How to Make Grilled Shrimp Kabobs

Grilled Shrimp Kabobs were on the menu for a night of LSU football on TV. We had Addison for the weekend and we were dancing up a storm in the kitchen to the Cajun music hour on the radio.

A local high school has a radio broadcast on Saturday nights that features Cajun Clarence who plays some awesome Cajun music. We can’t help but jump up and start dancing. Bon temps!

These Grilled Shrimp Kabobs are excellent dinner or party food. LSU fans are famous for their tailgating and love of food. Give these Shrimp Kabobs a try for your next football party.

 Grilled Shrimp Kabobs Ingredients

Feeds 4-6

1 pound large or jumbo shrimp (peeled and de-veined)
10-inch bamboo skewers (or regular stainless kabob skewers)
Fresh pineapple chucks
1 large bell pepper (cut into large pieces)
1 large sweet onion (cut into 4 quarter pieces)
And any other vegetables that you like grilled and can be placed on a
skewer – mushrooms, squash, zucchini, cherry tomatoes – the works.

Grilled Shrimp Kabobs Marinade

There should be enough liquid to adequately cover the shrimp and vegetables.

(If you’re cooking for a crowd, increase amounts as appropriate.)

1/2 cup Margarita Mix or use plain lime juice (a dash of Jose Cuervo tequila won’t hurt either)
1/2 cup orange juice
1/2 cup olive oil

How to Prepare Grilled Shrimp Kabobs

Peel the shrimp leaving the tail section on.

De-vein by slicing a slit in the top of the shrimp to remove the black vein.

In a large glass bowl, mix the olive oil, Margarita mix, and orange juice.

Place the shrimp and veggies in the marinade and stir to make sure all are covered.

Cover and put in the refrigerator for 1-2 hours to marinade (don’t put the pineapple in).

Soak the wooden skewers in water for at least 30 minutes prior to grilling.

(You’ll need enough skewers to allow for 2 Shrimp per skewer.)

Next, begin to skewer the shrimp, veggies, and pineapple.

Put a bell pepper or onion on the ends.

Pierce the shrimp in two places: by the tail segment and again near the other end (where the head used to be).

Continue this process and place each skewer on a cookie sheet pan.

Sprinkle lightly with seasoning. We use Tony’s Creole Seasoning and granulated garlic powder.

On a prepared grill, carefully place the Shrimp Kabobs on the grill.

Put the cover on the grill and open the vent.

Allow to cook 3-5 minutes.

Uncover the grill and carefully turn over the skewers to cook the other side for another 3-5 minutes.

(Depends on size of the shrimp and how well done you like shrimp.)

Put the cover back on the grill.

When ready, carefully remove the Shrimp Kabobs to a large platter.

(The long grilling tongs or large grilling spatula would probably be your best tools to use.)

Serve with a side salad, Spanish rice, or try our Bacon Wrapped Green Beans; which will be our next featured recipe.

(Note: If you don’t have a grill, no worries. We’ve also done this same recipe in the oven using the Broil function.)

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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