Grilled Shrimp Kabobs Recipe

2012-02-20
  • Yield : 2 serving plates
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Grilled shrimp kabobs recipe.Very delicious and easy shrimp kabobs with eggplants cooked over charcoal or gas grill. You can also bake shrimp kabobs in an oven (recipe adapted from http://damndelicious.net ). To bake it in the oven you need to use the following ingredients:

1½ pounds (720 g) raw medium shrimp, peeled and deveined, 4 lemons, thinly sliced and cut into halves, kosher salt and freshly ground black pepper, to taste, 1/4 cup unsalted butter, melted , 1/4 cup (60 ml) freshly squeezed lemon juice, 4 cloves garlic, peeled and minced, 1/2 teaspoon dried oregano , 1/2 teaspoon dried thyme , 1/2 teaspoon dried basil , 2 tablespoons chopped fresh parsley

Instructions:

Preheat an oven to 450ºF (225ºC). Grease baking sheet with nonstick cooking spray. Thread shrimp and lemons onto soaked bamboo skewers. Place skewers onto greased baking sheet. Place into preheated oven and roast just until shrimp are pink, skillet, for 5-7 minutes.

In a medium skillet, heat butter over medium-high heat. Pour in lemon juice, then stir in garlic, thyme, basil, and oregano. Cook, stirring, until fragrant, for about 2 minutes. Season with salt and black pepper to taste.

Serve shrimp skewers immediately, brushing with butter mixture and sprinkling with chopped fresh parsley.

Grilled Shrimp Kabobs Recipe

Ingredients

  • 1 tablespoon whipped butter,melted
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons olive oil
  • 2 garlic cloves,peeled and minced
  • 1 tablespoon freshly squeezed lemon juice
  • dash of freshly ground black pepper
  • 7 oz (210 g) raw shrimp shelled and deveined
  • 1/2 cup eggplant,halved

Method

Step 1

In a medium glass or stainless-still mixing bowl combine all ingredients except shrimp and eggplant and stir to combine. Add shrimp and eggplant and turn to coat. Cover and refrigerate at least 1 hour or overnight.

Step 2

Preheat barbecue or gas grill on high for 10 min. Onto each of two 12-inch or four 6-inch metal or presoaked bamboo skewers alternately thread half of the shrimp and eggplant. Place kabobs on the rack. Cook, turning kabobs occasionally and basting with marinade, until shrimp turn pink,4 to 6 min. Garnish with lettuce, basil, and lemon as desired.

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Nutritional Info

This information is per serving.

  • Energy

    243 cal
  • Protein

    23.2 g
  • Carbohydrate

    6.5 g
  • Fat

    14 g
  • Cholesterol

    126 mg
  • Calcium

    64 mg
  • Fibre

    1.6 g
  • Sodium

    1303 mg
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