Grilled Shrimp Skewers Recipe

4.5 7 6
Grilled Shrimp Skewers Recipe
Grilled Shrimp Skewers Recipe photo by Taste of Home
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Grilled Shrimp Skewers Recipe

Read Reviews
4.5 7 6
Publisher Photo
“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.”
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.

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

Nutritional Facts

1/3 pound: 308 calories, 20g fat (2g saturated fat), 252mg cholesterol, 628mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 27g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Grilled Shrimp Skewers in Cooking for 2 Summer 2009, p49

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Reviews forGrilled Shrimp Skewers

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kkveum User ID: 8855310 248047
Reviewed May. 10, 2016

"This recipe is amazing as is! Our family loves it!"

MY REVIEW
BillGutteng User ID: 7895879 160469
Reviewed Jul. 19, 2014

"I loved this recipe, I really enjoyed that parsley flavor. My favorite shrimp skewer recipe is definitely this Asian style shrimp and squid skewer: http://www.homedouxhogar.com/world-cuisine/2014/7/19/asian-style-shrimp-and-squid-skewers"

MY REVIEW
abreendre User ID: 1799143 94185
Reviewed May. 7, 2013

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

MY REVIEW
celestie4 User ID: 5199189 175239
Reviewed Oct. 3, 2012

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

MY REVIEW
kristin8611 User ID: 6176113 173517
Reviewed Aug. 27, 2011

"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."

MY REVIEW
sakitai2 User ID: 4262191 176684
Reviewed Aug. 22, 2010

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

MY REVIEW
dsparrott User ID: 3518328 179545
Reviewed May. 26, 2010

"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."

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