SWEET CHILI SHRIMP SKEWERS
This can also be done in the oven under broil if you are making a big batch. It is a Christmas Eve favorite
Provided by swiz58
Categories Asian
Time 45m
Yield 12 shrimp, 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together juice, oil, chili sauce, ginger and green onions.
- Marinate shrimp for 30minutes in half the marinade.
- Reserve remaining marinade.
- Heat grill to medium high heat.
- Thread 3 shrimp on each skewer
- Place on grill.
- Brush with reserved marinade.
- Grill 4 minutes.
- Brush with marinade again.
- Flip.
- Brush with marinade.
- Grill until done.
- Brush with marinade
- Serve.
Nutrition Facts : Calories 81.3, Fat 7, SaturatedFat 1, Cholesterol 22.7, Sodium 104.7, Carbohydrate 2.5, Fiber 0.5, Sugar 0.7, Protein 2.8
SMOKY SWEET CHILI SHRIMP SKEWERS RECIPE BY TASTY
These sweet and savory shrimp skewers are layered with mango, red pepper, and red onion.
Provided by Tikeyah Whittle
Categories Sides
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak the wooden skewers in cold water for at least 30 minutes before using.
- Arrange one rack in the center and one rack in the upper third of the oven. Preheat the oven to 450°F (230°C).
- Make the sauce: Add ¼ cup (60 ml) sweet chili sauce, the honey, soy sauce, lime juice, liquid smoke, and garlic to a small bowl and whisk to combine. Set aside.
- Build the skewers: Onto each wooden skewer, thread 1 piece of bell pepper, 2-3 pieces of red onion, 1 shrimp, and 1 piece of mango. Repeat to make a second layer. Continue with the remaining ingredients and skewers.
- Arrange the skewers on a rimmed baking sheet and season on both sides with the salt and pepper. Brush both sides of the skewers with the smoky sweet chili sauce.
- Transfer to the center oven rack and bake for 5 minutes. Turn the oven to broil and move the pan to the upper rack. Broil for 3-5 minutes, until lightly charred in spots.
- Remove the skewers from the oven and brush with the remaining 2 tablespoons of sweet chili sauce. Transfer to a platter, sprinkle with the cilantro, and serve with lime wedges alongside.
- Enjoy!
Nutrition Facts : Calories 180 calories, Carbohydrate 29 grams, Fat 1 gram, Fiber 2 grams, Protein 14 grams, Sugar 24 grams
CHILI-LIME SHRIMP KABOBS
Lime and chili add a kick that really make this recipe pop. Plus, the grilled peppers are a great way to get my family to eat veggies. -Libby Walp, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 kabobs.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade., On each of 12 metal or soaked wooden appetizer skewers, alternately thread two shrimp and two red pepper pieces. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.
Nutrition Facts : Calories 32 calories, Fat 1g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 46mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
CHILI GLAZED SHRIMP SKEWERS
Make and share this Chili Glazed Shrimp Skewers recipe from Food.com.
Provided by gailanng
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix chili sauce, lime juice, fish sauce, and cilantro; set aside.
- Divide shrimp into 4 equal portions. Lay each portion of shrimp in a neat row with tails pointed in the same direction. Thread 2 thin wood or metal skewers (8 to 10 inches long) about 1 1/2 inches apart through center of each row of shrimp, pushing the shellfish close together.
- Place shrimp on an oiled grill above a solid bed of hot coals or high heat on a gas barbecue (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.
- Cook, turning once, until shrimp are pink, 2 to 3 minutes a side.
- Brush tops of shrimp with the chili sauce mixture, turn over, and cook just until glaze bubbles and browns slightly, about 30 seconds (watch closely; glaze burns easily). Brush tops with more chili mixture, then turn glaze down and cook just until it darkens slightly, about 30 seconds more.
- Transfer shrimp to plates or a platter. Season to taste with remaining chili mixture and juice from lime wedges.
GRILLED SWEET CHILI SHRIMP SKEWERS
I've discovered a new product from Frank's Red Hot and it's their new Sweet Chili Sauce and it's awesome, I love trying sweet chili sauces and this one is by far my favorite!!!! I looked on their web site for some great recipes and came upon something like this. They are so good and easy to make. This sauce is sweet with a...
Provided by Annamaria Settanni McDonald
Categories Seafood
Time 15m
Number Of Ingredients 10
Steps:
- 1. Place shrimp on metal skewers. Baste shrimp generously with 1/2 cup Sweet Chili Sauce.
- 2. Grill shrimp over medium heat about 5 min. until shrimp turn pink. Sprinkle with green onion, (optional).
- 3. Serve shrimp with additional 1/2 cup Sweet Chili Sauce for dipping. Great to accompanied with rice and grilled vegetables.
SWEET GRILLED SHRIMP SKEWERS
Steps:
- Combine brown sugar, lemon juice, molasses, basil, vegetable oil, mustard, honey, clove, ranch dressing, chili powder, and garlic in a large bowl. Toss in shrimp to coat, cover, and refrigerate for 2 hours. Meanwhile, soak wooden skewers in hot water to prevent burning on the grill.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Thread shrimp tightly on to skewers. Cook on the top rack of the grill for approximately 4 minutes, or until the shrimp turns pink on one side. Flip shrimp and cook for an additional 2 to 4 minutes, or until there are no signs of grey. Use a fork to remove shrimp from the skewers.
Nutrition Facts : Calories 431.9 calories, Carbohydrate 56 g, Cholesterol 346.2 mg, Fat 6.5 g, Fiber 0.3 g, Protein 37.4 g, SaturatedFat 1.2 g, Sodium 461.7 mg, Sugar 47 g
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- Place all the ingredients for the shrimp skewers into a large mixing bowl. Then pour about 3/4 of the sweet chili sauce marinade over the top. Reserve the rest of the sauce to brush over the skewers after they’ve finished cooking.
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