Fire up the grill for these mouthwatering Shrimp Kabobs with Peanut Sauce. A squeeze of lime makes this surprisingly easy summertime perfection.
Shrimp Kabobs with Peanut Sauce
Serves: Makes 4 servings
- ⅓ cup olive oil
- ¼ cup rice vinegar
- 2 limes, zested and juiced
- 2 teaspoons ground ginger
- 3 cloves garlic, minced
- 1½ pounds peeled and deveined large fresh shrimp (tails left on)
- 6 mini sweet yellow peppers, quartered
- 8 green onions, cut into 1½-inch pieces
- 10 to 12 long skewers
- ⅓ cup creamy peanut butter
- 3 tablespoons water
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon firmly packed light brown sugar
- ¼ teaspoon crushed red pepper
- 1 clove garlic, minced
- Garnish: toasted sesame seeds, lime wedges, sliced green onion
- For kabobs: In a medium bowl, stir together oil, vinegar, lime zest and juice, ginger, and garlic. Add shrimp and bell pepper, tossing to coat. Thread shrimp, green onion, and bell pepper onto skewers.
- Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- Grill kabobs for 4 minutes, turning halfway through cooking.
- Meanwhile, for sauce: In a medium bowl, whisk together peanut butter, 3 tablespoons water, soy sauce, lime juice, brown sugar, red pepper, and garlic until smooth. Serve with kabobs. Garnish with sesame seeds, lime wedges, and green onion, if desired.
If using wooden skewers, be sure to soak them in water for at least 30 minutes before adding food so they don’t burn on the grill.