Shrimp on Rosemary Skewers Recipe

3.5 4 4
Shrimp on Rosemary Skewers Recipe
Shrimp on Rosemary Skewers Recipe photo by Taste of Home
Publisher Photo

Shrimp on Rosemary Skewers Recipe

Read Reviews
3.5 4 4
Publisher Photo
Fresh springs of rosemary are the clever skewers for these shrimp kabobs. You can serve this as an appetizer or as a main course. —Amber Joy Newport, Hampton, Virginia
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Grill: 10 min.

Ingredients

  • 8 fresh rosemary sprigs, about 6 inches long
  • 1/2 cup orange marmalade
  • 1/2 cup sweetened shredded coconut, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon minced fresh rosemary
  • 1-1/2 pounds uncooked large shrimp, peeled and deveined

Directions

Soak rosemary sprigs in water for 30 minutes. In a small bowl, combine the marmalade, coconut, pepper flakes and minced rosemary; set aside 1/4 cup for sauce.
Thread shrimp onto rosemary sprigs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once and basting occasionally with remaining marmalade mixture. Serve with sauce. Yield: 8 skewers.
Originally published as Shrimp on Rosemary Skewers in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p231

Nutritional Facts

1 each: 145 calories, 3g fat (2g saturated fat), 126mg cholesterol, 172mg sodium, 16g carbohydrate (15g sugars, 1g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

  • 8 fresh rosemary sprigs, about 6 inches long
  • 1/2 cup orange marmalade
  • 1/2 cup sweetened shredded coconut, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon minced fresh rosemary
  • 1-1/2 pounds uncooked large shrimp, peeled and deveined
  1. Soak rosemary sprigs in water for 30 minutes. In a small bowl, combine the marmalade, coconut, pepper flakes and minced rosemary; set aside 1/4 cup for sauce.
  2. Thread shrimp onto rosemary sprigs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  3. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once and basting occasionally with remaining marmalade mixture. Serve with sauce. Yield: 8 skewers.
Originally published as Shrimp on Rosemary Skewers in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p231

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Reviews forShrimp on Rosemary Skewers

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MY REVIEW
Selene K User ID: 2103818 144709
Reviewed Aug. 20, 2010

"A few modifications. I pulled most of the rosemary off the stems and just left the ends. That gave a hint on rosemary and the shrimp is not damaged. For the sauce, I put the marmalade in the microwave for 40 seconds which gave it a spreading consistency. If I made this again, I would cover the grill with the new foil meant for grilling and not sticking. The flavor was wonderful and that is why I'm giving it 4 stars. With the modifications, 5 stars."

MY REVIEW
thin4life User ID: 1891649 65906
Reviewed Jul. 5, 2010

"This made a huge mess on my grill. The sauce was too thick but had good flavor. I would not make this again but would however make the sauce for something else."

MY REVIEW
aug2295 User ID: 4631582 144704
Reviewed Jun. 29, 2010

"The flavor of the shrimp was excellent but the rosemary skewers were a little too much. I would definitely use the marinade again, but probably on a regular skewer."

MY REVIEW
MGraham6 User ID: 5093376 144694
Reviewed Jun. 14, 2010

"I thought this recipe was good. A little extra sweet, which was fine with me. Maybe next time I'll add a dash of soy just to even out the taste a little bit. I will be making this again."

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