Time 2h20m Yield 6 Number Of Ingredients 8 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.
Time 25m Yield 5 servings. Number Of Ingredients 5 Steps:
In a small microwave-safe bowl, mix marmalade and soy sauce. Set aside 1/4 cup for basting., On 10 metal or soaked wooden skewers, alternately thread the shrimp, mushrooms and pineapple., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, uncovered, over medium heat for 3 minutes, turning once. Grill 3-5 minutes longer or until shrimp turn pink and vegetables are tender, basting with reserved sauce., Cover and microwave remaining sauce on high until heated through, stirring once. Serve with kabobs.
Time 25m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Soak skewers in water for 45 minutes. In a mixing bowl, combine vodka, citrus, ginger, garlic, sugar, and miso paste and whisk until mixed. Slowly whisk in oil until smooth. Pour marinade over unpeeled shrimp and scallops; cover and let marinate in refrigerator for 45 to 60 minutes. Preheat ~ ignite ~ light – fire up your GRILL! Skewer shrimp and scallops (four to a skewer is optimal) and place on grill over direct heat. Allow tails and legs of shrimp to slightly blacken before turning. Scallops should brown slightly before turning.
Time 20m Number Of Ingredients 9 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.
More about “quick marinated shrimp kebabs recipes”
Time 20m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 2 hours., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp, pineapple and onion. 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 2-3 minutes on each side or until shrimp turn pink.
