Grilled Shrimp Kabobs
Careful timing is crucial to keep these subtly seasoned shrimp tender and tasty.
Recipe - CHANHASSEN (+Wines & Spirits)
Grilled Shrimp Kabobs
0
Servings12
Cook Time4 Minutes
Ingredients
1/2 cup + 2 tablespoons fresh lime juice
1 cup + 2 tablespoons olive oil
2 1/2 teaspoons Kosher salt
1 teaspoon freshly ground white pepper
3/8 teaspoon crushed red pepper
2 1/2 pounds raw shrimp, peeled, deveined
EQUIPMENT NEEDED: 12-24 Metal or bamboo skewers
Directions
- In a bowl, combine the first 5 ingredients. Transfer marinade to a food storage bag(s).
- Rinse the shrimp; remove any shell, if necessary. Add shrimp to the bag(s).
- Seal the bag(s) and refrigerate for several hours, turning the bag occasionally.
- Soak the bamboo skewers in water for 20-30 minutes.
- Drain the shrimp.
- Arrange 4 shrimp on each skewer for 12 entrée kabobs; arrange 2 shrimp on each skewer for 24 appetizer kabobs.
- Heat a grill or grill pan to medium. Spray the grill rack with no-stick cooking spray.
- Using the direct heat cooking method, arrange the skewers on the grill rack 5 inches over medium-hot coals.
- Grill the kabobs, covered, until the shrimp are opaque, which should take about 2 minutes per side (The skewers are easiest to turn with long-handled tongs).
0 minutes
Prep Time
4 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Ground White Pepper, 2.1 Ounce
$7.69$3.66/oz
L&B Crushed Red Pepper Flakes, 1.5 Ounce
$6.19$4.13/oz
L&B EZ Peel & Deveined Extra Colossal Raw Shrimp Tail On 13-15 CT, 16 Ounce
$16.99$1.06/oz
Essential Everyday Bamboo Skewers 9.75 Inch, 100 Each
$2.39$0.02 each
Directions
- In a bowl, combine the first 5 ingredients. Transfer marinade to a food storage bag(s).
- Rinse the shrimp; remove any shell, if necessary. Add shrimp to the bag(s).
- Seal the bag(s) and refrigerate for several hours, turning the bag occasionally.
- Soak the bamboo skewers in water for 20-30 minutes.
- Drain the shrimp.
- Arrange 4 shrimp on each skewer for 12 entrée kabobs; arrange 2 shrimp on each skewer for 24 appetizer kabobs.
- Heat a grill or grill pan to medium. Spray the grill rack with no-stick cooking spray.
- Using the direct heat cooking method, arrange the skewers on the grill rack 5 inches over medium-hot coals.
- Grill the kabobs, covered, until the shrimp are opaque, which should take about 2 minutes per side (The skewers are easiest to turn with long-handled tongs).