dinner · entree · seafood

Shrimp & Red Pepper Kebabs with Jalapeno-Lime Marinade

My grill pan and I have a love-hate relationship.

I love it because I’m able to get some great grill marks on things like burgers, hot dogs, and chicken.

I had it because I almost always set my smoke alarm off when I cook with it.

It doesn’t matter if my ventahood is going at full blast. It doesn’t matter if I’m meticulously careful with drips and moisture points. My grillpan always ends up smoking me out of my own kitchen.

Regardless, I love using it. I can’t grill on an actual grill so this is the next best thing. No charcoal, no lighter fluid, no tending to a flame. You can get a nice char and a nice smoke flavor (hence all the smoke in my kitchen) without ever living your air conditioned house.

For the Memorial Day weekend, I thought I’d grill up some shrimp kebabs. I found the recipe in a cookbook titled “Favorites For All Seasons”, which is comprised of a collection of recipes from the members of the First Unitarian Church in Oklahoma City. I’m not sure which antique store I picked up this spiral-bound cookbook, but I’m glad I added it to my collection.

The marinade for the shrimp is sublime. The shrimp ended up sweet, spicy and extremely flavorful. I marinated the shrimp for just 30 minutes so it’s crazy how flavorful they ended up in that short amount of time.

Serve this kebabs on a bed of rice or with a nice side salad and enjoy!

Shrimp & Red Pepper Kebabs with Jalapeno-Lime Marinade

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Sweet and spicy marinated shrimp with succulent red pepper, grilled to perfection.

Ingredients

  • 1 lb. medium or large raw shrimp, peeled and deveined
  • Juice of 1 large orange
  • Zest of 1 lime
  • Juice of 2 limes
  • 2 TBS. honey
  • 2 tsp. cumin
  • 1/4 tsp. salt
  • 2 jalapenos, minced
  • 1/4 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 2-3 red bell peppers, cut into chunks
  • Wooden skewers, for cooking (soak if using an outdoor grill)

Directions

  1. In a large bowl, stir together the orange juice, lime zest, lime juice, honey, cumin, salt, jalapenos, cilantro and garlic. Add shrimp and toss to coat. Cover and refrigerate for at least 30 minutes.
  2. Remove shrimp from marinade and shake off any excess. Thread shrimp on skewers along with red pepper.
  3. Heat a grill pan or grill to desired heat. Grill skewers until pepper is slightly charred and shrimp is pink, about 5 minutes per skewer.

Step-By-Step Instructions

In a large bowl, stir together the orange juice, lime zest, lime juice, honey, cumin, salt, jalapenos, cilantro and garlic. Add shrimp and toss to coat. Cover and refrigerate for at least 30 minutes.

Remove shrimp from marinade and shake off any excess. Thread shrimp on skewers along with red pepper.

Heat a grill pan or grill to desired heat. Grill skewers until pepper is slightly charred and shrimp is pink, about 5 minutes per skewer.

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