisk together ginger, garlic, rice wine vinegar, lime juice, brown sugar, oil, sesame oil, and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour.
Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat.
Alternately thread shrimp, scallions, peppers and mango on skewers. Place skewers in center of cooking grate. Grill 4 to 6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, basting with reserved marinade. Serve warm over rice.

GINGER SHRIMP KABOBS

Ginger Shrimp Kabobs image

Ginger add a pungent flavor to shrimp kabobs that are that are ready in less than an hour - perfect to serve a group.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon grated gingerroot
2 tablespoons lime juice
2 teaspoons soy sauce
1 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
3 cloves garlic, finely chopped
12 uncooked peeled large shrimp
2 medium bell peppers, cut into 1-inch pieces
12 small whole mushrooms
6 green onions, cut into 1-inch pieces

Steps:

Mix gingerroot, lime juice, soy sauce, sesame oil, red pepper and garlic in glass or plastic dish. Stir in shrimp until well coated. Cover and refrigerate 15 minutes.
Heat coals or gas grill. Remove shrimp from marinade; reserve marinade. Thread bell peppers, mushrooms, shrimp and onions alternately on each of twelve 6-inch skewers. Brush lightly with marinade.
Cover and grill kabobs about 4 inches from medium heat about 6 minutes, brushing with marinade and turning once, until shrimp are pink and firm and vegetables are crisp-tender. Discard marinade.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 40 mg, Fiber 2 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg

GINGER AND PINEAPPLE GRILLED SHRIMP KABOBS

Ginger and Pineapple Grilled Shrimp Kabobs image

What do you get when you glaze shrimp-and-pineapple kabobs with spiced BBQ sauce and fire 'em up on your grill? Pure deliciousness, of course.

Provided by My Food and Family

Categories Shrimp

Time 30m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 cup KRAFT Sweet Brown Sugar Barbecue Sauce
1/2 cup pineapple juice
2 Tbsp. oil
1 Tbsp. minced fresh ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1-1/2 lb. frozen uncooked cleaned (with tails left on) large shrimp
8 fresh pineapple slices (1/2 inch thick), cut into wedges

Steps:

Heat grill to medium heat.
Combine first 6 ingredients. Reserve 1 cup of the barbecue sauce mixture for serving with the kabobs.
Thread shrimp onto 8 skewers; brush with some of the remaining barbecue sauce mixture. Thread pineapple onto 3 additional skewers.
Grill shrimp 5 min.; turn. Add pineapple skewers to grill. Grill 5 to 7 min. or until shrimp turn pink, turning pineapple after 4 min. and brushing shrimp and pineapple with remaining barbecue sauce mixture for the last 2 min.
Heat reserved barbecue sauce mixture. Serve with the shrimp and pineapple.

Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 125 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g

THAI SHRIMP KABOBS WITH HOT GINGER SAUCE

Thai Shrimp Kabobs With Hot Ginger Sauce image

Adapted from a pamphlet of seafood appetizers I found tucked into one of my sister's cookbooks, with a couple changes. This dish may be prepared ahead and refrigerated, then grilled just before serving; sauce can be prepared ahead and reheated. Serve as an appetizer OR on a bed of rice as an entree, with small dishes of condiments (chopped peanuts, chopped scallions, coconut, etc.) to sprinkle on it. Preparation time does not include marinating time.

Provided by echo echo

Categories Lemon

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs large shrimp, peeled and deveined
1/2 cup canola oil or 1/2 cup peanut oil
1/2 cup soy sauce
2 tablespoons lemon juice
2 teaspoons grated fresh ginger
4 cloves garlic, minced
1/3 cup apricot preserves
1 -4 tablespoon soy sauce (start w/ 1 and keep adding until to your taste)
1/4 cup lemon juice
1/2 teaspoon grated fresh ginger
1 teaspoon cornstarch
1 tablespoon orange juice or 1 tablespoon water

Steps:

Combine marinade ingredients (oil through garlic) in a ceramic or glass bowl.
Stir in shrimp, cover and refrigerate between 3 hours and overnight.
Thread shrimp on skewers and grill just until opaque (about 5 minutes).
SAUCE:.
In a small saucepan, combine apricot preserves, soy sauce, lemon juice and 1/2 tsp grated ginger; bring to a boil.
Dissolve cornstarch in orange juice and add to apricot mixture.
Stir just until sauce thickens.
Serve hot with shrimp.