GARLIC GRILLED SHRIMP SKEWERS
These garlic grilled shrimp are dressed in an herby, garlicky marinade. Then grilled with perfectly charred marks in under 10 minutes. It's an easy yet delicious summer recipe. Watch the video above!
Provided by Lisa Bryan
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Add the olive oil, lemon juice, herbs, garlic, and spices to a small mixing bowl and whisk together.
- Place the shrimp in a bowl and pour 3/4 of the marinade on top of the shrimp. Mix together gently until the shrimp are well coated.
- Cover the bowl and marinate the shrimp for 30 minutes to an hour.
- Thread the shrimp on the skewers and make sure to get all the good garlic and herbs from the bowl and spread on to the shrimp.
- Heat a grill or grill pan on medium high heat.
- Once the grill is hot, place the shrimp skewers on the grill and cook the shrimp for 2-3 minutes each side, or until they turn pink and opaque.
- Remove the shrimp to a plate and spoon the remaining marinade on top before serving.
Nutrition Facts : Calories 190 kcal, Carbohydrate 1 g, Protein 19 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 229 mg, Sodium 940 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED SHRIMP SKEWERS
These grilled shrimp skewers are so quick and easy to make and wonderfully flavored with a lemon and herb marinade.
Provided by Yumna Jawad
Categories Appetizer Main Course
Time 10m
Number Of Ingredients 10
Steps:
- Place the olive oil, lemon juice, salt, pepper, oregano, paprika and garlic powder in a large bowl; whisk to combine.
- Add the shrimp to the bowl and toss gently to coat evenly with the marinade. Marinate for at least 15 minutes or up to 2 hours max.
- Skewer 4-6 shrimp on each soaked skewer and place on a plate while skewering the remaining shrimp.
- Heat a grill or grill pan over medium high heat and cook the shrimp for 2-3 minutes on each side until the color is pink and shrimp is opaque.
- Serve warm with fresh parsley and lemon slices, if desired.
Nutrition Facts : Calories 216 kcal, Carbohydrate 3 g, Protein 24 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 1173 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED ORANGE, HABANERO-MARINATED SHRIMP, AND OCTOPUS SKEWERS
I first tried these on a hot December day after arriving in Puerto Escondido. Of everything that I have eaten in Mexico, this simple dish made the biggest imprint.
Provided by Rick Martinez
Categories main-dish
Time 3h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Arrange a rack in the lower third of the oven and preheat to 300˚ F.
- In a large Dutch oven over medium-high, heat 2 tablespoons of the oil. Cook half of the octopus, turning with tongs occasionally, until browned on all sides, for 3 to 5 minutes. Transfer to a plate and repeat with the remaining octopus. To the pot, add the white onion, chile habanero and half of the garlic and cook, stirring, until browned, for 5 to 6 minutes. Add 2 cups water; bring to a boil. Add the octopus, orange zest and parsley. Cover the pot and transfer to the oven. Braise until the octopus is tender and a knife pierces the thickest tentacle with little resistance, for 1 1/2 to 2 hours.
- Uncover the pot and let the octopus cool in the liquid. Remove the octopus from the pot. Using a paper towel, wipe the skin off the tentacles, leaving the suckers intact. Cut the tentacles into 2-inch pieces, then cut the head into quarters. Discard the braising liquid.
- In a large bowl, whisk the lime juice, orange juice, chiles de árbol and the remaining garlic and 1/4 cup oil. Transfer 1/4 cup of the mixture to a small bowl; set aside. Whisk the salt into the remaining mixture in the large bowl. Add the octopus, raw shrimp, red onion, tomatoes and bell peppers and toss to coat. Cover the bowl and let marinate for 15 minutes.
- Thread the octopus and shrimp on metal skewers, alternating with the onion, peppers and tomatoes, and transfer to a baking sheet.
- Prepare a grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. Grill the brochetas, turning occasionally, until lightly charred on all sides, for 4 to 6 minutes. Transfer the brochetas to a platter and brush with the reserved lime mixture.
GRILLED SHRIMP SKEWERS WITH ORANGE GLAZE
The secret ingredient in these quick and tangy grilled shrimp skewers is orange-juice concentrate, which brings a sweet-tart intensity to the basting mixture that is balanced out by savory onion, sharp pickled jalapeños, and earthy thyme.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
- If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
- Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
- Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.
ORANGE AND ROASTED GARLIC SHRIMP SKEWERS
Steps:
- Preheat grill to high. Place garlic in the center of a piece of aluminum foil, drizzle with the olive oil and season with salt and pepper to taste. Place on the grill, close the cover and let roast for 30 to 40 minutes, until garlic is soft. Squeeze roasted cloves into a bowl. Heat the side burner. Place the orange juice and 1/2 of the reserved shrimp shells in a medium saucepan, bring to a boil and cook orange juice is reduced to 3/4 cup. Strain the reduced orange juice into a blender and add the roasted garlic and olive oil and blend until smooth. Let cool completely. Place shrimp in a large baking dish, pour the orange/garlic marinade over and toss to coat. Let marinate in the refrigerator for 1 hour. Thread 5 shrimp onto each skewer, season with salt and pepper to taste and grill for 2 to 3 minutes on each side, or until just cooked through. Remove to a platter and sprinkle with chopped parsley and basil.
GRILLED SHRIMP SKEWERS RECIPE
This grilled shrimp skewers recipe is so EASY and flavorful! Learn how to grill shrimp skewers perfectly every time, and get the best marinade for BBQ garlic shrimp skewers.
Provided by Maya Krampf
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Meanwhile, preheat the grill for about 15 minutes, or a grill pan for 5-10 minutes, over medium-high heat.
Nutrition Facts : Calories 155 kcal, Carbohydrate 0.6 g, Protein 23.3 g, Fat 6 g, SaturatedFat 0.8 g, Cholesterol 285.8 mg, Sodium 977.4 mg, Fiber 0.2 g, Sugar 0.1 g, ServingSize 1 serving
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