Easy grilled shrimp on skewers to make tonight!
Shrimp kebobs with pineapple and red peppers on skewers
Chunks of sweet pineapple and a hint of Cajun give these easy Grilled Shrimp Kabobs a special zest, while red peppers add a splash of color.
Serve these kabobs, also known as brochettes, as an appetizer or main dish, and everyone is sure to beg for more!
You’ll want to use fairly large shrimp or prawns for these delicious grilled kabobs. Look for “Colossal” or “Jumbo.”
Marinade the shrimp, pineapple chunks, and red peppers for 1-4 hours before grilling. After just a few minutes on the grill, they’re done!
Grilled shrimp kabobs recipe
Serves 8 for appetizers or 4 as a main course
- 1 1/2 pounds large-size shrimp or prawns – may be called “Jumbo” or “Colossal”
- 1 ripe pineapple, cut into 1-inch chunks (check out my easy instructions for how to cut a pineapple)
- 2 red peppers, cut into 1-inch pieces
- 1/4 cup extra virgin olive oil
- Juice from 1 lemon
- 2 teaspoons Cajun spices
- 1/2 teaspoon sugar
- 1/4 teaspoon coarse salt (I use sea salt)
- 1/4 teaspoon black pepper
- Dash of cayenne pepper (optional)
You’ll also need:
- Bamboo skewers, soaked in cold water for at least 30 minutes prior to using.
Steps for making and grilling the shrimp kabobs:
1. Add all ingredients to a large glass or ceramic bowl. Gently stir to coat the shrimp, pineapple, and red peppers with the marinade. Refrigerate for 1 to 4 hours.
Alternate the shrimp, pineapple, and red peppers on the bamboo skewers
2. Carefully thread the shrimp, pineapple chunks, and red pepper pieces onto bamboo skewers.
Grill the kabobs just until the shrimp turns opaque
3. Cook on a hot outdoor or indoor grill for 2 or 3 minutes. Carefully flip the skewer over (I use tongs to do this) and cook on the other side for 2 – 3 minutes.
The exact grilling time depends on the size of the shrimp, as well as the temperature of your grill. As soon as the shrimp become opaque, remove them from the grill – they’re done!
Serve immediately, and enjoy!