Save on Pinterest

Grilled Shrimp Appetizer Kabobs

The simple combination of pineapple, onion and marinated shrimp has turned me into a fan of seafood appetizers. — Michele Tungett, Rochester, Illinois
  • Total Time
    Prep: 15 min. + marinating Grill: 5 min.
  • Makes
    10 servings

Ingredients

  • 1/3 cup tomato sauce
  • 1/3 cup olive oil
  • 3 tablespoons minced fresh basil
  • 3 tablespoons red wine vinegar
  • 5 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 10 uncooked jumbo shrimp, peeled and deveined (8-10 ounces)
  • 10 fresh pineapple chunks
  • 1 small onion, cut into 1-inch chunks

Directions

  • In a large bowl, whisk the first seven ingredients until blended. Reserve 1/4 cup marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 30 minutes.
  • On each of 10 metal or soaked wooden appetizer skewers, alternately thread one shrimp, one pineapple chunk and an onion chunk. Grill, covered, over medium heat or broil 4 in. from heat 4-6 minutes or until shrimp turn pink, turning occasionally and basting with reserved marinade during the last 2 minutes.
Nutrition Facts
1 kabob: 68 calories, 4g fat (1g saturated fat), 31mg cholesterol, 138mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • candysbridgeclub
    Sep 24, 2015

    As a Hannakah recipe you're off the mark. Shellfish is not allowed in Jewish dietary laws.

  • MichaelVyskocil
    Jul 28, 2013

    Shrimp is superb when grilled. You could also substitute the pineapple chunks for other seasonal fruits like fresh peaches or nectarines.

  • veggiemama
    Jul 23, 2013

    These were really pretty tasty!

  • terratoo
    Jul 4, 2013

    Have made these twice now. I only used the shrimp alone and my husband couldn't stop eating them! Great taste and nice not to have breading for a change. Would highly recommend to all shrimp lovers.

  • homemadewithlove
    Jun 11, 2013

    Very Good! Made these for dinner last night served with Jasmine Rice. I used medium shrimp - 2 1/2 dozen. With rice and a salad, it makes a light summer meal.