Shrimp Kabobs Recipe

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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!

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Ingredients

Servings
  • 2 pounds large shrimp (21-25 ct.) peeled, deveined patted dry
  • 1 fresh pineapple, chopped into 1” pieces
  • 3 bell peppers (any color combo) cut into 1 1/4-inch pieces
  • 1 red onion, cut into 1-inch chunks
  • 5 tablespoons olive oil, divided
  • 1 teaspoon cornstarch

SWEET AND TANGY MARINADE/GLAZE

  • 1/3 cup red wine vinegar
  • 1/4 cup canned pineapple juice*
  • 1/4 cup sugar
  • 1/4 cup honey
  • 2 tablespoons ketchup
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon salt
  • 1/2 tsp EACH garlic powder, ginger powder
  • 1/4 teaspoon red pepper flakes
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Instructions

  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:
  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").
  4. Skewer: Thread shrimp, pineapple, peppers and onions onto skewers.

TO GRILL:

  1. Heat grill over medium-high heat (400 degrees F). Meanwhile, make glaze:
  2. 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.
  3. 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.

TO BAKE:

  1. Preheat oven to 450 degrees F. Meanwhile, make the glaze:
  2. 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.
  3. 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.

Notes

  •   Remove the shrimp from the skewers. Microwave for 30 seconds, then at 15 second intervals just until warmed through. Don't overheat or the shrimp will become rubbery.
  •   Remove the shrimp from the skewers. Reheat gently on the stove just until warmed through.  The key is to 
  •  the shrimp and not cook the shrimp any further.
  • Storage:  Store shrimp skewers in an airtight container in the refrigerator for up to three days.
  • To reheat in the microwave:  Remove the shrimp from the skewers. Microwave for 30 seconds, then at 15 second intervals just until warmed through. Don't overheat or the shrimp will become rubbery.
  • To reheat on the stove:  Remove the shrimp from the skewers. Reheat gently on the stove just until warmed through.  The key is to warm the shrimp and not cook the shrimp any further.
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