How to Make Shrimp Kabobs (Shish Kabobs) On The Grill

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By wadester
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Fresh Shrimp Shish Kabobs on the grill

Want to add a polynesian touch to your barbeque and impress friends? There's nothing better than making a few shrimp shish-kabobs on the grill, to bring out that polynesian flair to your barbeque. Here's how to make winner shrimps on the grill that will impress your family and friends' taste buds!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

Wooden skewers
Fresh shrimp
2 large, yellow onions
3 bell peppers, 1-orange, 1-yellow, and 1-red
8-oz fresh button mushrooms
8-oz fresh pineapple
Mesquite coals for your barbecue grill. Kingsford brand works best.

Step 1

Buy a pack of wooden skewers, available at any grocery store. (They are usually by the meat market, and cost about $1.50 per pack of 30 skerers.) Rub 16 of the wooden skewers with butter or oil.
Buy 5-6 lbs of fresh shrimp (head still on). De-head, de-shell, and de-vein shrimp.
Step 2

Cut all three bell peppers into two-inch sized squares and set aside.
Cut two yellow onions into two-inch sized squares and set aside.
Do the same with your 8 oz. of fresh pineapple.
Step 3

With your 8 oz. of fresh mushrooms, cut off the stems, and use only the button caps of the mushrooms. Rinse the button tops with cold water in a strainer, and set aside. Never rinse mushrooms with warm or hot water; this literally cooks them before you want them to be cooked!
Step 4

Take one oiled skewer one at a time, and alternate between sliding on a piece of cleaned shrimp, onion, bell pepper, mushroom, and pineapple chunk. Do the same with your remaining oiled skewers until you have utilized all of your cleaned shrimp, vegetables and pineapple. Place 3-4 completed shrimp kabobs (loaded skewers) in a strip of foil that is large enough to accommodate them on the barbecue grill. Wrap and keep closed.
Step 5

Load your foil-wrapped shrimp kabobs on your burning charcoal grill, keeping your bbq rack about 3-4 inches above the coals. Cook for 15 minutes. Then slightly open the foil on each bundle of cooking shrimp ka-bobs, to expose them to the charcoal smoke on the grill. Cook for five more minutes, then remove from the grill and serve with melted butter as a condiment on the table, for dipping the shrimp and vegetables as each person in your party slides their shish ka-bob shrimp and vegetables off of their skewer.

Comments

soanyway said

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on 6/19/2009 Mmmmmmm....my most fav! at any BBQ. When I lived in Florida, many years ago. Instead of buying Shrimp from the butchers or markets I use to go to the docks and buy live shrimp for .50! as many as I could choose and I would choose the big ones! Thanks for the recipe and memories! I have recomn'd you. Pay it forward to all! ;-)