Sweet & Sour Shrimp Kebabs

Photo by David M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the kebabs:

  • 1/2

    cup canola oil

  • 1/4

    cup lime juice

  • 1/4

    cup packed light brown sugar

  • 1/4

    cup rice vinegar (unseasoned)

  • 1/4

    teaspoon red pepper flakes

  • Zest of 1 lime, plus 2 limes, cut into wedges

  • 2

    cloves garlic, smashed

  • 1

    tablespoon grated peeled ginger

  • 1/4

    cup chopped fresh basil leaves

  • Pinch of salt

  • 1 1/2

    pounds large shrimp (16 to 20 per pound), peeled and deveined

  • Olive oil, for the grill

  • For the sauce:

  • 1

    teaspoon sweet chili sauce

  • 1

    cup peach preserves

  • 1/4

    cup hot Chinese mustard

Directions

Whisk together the canola oil, lime juice, brown sugar, vinegar, red pepper flakes, lime zest, garlic, ginger, basil and salt in a bowl. Put the shrimp in a large zip-top plastic bag and pour in the marinade. Refrigerate 20 minutes. Meanwhile, make the sauce: Whisk the sweet chili sauce, peach preserves and mustard in a bowl. Preheat a grill to medium high. Oil the grill rack. Thread the shrimp and lime wedges onto skewers. Grill 1 1/2 minutes on each side. Serve with the sauce

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