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Grilled Shrimp Skewers Recipe

Grilled Shrimp Skewers Recipe photo by Taste of Home

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“This recipe is similar to a barbecue shrimp dish I love at a restaurant in Florida,” writes Sandy Lutz from North Canton, Ohio. “I serve it as an entree with brown rice and a salad, but it could work as an appetizer, too.”

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Grilled Shrimp Skewers Recipe

Prep: 15 min. + marinating Grill: 10 min.

Yield: 2 Servings

15 10 25

Ingredients

1/2 cup canola oil
1/4 cup minced fresh parsley
3 tablespoons chili sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
3/4 pound uncooked large shrimp, peeled and deveined

Directions

In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade.
On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once. Yield: 2 servings.

Nutritional Facts 1 skewer equals 308 calories, 20 g fat (2 g saturated fat), 252 mg cholesterol, 628 mg sodium, 4 g carbohydrate, trace fiber, 27 g protein.

Originally published as Grilled Shrimp Skewers in Cooking for 2 Summer 2009, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Grilled Shrimp Skewers

Grilled Shrimp Skewers

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Reviewed on May. 07, 2013 by abreendre

Wee liked it because it wasn't too spicy. I might try it with cocktail sauce.

Reviewed on Oct. 03, 2012 by celestie4

With a little bit of cayenne or some red chili peppers, this recipe would have 5 stars. Very good!

Reviewed on Aug. 27, 2011 by kristin8611

My husband now requests this regularly. He loves it paired with a grilled steak and it is so easy I don't have to save it for a special occasion.

Reviewed on Aug. 22, 2010 by sakitai2

Sounds good but have not made it as yet. My husband wants to give it a try.

Reviewed on May. 26, 2010 by dsparrott

Simple and easy. I added a few sprinkles of crushed red chile peppers, so the shrimp were very "tangy." I liked the extra "heat," but it would probably be suffiently spicy without the crushed peppers. I also skipped the skewers and just use a grilling basket. This recipe is certainly worth the try.