Grilled Spiced Shrimp Kabobs Recipe
End the summer with a refreshing note with these tasty Spiced Shrimp Kabobs! The zesty Zhong sauce (recipe included!) boasts fresh, bold bright flavors and contains a combination of cilantro, parsley, garlic, peppers, and several warm spices.
Prep time: 45 minutes (includes marinating) | Cook time: 4-6 minutes | Serves: 4
Grilled Spiced Shrimp Kabobs Recipe
Shrimp Skewers
8 metal skewers or wooden skewers (see Recipe Notes at end)
1-1/4 lbs. extra-large peeled deveined shrimp
24 large peeled deveined shrimp
1 c cherry tomatoes, halved
1 small red onion, cut into 1-2” pieces
1 red or yellow bell pepper, cut into 1-2” pieces
Marinade Ingredients
2 garlic cloves, minced
1 T. fresh basil, chopped
1 T freshly squeezed lemon juice
1 T extra virgin olive oil
Sea salt and black pepper to taste
Zhoug Sauce Ingredients
1 c. fresh cilantro, chopped
1 c. fresh parsley, chopped
4 fresh jalapeño peppers, stems and seeds removed
1/2 c. extra virgin olive oil
4 medium garlic cloves
Approximately 1 t. sea salt, more or less to taste
1 t. cumin
1/2 t. ground coriander
1/2 t. chili flakes
To Serve
This is best served hot right off the grill.
Directions
1. Add shrimp to a deep bowl with the marinade ingredients (garlic, basil, lemon juice, olive oil, sea salt and black pepper to taste). Mix and let shrimp marinate 30 minutes.
2. In the meantime, prepare Zhoug sauce. In the bowl of a food processor, add cilantro, parsley, jalapeño peppers, garlic, salt, cumin and chili flakes. Pulse until everything is combined.
3. With the processor running, slowly add olive oil and pulse until it turns into a thick sauce.
4. Thread onto skewers, alternating shrimp, tomato, onion, shrimp, tomato, bell pepper, ending with a shrimp. Repeat until all skewers are full.
5. Preheat grill or grill pan over medium-high heat. Reduce heat to medium. Lightly oil grill grate. Cook shrimp until no longer translucent, 2-3 minutes per side. Watch carefully as shrimp cook very quickly and will become rubbery if overcooked.
6. Remove from grill onto a serving platter. Serve with Zhoug sauce.
Recipe Notes
You can prepare this recipe with metal or wooden skewers. If using wooden skewers be sure to soak for at least 30 minutes before adding shrimp to prevent burning.
This recipe was tested using uncooked peeled deveined large shrimp (16-20 count). Shrimp are sold at the seafood counter by the approximate number per pound, and since size designation has not been standardized, it is best to use the count per pound as a guide. The fewer shrimp per pound, the larger they are. Larger shrimp can be labeled as “U 10” meaning under 10 per pound or labeled as “Colossal” which is typically also under 10 per pound. As a good rule of thumb Jumbo = 11-15, Extra-large = 16-20, Large = 21-30, Medium 31-35, Small 36-45 and Mini or Salad Shrimp is anything smaller. When using frozen shrimp, be sure to thaw, rinse and pat dry before using.
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