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Shrimp on Rosemary Skewers Recipe

Shrimp on Rosemary Skewers Recipe

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
TOTAL TIME: Prep: 30 min. Grill: 10 min. YIELD:8 servings


  • 8 fresh rosemary sprigs, about 6 inches long
  • 1/2 cup orange marmalade
  • 1/2 cup flaked 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.

Nutritional Facts

1 skewer with 1-1/2 teaspoons sauce equals 145 calories, 3 g fat (2 g saturated fat), 126 mg cholesterol, 172 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Reviews for Shrimp on Rosemary Skewers

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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."

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."

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."

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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Wine Pairings

Light-Bodied White Wine

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