Grilled Sweet Chili Shrimp Skewers Recipes

Steps:

• Combine brown sugar, lemon juice, molasses, basil, vegetable oil, mustard, honey, clove, ranch dressing, chili powder, and garlic in a large bowl. Toss in shrimp to coat, cover, and refrigerate for 2 hours. Meanwhile, soak wooden skewers in hot water to prevent burning on the grill.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Thread shrimp tightly on to skewers. Cook on the top rack of the grill for approximately 4 minutes, or until the shrimp turns pink on one side. Flip shrimp and cook for an additional 2 to 4 minutes, or until there are no signs of grey. Use a fork to remove shrimp from the skewers.

Steps:

• In a large bowl, mix all the ingredients well, except the shrimp, to make a marinade.
• Add the shrimp; stir to evenly coat.
• Cover and refrigerate for 2 hours.
• Drain shrimp, discarding marinade.
• Thread 6 shrimp each on wooden skewers that have been soaking in cold water for 20 minutes.
• Thread them so that the shrimp lie flat.
• Put skewers on a well oiled rack on a gas grill over medium heat or on charcoal grill 4-6 inches from medium coals.
• Cook, turning once, 6-8 minutes or until shrimp are pink and opaque throughout.

Steps:

• Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
• Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.

Steps:

• Soak the wooden skewers in cold water for at least 30 minutes before using.
• Arrange one rack in the center and one rack in the upper third of the oven. Preheat the oven to 450°F (230°C).
• Make the sauce: Add ¼ cup (60 ml) sweet chili sauce, the honey, soy sauce, lime juice, liquid smoke, and garlic to a small bowl and whisk to combine. Set aside.
• Build the skewers: Onto each wooden skewer, thread 1 piece of bell pepper, 2-3 pieces of red onion, 1 shrimp, and 1 piece of mango. Repeat to make a second layer. Continue with the remaining ingredients and skewers.
• Arrange the skewers on a rimmed baking sheet and season on both sides with the salt and pepper. Brush both sides of the skewers with the smoky sweet chili sauce.
• Transfer to the center oven rack and bake for 5 minutes. Turn the oven to broil and move the pan to the upper rack. Broil for 3-5 minutes, until lightly charred in spots.
• Remove the skewers from the oven and brush with the remaining 2 tablespoons of sweet chili sauce. Transfer to a platter, sprinkle with the cilantro, and serve with lime wedges alongside.
• Enjoy!

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade., On each of 12 metal or soaked wooden appetizer skewers, alternately thread two shrimp and two red pepper pieces. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.

Steps:

• Heat grill to high. When hot remove shrimp from marinade and place 3 shrimp per skewer. Place shrimp on a platter and lightly dust shrimp on both sides with the chili rub.
• Grill shrimp for 3 minutes on each side or until they are cooked through.Place skewers on a warm platter. Brush shrimp on each side with the lemon butter. Cover to keep warm.
• Divide the salsa between 6 plates, mounding it in the center. Place 1 shrimp skewer on top of the salsa and brush again with the lemon butter and left over juices from the platter.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir chile-garlic sauce and honey together in a small bowl.
• Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
• Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once.