Best Marinated Shrimp Kabobs Recipes

Marinated Shrimp Kabobs image

Provided by cookingnook

Categories Summer

Time 16m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb large shrimp, in their shell
15 1/4 ounces canned pineapple chunks, undrained
8 ounces Italian salad dressing
8 ounces canned tomato sauce
2 tablespoons brown sugar
1 teaspoon mustard
1 medium size green pepper, cut into 1 inch cubes
hot cooked rice
4 long wooden skewers (or metal)

Steps:

Peel and devein the shrimp.
Drain the pineapple reserving 1/4 cup of juice. Combine the pineapple juice, the salad dressing, tomato sauce, sugar and mustard in a shallow dish. Mix well. Add the shrimp, tossing gently to coat. Cover and marinate in the refrigerator for 2 hours, stirring occasionally.
Remove the shrimp from the marinade, reserving the marinade. Alternate shrimp, pineapple and green pepper on 4 skewers. Grill over medium hot coals 3-4 minutes on each side or until done, basting with the marinade.
Heat the reserved marinade and place it in a bowl for serving.
Serve over rice with hot marinade.

Nutrition Facts : Calories 372.5, Fat 18.4, SaturatedFat 3, Cholesterol 172.8, Sodium 1422, Carbohydrate 28.7, Fiber 2.3, Sugar 23, Protein 24.8

Cuervo Marinated Shrimp Kabobs image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 to 8 servings

Number Of Ingredients 11

8 metal skewers (wooden skewers that have been soaked over overnight may be substituted)24 medium-sized shrimp, cleaned, peeled, tail on
1 large red bell pepper, cored, deseeded, diced into 8 large square pieces
1 zucchini, sliced in 1/4-inch round pieces
8 button mushrooms, whole
2 cups orange juice
2 limes, juiced
1 jalapeno pepper, deseeded, stem removed, roughly chop
1 ounce Cuervo 1800 tequila
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
Salt and ground black pepper

Steps:

Preheat outdoor grill (or hot air balloon, if handy).
To assemble, onto a skewer, first slide on a shrimp, followed by a red pepper, then another shrimp, then a slice of zucchini, followed by another piece of shrimp, and finish with the mushroom at the end. Repeat with the other seven skewers. Set aside until ready to cook.
To make the marinade, put all ingredients except salt and pepper in a blender. Puree mixture for 1 to 2 minutes, or until jalapeno pieces are broken down. Season with salt and black pepper and blend for another 10 seconds. Strain marinade through cheesecloth or fine sieve. Pour marinade into a clean spray bottle.
To cook, spray each kabob with marinade and place on grill. Be sure when spraying, to spray away from flame. You will need to spray each kabob twice more before the shrimp are completely cooked. Again be sure to spray away from flame.

MARINATED SHRIMP KABOBS image

Yield people

Number Of Ingredients 10

1 lb. rew. 16-11 ct. peeled, tail-on shrimp
12-16 med. mushroom caps
16 cherry tomatoes
1 lrg. green pepper
1 lime, juiced and zested
2 Tblsp. butter
1 Tblsp. xtra-virgin olive oil
1 Tblsp. toasted sesame oil
1 Tblsp. grill seasoning
1 tsp. red pepper flakes (optional)

Steps:

Wash and dry shrimp. Remove stems from mushrooms. Cut green pepper into 1 inch squares. Wash tomatoes and remove stems. Melt butter and combine with lime juice and zest, olive oil, sesame oil, grill seasoning, and red pepper flakes (optional). Place shrimp, mushrooms, green peppers, and tomatoes in med. to lrg, size bowl. Pour butter mixture over top and toss lightly to coat with the marinade. Cover and refrigerate for 30 minutes, tossing occasionally. Thread shrimp crosswise on long skewersAlternate vegetables on other long skewers. Grill both shrimp and vegetable skewers for 3-3 1/2 minutes per SIDE or until shrimp are nicely pink colored. Serve with lime or lemon wedges.