Shrimp Cantaloupe Kabobs Recipes

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GARLIC SHRIMP KABOBS

This is a quick and easy shrimp kabob recipe, perfect for beginners. Requires minimal ingredients, but is bursting with flavor. Serve over a bed of rice with fresh lemon wedges.

Provided by Darlene Gould

Categories     Seafood     Shellfish     Shrimp

Time 2h20m

Yield 6

Number Of Ingredients 8



Garlic Shrimp Kabobs image

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

1 pound frozen shrimp, thawed and peeled
¼ cup olive oil
1 tablespoon minced garlic
2 teaspoons lemon juice
¼ teaspoon pepper
1 pinch finely chopped parsley
metal skewers
cooking spray

SHRIMP KABOBS

"Marinating the shrimp in Italian dressing adds wonderful flavor to these colorful kabobs," says Sharon Aweau of Kapolei, Hawaii.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 6



Shrimp Kabobs image

Steps:

  • In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally.

Nutrition Facts : Calories 150 calories, Fat 2g fat (0 saturated fat), Cholesterol 169mg cholesterol, Sodium 630mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

1 cup Italian salad dressing, divided
2 pounds uncooked jumbo shrimp, peeled and deveined
2 large onions
16 large fresh mushrooms
2 large green peppers, cut into 1-1/2-inch pieces
16 cherry tomatoes

DAVID'S SWEET SHRIMP KABOB'S

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 6



David's Sweet Shrimp Kabob's image

Steps:

  • Preheat a grill.
  • On wooden skewers, place deveined, curled shrimp, and season with your favorite seafood seasoning mix.
  • In bowl, mix Italian dressing, Worcestershire sauce, and honey. Heat lightly in the microwave.
  • Cook kabobs over medium/hot flame. When shrimp start to turn pink baste with Italian dressing mix and turn. Repeat every 3 to 4 minutes until
  • done.
  • Serve hot off the grill. Sit back and watch the smiles!

Wooden skewers, soaked in water for 30 minutes
6 shrimp, deveined
1/4 cup favorite seafood seasoning mix
8 ounces Italian dressing
2 ounces Worcestershire sauce
2 ounces honey

SHRIMP, CANTALOUPE KABOBS

Be sure to soak your skewers for one hour before skewering. You will have 2-3 shrimp per kabob. This can be served on a bed of couscous or orzo pasta for a (Poli' oreo' fagito') excellent meal or served without as an appetizer. This can be broiled as well.

Provided by Rita1652

Categories     Melons

Time 21m

Yield 6 serving(s)

Number Of Ingredients 13



Shrimp, Cantaloupe Kabobs image

Steps:

  • Mix yogurt, lemon juice, olive oil, brown sugar, white pepper, garlic, fresh oregano, & parsley ingredients in shallow dish.
  • Add shrimp and toss. Marinate in refrigerator for 1 hour stirring occasionally.
  • Cook onions in boiling water to cover 4 to 5 minutes or just until crisp tender and drain. Put on skewers alternating vegetables, cantaloupe and shrimp. Season with salt and pepper.
  • Discard marinade.
  • Grill 4 to 5 inches from heat 2 to 3 minutes on each side.

Nutrition Facts : Calories 354.1, Fat 5.2, SaturatedFat 1.1, Cholesterol 115.8, Sodium 208.3, Carbohydrate 61, Fiber 8.5, Sugar 52.3, Protein 22.1

1 lb peeled deveined extra large shrimp
2 tablespoons yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon brown sugar
1/4 teaspoon pepper
1/2 teaspoon minced garlic
1 teaspoon fresh oregano
1 teaspoon parsley
6 one inch cubes fresh cantaloupes
6 white pearl onions
6 cherry tomatoes
6 one inch pieces red peppers

QUICK-MARINATED SHRIMP KEBABS

Provided by Food Network

Categories     main-dish

Time 39m

Yield 4 servings

Number Of Ingredients 9



Quick-Marinated Shrimp Kebabs image

Steps:

  • In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
  • Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
  • Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
  • Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.

1/2 cup olive oil
3 cloves garlic, thinly sliced
1 tablespoon chopped fresh oregano
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper, to taste
16 large shrimp, peeled, and deveined
1 summer squash, seeded and cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1 zucchini, seeded and cut into 1-inch pieces

TANGY SHRIMP KABOBS

You'd never guess that a pair of these colorful kabobs has only 2g of fat total! An easy tomato-based mixture is used as a marinade and basting sauce to add just the right amount of sweet-sour taste to the shrimp, pineapple and veggies. -Pat Waymire, Yellow Springs, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10



Tangy Shrimp Kabobs image

Steps:

  • Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice. Pour 3/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. Cover and refrigerate remaining mixture for sauce., In a Dutch oven, bring 6 cups water to a boil. Add onions; boil for 2 minutes. Add peppers and boil 2 minutes longer. Drain and rinse in cold water; peel onions. Refrigerate vegetables until ready to grill., In a small saucepan, bring 3/4 cup of reserved tomato sauce mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Keep warm., Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with remaining tomato sauce mixture. Drizzle kabobs with warm sauce. Serve with rice if desired.

Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 474mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

1 can (20 ounces) unsweetened pineapple chunks
1 can (8 ounces) tomato sauce
1/2 cup fat-free Italian salad dressing
4-1/2 teaspoons brown sugar
1 teaspoon prepared mustard
1-1/2 pounds uncooked large shrimp, peeled and deveined
12 pearl onions
1 large sweet red pepper, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
Hot cooked rice, optional

MARINATED SHRIMP KABOBS

Succulent shrimp are marinated then grilled on skewers with pineapple and peppers. Lovely to look at and even better to eat. I love it because it cooks on the grill in just minutes. You can also use an indoor grill in cooler weather. The recipe comes from http://www.cookingnook.com/shrimp-kabobs.html

Provided by cookingnook

Categories     Summer

Time 16m

Yield 4 serving(s)

Number Of Ingredients 9



Marinated Shrimp Kabobs image

Steps:

  • Peel and devein the shrimp.
  • Drain the pineapple reserving 1/4 cup of juice. Combine the pineapple juice, the salad dressing, tomato sauce, sugar and mustard in a shallow dish. Mix well. Add the shrimp, tossing gently to coat. Cover and marinate in the refrigerator for 2 hours, stirring occasionally.
  • Remove the shrimp from the marinade, reserving the marinade. Alternate shrimp, pineapple and green pepper on 4 skewers. Grill over medium hot coals 3-4 minutes on each side or until done, basting with the marinade.
  • Heat the reserved marinade and place it in a bowl for serving.
  • Serve over rice with hot marinade.

Nutrition Facts : Calories 372.5, Fat 18.4, SaturatedFat 3, Cholesterol 172.8, Sodium 1422, Carbohydrate 28.7, Fiber 2.3, Sugar 23, Protein 24.8

1 lb large shrimp, in their shell
15 1/4 ounces canned pineapple chunks, undrained
8 ounces Italian salad dressing
8 ounces canned tomato sauce
2 tablespoons brown sugar
1 teaspoon mustard
1 medium size green pepper, cut into 1 inch cubes
hot cooked rice
4 long wooden skewers (or metal)

APPETIZER SHRIMP KABOBS

Talk about fuss-free! These skewers are simple to assemble, and they grill to perfection in minutes. My guests enjoy them with a spicy seafood sauce. -Dianna Knight, Clayton, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8 servings.

Number Of Ingredients 6



Appetizer Shrimp Kabobs image

Steps:

  • In a shallow bowl, combine the oil and garlic; let stand for 30 minutes. In another bowl, combine bread crumbs and seafood seasoning. Dip shrimp in oil mixture, then coat with crumb mixture., Thread onto metal or soaked wooden skewers. Grill kabobs, covered, over medium heat for 2-3 minutes or until shrimp turn pink. Serve with seafood sauce.

Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 142mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

3 tablespoons olive oil
3 garlic cloves, crushed
1/2 cup dry bread crumbs
1/2 teaspoon seafood seasoning
32 uncooked medium shrimp (about 1 pound), peeled and deveined
Seafood cocktail sauce

SHRIMP & SCALLOP KABOBS

Make and share this Shrimp & Scallop Kabobs recipe from Food.com.

Provided by Julesong

Categories     Pineapple

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10



Shrimp & Scallop Kabobs image

Steps:

  • Peel and devein shrimp.
  • Drain pineapple chunks.
  • (Use imported soy sauce if available for better taste. Use domestic if that is all that is available).
  • In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well.
  • Add shrimp and scallops.
  • Cover; refrigerate 3 hours or overnight.
  • Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers.
  • Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade.
  • Refrigerate leftovers.

Nutrition Facts : Calories 371.9, Fat 20.2, SaturatedFat 2.7, Cholesterol 140.2, Sodium 909.7, Carbohydrate 17.9, Fiber 1.2, Sugar 12.2, Protein 30.3

1 lb raw shrimp
1 lb sea scallops, cut In half
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce, if avail
2 garlic cloves, finely chopped
2 tablespoons crystallized ginger, chopped or 1 1/2 teaspoons ginger, ground
1 teaspoon onion powder
1 (16 ounce) can pineapple chunks
2 small zucchini, sliced

GRILLED SHRIMP KABOBS WITH FRESH HERBS

Try a Betty Crocker kabob recipe.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 55m

Yield 6

Number Of Ingredients 10



Grilled Shrimp Kabobs with Fresh Herbs image

Steps:

  • Strip leaves from rosemary sprigs, leaving 1 inch of leaves at top; set aside. Measure 1 tablespoon rosemary leaves; chop. In small bowl, mix chopped rosemary leaves and remaining marinade ingredients.
  • Wrap basil leaf around each shrimp. For each kabob, thread shrimp, squash half, tomato and garlic clove alternately on stem of rosemary sprig, leaving 1/4-inch space between each piece. (Start threading at stem end, pulling through to leaves at top.)
  • In ungreased 13x9-inch (3-quart) glass baking dish, place kabobs. Pour marinade over kabobs. Cover and refrigerate 20 minutes. Heat gas or charcoal grill. Remove kabobs from marinade; reserve marinade. Place kabobs on grill. Cover grill; cook over medium heat about 12 minutes, turning and brushing with marinade 2 or 3 times, until shrimp are pink. Discard any remaining marinade.

Nutrition Facts : Calories 170, Carbohydrate 12 g, Cholesterol 160 mg, Fat 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g

12 sprigs rosemary (6 inches long)
1/4 cup fresh lemon juice
3 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
24 fresh large basil leaves
24 deveined peeled large shrimp (1 1/2 lb)
12 small pattypan squash, cut in half
24 cherry tomatoes
24 large cloves garlic

EASY SHRIMP KABOBS

Make and share this Easy Shrimp Kabobs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6



Easy Shrimp Kabobs image

Steps:

  • Wrap each shrimp in a piece of bacon, and thread onto skewers.
  • Combine the melted butter, lemon juice, salt and pepper; brush the mixture over the kabobs.
  • Grill the kabobs over hot coals, turning the skewers frequently, until the shrimp are cooked and the bacon is lightly browned and crisp, 5-10 minutes.
  • Before serving, brush the kabobs again with the butter mixture.
  • Pour any remaining butter into a small bowl and serve it with the kabobs.

1 lb shrimp, peeled and deveined
6 -8 slices bacon, cut into halves
4 tablespoons butter, melted
1/4 cup fresh lemon juice
1 dash salt
pepper

SHRIMP, MELON AND PINEAPPLE KABOBS

Grilling brings out intense flavor in fresh fruits and shrimp brushed with a quick teriyaki sauce.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 16

Number Of Ingredients 9



Shrimp, Melon and Pineapple Kabobs image

Steps:

  • Soak skewers in water at least 30 minutes before using to prevent burning. Meanwhile in small bowl, mix sauce ingredients; set aside. Alternately thread shrimp, melon and pineapple pieces onto 16 wooden skewers.
  • Set oven control to broil. Place kabobs on broiler pan with tops 4 to 6 inches from heat. Brush kabobs with sauce; broil 8 to 10 minutes or until shrimp turn pink, turning once and brushing frequently with sauce. To serve, stick kabobs into fresh pineapple slices, if desired.

Nutrition Facts : Calories 50, Carbohydrate 7 g, Cholesterol 40 mg, Fiber 0 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Kabob, Sodium 110 mg, Sugar 6 g, TransFat 0 g

16 (6-inch) bamboo skewers
3 tablespoons honey
4 teaspoons teriyaki sauce
1 teaspoon lemon juice
1 lb uncooked deveined peeled large shrimp
16 (1-inch) cantaloupe cubes
16 (1-inch) honeydew melon cubes
16 (1-inch) fresh pineapple pieces
Pineapple slices, if desired

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