Best Grilled Shrimp Kabobs Recipes

GRILLED SHRIMP AND SCALLOP KABOBS

Steps:

• Heat coals or gas grill for direct heat.
• Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
• Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
• Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

GRILLED SHRIMP KABOBS

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Drain pineapple, reserving 2 tablespoons juice (save remaining juice for another use); set pineapple aside. Stir reserved juice into sauce. Pour half into a small bowl for basting; cover and refrigerate. Pour remaining sauce into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours., Drain and discard marinade. Alternately thread the shrimp, pineapple, green pepper and onion on eight metal or soaked wooden skewers., 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 5 minutes on each side or until shrimp turn pink, basting occasionally with reserved sauce. Serve with rice.

GRILLED SPICY GARLIC SHRIMP, PEPPER AND PINEAPPLE KABOBS

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix marinade ingredients. Add shrimp, pineapple, bell pepper and onions; stir to coat. Cover dish or seal bag; refrigerate 15 to 30 minutes, turning once or twice.
• Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack. On each of 4 (12- to 14-inch) metal skewers, thread shrimp, pineapple, bell pepper and onions alternately, leaving small space between each piece. Reserve marinade.
• Place kabobs on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning and brushing with marinade once, until shrimp are pink and vegetables are tender. Discard any remaining marinade.

GRILLED SHRIMP AND PINEAPPLE KABOBS

Steps:

• In a small saucepan combine 4 tablespoons of the marmalade, water, soy sauce and optional hot sauce; set aside.
• If skewers are wooden, pre-soak approximately 30 minutes.
• Cut pineapple into 4 crosswise slices; core and cut each slice in quarters to make 16 small wedges.
• Peel and devein shrimp.
• Thread on 4 skewers the shrimp alternating with pineapple wedges. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple.
• Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.
• Heat remaining marmalade-soy sauce mixture and bring to a full boil; remove from heat source.
• Transfer prepared rice mixture to a serving bowl; stir in remaining 2 tablespoons marmalade and cilantro.
• Serve kabobs with rice and boiled marmalade-soy sauce mixture.

SHRIMP & VEGGIE KABOBS (GRILLED/OVEN-ROASTED)

Steps:

• 1. Gather all ingredients. Thaw shrimp if using frozen. Rinse and dry vegetables. Line a rimmed sheetpan with aluminum foil. Preheat oven to 425 degrees F.
• 2. Prep vegetables: Remove stem and seeds from bell peppers; cut into 1 to 1 1/2 inch squares. Remove dry outer skin and root from onion; cut the onion into 1 inch chunks (approximately; see photo.) Slice off blossom end and stem of zucchini; cut into 1 inch chunks (approximately; see photo.)
• 3. Insert flat stainless steel or bamboo/chopstick skewer into centers of the vegetables and through the head end and tail of shrimp, beginning with a square of bell pepper, then onion, shrimp, zucchini and cherry tomato, ensuring at least 3 shrimp per skewer; place on prepared sheetpan; repeat until all skewers are full (see photos.)
• 4. Brush kabobs with oil to thoroughly coat each piece on all sides.
• 5. Sprinkle all sides of kabobs with Louisiana Cajun Seasoning (contains salt, so extra is unnecessary.)
• 6. Roast in preheated 425 degree F oven for 15 minutes; Turn kabobs over and roast for additional 12 to 15 minutes or until vegetables are tender to your preference (I usually go to 15.) If, at any point, you think they are getting too brown, reduce the heat to 400 degrees until done.
• 7. **NOTE: If skewers are long enough, and your oven is large enough, place both ends of skewers up on the rim of the baking sheet; if not, lightly oil the foil in pan. There may be a little smoke from the vegetable juices on the foil when the oven is first opened. Sometimes, a couple of the tomatoes will fall off the skewers...oh well, they still taste good! :-) If grilling, follow steps 1 thru 5, allowing time for soaking bamboo/chopstick skewers in water for 15 to 20 minutes, if using; cook over indirect heat until veggies are tender and shrimp are pink and no longer translucent, carefully turning kabobs several times, then over direct heat just long enough to add a little char, if desired.
• 8. Use a fork to slide the shrimp and vegetables off of the skewers. Serve as soon as possible. Great with just about anything! Try serving over rice or buttered noodles. Delish!

GRILLED SHRIMP & STEAK (OR CHICKEN OR PORK) KABOBS

Steps:

• In a large bowl, combine soup, soy sauce, lemon juice and oil. Add shrimp and meat. Marinate at least 2 hours in refrigerator. Thread on skewers, grill turning once and basting with remaining marinade. (Use some of the marinade to cook the rice.)

GRILLED BBQ BACON WRAPPED SHRIMP KABOBS

Steps:

• Cut up the onion and peppers in large chunks approximately 1 inch squares or a little larger.
• Cut the bacon slices into thirds and slightly cook the bacon until it is softened but not crispy.
• (this could be done in the microwave) Wrap the shrimp in the bacon slices and assemble the Kabobs on the metal skewers starting with bacon wrapped shrimp, a chunk of red pepper, onion, mushroom cap, and green pepper then another bacon wrapped shrimp.
• fill the skewer.
• Place the Skewers on a preheated grill with slightly greased foil.
• As you are cooking the skewers, baste with the BBQ sauce on each side for approximately 7 to 10 minutes (depending on the temperature of your grill.) Enjoy!

GRILLED COCONUT SHRIMP KABOBS WITH ISLAND SALSA

Steps:

• Peel,and devein shrimp, retaining tails; set aside.
• Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour.
• Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done.
• Arrange coconut shrimp on large lettuce leaves on individual serving plates.
• Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.

GRILLED SHRIMP KABOBS AND DIPPING SAUCE

Steps:

• Place shrimp into a bowl. Drizzle with olive oil and set aside.
• Blend tomato, jalapeno pepper, 1/2 the cilantro, garlic, lime juice, and hot sauce together in a blender until smooth with pieces of cilantro still visible. Season with salt and pepper. Add 1/2 the remaining cilantro to mixture and stir to combine.
• Pour 1/2 the sauce over the oil-drizzled shrimp. Let stand and marinate in the refrigerator, 20 to 30 minutes.
• Remove shrimp from the marinade on thread onto mini skewers.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Pour remaining sauce into a small saucepan over medium heat. Bring to a boil, about 5 minutes. Remove from heat and pour into small serving dishes. Garnish with remaining cilantro.
• Grill shrimp kabobs on the preheated grill until they are bright pink on the outside and the meat is opaque, making sure not to overcook, 3 to 4 minutes per side.
• Place cooked shrimp into a bowl on on a serving platter. Align mini skewers so guests can dip shrimp into prepared sauce.

GRILLED SHRIMP APPETIZER KABOBS

Steps:

• In a large bowl, whisk the first seven ingredients until blended. Reserve 1/4 cup marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 30 minutes., On each of 10 metal or soaked wooden appetizer skewers, alternately thread one shrimp, one pineapple chunk and an onion chunk. Grill, covered, over medium heat or broil 4 in. from heat 4-6 minutes or until shrimp turn pink, turning occasionally and basting with reserved marinade during the last 2 minutes.

GRILLED SHRIMP AND SAUSAGE KABOBS

Steps:

• Heat gas or charcoal grill. In small bowl, combine chili sauce, honey and garlic powder; mix well. Alternately thread sausage, shrimp and bell pepper onto four 12 to 14-inch metal skewers. Brush kabobs with some of chili sauce mixture; reserve remaining sauce mixture.
• When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until shrimp turn pink, turning kabobs and brushing frequently with reserved sauce mixture.
• Bring any remaining chili sauce mixture to a boil. Serve warm mixture with kabobs.

HELLMAN'S GRILLED ASIAN KABOBS APPETIZER (SHRIMP)

Steps:

• Combine first 6 ingredients and reserve 1/3 of a cup.
• On soaked bamboo skewers, place a shrimp, a piece of scallion and a lemon wedge.
• Brush the kabobs with remaining sauce and grill until the shrimp turn pink. Serve with the reserved sauce.

GRILLED SHRIMP JALAPENO KABOBS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place shrimp in a glass bowl. Pour lime juice over shrimp. Stir in cilantro and garlic. Set aside.
• While the shrimp is marinating, slice jalapeno peppers in half and remove seeds. Cut onion into chunks.
• Tuck 1 shrimp into a jalapeno half. Wrap with 1 slice of bacon and thread onto a skewer. Repeat with remaining shrimp, jalapenos, and bacon, adding onion chunks in between every 2 or 3 shrimp.
• Place skewers on the preheated grill. Cook, flipping every 4 to 5 minutes and basting with lime juice if desired, until shrimp are pink and bacon has browned, 15 to 20 minutes.

GRILLED SHRIMP KABOBS WITH ORANGE SPINACH SALAD

Steps:

• Cut 2 of the oranges into 8 wedges each. Peel and section remaining 2 oranges; reserve sections. Mix all Orange Marinade and Dressing ingredients; reserve half for dressing. In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, place shrimp and remaining marinade. Cover dish or seal bag and refrigerate 15 minutes.
• Heat coals or gas grill for direct heat. Cut one onion half into wedges; separate into pieces. Thinly slice remaining onion half; separate into pieces and set aside. Remove shrimp from marinade; reserve marinade for basting. Thread shrimp, orange wedges and onion wedges alternately on each of eight 8-inch or four 15-inch metal skewers, leaving space between each piece.
• Grill kabobs uncovered 4 to 6 inches from medium heat 6 to 8 minutes, turning frequently and brushing with reserved basting marinade, until shrimp are pink and firm. Discard any remaining basting marinade.
• In large bowl, gently toss spinach, reserved orange sections, reserved thinly sliced onion and reserved dressing. Serve with kabobs.

GRILLED SHRIMP AND SCALLOP KABOBS

Steps:

• Heat coals or gas grill for direct heat.
• Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
• Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
• Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

GRILLED SHRIMP KABOBS WITH CREOLE BUTTER

Steps:

• Combine the Smart Balance Spreadable Butter, Creole seasoning, red pepper & paprika.
• Soak wooden skewers in water for at least 20 minutes. Season shrimp lightly with salt and pepper. Place shrimp on skewers. Heat grill to medium heat. When hot, lightly spray with Smart Balance Omega Non-stick Cooking Spray and add shrimp. Grill on both side for 6 to 8 minutes.
• Set shrimp aside on platter and brush Creole butter onto the shrimp. Serve immediately.

GRILLED ASIAN SHRIMP KABOBS

Steps:

• Combine first 6 ingredients and mix well. Reserve 1/3 cup of this sauce for serving.
• Skewer shrimp (or chicken pieces) on 8 kabobs, alternating with slices of lemon and onion, if desired.
• Brush kabobs with remaining marinade sauce.
• Grill until shrimp turn pink.
• Serve with reserved sauce.

MEDITERRANEAN GRILLED SHRIMP KABOBS

Steps:

• Place skewers in water and let them soak at least 20 minutes or until you are ready to use them.
• Rinse and dry shrimp.
• Put both oils in resealable plastic bag; add shrimp and toss to coat them with oil.
• Add bread crumbs, garlic, parsley, basil, salt and pepper.
• Toss shrimp to give them a coating of dry mixture.
• (You're wondering how the breading is going to stay adhered to the shrimp, right? Fear not- that's what the next step accomplishes).
• Seal bag and refrigerate for 1 hour.
• (Do not skip this step).
• Thread shrimp on wet skewers.
• Grill on HOT grill for 2 minutes per side or until golden.
• Do not overcook.

GRILLED TEXAS SHRIMP KABOBS

Steps:

• Mix all ingredients except shrimp in shallow glass dish; stir in shrimp. Cover and refrigerate for about 1 hour. Remove shrimp from marinade and reserve it.
• Thread 4 shrimp on each of six metal skewers. (*If using bamboo skewers, remember to soak them in hot water for about 30 minutes, so won't burn.)
• Grill over medium coals, turning once, until pink for about 2 to 3 mts. on each side. Do not overcooked.
• Heat reserved marinade to boiling in a non-aluminium saucepan; reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.
• NOTE: to broil the kabobs in the oven: set oven control to boil.
• Place skewered shrimp on rack in broiler pan. Broil with tops about 4 inches from heat, turning once until pink, 2 to 3 minutes on each side.

GINGER AND PINEAPPLE GRILLED SHRIMP KABOBS

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.