Need a quick and easy meal? Give these shrimp kabobs a try. The hardest part is waiting for the shrimp to marinate for an hour. After that, you'll have dinner on the table in 10 minutes. Once grilled, the shrimp are sweet and tangy with a slightly smoky taste. Full of flavor, we love how easy this was to throw together. These have an oriental flair! Serve over a bed of shredded lettuce that has slivered almonds and small orange slices in it.
Prep time: Cook time:
Recipe Cuisine: Asian Recipe Category: Seafood Yield: 6 Servings
Ingredients :
- 1 can(s) tomato soup (10.75 oz)
- 1/4 cup(s) orange juice
- 1 tablespoon(s) soy sauce
- 1 tablespoon(s) vegetable oil
- 1/4 teaspoon(s) ground ginger
- 1 tablespoon(s) brown sugar
- 1 1/2 pound(s) large shrimp, shelled and deveined
Intructions :
- Mix soup, orange juice, soy sauce, vegetable oil, ginger, and brown sugar in a shallow, NON-metallic dish. Mix well
- Add shrimp, stir to coat well. Cover and marinate in the refrigerator for 1 hour, stirring intermittently
- Remove shrimp from marinade. Thread shrimp onto long skewers (I use two skewers each, so they will not 'twirl' around when trying to turn them on the grill. Instead of just one skewer going up the middle of each shrimp, I put a skewer at the head-end, a skewer at the tail end, and then slide 4 or 5 more shrimp onto those two skewers in like-fashion ... it anchors them better. Repeat this for each kabob)
- Place kabobs on lightly-oiled grill rack over medium coals
- Grill, uncovered, for 10 minutes, or until shrimp turn pink, turning and brushing often with the marinade
- Heat the remaining marinade to a slight boil for several minutes and serve with the shrimp
- VARIATION: Prepare as in steps 1 & 2. Instead of grilling in step 3, place kabobs on the rack in the broiler pan. Broil 4 from heat for 5 minutes or until shrimp turn pink, turning and brushing often with marinade. Proceed as in step 4.
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Keyword : shrimp-kabob-Asian-Seafood