CAJUN GRILLED SHRIMP SKEWERS RECIPES

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BANG BANG GRILLED SHRIMP SKEWERS - SKINNYTASTE



Bang Bang Grilled Shrimp Skewers - Skinnytaste image

These Bang Bang Grilled Shrimp Skewers are the bomb! The spicy, salty, sweet combination of the creamy chili sauce is what makes them so good.

Provided by Gina

Categories     Appetizer    Dinner    Lunch

Total Time 18 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield 4

Number Of Ingredients 7

2 1/2 tbsp light mayonnaise
2 tbsp scallions (chopped fine)
1 1/2 tbsp Thai Sweet Chili Sauce
1/2 tsp Sriracha (or to taste)
40 large (12.8 oz raw shrimp, shelled and deveined (weight after peeled))
fresh cracked pepper
oil spray

Steps:

  • Combine the mayo, scallions, sweet chili sauce and sriracha sauce in a small bowl. Set aside.
  • Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step).
  • Season shrimp lightly pepper.
  • Place 5 shrimp on 8 skewers.
  • Heat a clean, lightly oiled grill to medium heat, when the grill is hot add the shrimp, careful not to burn the skewers.
  • Grill on both sides for about 6 - 8 minutes total cooking time or until the shrimp is opaque and cooked through.
  • Set shrimp aside on a platter and quickly brush sauce onto the shrimp; serve immediately.

Nutrition Facts : ServingSize 2 skewers, Calories 140 kcal, CarbohydrateContent 4 g, ProteinContent 18.5 g, FatContent 4.5 g, SodiumContent 267 mg, FiberContent 0.5 g, SugarContent 3 g, CholesterolContent 140 mg, SaturatedFatContent 0.5 g

CAJUN SHRIMP IN FOIL RECIPE - DELICIOUS HEALTHY RECIPES ...



Cajun Shrimp in Foil Recipe - Delicious Healthy Recipes ... image

Cajun Shrimp foil packets are so easy to make, anyone can do it! Spicy shrimp seasoned with Cajun spices, Andouille sausage, and rainbow colored vegetables are baked together in foil pouches. They are fast and easy to make, and can be made ahead and kept in your freezer. When you're ready to cook them, just pop them in the oven – perfect for busy weeknights!

Provided by Gina

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 10

1 tablespoon Cajun or Creole seasoning
24 1 pound cleaned large shrimp
3 ounces fully cooked Turkey/Chicken Andouille sausage (Applegate, very thinly sliced)
1 medium zucchini (8 ounces each, sliced into 1/4-inch thick rounds)
1 large red bell pepper (seeded and cut into thin strips)
1 1/2 cups corn kernels
1/4 cup chopped fresh Italian parsley leaves
1/4 cup chopped fresh basil leaves
1/4 cup dry white wine (such as Pinot Grigio)
2 tbsp olive oil

Steps:

  • In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.
  • Place 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.
  • Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each. Top each with shrimp (about 6), sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil.
  • Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil. Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet. The packets may be refrigerated (or frozen) at this stage.
  • To cook, preheat the oven to 425F. Arrange the packets on a baking sheet and cook until the shrimp is cooked through and the vegetables are crisp-tender, 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls or rimmed plates.
  • To freeze and heat:

Nutrition Facts : ServingSize 1 packet, Calories 310 kcal, CarbohydrateContent 21 g, ProteinContent 29 g, FatContent 12 g, CholesterolContent 188.5 mg, SodiumContent 1318 mg, FiberContent 3.5 g, SugarContent 3 g

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