Best Grilled Shrimp Skewer Recipes

Grilled Jalapeno and Lime Shrimp Skewer image

Provided by Josephine Quick

Categories Seafood

Time 50m

Number Of Ingredients 11

2 lb extra-large peeled and deveined shrimp
1/2 tsp sugar
1 Tbsp minced fresh cilantro
MARINADE FOR SHRIMP
2 jalapeno chilies, stemmed, seeded and chopped
3 Tbsp olive oil
6 clove garlic, minced
2 tsp grated lime zest plus 5 tablespoons juice
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp organic sea salt

Steps:

1. For Marinade: Process all ingredients in food processor until smooth, about 15 seconds. Reserve 2 tablespoons marinade; transfer remaining marinade to medium bowl.
2. For Shrimp: Pat shrimp dry with paper towels. To butterfly shrimp, use paring knife to make shallow cut down outside curve of shrimp. Add shrimp to bowl with marinade and toss to coat. Cover and refrigerate for at least 30 minutes up to 1 hour.
3. Prepare your grill, clean and oil so the shrimp want stick. Thread marinated shrimp on skewers. (Alternate direction of each shrimp as you pack them tightly on skewer to allow about a dozen shrimp to fit snugly on each skewer.)
4. Sprinkle 1 side of skewered shrimp with sugar. Grill shrimp, sugared side down, over hot side of grill, until lightly charred, 3 to 4 minutes. Flip skewers and move to cool side of grill and cook, covered until other side of shrimp is no longer translucent, 1 to 2 minutes. Remove and toss with reserved marinade. Sprinkle with cilantro and serve.

Grilled Shrimp Skewer image

Provided by Martha Stewart

Time 1h5m

Yield Serves 10 as an appetizer

Number Of Ingredients 10

3 tablespoons fresh lime juice (from 3 limes), plus wedges for serving
1 tablespoon plus 1 teaspoon curry powder
2 teaspoons ground cumin
2 teaspoons sugar
2 teaspoons finely chopped peeled fresh ginger (from one 1-inch piece)
2 scallions, white and pale-green parts only, chopped
2 small garlic cloves
1 1/4 teaspoons coarse salt
3 tablespoons extra-virgin olive oil
20 large shrimp (about 11 ounces)

Steps:

Blend lime juice, curry powder, cumin, sugar, ginger, scallions, garlic, and 1 1/4 teaspoons salt in a blender or a food processor. With machine running, add oil in a slow, steady stream to form a paste.
Cut shrimp along back (through shells) using kitchen scissors, and devein. Loosen shells from flesh using your fingers, keeping shells attached. Gently open each shell, and push some curry paste underneath to coat backs; put shells back in place. Cover with plastic wrap, and refrigerate for at least 30 minutes.
Soak 10 wooden skewers in water for 30 minutes. Meanwhile, heat grill to medium-high. Let shrimp stand at room temperature for 15 minutes. Thread 2 shrimp onto each skewer. Grill until shells are charred on one side, about 3 1/2 minutes. Flip, and cook until opaque, about 2 1/2 minutes more.