Consistent with our series on easy to make items for summer entertaining, this Ginger Shrimp Kabob recipe can be made in 30 minutes plus the marinating time.
Kabobs are a popular summer grilling food. Interestingly, Wikipedia says “kabob” is an Arabic word meaning “fried meat”, not grilled meat. With that said, kabobs are a staple in Turkey and the word “Shish kebab” means a “skewered grilled-meat” in Turkish. Asian countries have the “satay”, which is a roasted skewered meat.
You can find just about any kind of kabob (e.g. beef, lamb, chicken, shrimp, fish, goat and pork). The vegetables and fruits that you can include on your kabob are about as endless as the types of meat.
Whatever your preference, this is a quick and easy shrimp kabob recipe. I always have to make extra kabobs because my kids absolutely love this dish. (They don’t eat the veggies, but they will eat the shrimp and grilledfruit on the kabobs.)
The key to this recipe, is marinating the shrimp for 1 hour. It really makes a difference in the flavor of the shrimp.
Marinade – this marinade makes enough for 1 pound of shrimp. Just double the marinade for each pound of shrimp.
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon Jubilee Seafood Seasoning
- 1/4 cup fresh ginger, chopped
- 2 cloves garlic, minced
- 1 pound shrimp, peeled. You can devein them if you would like.
- 1 red sweet pepper
- 1 green sweet pepper
- 2 nectarines
- 1 onion
- 1 cup of mushrooms
- 1 to 2 tomatoes
- Kabob skewers – I use the wood skewers. You can buy them at any major grocery store or big box store.
- Mix all the marinade ingredients in a ziploc bag or plastic food storage container with lid.
- Mix in the shrimp.
- Marinate for 1 hour. After the first 30 minutes, stir up the shrimp in the marinade to make sure all areas of the shrimp are in contact with the marinade.
- If using wood skewers, soak them in water. They need to soak at least 30 minutes.
- Cut-up the vegetables and fruits.
- After 30 to 45 minutes of the wood skewers soaking, start placing the vegetables, fruits and shrimp on the skewers. There is no science to this. I like to have a shrimp followed by 2 vegetables/fruits, followed by a shrimp, etc. Leave about 2 inches on each end of the skewer, so that you don’t have any problems handling the kabob.
- Heat the grill to 425 degrees.
- It takes about 12 to 15 minutes to grill the kabobs. Rotate the skewers 2 to 4 times in order to cook all areas of the food.