Grilled Asian Shrimp Kabobs Recipes
GARLIC SHRIMP KABOBS
Steps:
- Rinse and dry shrimp.
- Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
- Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 0.7 g, Cholesterol 115 mg, Fat 9.7 g, Fiber 0.1 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 132.8 mg, Sugar 0.1 g
HELLMAN'S GRILLED ASIAN KABOBS APPETIZER (SHRIMP)
From an ad in a magazine. Hellman's is a mayonnaise for those of you outside the United States (it is also know as Best Food's I think). The photo looks great.
Provided by Oolala
Categories Lemon
Time 12m
Yield 8 skewers, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients and reserve 1/3 of a cup.
- On soaked bamboo skewers, place a shrimp, a piece of scallion and a lemon wedge.
- Brush the kabobs with remaining sauce and grill until the shrimp turn pink. Serve with the reserved sauce.
Nutrition Facts : Calories 307.8, Fat 20.2, SaturatedFat 3, Cholesterol 33.5, Sodium 637.3, Carbohydrate 33.9, Fiber 2.8, Sugar 11.3, Protein 4.2
GRILLED ASIAN SHRIMP KABOBS
We marinated Tiger prawns using this recipe. They were very tasty! You can use chicken pieces instead of the shrimp.
Provided by RigelBee
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients and mix well. Reserve 1/3 cup of this sauce for serving.
- Skewer shrimp (or chicken pieces) on 8 kabobs, alternating with slices of lemon and onion, if desired.
- Brush kabobs with remaining marinade sauce.
- Grill until shrimp turn pink.
- Serve with reserved sauce.
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- Place all ingredients except for the shrimp in a sauce pan over medium heat. Let come to a simmer then take off the heat and let cool on the counter.
- Place shrimp and marinade in a bag or bowl covered in plastic wrap and marinade for at least an hour in the fridge. Try to let marinade around 3-5 hours but not longer.
- Take shrimp out of marinade and place on skewers. If using wooden skewers, let these soak over night in water.
- Grill over high heat until just cooked. Do not overcook or shrimp will become rubbery. This will only take about 3-4 minutes per side, depending how big the shrimp are. You can baste the shrimp with the marinade when they first hit the grill but after that, toss out the marinade.
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