Grilled Shrimp and Apple Skewers

Grilled Shrimp and Apple Skewers

65
MOONROZE 0

"Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad."

Ingredients 1 h {{adjustedServings}} servings 307 cals

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Nutrition

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  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes.
  2. Preheat an outdoor grill for medium-high heat.
  3. Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Discard the remaining marinade.
  4. Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side.
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Reviews 65

  1. 84 Ratings

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Marlena C.
11/5/2008

These shrimp were so tasty! I don't like hot fruit, so I did not use the apples on the skewers, but didn't want to lose out on the apple flavor, so I added 1.5 T. of applesauce to the marinade (apple juice works, too), and used brown sugar instead of white. Let the shrimp marinate 2 hours, threaded them onto skewers, boiled the marinade 3 minutes to use for basting, and they were out of this world! I served them with garlic butter rice and sauteed zucchini.... delicious, delicious dinner!

rita
8/8/2007

GREAT shrimp! I pretty much followed the recipe except I made a little more of the marinade by adding a bit more of this and that accordingly and I also added salt to taste, and I used 2 lbs of frozen uncooked large white shrimp that were peeled & deveined. I thawed them in cool water, tossed with the marinade & made the rest of dinner. Threw them on the 'barbie' and they were perfect. Only use fresh basil please, and double the basil amount. YUM!!!! I also made them again about a week later and I sauteed' them in a hot skillet over the stove. They were great! Cokking them this way only took about 2 minutes, and I seared them along with the marinade.

IMVINTAGE
8/6/2007

I didn't change anything about this recipe except to use hubby's homemade, roasted pepper hot sauce instead of red pepper flakes & to double the marinade, reserving half. I plated the spears, after grilling, on a bed of grilled asparagus spears & drizzled the skewers & the asparagus w/ the reserved marinade. You're going to need extra sauce to drizzle on the skewers (they weren't nearly as flavorful w/out it) so you might as well grill up some asparagus, because it's wonderful on it as well. I started the meal off w/ grilled, prosciutto-wrapped figs w/ a balsamic reduction, Sweet Seductions (a drink recipe from allrecipes), the shrimp & apple skewers & asparagus & grilled corn (kept it very simple...just added butter & salt after grilling. The buttery/salty flavor was a great complement to the sweet/tangy flavor of the shrimp & apples). Homemade spritz cookies for dessert. We were still raving about dinner over coffee this morning! Thansk for an outstanding recipe, MOONROZE!