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Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze


Ingredients

  • 4 large garlic cloves, pressed
  • 2 tablespoons chopped fresh thyme
  • 5 teaspoons smoked paprika
  • 4 teaspoons Sherry wine vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 12 uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined
  • 12t1-inch-long pieces andouille or other fully cooked smoked sausages (such as linguiça; about 16 ounces)
  • 12 2-layer sections of red onion wedges
  • Nonstick vegetable oil spray

Recipe Preparation

  • Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.

  • Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. DO AHEAD Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.

  • Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.

  • Arrange skewers on platter. Serve with remaining bowl of glaze.

Recipe by Jeanne Thiel Kelley,

Nutritional Content

One serving contains the following: Calories (kcal) 404.3 %Calories from Fat 62.1 Fat (g) 27.9 Saturated Fat (g) 6.3 Cholesterol (mg) 130.5 Carbohydrates (g) 17.6 Dietary Fiber (g) 3.4 Total Sugars (g) 7.4 Net Carbs (g) 14.2 Protein (g) 21.1Reviews Section

Easy Spicy Grilled Shrimp Skewers Recipes

Easy Grilled Shrimp Skewers Recipe is just a mouthwatering dish that everyone loves to eat, where prawns or shrimps are marinated with garlic, lemon, and butter. Grill the shrimps with skewers to perfection and best-ever summer BBQ cluster together!

Today I did something different and am sharing it with you. A dish that is easy and quick to prepare in 30 minutes at home, yet healthy and tasty. I want something spicy but simple and so simple that you can prepare a very simple way at home, so can you guess what I’m going to make today?
Whoops! No, okay, let’s take it easy… Let’s seafood means prawns or shrimps with garlic, butter, honey, and lemon grilled skewers, meaning simple and spicy grilled shrimp skewer recipe.

Remember the last recipes of roasted shrimp, variety way you can make the dinner ideas or lunch meal, catch the recipe now! Even what you want to take with these roasted shrimp – don’t any idea? Get the recipe of 8 quick and easy side dishes for Roasted Shrimp, and know more, and celebrate the day!

We know that seafood is healthy and tasty, mainly the shrimp, it is also a popular food also now, so if you don’t waste your time in daily life, this recipe easy grilled shrimp skewers marinade with some simple ingredients is the perfect, especially in summer days.

I marinated some shrimps in garlic, lemon juice, and paprika, contexted them on skewers then grilled them & brush them with some sauce for grilled shrimp skewers and they turned out to be extremely delicious.

Some Shrimp Skewers tips:

  • First, soak your wood or bamboo skewers in water for at least half an hour or 1 hour.
  • Then set up and pre-heat your grill so that you have hot on one side and cool on the other.
  • Place the shrimp on the hot side, and uncover the skewers over the cool side. This way the shrimp cook quickly and the skewers do not burn and great to taste.

How to Grill Shrimp

Since shrimp does cook so quickly, you’ll want to pay attention to it on the grill you can cook it with the shell on to help lock in moisture, but it’s also fine to remove it first.

Your best bet as far as technique is to thread your shrimp on skewers or cook them in a locking grill basket that lets you flip them all at once. You can also cook them in a perforated pan and flip each individual shrimp with tongs—but work fast so they cook evenly. While you don’t have to go with jumbo shrimp, smaller shrimp are easier to overcook on the grill we like to go with medium or large at least.

BearMoo Kabob Skewers, set of 10 for $19.99 from Amazon

Better than the bamboo skewers you always forget to soak.

If you want to get into the nitty gritty, as in so many cases, J. Kenji Lopez-Alt has you covered he recommends tightly packing the shrimp together on their skewers and getting the outsides really dry (and explores an intriguing baking soda trick). Many of our recipes below use marinades we always simply let the excess drip off and are happy with the results, but you do you!

Make sure you buy raw shrimp rather than precooked, which will dry out and turn rubbery on the grill if you’re using frozen shrimp, quick-thaw them in a bowl of cold water for 10-15 minutes and dry thoroughly before marinating or making your shrimp kabobs.

Wild Gulf Shrimp (12-Pack), $109.95 from Sizzlefish

These large shrimp (26-30 count) come peeled and deveined

Related Reading on CNET: The Best Places to Buy Seafood Online

Since grilling shrimp doesn’t take much time, maximize your charcoal’s potential by throwing on some other items, from vegetable sides to denser proteins you plan to eat later in the week (seriously, BBQ meal prep is a great summer strategy for easier dinners).


Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

When I awoke Saturday morning, I heard a sign coming from nature. It came in the form of bird calls. Lots and lots and lots of bird calls. In fact, the birds get so loud around here in the summer, it almost sounds jungle-like. And because we live on the water… we get a combination of waterfowl calls (loons, coots, mallards, seagulls, geese, cranes, etc.) along with all the other regular bird calls. (I’m sure there’s an appropriate name for regular birds collectively, but I don’t know what it is right now and I’m not going to stop to look it up.) I actually made a recording for you of the chorus of birds but can’t get a link to work, so… you’ll just have to believe me. It’s loud! Anyway… so when it hit me on Saturday morning that they’re back!…. naturally I thought of food. No, really. I did. I was thinking warm weather is definitely in full swing now and it’s high time to post something from the grill!

A most post-worthy meal that I make is this recipe out of Bon Appétit from a few years ago. I’ve made it many times and always to the delight and happy grunts from the men in my family. I happen to love it, too, but…I don’t make noises. The key to this is the smoked paprika, which I have to emphasize… is not the same as regular paprika and should not be substituted. If you don’t have smoked paprika, it’s not hard to find so I highly recommend adding it to your arsenal of spices. Served with a starchy side and a summery salad, you’ve got yourself a fantastic meal!


How To Cook A Wolf

Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.
6 servings


June 2010 Bon Appetit
Ingredients

* 3/4 cup olive oil
* 4 large garlic cloves, pressed
* 2 tablespoons chopped fresh thyme
* 5 teaspoons smoked paprika
* 4 teaspoons Sherry wine vinegar
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon dried crushed red pepper
* 12 uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined
* 12 1-inch-long pieces andouille or other fully cooked smoked sausages (such as linguiça about 16 ounces)
* 12 cherry tomatoes
* 12 2-layer sections of red onion wedges
* Nonstick vegetable oil spray

*
TEST-KITCHEN TIP
If you're using bamboo skewers instead of the metal kind, be sure to soak them for at least an hour before grilling. Unsoaked skewers will burn on the grill.

*
Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.
*
Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. DO AHEAD Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.
*
Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
*
Arrange skewers on platter. Serve with remaining bowl of glaze.

My notes: I had plenty of glaze left over and we really did not need it with these. I used it to brush over Portobello mushrooms and strips of zucchini that I grilled last night. They were wonderful! I also made some skewers with some boneless chicken thighs and the sausage and they were also fabulous.


Preparation

Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.

Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. DO AHEAD: Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.

Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.

Arrange skewers on platter. Serve with remaining bowl of glaze.

* Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce available at some supermarkets, at specialty foods stores, and from latienda.com.

Test-kitchen tip: If you’re using bamboo skewers instead of the metal kind, be sure to soak them for at least an hour before grilling. Unsoaked skewers will burn on the grill.

This entry was posted on Monday, April 15th, 2013 at 10:56 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed.


Recipe Summary

  • ⅔ cup extra-virgin olive oil
  • 1 lemon, juiced
  • 3 cloves garlic, chopped
  • 2 tablespoons chopped Italian parsley
  • ¼ teaspoon red pepper flakes
  • 1 pound shrimp, deveined, shells and tails on
  • 1 pound Italian sausage, split open

Whisk oil, lemon juice, garlic, parsley, and red pepper flakes together in a large bowl add shrimp and marinate, about 15 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove shrimp from the marinade and shake off excess. Discard the remaining marinade.

Cook shrimp and sausage on the preheated grill until cooked through, 10 to 15 minutes.


Grilled Chorizo Kabobs – Pinchos Morunos

Enjoy your summer cookouts with this delicious Spanish tapa! These kebabs, known in Spain as Pinchos Morunos, are grilled with GOYA® Chorizo, onions, tomatoes and peppers. For the finishing touch, drizzle with a savory paprika-based sauce.

Made with GOYA® Chorizo

Prepare a wide variety of dishes with the flavor of GOYA® Chorizo! This authentic Spanish sausage has an exquisite texture and is seasoned to perfection with a rich blend of spices. Try it this summer in our Grilled Octopus and Chorizo Skewers with Pomegranate Salsa or Grilled Chorizo Kebabs – Pinchos Morunos recipes.


Best Summer BBQ Recipes + Easy Cookout Grilling Ideas You’ll Want to Make All Season!

(This post contains affiliate links. For more information, please see my disclosures here .)

1. Teriyaki Grilled Shrimp and Pineapple

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2. Grilled Bacon Wrapped Chicken Recipe

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This Grilled Bacon Wrapped Chicken Recipe is so tender and delicious! The bacon adds an extra layer of flavor that is amazing! Get ready to grill because this recipe does not disappoint!

3. The Best Chicken Marinade Recipe

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Look no further for the Best Chicken Marinade recipe ever! This easy chicken marinade recipe is going to quickly become your favorite go-to marinade! This marinade produces so much flavor and keeps the chicken incredibly moist and outrageously delicious – try it today!

4. Sausage & Grilled Shrimp Kabobs

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These sausages and Grilled Shrimp Kabobs are packed with flavor and super easy! They are the perfect way to make dinner on the grill when you are busy yet these skewers are fancy enough to serve at your next BBQ!

5. Fireball Whiskey Glazed Chicken

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This stuff is ridiculously good! You can make the Fireball Whiskey Glaze ahead of time and just reheat it a bit before cooking the chicken. Season the chicken with a little bit of BBQ seasoning before throwing it on the grill and brush the Fireball Whiskey Glaze on the chicken a few minutes before it’s done.

6. Grilled Steak Kebabs

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These Grilled Steak Kebabs are out of this world delicious. The steak marinade is simple and what makes these kebabs so amazing. Sometimes the best recipes are the simple ones and these kebabs are just that!

7. The Juiciest Grilled Chicken Kabobs

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8. Chicken Satay with Easy Thai Peanut Sauce

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9. Smoked Sausage Chicken and Potato Kabobs

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Smoked Sausage, Chicken, and Potato Kabobs are the perfect dinner on the grill. Easy enough for busy weeknights or weekend cookouts.

10. BBQ Pork Skewers with Filipino BBQ Marinade

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BBQ Pork Skewers with Filipino BBQ Marinade – Delicious grilled pork skewers in a homemade sticky, sweet, and spicy Filipino style BBQ marinade. This grilled pork recipe is one of my favorite things to cook on the grill. They are loaded with flavor and pair well with so many different side dishes!

11. Bacon Bourbon Barbecue Chicken Skewers

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These Barbecued Chicken Skewers are beyond delicious, with tender chunks of spice-rubbed chicken breast, smoky bacon, and crisp red onion. They’re grilled to perfection, then charred with a super-easy Bourbon Barbecue Sauce.

12. Marinated Steak Skewers with Korean BBQ Sauce

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These delicious skewers are first marinated, then grilled until charred and coated with a sweet, spicy, and salty glaze.

The meat is really melt-in-your-mouth tender.

13. Honey Garlic Korean BBQ Grilled Shrimp

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14. Cajun Prawns

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15. The Best Easy Grilled Vegetables

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16. Grilled Barbecue Tofu Skewers

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17. Grilled Garlic Butter Mushrooms | The Endless Meal

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Grilled Garlic Butter Mushrooms are a super easy-to-make, healthy, and delicious summer BBQ recipe. They make the perfect side dish recipe or vegan main. Make them paleo + Whole 30 with a simple substitute.

18. Grilled and Glazed Carrots Recipe

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Grilled Carrots finished with a Honey Brown Sugar Glaze are a fantastic side dish to any holiday or casual meal. These grilled and glazed carrots are sure to win your guests over (and your kids too!).

19. Honey Balsamic Chipotle Ribs

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Get grilling this summer with these sweet and spicy Honey Chipotle Ribs. These sticky goodness are sweet with a kick of spice and will have you licking every bit of these delicious ribs!

20. Grilled Lobster Tail

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24. Applewood Smoked Chicken

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25. Double Smoked Ham with Cherry Bourbon Glaze

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27. Garlic Steak Marinade Recipe

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28. THE Best Grilled Hot Dogs Recipe

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29. Red Wine Steak Marinade

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30. Grilled Salmon in Foil

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31. Grilled Salmon with a Sweet Glaze

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32. Grilled Pork Chop Marinade

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33. Asian Pork Tenderloin

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34. Coca Cola BBQ Ribs

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35. Grilled Chicken Wings Recipe

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37. Bacon-Wrapped Grilled Brussels Sprouts

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38. Blackened Salmon and Zucchini Skewers (Keto + Low Carb)

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Spicy, Smoky Grilled Shrimp

  • tree-nut-free
  • fish-free
  • peanut-free
  • alcohol-free
  • pork-free
  • pescatarian
  • gluten-free
  • wheat-free
  • soy-free
  • egg-free
  • red-meat-free
  • Calories 385
  • Fat 20.1 g (31.0%)
  • Saturated 8.7 g (43.5%)
  • Carbs 27.7 g (9.2%)
  • Fiber 0.5 g (1.9%)
  • Sugars 25.1 g
  • Protein 23.5 g (47.1%)
  • Sodium 975.1 mg (40.6%)

Ingredients

Instructions

Fill a large bowl with cold water and add the sugar and salt. Stir, then add the shrimp and let them sit in the brine for about 30 minutes. Drain.

Combine the oregano, smoked paprika, thyme, ancho chile powder, and salt in a large bowl. Add the shrimp and olive oil and stir until all of the shrimp are coated in the oil and spice mixture. Let sit for 10 to 15 minutes.

Melt the butter in a small sauce pan until melted and just beginning to sizzle. Add the garlic, stir, and turn off the heat.

Cook the shrimp on a very hot grill for 4 to 5 minutes, until seared on the outside and fully pink. If using a grill basket, toss once or twice to get the shrimp evenly seared. If using skewers, flip once while cooking. Serve with the garlic butter (and good bread) for dipping.


Watch the video: Πεντανοστιμες Γαριδες Σουβλακι Πως Καθαριζουμε Γαριδες Συνταγη Σουβλακια Γαριδες Σε Καλαμακι