Today’s BBQ recipe that will wow your friends is my grilled Caribbean Shrimp Kebabs.
This is the time of the year when the grill is fired up almost daily and I am always experimenting with new shrimp recipes to hand over to my husband, who is the grill person in our house.
Shrimp kebabs are so versatile. They are as easily at home as part of a main course as they are when served as an appetizer.
(See my Tandoori shrimp recipe here. They work great on skewers!)
Fire up the Grill for these Caribbean Shrimp Kebabs.
These tantalizing shrimp kebabs will amaze your guests and family alike with their delectable blend of spices, sugar and flavors.
The fresh pineapple teams up beautifully with the delicate flavor of the shrimp.
If you are using bamboo skewers, be sure to soak them in water for at least 30 minute before assembling the kebabs. Bamboo will catch fire easily on the grill and soaking them keeps this from happening.
The shrimp should only be marinated for a short time if you have an acidic marinade like this one. De sure to devein the shrimp first if this has not been done by the store.
If you do it too long, the juices will start to cook the shrimp and it will end up being too touch. 15-30 minutes is plenty of time and even less is fine. Shrimp are very delicate and take on flavors easily.
Choose a good quality curry powder too. I recommend Madras curry powder if you like your food spicy, or normal curry powder if you tend to lean to a milder flavor. (affiliate link)Alternate your pineapple chunks, and peppers with the shrimp. Here is a quick tip to keep your shrimp in place on the grill – thread them with two skewers instead of one.
No flip flopping shrimp this time!
2-3 minutes on each side on a hot grill is all that is needed for the shrimp to cook perfectly. Serve them with a side salad over a bed of Jasmine rice for the perfect Caribbean meal.
For another tasty shrimp recipe, be sure to check out my shrimp pasta with broccoli. It is light and full of flavor.
- 24 large shrimp (about 1 /12 pounds), peeled and de-veined
- 1 large red bell peppers, cut into 1 inch sized pieces
- 1/2 Fresh pineapple cut into 1 inch pieces
- 2 tbs dark rum
- Juice of 1 lemon
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1 1/2 tsp curry powder (preferably Madras)
- 1/4 tsp ground allspice
- 1/8 to 1/4 teaspoon cracked black pepper
- Sea salt
- Heat the grill to high. If using bamboo skewers, soak them for 30 minutes so they won't ignite on the BBQ.
- Assemble 8 kebabs, alternating 3 shrimp with peppers and pineapple chunks on each. Arrange skewers in a baking dish.
- In a small bowl, whisk together the rum, lemon juice, olive oil, curry powder, brown sugar, and allspice. Pour marinade over skewers, and turn to coat.
- Let stand 5 minutes. Season with kosher salt and pepper.
- Lightly oil the grill grates. Place skewers on grill; cover grill, and cook until grill marks are visible and shrimp are opaque throughout, 2 to 3 minutes per side.
- Season with more salt, if desired. Serve with boiled rice and a tossed salad.