Caribbean Shrimp Skewers Recipes

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CARIBBEAN SHRIMP SKEWERS

© 2014 Turner Broadcasting System, Inc. All rights reserved. Zip off to the Caribbean with the tropical flavors of jerk spices, shrimp and pineapple! These easy skewers are perfect for a picnic, party or an anytime snack. Two of these satisfying skewers are less than 100 calories.

Provided by Turner Broadcasting

Categories     Caribbean

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13



Caribbean Shrimp Skewers image

Steps:

  • Combine the allspice, thyme, cinnamon, cumin, nutmeg, cayenne, black pepper and salt in a bowl. Add the shrimp and toss thoroughly.
  • Heat 1 teaspoon of the oil in a small nonstick skillet set over medium-high heat. Add the shrimp in a single, uncrowded layer and cook until no longer translucent in the center, 2 to 3 minutes per side. Transfer to a plate.
  • Heat the remaining 1 teaspoon oil in the skillet. Add the pineapple and cook until lightly browned, about 1 minute. Turn and cook until again lightly browned on the underside, 1 minute more. Remove from the heat.
  • Thread each skewer in the following order: mint leaf, pineapple chunk, shrimp, pineapple chunk and mint leaf. Serve warm or at room temperature.

Nutrition Facts : Calories 62.9, Fat 2.9, SaturatedFat 0.3, Cholesterol 70.6, Sodium 390.3, Carbohydrate 1.2, Fiber 0.3, Sugar 0.1, Protein 7.7

1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/8-1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1/8 teaspoon salt
8 jumbo shrimp, tail on and peeled
2 teaspoons canola oil
one 8-ounce can pineapple chunks in pineapple juice, drained
16 fresh mint leaves
8 six-inch wood skewers

SHRIMP SKEWERS

Provided by Ina Garten

Yield 8 to 10 for cocktails

Number Of Ingredients 9



Shrimp Skewers image

Steps:

  • Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
  • Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side.

1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined

CARIBBEAN "CHRIS-KABOBS"

This is a fun recipe my husband and I created for a festive Caribbean themed party last summer. These skewers are flavorful and beautiful.-Christina Warren, Cedar Rapids, Iowa

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14



Caribbean

Steps:

  • In a small bowl, combine the shrimp, ginger, garlic and pepper; set aside. In another small bowl, combine the scallops, paprika and cayenne; set aside. Place the pineapple, mango, pear, 2 tablespoons lime juice and allspice in a small bowl; toss to combine. , On 12 metal or soaked wooden skewers, alternately thread the shrimp, scallops, fruits and serrano peppers. Drizzle kabobs with remaining lime juice; sprinkle with salt., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4-in. from the heat for 6-8 minutes or until shrimp turn pink and scallops are firm and opaque, turning occasionally.

Nutrition Facts : Calories 186 calories, Fat 2g fat (0 saturated fat), Cholesterol 137mg cholesterol, Sodium 450mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

1 pound uncooked large shrimp, peeled and deveined
1 teaspoon minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon pepper
1 pound sea scallops
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 cup cubed fresh pineapple
1 medium mango, peeled and cubed
1 medium pear, peeled and cubed
4 tablespoons lime juice, divided
1 teaspoon ground allspice
12 serrano peppers
1/2 teaspoon salt

CARIBBEAN SHRIMP KEBABS

Using two skewers per kebab will help keep the shrimp in place when turning them on the grill. To keep shrimp from toughening, marinate no longer than five minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 20m

Number Of Ingredients 9



Caribbean Shrimp Kebabs image

Steps:

  • Heat grill to high. Assemble 8 kebabs (using 2 short skewers for each), alternating 4 shrimp with 3 pieces of pepper on each. Arrange skewers in a nonmetallic dish.
  • In a small bowl, whisk together rum, oil, curry powder, allspice, and cayenne. Pour marinade over skewers, and turn to coat. Let stand 5 minutes. Season with salt.
  • Lightly oil grates. Place skewers on grill; cover grill, and cook until grill marks are visible and shrimp are opaque throughout, 2 to 3 minutes per side. Season with more salt, if desired. Serve with sauce.

Nutrition Facts : Calories 257 g, Fat 10 g, Protein 25 g

32 medium shrimp (about 1 pound), peeled and deveined
2 large red bell peppers, ribs and seeds removed, cut into 24 pieces (about 1 1/2 inches each)
2 tablespoons dark rum
1 tablespoon olive oil, plus more for grill
1 1/2 teaspoons curry powder (preferably Madras)
1/4 teaspoon ground allspice
1/8 to 1/4 teaspoon cayenne pepper
Coarse salt
Cilantro Dipping Sauce

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