SWEET-AND-SOUR SHRIMP KEBABS
Provided by Patrick and Gina Neely : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Whisk together the canola oil, lime juice, brown sugar, vinegar, red pepper flakes, lime zest, garlic, ginger, basil and salt in a bowl. Put the shrimp in a large zip-top plastic bag and pour in the marinade. Refrigerate 20 minutes.
- Meanwhile, make the sauce: Whisk the sweet chili sauce, peach preserves and mustard in a bowl.
- Preheat a grill to medium high. Oil the grill rack. Thread the shrimp and lime wedges onto skewers. Grill 1 1/2 minutes on each side. Serve with the sauce.
SWEET-AND-SOUR SHISH KABOBS
Provided by Giada De Laurentiis
Categories main-dish
Time 4h40m
Yield 12 skewers
Number Of Ingredients 8
Steps:
- In a large resealable bag, combine 1/4 cup of the apricot preserves, the tamari, chili paste and sesame oil. Add the diced chicken and toss to combine. Marinate in the refrigerator for at least 4 hours or up to overnight.
- Preheat a grill pan over medium heat. Thread each skewer in the following order: pepper, chicken, pineapple, chicken, pepper, chicken, pineapple. Repeat until all the chicken is used; reserve the marinade in the bag.
- Drizzle the skewers with the olive oil and place them in the hot grill pan. Cook, rotating often, until the chicken is cooked through and edges of the pineapple are golden brown, about 10 minutes.
- Meanwhile, place the reserved marinade and the remaining 2 tablespoons apricot preserves in a small saucepan and bring to a boil. Baste the skewers with this mixture 2 or 3 times during cooking.
SWEET AND SOUR SHRIMP
Steps:
- To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.
- In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.
- In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.
- Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.
- Remove from the heat and serve over rice.
SWEET AND SOUR SHRIMP
Asian-inspired sweet and sour shrimp stir-fry.
Provided by Lanzzz
Categories Shrimp Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
- Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
- Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
- Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
- Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
- Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
- Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
- Garnish each serving with green onions and sesame seeds.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 56.1 g, Cholesterol 172.5 mg, Fat 9.8 g, Fiber 2.4 g, Protein 25.2 g, SaturatedFat 1.6 g, Sodium 738.4 mg
SWEET-AND-SOUR SKEWERED SHRIMP
This recipe is a summertime favorite. We fix it often on our portable grill when we go boating. My husband thinks it's great. It's the sauce that makes it!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes. , Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times.
Nutrition Facts :
SPICY SHRIMP & WATERMELON KABOBS
My three sons can polish off a watermelon in one sitting. Before they dig in, I set aside a few slices to make these zesty shrimp kabobs. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving., On 4 metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper., Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turn pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze.
Nutrition Facts : Calories 172 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 644mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
DAVID'S SWEET SHRIMP KABOB'S
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!
SAUSAGE SHRIMP KABOBS
We love these full-flavored kabobs and fix them often, even in winter. A sweet sauce is used to baste and later serve alongside the colorful combination of sausage, bacon, shrimp, vegetables and pineapple. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Drain pineapple, reserving juice. Cut bacon strips in half; wrap each around a mushroom. On metal or soaked wooden skewers, alternately thread the shrimp, pineapple chunks, tomatoes, sausage, bacon-wrapped mushrooms, onion and green pepper., In a large bowl, combine the barbecue sauce, corn syrup, ketchup, soy sauce, lime juice, maple flavoring, seasonings and reserved pineapple juice. Set aside 2/3 cup for serving. , Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and shrimp turn pink, turning and basting occasionally with remaining sauce. Serve with reserved sauce.
Nutrition Facts : Calories 447 calories, Fat 20 g fat (8 g saturated fat), Cholesterol 97 mg cholesterol, Sodium 1967 mg sodium, Carbohydrate 49 g carbohydrate (33 g sugars, Fiber 3 g fiber), Protein 21 g protein.
SWEET 'N SOUR SHRIMP AND BACON KABOBS
Try this fun and easy appetizer.
Provided by Allrecipes Member
Time 23m
Yield 4
Number Of Ingredients 5
Steps:
- Arrange bacon slices, shrimp, water chestnuts and pineapple wedges alternately on skewers. Place on broiler pan. Brush with sauce.
- Broil 2 to 4 inches from heat until bacon begins to brown on edges and water chestnuts are thoroughly heated, turning and brushing with additional sauce after 4 minutes. Serve over hot cooked MINUTE Rice, if desired.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 43.8 g, Cholesterol 75.4 mg, Fat 17 g, Fiber 18.9 g, Protein 20.7 g, SaturatedFat 6.5 g, Sodium 914 mg, Sugar 20.1 g
More about "sweet n sour shrimp bacon kabobs recipes"
BACON-WRAPPED SHRIMP KABOBS WITH 10 DELICIOUS …
From creativehealthyfamily.com
Cuisine AmericanTotal Time 20 minsCategory Main DishesCalories 311 per serving
- 2. Tightly wrap the bacon around each shrimp and slide onto a skewer. For better results you can use 2 skewers.
- 3. Cook the skewers on either a grill or in a pan on the stove top until the shrimp is pink and the bacon is cooked (about two to three minutes on each side).
SHRIMP AND BACON KABOBS - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
Reviews 37Category GrillingCuisine AmericanTotal Time 30 mins
- Place shrimp in a large zip-top baggie (or medium bowl) and cover with marinade. Place in refrigerator and allow to marinade for 30-60 minutes.
- Soak bamboo skewers, while bacon cooks. place 2 paper towels n a microwave safe plate, lay bacon in a single layer on towels, top with two more paper towels. Cook on high heat for 5 minutes. Check bacon. It should still be little uncooked, enough that it can bend and be threaded on the skewers. If it's too raw, then it won't finish cooking on the grill and too done and it won't thread on the skewers. Bacon should look similar to this:
- Remove skewers from water. Place a shrimp on skewer, then add the bacon, another shrimp, weave the bacon around and back onto the skewer. Repeat for about 5 shrimps or until bacon is used up. Repeat for other 5 skewers.
- Lightly oil grill and preheat to medium-high heat. Turn down to medium heat. Place skewers over direct heat and cook. Use fresh marinade to baste the shrimp and bacon while cooking. Shrimp cook fast, only a couple minutes on each side (this is why partially pre-cooking the bacon is so important).
SWEET AND SOUR SHRIMP | THE RECIPE CRITIC
From therecipecritic.com
SWEET & SOUR PORK KABOBS - DASH OF SANITY
From dashofsanity.com
SWEET AND SOUR GRILLED SHRIMP SKEWERS
From sweetsavoryandsteph.com
5/5 (6)Calories 81 per servingCategory Appetizer, Dinner, Lunch, Main Course
THE BEST GRILLED SHRIMP KABOBS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
SWEET AND SPICY SHRIMP, PINEAPPLE AND BACON SKEWERS
From afamilyfeast.com
BEST BACON-SHRIMP SKEWERS RECIPE - HOW TO MAKE BACON-SHRIMP …
From thepioneerwoman.com
SWEET AND SOUR SHRIMP KEBABS - ADAMS FAIRACRE FARMS
From adamsfarms.com
SWEET AND SOUR SHRIMP - THE WOKS OF LIFE
From thewoksoflife.com
SWEET & SOUR SHRIMP & STEAK KABOBS | KNORR US
From knorr.com
You'll also love
Related Search