Best Spicy Shrimp And Date Skewers Recipes

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SPICY GARLIC SHRIMP SKEWERS



Spicy garlic shrimp skewers image

Grilled shrimp skewers marinated in chilli, garlic and spices are delicious as an easy appetizer or a light dinner served with salad.

Provided by Alida Ryder

Categories     Appetizer

Time 35m

Number Of Ingredients 8

¼ cup olive oil
1-2 red chillies (roughly chopped (remove the seeds if you want it less spicy) )
3 garlic cloves (peeled)
1 tbsp honey
1 tbsp soy sauce
2 tbsp lemon juice
1 tsp salt
500 g peeled and deveined shrimp / prawns

Steps:

  • Soak bamboo skewers in boiling water for at least 30 minutes.
  • Combine the oil, honey, soy sauce, lemon, chillies, garlic and salt in a blender or food processor (you can use an immersion blender too) and blend until smooth.
  • Place the shrimp in a bowl then pour over the marinade. Mix to make sure the prawns are covered then allow to marinade for 10-20 minutes.
  • Thread the shrimp onto the skewers, pushing the skewer first through the tail and then through the thicker part to ensure they are secure on the skewers. Brush each skewers with marinade.
  • Preheat the grill for 5 minutes on high heat. Add the skewers and cook for 1-2 minutes per side until the shrimp are caramelized and opaque.
  • Remove from the grill and serve with lemon wedges.

Nutrition Facts : Calories 180 kcal, Carbohydrate 6 g, Protein 26 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 315 mg, Sodium 1805 mg, Sugar 5 g, ServingSize 1 serving

GRILLED SHRIMP SKEWERS WITH ROASTED RED PEPPER SAUCE



Grilled Shrimp Skewers With Roasted Red Pepper Sauce image

Fresh wild shrimp from the Gulf of Mexico (and the Atlantic coast off the Carolinas and Georgia) are the best option for shrimp lovers. Leave them in the shell, which keeps them juicy, before threading on skewers to grill. These are seasoned only with a little salt, then served with a spicy red pepper sauce that takes cues from the Catalan romesco.

Provided by David Tanis

Categories     dinner, seafood, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

2 large red bell peppers
3/4 cup whole toasted almonds (see Tip)
1 teaspoon pimentón (smoked Spanish paprika)
1/4 teaspoon ground cayenne
3 garlic cloves, minced
Salt and pepper
1 cup extra-virgin olive oil
Lemon wedges, for serving
1 1/2 pounds very small potatoes, unpeeled
3 medium red onions, unpeeled and quartered
Salt
1 1/2 to 2 pounds fresh Gulf shrimp, or use frozen
Extra-virgin olive oil

Steps:

  • Prepare a hot charcoal grill. Lay peppers directly on the grill and let them blister, turning frequently until blackened all over, about 8 minutes. Set aside on a plate until cool enough to handle. (Alternatively, roast peppers on the stovetop, directly on the flames of a gas burner.)
  • Cut peppers in half lengthwise. Cut off stems, scrape away skins and seeds, and discard. Do not rinse; a bit of char is OK. Chop the peppers into 2-inch chunks.
  • With a food processor or blender, whirl together peppers, almonds, pimentón, cayenne and garlic to form a rough paste. Season with salt and pepper. Slowly add olive oil to achieve the consistency of a thick milkshake. Taste, adjust seasoning and transfer to a serving bowl.
  • In a medium saucepan, boil potatoes in well-salted water until just done, about 10 minutes. Drain.
  • Place onion pieces on the grill skin-side down. Salt lightly. Cover with lid and cook until onions are soft, about 15 minutes. Set aside and keep warm.
  • Place boiled potatoes on grill and cook until slightly charred, 8 to 10 minutes. Set aside and keep warm.
  • Meanwhile, thread shrimp onto skewers, 4 or 5 shrimp per skewer, without crowding. (If using bamboo skewers, soak them in water to prevent burning.) Brush lightly with olive oil and sprinkle with salt.
  • Lay skewers on grill over hot coals. Cook for about 3 minutes, then flip and cook until shrimp turn pink and are a bit charred, 3 minutes more
  • Arrange shrimp, potatoes and onions on a large platter. Serve with the red pepper sauce and lemon wedges.

SPICY LEMON SHRIMP SKEWERS



Spicy Lemon Shrimp Skewers image

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 11

6 lemons
Kosher salt
1 stalk lemongrass, finely chopped
3 tablespoons extra-virgin olive oil
3 tablespoons Sriracha (Asian chile sauce)
2 cloves garlic, minced
1 tablespoon fish sauce
2 teaspoons packed light brown sugar
30 extra-large shrimp, unpeeled
Vegetable oil, for the grill
2 tablespoons chopped fresh mint

Steps:

  • Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.
  • Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.
  • Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.

Nutrition Facts : Calories 140 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 59 milligrams, Sodium 539 milligrams, Carbohydrate 4 grams, Fiber 0.5 grams, Protein 7 grams, Sugar 3 grams

SPICY BARBECUED SHRIMP SKEWERS



Spicy Barbecued Shrimp Skewers image

This recipe is courtesy of Emeril Lagasse. The original recipe called for Cilantro but I substituted Italian Parsley. Be sure not to overcook the shrimp and soak your bamboo skewers in hot water for at least 30 minutes.

Provided by Luby Luby Luby

Categories     Very Low Carbs

Time 1h6m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup olive oil or 1/4 cup vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh thyme
1 tablespoon minced Italian parsley
1 large fresh jalapeno, seeded and minced
1 teaspoon paprika
1 teaspoon salt
1 teaspoon light brown sugar
1 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground cayenne pepper
1/2 teaspoon red pepper flakes
1 lime, juice of
2 lbs large shrimp, peeled
8 bamboo skewers

Steps:

  • Peel shrimp and set aside while making marinade.
  • Combine all ingredients except shrimp and mix well.
  • Add shrimp to marinade mixture and toss thoroughly to coat.
  • Marinate shrimp for at least one hour.
  • Preheat gas grill for 30 minutes.
  • While grill is preheating place 10 shrimp on each skewer.
  • Place skewers on grill and cook for about 3 minutes on each side or until shrimp are pink and lightly charred on both side being careful not to overcook.
  • Remove from grill and serve.

Nutrition Facts : Calories 377.6, Fat 17.8, SaturatedFat 2.6, Cholesterol 345.6, Sodium 927.9, Carbohydrate 6, Fiber 0.7, Sugar 1.6, Protein 46.7

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