Best 10 Garlic Shrimp Brochettes Recipes

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Garlic shrimp brochettes are a delicious and easy-to-make appetizer or main course. They are perfect for a summer cookout or party, and can be easily customized to your liking. With just a few simple ingredients, you can create a flavorful and impressive dish that is sure to please everyone at your table.

Let's cook with our recipes!

GARLIC SHRIMP BROCHETTES



Garlic Shrimp Brochettes image

This garlicky green sauce is a good match for shrimp, which are threaded onto skewers and grilled - preferably outdoors, over hot coals, though this recipe also works fine on a stovetop in a cast-iron pan, or under the broiler. The resulting brochettes, which are small (about 2 ounces each), are perfect party food. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If you're using bamboo skewers, soak them in warm water for 15 minutes, so they won't catch fire.)

Provided by David Tanis

Categories     dinner, lunch, skewers and kebabs, main course

Time 1h45m

Yield 8 skewers

Number Of Ingredients 10

1 pound large shrimp (preferably wild), peeled and deveined
1/2 teaspoon kosher salt, more for seasoning
1/2 teaspoon coarsely ground black pepper, more for seasoning
6 garlic cloves, smashed to a paste
1 cup basil leaves, loosely packed
1 cup parsley leaves, loosely packed
1/2 teaspoon crushed red pepper
1 teaspoon lemon zest
1 cup olive oil
Lemon wedges, for serving

Steps:

  • Season shrimp lightly on both sides with salt and pepper.
  • To skewer, lay shrimp flat on cutting board. Thread shrimp onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put two or three shrimp onto each set of skewers, for eight brochettes total.
  • In a blender or food processor, put 1/2 teaspoon salt, 1/2 teaspoon black pepper, the garlic, the basil, the parsley, the red pepper and the zest. Pulse to coarsely grind ingredients. Add oil; blend to a rough sauce.
  • Lay brochettes on a tray in one layer. Spoon 8 tablespoons green mixture over shrimp and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
  • Grill brochettes over medium-hot fire for about 3 minutes per side. Serve with lemon wedges and reserved green sauce.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 28 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 326 milligrams, Sugar 0 grams, TransFat 0 grams

CHUCK'S SHRIMP BROCHETTES



Chuck's Shrimp Brochettes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 12 brochettes (2 to 3 servings)

Number Of Ingredients 9

12 jumbo shrimp, peeled and deveined, tails on
2 tablespoons queso fresco
1 large jalapeno, half of the seeds removed (to control heat), minced
6 slices thin-cut bacon, cut in half crosswise
8 tablespoons salted butter
1 heaping tablespoon adobo sauce
1 pinch garlic powder
1 lime, juiced
Olive oil, for brushing the grill

Steps:

  • Make a deep slit along the back of each shrimp and spread to butterfly. Stuff each shrimp with 1/2 teaspoon queso fresco and some jalapeno. Close the shrimp around the cheese and jalapeno. Wrap the stuffed shrimp with a half-piece of bacon and secure with a toothpick or small skewer.
  • Melt the butter in a small saucepan over medium heat. Stir in the adobo sauce, garlic powder and lime juice. Pour half of the butter mixture into a bowl for serving and divide the remaining half between 2 bowls for brushing and basting.
  • Heat a grill or grill pan over medium heat; brush with olive oil. Brush one side of the shrimp with the butter mixture and put the shrimp on the grill buttered-side down. Using the same brush and same butter, brush the second side. Grill for a few minutes, checking to make sure the bacon is not sticking to the grill.
  • Flip the shrimp and cook, flipping as needed and frequently basting with the second small bowl of butter and a clean brush, until the bacon is completely cooked and the shrimp are opaque, about 8 minutes total. Serve the shrimp on a platter with the remaining chipotle butter.

SIMPLE GARLIC SHRIMP



Simple Garlic Shrimp image

If you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 4

Number Of Ingredients 11

1 ½ tablespoons olive oil
1 pound shrimp, peeled and deveined
salt to taste
6 cloves garlic, finely minced
¼ teaspoon red pepper flakes
3 tablespoons lemon juice
1 tablespoon caper brine
1 ½ teaspoons cold butter
⅓ cup chopped Italian flat leaf parsley, divided
1 ½ tablespoons cold butter
water, as needed

Steps:

  • Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
  • Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
  • Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
  • Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
  • Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
  • Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.9 g, Cholesterol 188.1 mg, Fat 12 g, Fiber 0.4 g, Protein 19.1 g, SaturatedFat 4.7 g, Sodium 243.7 mg, Sugar 0.4 g

SHRIMP AND GARLIC BRUCHETTA



Shrimp and Garlic Bruchetta image

My daughter took this dish to a potluck dinner party at a professor's house. The students and professors voted and said hers was the best savory dish of the evening. Talk about a top grade! -Pamela Schofield, Melrose, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 3 dozen.

Number Of Ingredients 13

4 plum tomatoes, seeded and chopped
6 tablespoons olive oil, divided
6 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds uncooked small shrimp, peeled and deveined
1 cup (4 ounces) crumbled feta cheese
1 tablespoon lemon juice
2 teaspoons minced fresh basil
2 teaspoons minced fresh parsley
36 slices French bread baguette (1/4 inch thick)
1 garlic clove, halved
Optional: Lemon wedges and additional fresh basil

Steps:

  • Preheat oven to 425°. In a 13x9-in. baking dish, combine tomatoes, 4 tablespoons oil, minced garlic, salt and pepper. Bake, uncovered, 15 minutes. Stir in shrimp, cheese, lemon juice, basil and parsley. Bake, uncovered, 10-12 minutes longer or until shrimp turn pink., Meanwhile, brush baguette slices with remaining oil. Place bread on ungreased baking sheets. Bake 1-2 minutes on each side or until lightly browned. Rub toast with cut surface of garlic; discard garlic. Using a slotted spoon, top with shrimp mixture. If desired, serve with lemon wedges and top with additional fresh basil.

Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 101mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

SHRIMP BROCHETTE



Shrimp Brochette image

Butterflied shrimp are stuffed with jalapeno and wrapped in bacon, and it just gets better from there. There are never any leftovers when I make this recipe - it's a crowd pleaser! This goes great with dirty rice a nice green salad and crusty French bread. Enjoy!

Provided by BRITNEY583

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 6

Number Of Ingredients 6

2 pounds large shrimp - peeled, deveined and butterflied
1 (8 ounce) package Monterey Jack cheese, sliced
3 fresh jalapeno peppers, seeded and julienned
1 pound bacon, cut into thirds
1 teaspoon Cajun seasoning, or to taste
skewers

Steps:

  • Preheat a grill for high heat. Soak skewers in water.
  • Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers so that the shrimp is pierced once through the head, and once through the tail, and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp, this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning.
  • Lightly oil the grill grate. Place shrimp skewers on the grill, and cook for 2 to 3 minutes on one side. Turn, and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes, until bacon is browned, and cheese is melted.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 1.2 g, Cholesterol 291.2 mg, Fat 23.1 g, Fiber 0.2 g, Protein 43.2 g, SaturatedFat 10.9 g, Sodium 1120.7 mg, Sugar 0.4 g

SHRIMP BROCHETTES MANGO CHIPOTLE VINAIGRETTE



Shrimp Brochettes Mango Chipotle Vinaigrette image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 18

8 (U-12, under 12 per pound) shrimp, peeled and deveined
1 cup papaya, peeled, seeded and cut into 1-inch squares
1 red pepper, roasted, peeled and cut into 1-inch squares
1 poblano pepper, roasted, peeled and cut into 1-inch squares
1 red onion, peeled and cut into 1-inch squares
1/4 cup corn oil
2 limes, juiced
Kosher salt and cracked black pepper, to taste
4 wooden skewers or long rosemary sticks
1 mango peeled and core removed
1 tablespoon chopped shallots
1 tablespoon chopped garlic
1 tablespoon chopped cilantro
1 tablespoon chipotle chiles in adobo
1/4 cup corn oil
1 cup seasoned rice vinegar
1 lemon, juiced
Kosher salt and cracked black pepper, to taste

Steps:

  • Skewer shrimp by alternating; shrimp, papaya, red pepper, shrimp, poblano, red onion. Combine corn oil and lime juice and set aside.
  • In blender puree mango, shallots, garlic, cilantro, chipotles, lemon juice and vinegar. Slowly add in corn oil while blending. Season with Kosher salt and pepper.
  • PRESENTATION: Dredge the brochettes into the corn oil-lime mixture and season with salt and pepper. Grill over medium high heat until cooked evenly on both sides. Remove from heat and allow to rest for 2 to 3 minutes. Ladle the vinaigrette across the center of the plate and place the brochette atop the vinaigrette. Garnish with cilantro sprigs and drops of red chili oil and jalapeno hot sauce.

GARLIC/SEAFOOD BROCHETTE WITH ORZO



Garlic/Seafood Brochette With Orzo image

If you like garlic, you will love this recipe. With a sense of the Mediterranean in your spirt, one taste and you will be whisked away to perhaps the South of France where lovers whisper into each other's ear... Italy where Mothers call to their children, and Fathers whistle at their wives. Continue to Portugal and Spain where the seafood is fresh as new rain, and Greece where music is the food of life. So many more countries along the covetted Mediterranean shores. Enjoy these Brochettes with Orzo, dip your baguette into the sauce; you will live forever.

Provided by TOOLBELT DIVA

Categories     Tuna

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 25

1 -2 lb shrimp, large peeled, deveined
4 -6 tuna steaks (about 6 oz each)
1 lb onion, white pearl, Use as required
3 -4 sweet peppers, mixture of red, orange, yellow, use as required
1 head garlic, prepared as required by the Recipe
1 cup orzo pasta
2 cups leeks, sliced and chopped coarse (for the Orzo)
1/4 cup kalamata olive, crushed, pit removed and chopped (for the orzo)
2 cups vegetable stock (for the orzo)
1 cup cherry tomatoes (for the Orzo)
1/4 cup extra virgin olive oil
2 tablespoons butter, use as required
2 -3 cups vegetable stock, simmering
1/2 cup dry white wine (for the Orzo)
3 cups honeydew melon, peeled and cubed (for the Orzo)
1 cup salt water (for soaking Tuna steaks)
1/2 cup extra virgin olive oil (for the marinade)
1 cup dry white wine (for the marinade)
1 teaspoon Dijon mustard (for the marinade)
4 -6 garlic cloves, crushed and chopped fine (for the marinade)
1/4 teaspoon dry oregano (for the marinade)
1/4 teaspoon basil (for the marinade)
1/4 teaspoon cilantro (for the marinade)
1/4 teaspoon black pepper, fresh ground (for the marinade)
1/8 teaspoon fennel seed (for the marinade)

Steps:

  • FOR THE MARINADE: Mix all the marinade ingredients, well and set aside until ready to use.
  • PREPARING ORZO.
  • You will use the cherry tomatoes and honey dew melon for this preparation.
  • 4 - 6 cloves fresh garlic, peeled, crushed and chopped fine.
  • 1/4 teaspoons each, dried oregano, cilantro, basil.
  • 1/8 teaspoons lightly sauteed fennel seeds.
  • Rainbow Pepper Corns, in Grinder.
  • Rinse tomatoes well, pat dry and set aside until ready for use.
  • Trim Leek greens to just above white bulb. put away excess greens, (if they are worth saving), you will not be using them in this recipe. Rinse leeks well to remove all the earth and coarse-chop the leeks.
  • In Extra Virgin Olive Oil, saute leeks, remove from pan and set aside.
  • Saute, garlic, and all the herbs. (oregano. cilantro, basil and fennel seed) remove and set aside.
  • Add butter or margarine and a little Extra Virgin Olive Oil to deep skillet, or stir-fry pan.
  • Add Orzo to the pan, and brown until golden in colour; stirring constantly to prevent sticking.
  • Add leeks, garlic, oregano, cilantro, basil, fennel seed, which you had set aside.
  • Add 2 cups simmering vegetable stock and wine; stir well. Keep some of the liquid in reserve should you require more.
  • Cover and continue to simmer over low heat until orzo is fully cooked, following directions on the package; Stir occasionally; do not allow the recipe to dry -- add liquid as needed.
  • During last five minutes of cooking, add Kalamata olives, one half cherry tomatoes and one half cubed honey dew melon to top of orzo.
  • Cover, allow to finish cooking. If liquid still remains at the end of the cooking time, allow to continue simmering, uncovered until all of the juices have been absorbed. Turn out onto serving bowl or tray.
  • Grind rainbow pepper corns over top of orzo. Keep Orzo warm while Brochettes are grilling.
  • Garnish with rest of cherry tomatoes and honey dew melon.
  • Serve with Garlic/Seafood Brochette.
  • PREPARING BROCHETTE.
  • Soak Tuna steaks in the salt water for about 1/2 an hour, in the refrigerator, to leach out fish blood.
  • Discard salted water, rinse Tuna steaks well, and pat dry.
  • Cube Tuna steaks into brochette size pieces; one inch cubes should be about right.
  • Place Tuna pieces in the marinade to coat well -- remove and set in a collander over a bowl; allow marinade to drain.
  • Rinse shrimp well, and pat dry.
  • Place shrimp in the marinade to coat well -- remove and set in the collander with the Tuna; allow marinade to drain.
  • Cube all the peppers and set aside.
  • Remove skins from pearl onions, dispose of skins, and set onions aside.
  • Place peppers and small whole onions in marinade; coat well -- remove and set in the collander to drain marinade back into bowl.
  • Reserve any left over marinade and use for brushing brochettes during grilling process.
  • Skewer (alternate pieces) tuna, whole onion, peppers, shrimp, onto brochette sticks, until all pieces have been skewered.
  • Place on brochette rack or small-hole grilling screen over medium fire turning frequently and brushing occasionally with reserved marinade.
  • Cook until shrimp is pink, and peppers blister ; use up all the marinade; do not allow fish or shrimp to dry.
  • Serve with Orzo.
  • Serves 4 - 6 persons, comfortably.
  • Prep time includes cutting and chopping plus tuna leaching in salt water - 1 hour,.
  • cook time: 30 minutes.

Nutrition Facts : Calories 940.8, Fat 49.9, SaturatedFat 10, Cholesterol 236.1, Sodium 432.2, Carbohydrate 77.1, Fiber 7.8, Sugar 23.9, Protein 34.2

PAPPASITO'S BROCHETTE SHRIMP



Pappasito's Brochette Shrimp image

My friend used to work at Pappasito's and we LOVED the Brochette Shrimp, so she was able to get a list of all of the ingredients, but not the measurements. After playing around with the quantities we got very close to the real thing!

Provided by vnelly

Categories     Cajun

Time 50m

Yield 2 serving(s)

Number Of Ingredients 10

12 large shrimp
6 slices bacon, cut in half
2 fresh jalapenos
1 slice monterey jack cheese, thick
1 tablespoon paprika
1 tablespoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 cup butter
1/4 cup white wine
wooden skewer, soaked in water

Steps:

  • Clean and devein shrimp, leaving tails intact.
  • Slice each shrimp from tail to tip, not cutting all the wa through.
  • Wash and de-seed the jalapenos and cut into small squares.
  • Cut cheese into 12 small pieces.
  • Stuff 1 piece of cheese and 1 piece of jalapeno into each shrimp.
  • Wrap with bacon.
  • Place shrimps on skewers and store in refrigerator while preparing the rest of recipe.
  • Mix paprika, cayenne pepper, and black pepper together.
  • In skillet heat butter and white wine until butter is completely melted.
  • Brush shrimp with butter and sprinkle with seasonings.
  • Grill on each side until shrimp are done!

Nutrition Facts : Calories 642.2, Fat 62.4, SaturatedFat 35.6, Cholesterol 196.2, Sodium 889, Carbohydrate 6, Fiber 2.4, Sugar 1.6, Protein 12.6

SHRIMP AND JALAPEñO BROCHETTES



Shrimp and Jalapeño Brochettes image

Categories     Shellfish     Broil     Marinate     Cocktail Party     Low Cal     Backyard BBQ     Hot Pepper     Grill     Grill/Barbecue     Healthy     Gourmet

Yield Makes 48 hors d'oeuvres

Number Of Ingredients 6

forty-eight 8-inch wooden skewers
1 garlic clove
1/2 teaspoon salt
2 tablespoons vegetable oil
a 12-ounce jar pickled whole jalapeño peppers, drained
48 small shrimp (about 1 pound), shelled, deveined, rinsed, and drained well

Steps:

  • In a shallow dish let the skewers soak in water to cover for 1 hour. On a cutting board mince and mash the garlic to a paste with the salt. In a bowl combine the garlic paste, the oil, and 1 of the jalapeño peppers minced (wear rubber gloves) and toss them until they are coated with the marinade, and let them marinate for 30 minutes. Cut the remaining jalapeño peppers crosswise into forty-eight 1/4-inch slices and thread 1 shrimp around 1 jalapeño slice on each skewer. The brochettes may be prepared up to this point 2 hours in advance and kept covered and chilled.
  • Grill the brochettes on a rack set about 4 inches over glowing coals, turning them once, for 2 to 3 minutes, or until the shrimp are pink and just firm.
  • (Alternatively, the brochettes can be broiled on racks set in jelly-roll pans under a preheated broiler about 4 inches from the heat, turning them once, for 2 to 3 minutes, or until the shrimp are pink and just firm.)

GARLIC-LEMON SHRIMP LINGUINE



Garlic-Lemon Shrimp Linguine image

The Cheesecake Factory has an extensive menu, but I always seem to order their delicious fresh and citrusy Lemon Shrimp Linguine. I'd enjoyed it enough times that I was confident I reproduce it to share with friends and family. Think I hit it spot on! When I have fresh basil from the garden I use that instead of parsley.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked linguine
2 tablespoons olive oil
1 tablespoon butter
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 garlic cloves, minced
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon lemon-pepper seasoning
2 tablespoons minced fresh parsley

Steps:

  • Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir 3 minutes. Add lemon zest, juice, garlic and lemon pepper; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley., Drain linguine, reserving 1/3 cup pasta water. Add enough reserved pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.

Nutrition Facts : Calories 387 calories, Fat 12g fat (3g saturated fat), Cholesterol 146mg cholesterol, Sodium 239mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

Tips:

  • Use large shrimp for this recipe. They will be easier to skewer and cook more evenly.
  • Soak the skewers in water for at least 30 minutes before using. This will help to prevent them from burning.
  • Season the shrimp with plenty of garlic, salt, and pepper. You can also add other seasonings, such as paprika, chili powder, or cumin.
  • Cook the shrimp over medium heat. This will help to prevent them from overcooking and becoming tough.
  • Baste the shrimp with the garlic butter sauce while they are cooking. This will help to keep them moist and flavorful.
  • Serve the shrimp with your favorite sides, such as rice, quinoa, or roasted vegetables.

Conclusion:

Garlic shrimp brochettes are a quick and easy seafood dish that is perfect for a weeknight meal. They are also a great appetizer or party food. With just a few simple ingredients, you can create a delicious and flavorful dish that everyone will enjoy. So next time you're looking for a new seafood recipe, give garlic shrimp brochettes a try. You won't be disappointed!

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