Jalapeno Citrus Shrimp Kebabs Recipes

Steps:

• 1. For the marinade: Process all ingredients in food processor until smooth. Reserve 2 tablespoons marinade; transfer remaining marinade to medium bowl. 2. For the shrimp: Pat shrimp dry with paper towels and butterfly according to photo 1. Add to bowl with marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour. 3. Heat all burners on high for 15 minutes. Scrape cooking grate clean. Meanwhile, thread marinated shrimp on skewers according to photo 2. Sprinkle one side of shrimp with sugar. Grill shrimp, sugared side down, with lid down, until lightly charred, 3 to 4 minutes. Turn all burners off, flip skewers, close lid, and cook until other side of shrimp is no longer translucent, 1 to 2 minutes. Using tongs, slide shrimp into medium bowl and toss with reserved marinade. Sprinkle with cilantro and serve.

Steps:

• Preheat grill. Soak long wooden skewers in a bowl of water.
• Combine orange juice, lime juice, honey, oil, garlic, jalapeno, cumin, zest,and salt in a large bowl; whisk well. Add shrimp to bowl, cover and marinate 30 minutes in the refrigerator.
• Lightly season with salt and pepper the bell pepper and onion pieces. Remove shrimp from marinade and thread onto wooden skewers, along with bell peppers and onion. Cook on the grill until vegetables are lightly browned and shrimp is no longer pink, 3 to 5 minutes, turning once.

Steps:

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

Steps:

• Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.

Steps:

• 1. For Marinade: Process all ingredients in food processor until smooth, about 15 seconds. Reserve 2 tablespoons marinade; transfer remaining marinade to medium bowl.
• 2. For Shrimp: Pat shrimp dry with paper towels. To butterfly shrimp, use paring knife to make shallow cut down outside curve of shrimp. Add shrimp to bowl with marinade and toss to coat. Cover and refrigerate for at least 30 minutes up to 1 hour.
• 3. Prepare your grill, clean and oil so the shrimp want stick. Thread marinated shrimp on skewers. (Alternate direction of each shrimp as you pack them tightly on skewer to allow about a dozen shrimp to fit snugly on each skewer.)
• 4. Sprinkle 1 side of skewered shrimp with sugar. Grill shrimp, sugared side down, over hot side of grill, until lightly charred, 3 to 4 minutes. Flip skewers and move to cool side of grill and cook, covered until other side of shrimp is no longer translucent, 1 to 2 minutes. Remove and toss with reserved marinade. Sprinkle with cilantro and serve.

Steps:

• Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.