You’re a Shrimp Kabob

Uncategorized 3 Minutes

Ease Level: You’ll have to cut things.

Time: 30 minutes including prep and cooking (if you follow suggested prep).

We love grilling in the summer and it truly takes months before I am tired of our rotation of burgers, brats, and chicken. When that time comes, shrimp kabobs are an excellent way to add variety.

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Are kabobs more labor intensive than the typical grill meat? Yes, yes they are. However, we are still only talking approximately 20 minutes to prep. Plus shrimp just feels fancy, so totally worth it.

If shrimp scares you because it is a creepy little crustacean, you are not alone! Do not be afraid because cooking an uncooked shrimp is color coded. When it turns from gray to pinkish it is done! If you are still freaked out, just use one to two inch cubes of chicken.

Below is a recipe that we have used often for spicy garlic shrimp, pepper and pineapple kabobs. It is from Betty Crocker who is queen bee of easy recipes, yet there are still ways to make it easier. Recipe!

Top three tips are:

  1. Don’t measure anything! There is no such thing as too much or too little of anything here, so don’t waste your time or dishes.
  2. Kabobs are very forgiving, so if you dont like any of the ingredients just leave them out, or sub with another grill friendly option.
  3. Listen to the “Ace of Base” Pandora station while assembling. It will make everything more fun!

Betty’s recipe is in black below and my suggestions are in purple.

Pineapple-Lime Marinade – Optional, this kabob is good without any marinade

2 T olive or vegetable oil – olive is fine
1 tsp grated lime peel – If you don’t have a lime, just omit.
2 T lime juice – Any citrus juice works here and never measure. Just one lime or lemon will do. If you have the never expiring bottle of lemon juice in the fridge like I do, that works too. 
2 T reserved pineapple juice from can of pineapple – If you use fresh pineapple, just dump in some of the juice on from the cutting board. 
1/4 tsp salt – No need to add salt as shrimp has a natural salty flavor.
1/4 tsp red pepper sauce – I’m not even sure what red pepper sauce is, so we use red pepper flakes or cayenne to taste. 
2 cloves garlic, finely chopped – Freshly chopped, from a jar, or not at all is fine. 

Kabobs

3/4 lb uncooked deveined peeled large shrimp, thawed if frozen – Buy medium or large. Peeled and deveined is easiest, but it you can at least get deveined you can skewer the little dudes with the shells on and just peel them as you eat. 
1 can (8 oz) pineapple chunks in juice, drained, 2 tablespoons juice reserved for marinade – Fresh pineapple works too cut into one inch chunks. 
1 orange bell pepper, cut into 12 pieces
4 medium green onions, cut into 1 1/2-inch pieces – I find little use for green onions and they are always overpriced, so sub in a red or white onion. 

Steps

Tip: Before beginning, soak the kabob skewers if you are using wood, even if for 5 minutes. This will help prevent them from charring. 

  1. In shallow glass or plastic dish or resealable food-storage plastic bag, mix marinade ingredients. Add shrimp, pineapple, bell pepper and onions; stir to coat. Cover dish or seal bag; refrigerate 15 to 30 minutes, turning once or twice.
    1. No need refrigerate for 15 – 30 minutes. Put the shrimp in the marinade while you cut up the pineapple and pepper. 
  2. Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack. On each of 4 (12- to 14-inch) metal skewers, thread shrimp, pineapple, bell pepper and onions alternately, leaving small space between each piece. Reserve marinade.
    1. Does anyone really brush oil on the grill? As long as the grill is hot, you’ll be fine not oiling the grill. Seriously, you already oiled the shrimp!
    2. Care little about how much and in what order you thread the kabob. That is the beauty of a kabob. Do not waste your time ensuring space is left between the pieces. The kabob will forgive you.
  3. Place kabobs on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning and brushing with marinade once, until shrimp are pink and vegetables are tender. Discard any remaining marinade.
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Published by KT

I am a working mom who loves good food!

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