I must admit, these are the best Grilled Shrimp Skewers!
Grilled Shrimp Skewers may look like they need a lot of prep time, but they’re fairly easy to put together. This is also a fun activity for your little kitchen helper. Be cautious though, if your boys are anything like mine, you may get poked with the skewer. Just kidding, I make sure to set the rules right away, this way they don’t even think about it. Boys, LOL!!
We’re big fans of this Grilled Shrimp Skewer recipe. It incorporates a flavorful marinade with the shrimp, and is grilled with bell peppers and pineapple. And, I always grill extra pineapple. I usually have to make A LOT of the skewers, because Brody can eat about 10 of them on his own. He’s a big eater, and I think he’s close to out eating his dad.
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Grilled Shrimp Skewers
For several reasons I like to make shrimp for the kids. Besides the fact that they taste good, there’s endless ways to cook them. What stands out the most for me is that there’s lots of healthy benefits for kids which are eye opening facts to know.
Our least favorite thing about shrimp is cleaning them. It could get pretty messy unless you’ve had some practice at it. I would suggest buying them already deveined. That’s the intestinal track around the outer curved part of the shrimp. Blah, definitely don’t want to eat that.
Toss them in the marinade so they’re well coated, and add the lemon and or lime just before grilled. And after! We love using lots of both the lemon, and lime.
After we got them skewered, we added a little chili lime salt for some extra flavor. This is a personal preference depending on how much heat you and the kids can handle on your food.
Grilled Shrimp Skewers
- 1 pound uncooked large shrimp (about 25)
- 3 varietals tri-colored bell peppers 1/4-1/2 of each (I used 1/4 of the peppers per color for the skewers. I made extra, and made one skewer for just the peppers)
- 1/2 pineapple (Cut into chunks using half of the pineapple for the skewers. Then I used the other half, and grilled skewers of just the pineapple.)
- 1 tablespoon olive oil
- 1 whole lime (juice of one whole lime)
- 1 tablespoon honey
- 2 cloves chopped garlic
- 1 tablespoon parsley (chopped)
- 1/2 teaspoon chili powder
- sprinkle chili lime salt
- If using wooden skewers, pre-soak them in water for approximately 30 minutes. This way they won't burn when grilling.
- Prepare the shrimp by peeling of the shells, and deveining them. When done, set aside. Also, the shrimp can be purchased with this already done.
- In a medium size bowl or a large ziplock bag, add all the marinade ingredients but do not add the chili lime salt.
- Add the shrimp to the marinade making sure they're all coated. Cover the shrimp, or seal the bag and place in the refrigerator for about 20 minutes.
- Prep the bell peppers, and pineapple. Bell peppers: cut into 2" strips, then cut them into about 4-5 pieces. Pineapple: cut into half, remove the rind and core, and cut into chunks.
- Preheat grill on medium heat.
- Thread the shrimp, pineapple, and bell peppers on the skewers. Alternating the ingredients. Sprinkle the chili lime salt over both sides of the skewers.
- Grill the shrimp for 3-4 minutes per side until pink. Then remove, and plate them still on skewers. Squeeze with lime, and sprinkle with chopped parsley.