Grilled Shrimp Kabobs (Skewers)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 min
-
Servings
4 servings
-
Calories
222 kcal
-
Course
Appetizer
-
Cuisine
Asian-American Fusion
Grilled Shrimp Kabobs (Skewers)
Description
This recipe threads peeled and deveined jumbo shrimp onto skewers for quick grilling. The shrimp are brushed with melted butter and seasoned with kosher salt and cayenne pepper to add a touch of heat. Pre-soaked bamboo skewers prevent burning during grilling.
While the shrimp grill briefly (about 30 to 60 seconds per side) over a hot fire, a warm glaze made from heated Thai sweet chili sauce mixed with butter, lime juice, and zest is prepared separately. After grilling, shrimp are brushed with this glossy glaze, layering sweet, spicy, and citrus flavors that complement the char from the grill.
Serving is immediate to preserve the shrimp’s tenderness and fresh glaze texture. This method highlights the balance between the shrimp’s natural sweetness and the vibrant, tangy glaze. The recipe suggests suitable accompaniments like coconut rice, enhancing the tropical flavor profile of the dish.
Ingredients
- 1 ½ lbs Shrimp peeled and deveined, kept cold, jumbo
- 4 TB butter melted, salted
- ¼ tsp cayenne pepper
- kosher salt
- ½ cup sweet chili sauce Thai style
- 2 TB lime juice fresh
- 1 tsp lime zest
Instructions
- Pat shrimp dry with paper towels and thread shrimp onto four 12-inch skewers. Bamboo skewers must be pre-soaked in water first. Brush with 1 TB butter and season with cayenne and a pinch of salt on both sides. Keep chilled until grill is ready.
- Heat Thai sweet chili sauce in a small saucepan over medium heat until bubbling. Off heat, whisk in remaining butter, lime juice, and lime zest. Cover and keep warm.
- Grill shrimp over hot fire, about 30-60 seconds per side. Brush with glaze and serve immediately.
Notes
- Look for Thai sweet chili sauce in the Asian aisle, often labeled "for chicken," characterized by a thick orange-red sauce with red pepper flakes.
- Bamboo skewers should be soaked before grilling to prevent burning; reusable metal skewers are an alternative.
- Serving suggestions include pairing shrimp kabobs with coconut rice or other mildly flavored sides that complement the glaze.
- Grill shrimp just until opaque and cooked through to avoid toughness; brief cooking times are key.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 222kcal | 11% |
| Carbohydrates | 2g | 1% |
| Protein | 23g | 46% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 244mg | 81% |
| Sodium | 853mg | 36% |
| Potassium | 199mg | 4% |
| Fiber | 0.1g | 0% |
| Sugar | 0.03g | 0% |
| Vitamin A | 708IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 96mg | 10% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
