Peel and devein shrimp; pat dry with paper towels. Place in a large resealable plastic bag; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
The secret to these shrimp skewers? Making your own Cajun marinade with ingredients like Old Bay seasoning, honey, lime juice, creole seasoning, and salt and pepper.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. large (16-to-20 ct.) tail-on shrimp, thawed if frozen | ||
| ¾ c. lager beer | ||
| ¼ c. Gustare Vita olive oil | ||
| 4 tsp. fresh lime juice | ||
| 1 tbsp. Hy-Vee honey | ||
| 2 clove(s) garlic, minced | ||
| 2 tsp. creole seasoning | ||
| ½ tsp. Hy-Vee salt | ||
| ⅛ tsp. Hy-Vee black pepper | ||
| Italian parsley, finely chopped, for garnish |
Things To Grab
- Paper towels
- Large resealable plastic bag
- Medium bowl
- Small saucepan
- 4 (8-inch) metal skewers
Directions
Combine lager, olive oil, lime juice, honey, garlic, Old Bay seasoning, salt, and pepper in a medium bowl. Add half of marinade to shrimp; reserve remaining marinade. Seal bag and refrigerate for 30 minutes. Drain shrimp; discard marinade.
Place remaining marinade in a small saucepan. Cook over medium-low heat for 10 minutes or until reduced to ¼ cup.
Thread shrimp onto 4 (8-inch) metal skewers. Prepare a gas or charcoal grill with greased grill rack for direct cooking over medium-high heat. Grill kabobs 6 to 8 minutes or until shrimp are opaque (145 degrees), turning once halfway through. Lighlty brush reduced marinade over shrimp. Garnish with Italian parsley, if desired.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 125mg
- Sodium: 1130mg
- Total Carbohydrates: 6g
- Protein: 15g
Daily Values
0%
Iron 0%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 2%