Sweet-and-Sour Shrimp Kebabs

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  • Level: Easy
  • Total: 50 min
  • Prep: 45 min
  • Cook: 5 min
  • Yield: 4 servings
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For the kebabs:

1/2 cup canola oil

1/4 cup lime juice

1/4 cup packed light brown sugar

1/4 cup rice vinegar (unseasoned)

1/4 teaspoon red pepper flakes

Zest of 1 lime, plus 2 limes, cut into wedges

2 cloves garlic, smashed

1 tablespoon grated peeled ginger

1/4 cup chopped fresh basil leaves

Pinch of salt

1 1/2 pounds large shrimp (16 to 20 per pound), peeled and deveined

Olive oil, for the grill

For the sauce:

1 teaspoon sweet chili sauce

1 cup peach preserves

1/4 cup hot Chinese mustard


  1. Whisk together the canola oil, lime juice, brown sugar, vinegar, red pepper flakes, lime zest, garlic, ginger, basil and salt in a bowl. Put the shrimp in a large zip-top plastic bag and pour in the marinade. Refrigerate 20 minutes.
  2. Meanwhile, make the sauce: Whisk the sweet chili sauce, peach preserves and mustard in a bowl.
  3. Preheat a grill to medium high. Oil the grill rack. Thread the shrimp and lime wedges onto skewers. Grill 1 1/2 minutes on each side. Serve with the sauce.