Main Dishescarlsbadcravings5.0
Shrimp Kabobs Recipe
These Shrimp Kabobs are sweet and tangy, succulent morsels that will whisk your taste buds away to the tropics (great for entertaining)! The Hawaiian inspired marinade doubles as the glaze (no double work!), and are a meal-in-one complete with caramelized pineapple and charred bell peppers. These shrimp skewers boasts a grill time of less than 5 minutes or bake them in the oven to enjoy year-round!
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 55 min🔥 Cook: 5 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- saucepan
- oven
- baking sheet
📝 Preparation Steps
1
Wooden skewers: If using wooden skewers, soak for at least ⏱️ 30 minutes in water before grilling or broiling.
2
Marinate shrimp: In a medium bowl, whisk Sweet and Tangy Marinade/Glaze ingredients together. Add 1/4 cup of this Marinade to a separate large freezer bag or bowl along with 3 tablespoons olive oil. Add shrimp and turn to evenly coat. Marinate at room temperature for ⏱️ 30 minutes while you prep the veggies:
large shrimp (21-25 ct.) (peeled, deveined patted dry)2 poundsolive oil, (divided)5 tablespoons
3
Veggies: Add 2 tablespoons Marinade to a large bowl along with 2 tablespoons olive oil. Add pineapple, bell peppers and onions and turn to coat. Reserve extra Marinade/Glaze ("Reserved Glaze").
olive oil, (divided)5 tablespoonsfresh pineapple, (chopped into 1” pieces)1cup canned pineapple juice*1/4bell peppers (any color combo) (cut into 1 1/4-inch pieces)3
4
Skewer: Thread shrimp, pineapple, peppers and onions onto skewers.
large shrimp (21-25 ct.) (peeled, deveined patted dry)2 poundsfresh pineapple, (chopped into 1” pieces)1cup canned pineapple juice*1/4
5
TO GRILL:
6
Heat grill over medium-high heat (400 degrees F). Meanwhile, make glaze:
7
Glaze: Add Reserve Glaze to a small saucepan and whisk in 1 teaspoon cornstarch. Bring to a boil, then reduce to a simmer until slightly thickened, about ⏱️ 5 minutes (it will continue to thicken upon standing). Add additional honey for sweeter, red wine vinegar for tangier; set aside.
cornstarch1 teaspoon
8
Grill shrimp kabobs: Clean grates and grease with vegetable oil. Evenly space skewers on the hot grill and cook uncovered for ⏱️ 2 minutes per side or until shrimp are golden and cooked through. Brush kabobs with Sweet and Tangy Glaze.
large shrimp (21-25 ct.) (peeled, deveined patted dry)2 pounds
9
TO BAKE:
10
Preheat oven to 450 degrees F. Meanwhile, make the glaze:
11
Glaze: Add Reserve Glaze to a small saucepan and whisk in 1 teaspoon cornstarch. Bring to a boil, then reduce to a simmer until slightly thickened, about ⏱️ 5 minutes (it will continue to thicken upon standing). Add additional honey for sweeter, red wine vinegar for tangier; set aside.
cornstarch1 teaspoon
12
To bake: Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the shrimp kabobs in a single layer. Bake for ⏱️ 6-8 minutes, flipping halfway through, until the shrimp are golden and cooked. Brush cooked shrimp kabobs with Sweet and Tangy Glaze.
large shrimp (21-25 ct.) (peeled, deveined patted dry)2 pounds
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