Garlic Shrimp 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

GRILLED SPICY GARLIC SHRIMP, PEPPER AND PINEAPPLE KABOBS

Make sensational shrimp! The secret is the peppy citrus marinade that goes together in minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 11



Grilled Spicy Garlic Shrimp, Pepper and Pineapple Kabobs image

Steps:

  • In shallow glass or plastic dish or resealable food-storage plastic bag, mix marinade ingredients. Add shrimp, pineapple, bell pepper and onions; stir to coat. Cover dish or seal bag; refrigerate 15 to 30 minutes, turning once or twice.
  • Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack. On each of 4 (12- to 14-inch) metal skewers, thread shrimp, pineapple, bell pepper and onions alternately, leaving small space between each piece. Reserve marinade.
  • Place kabobs on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning and brushing with marinade once, until shrimp are pink and vegetables are tender. Discard any remaining marinade.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 80 mg, Fiber 1 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Kabob, Sodium 135 mg, Sugar 9 g, TransFat 0 g

2 tablespoons olive or vegetable oil
1 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons reserved pineapple juice from can of pineapple
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
2 cloves garlic, finely chopped
3/4 lb uncooked deveined peeled large shrimp, thawed if frozen
1 can (8 oz) pineapple chunks in juice, drained, 2 tablespoons juice reserved for marinade
1 orange bell pepper, cut into 12 pieces
4 medium green onions, cut into 1 1/2-inch pieces

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