RECIPE

Recipes For Seafood
Shrimp Kebab

Shrimp Kebab

  

If you are looking for easy, fast and tasty food to grill, shrimp is your answer. It is absolutely a great choice as barbecue finger food in parties. No matter you are a shrimp lover or you have never tried shrimp, you’ll fall in love with it once you tried the first bite.

 

The ingredients you’ll need:

2 tbsp white vinegar

2 tbsp soy sauce

2 garlic cloves, chopped

1 tbsp brown sugar

1 tbsp thyme, chopped

1/2 tsp paprika

1 tsp fresh ground pepper

A pinch of green onion

Zest and juice from a lime and an orange

Pineapple

 

Tools and equipment you’ll use:

Royal Gourmet Gas Grill SG6002

Royal Gourmet Charcoal Grill CC1830F

Royal Gourmet Extra-Long Barbecue Tong

 

 

Choosing shrimp is the first and an important step. You’re suggested to take large sized shrimp so that the kebabs won’t be overcooked.

 

Peel and devein the shrimps. Take a big bowl and put processed shrimps and chopped green onion and garlic respectively. After that, add all marinade spices to the bowl and make a good toss.

Add while vinegar, soy sauce, zest of lime and orange, and fresh juice from the lemon and orange, keep tossing.

 

When the shrimps and ingredients are blended well, keep the bowl aside and let it marinate for at least 30 minutes. During that time, cut pineapple into similar-sized small pieces, and go get your grill ready. Heat up and grease the grates.

  

When the shrimps are well-marinated, thread them on to the skewers with pineapple pieces interspersed. The shrimp skewers will be cooked over direct medium heat, and it takes approximately 3-5 minutes per side. When the shrimps turned opaque, it is the time to taken them out from grill. Don’t overcook them, as you won’t want your shrimps dried out and tasteless.

 

Shrimp kebabs can be served as an appetizer, a side dish, as well as a snack. The flavors from both the marinade and the shrimp itself are nothing but a perfect combination.

Try it next time in your grill party, and it won’t disappoint.

 

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