Grilled Texas Shrimp Kabobs – a delicious recipe with light olive oil, red wine vinegar, tequila, ground cayenne pepper, salt, garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Mix all ingredients except shrimp in shallow glass dish; stir in shrimp. Cover and refrigerate for about 1 hour. Remove shrimp from marinade and reserve it.
2
Thread 4 shrimp on each of six metal skewers. (*If using bamboo skewers, remember to soak them in hot water for about 30 minutes, so won't burn.)
3
Grill over medium coals, turning once, until pink for about 2 to 3 mts. on each side. Do not overcooked.
4
Heat reserved marinade to boiling in a non-aluminium saucepan; reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.
5
NOTE: to broil the kabobs in the oven: set oven control to boil.
6
Place skewered shrimp on rack in broiler pan. Broil with tops about 4 inches from heat, turning once until pink, 2 to 3 minutes on each side.
813
kcal
Calories
15
g
Fat
18
g
Carbs
147
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup light olive oil, 1/4 cup red wine vinegar, 1/4 cup tequila (or use lemon and orange juice instead), 1 tablespoon ground cayenne pepper, and more.
Yes, Grilled Texas Shrimp Kabobs falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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