Sweet-and-Sour Skewered Shrimp Recipe

4.5 1 2
Sweet-and-Sour Skewered Shrimp Recipe
Sweet-and-Sour Skewered Shrimp Recipe photo by Taste of Home
Publisher Photo

Sweet-and-Sour Skewered Shrimp Recipe

Read Reviews
4.5 1 2
Publisher Photo
This recipe is a summertime favorite. We fix it often on our portable grill when we go boating. My husband thinks it's great. It's the sauce that makes it!
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 1/2 cup barbecue sauce
  • 1/4 cup lemon juice
  • 1/4 cup pineapple preserves
  • 4 teaspoons soy sauce
  • 1/2 teaspoon ground ginger
  • 30 uncooked large shrimp, peeled and deveined (about 2 pounds)
  • 1 to 2 large green peppers, cut into 1-inch pieces
  • 1/2 pound fresh mushrooms, halved

Directions

In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.
Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times. Yield: 6 servings.
Originally published as Sweet-and-Sour Skewered Shrimp in Country Extra July 1997, p51

  • 1/2 cup barbecue sauce
  • 1/4 cup lemon juice
  • 1/4 cup pineapple preserves
  • 4 teaspoons soy sauce
  • 1/2 teaspoon ground ginger
  • 30 uncooked large shrimp, peeled and deveined (about 2 pounds)
  • 1 to 2 large green peppers, cut into 1-inch pieces
  • 1/2 pound fresh mushrooms, halved
  1. In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.
  2. Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times. Yield: 6 servings.
Originally published as Sweet-and-Sour Skewered Shrimp in Country Extra July 1997, p51

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amysmess User ID: 7202245 48584
Reviewed Apr. 25, 2014

"This was great! I added chunks of pineapple to the kabobs!"

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