Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Shrimp Kebabs with Cola-Hoisin Glaze
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- Level: Easy
- Total: 50 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 301
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 26 g
- Protein
- 33 g
- Cholesterol
- 245 mg
- Sodium
- 906 mg
These shrimp kebabs are brushed with a sticky cola-hoisin glaze that caramelizes beautifully over the heat. Sweet pineapple, smoky shishito peppers and a squeeze of fresh lime balance the rich glaze for an easy, crowd-pleasing dish that's perfect for summer grilling.
- Level: Easy
- Total: 50 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 301
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 26 g
- Protein
- 33 g
- Cholesterol
- 245 mg
- Sodium
- 906 mg
Ingredients
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Directions
Special equipment:
about twenty-six 3-inch knotted bamboo skewers- Add the shrimp, sesame oil and 1 teaspoon salt to a medium bowl and toss to coat. Refrigerate.
- Add the cola to a medium saucepan over medium-high heat and simmer until reduced by half, 8 to 10 minutes. Pour into a small bowl and mix in the hoisin to combine.
- Prepare a grill for medium-high heat. Onto each of about twenty-six 3-inch bamboo skewers, skewer 1 pineapple cube, 1 piece of shrimp and 1 shishito pepper.
- Grill the skewers, turning them over once, about 2 minutes per side. Turn over the skewers once more, brush the top with the sauce and continue to grill for 2 minutes. Turn over the skewers again, brush the top with the sauce and grill until the sauce on the bottom caramelizes, 1 to 2 minutes. Turn over the skewers one last time and grill until the sauce on the bottom caramelizes, 1 to 2 minutes more.
- Transfer the skewers to a serving platter, squeeze the lime halves over top and garnish with the scallions and cilantro.
- Any remaining sauce can be stored in the refrigerator for up to 1 week.
