Best 5 Grilled Shrimp And Sweet Potatoes Recipes

Grilled shrimp and sweet potatoes are a simple yet flavorful combination that can be enjoyed for lunch, dinner, or even as a healthy snack. The sweet potatoes provide a satisfyingly sweet and earthy base, while the grilled shrimp adds a succulent and savory touch. This dish is incredibly versatile and can be easily customized to suit your taste preferences. Whether you prefer a spicy kick or a more mild flavor, there are endless possibilities to create a grilled shrimp and sweet potato dish that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED BEER AND BUTTER SHRIMP WITH POTATOES

Grilled Beer and Butter Shrimp With Potatoes image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds small potatoes, halved
1 medium red onion, cut into wedges
3 tablespoons unsalted butter, cut into pieces
Kosher salt
1 12-ounce bottle lager beer
1 1/2 pounds large shrimp, peeled and deveined (tails left on)
3/4 teaspoon Old Bay Seasoning
1/4 cup chopped fresh parsley

Steps:

Preheat a grill to medium high. Stack 2 large sheets of heavy-duty foil; spread the potatoes and onion wedges in the center. Fold up the sides to form a bowl shape. Dot the vegetables with2 tablespoons butter and sprinkle with 1/2 teaspoon salt; pour in about two-thirds of the beer. Lay another large sheet of foil on top; crimp the edges to seal. Set the foil packet on the grill; cover and cook until the potatoes are fork-tender, 20 to 25 minutes. Meanwhile, stack 2 more large sheets of foil and spread the shrimp in the center. Fold up the sides to form a bowl shape. Dot the shrimp with the remaining 1 tablespoon butter, sprinkle with the Old Bay and pour in the remaining beer. Top with another sheet of foil; crimp the edges to seal. When the vegetables are almost done, add the shrimp foil packet to the grill; cover and cook until the shrimp are pink, 6 to 8 minutes. Sprinkle the vegetables with the parsley, and salt to taste. Serve with the shrimp and the cooking liquid from the packets.

Nutrition Facts : Calories 418 calorie, Fat 12 grams, SaturatedFat 6 grams, Cholesterol 283 milligrams, Sodium 526 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 38 grams

BBQ SHRIMP WITH GRILLED VEGETABLE SLAW AND "ROASTED POTATOES"

BBQ Shrimp with Grilled Vegetable Slaw and

Provided by Ming Tsai

Categories main-dish

Yield 4 servings

Number Of Ingredients 24

Ingredients

2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 serrano chiles, de-stemmed, minced
2 tablespoons, rinsed fermented black beans
2 medium red onions, rough chopped
1 tablespoon sambal
2 cups chopped fresh tomatoes (3 medium tomatoes) or drained whole roma tomatoes
1/4 cup rice wine vinegar
1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup sugar
Canola oil to cook
12 large shrimp, de-veined, peeled with tail on
Salt and black pepper to taste
1 medium eggplant, sliced 1/4-inch
1 large zucchini, sliced lengthwise, 1/4-inch
1 large red onion, sliced 1/4-inch
1 large carrot, peeled, sliced lengthwise, 1/4-inch
1/4 cup olive oil
Juice of 2 lemons
Salt and black pepper to taste
2 pounds red bliss potatoes, washed and cut in half
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
6 scallions, each sliced 1/8-inch
Salt and black pepper to taste

Steps:

In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender and food processor, blend thoroughly and re-check for seasoning. Chill.
Prepare a medium-hot oiled grill. Season the shrimp and then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare-ups. Rotate and turn the shrimp often and brush with additional BBQ sauce. They will take about 8 minutes.
For the Grilled Vegetable Slaw: In a large bowl, toss all of the vegetables with the olive oil and season. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4 strips. Toss the vegetables with the juice and season.
For the Roasted Potatoes: In a large bowl, toss everything together. Wrap in a double thick foil "papillote." Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning.
Plating: On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve.

SWEET AND SPICY GRILLED SHRIMP

Sweet and Spicy Grilled Shrimp image

This is something a little more flavorful for grilling shrimp. This recipe is also delicious brushed onto bacon wrapped shrimp.

Provided by TheGoddessGiGi

Categories Seafood Shellfish Shrimp

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

6 bamboo skewers, soaked in water for 20 minutes
½ cup chile-garlic sauce
½ cup honey
1 pound medium shrimp, peeled and deveined

Steps:

Preheat grill for medium heat and lightly oil the grate.
Stir chile-garlic sauce and honey together in a small bowl.
Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 37.9 g, Cholesterol 172.6 mg, Fat 1 g, Fiber 1.1 g, Protein 18.6 g, SaturatedFat 0.3 g, Sodium 1469.9 mg, Sugar 34.8 g

SHRIMP & SWEET POTATO SKEWERS

Shrimp & Sweet Potato Skewers image

These skewers make romantic picnic food. I perfected them for a date with my wife. We like them with couscous and a glass of chilled wine. -Paul Wargaski, Chicago, Illinois

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

3/4 pound sweet potatoes (about 2 small), cut into 1-inch pieces
3 tablespoons olive oil, divided
1 teaspoon minced fresh rosemary
3/4 teaspoon paprika, divided
12 uncooked shrimp (26-30 per pound), peeled and deveined
1/4 teaspoon salt
1/8 teaspoon pepper
4-1/2 teaspoons lemon juice
Hot cooked couscous

Steps:

Preheat oven to 450°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Mix 1 tablespoons oil, rosemary and 1/2 teaspoon paprika; drizzle over potatoes. Toss to coat. Roast 25-35 minutes or just until just tender, stirring occasionally., On six metal or soaked wooden skewers, alternately thread shrimp and sweet potatoes; sprinkle with salt and pepper. Grill, covered, over medium heat 5-7 minutes or until shrimp turn pink, turning once., Meanwhile, in a small bowl, whisk lemon juice and the remaining oil and paprika until blended. Serve skewers with couscous and drizzle with lemon mixture.

Nutrition Facts : Calories 443 calories, Fat 22g fat (3g saturated fat), Cholesterol 119mg cholesterol, Sodium 429mg sodium, Carbohydrate 43g carbohydrate (17g sugars, Fiber 6g fiber), Protein 19g protein.

MINI SHRIMP & SWEET POTATO KABOBS

Mini Shrimp & Sweet Potato Kabobs image

Roasted sweet potatoes and marinated shrimp combine for a delicious party starter-especially when you thread them onto skewers and pop them on the grill!-Paul Wargaski, Chicago, Illinois

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

2 medium sweet potatoes (about 1-1/4 pounds)
2 tablespoons plus 1/4 cup olive oil, divided
1-1/2 teaspoons minced fresh rosemary
1 teaspoon chili powder, divided
3 tablespoons lemon juice
12 uncooked jumbo shrimp (about 3/4 lb.), peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 400°. Peel and cut potatoes into 1-inch cubes (about 24 cubes). Toss with 2 tablespoons oil, rosemary and 1/2 teaspoon chili powder. Transfer to a greased 15x10x1-in. baking pan. Roast 20-25 minutes or until almost tender, stirring occasionally. Cool slightly., Meanwhile, in a small bowl, whisk lemon juice and the remaining oil and chili powder until blended. Reserve 2 tablespoons marinade for basting. Add shrimp to remaining marinade and toss to coat. Refrigerate, covered, 20 minutes., On each of 12 soaked wooden appetizer skewers, thread sweet potato and shrimp. Brush reserved marinade over kabobs; sprinkle with salt and pepper., Grill, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink.

Nutrition Facts :

Tips:

Choose fresh, large shrimp. Look for shrimp that are firm and have a slightly briny smell. Avoid shrimp that are slimy or have a strong odor.
Peel and devein the shrimp. This will help to remove any grit or sand from the shrimp.
Marinate the shrimp in a flavorful mixture. This will help to add flavor and moisture to the shrimp.
Skewer the shrimp. This will help to keep the shrimp from falling through the grill grates.
Grill the shrimp over medium heat. This will help to prevent the shrimp from overcooking and becoming tough.
Cook the shrimp until they are pink and opaque. This will ensure that the shrimp are cooked through.
Serve the shrimp immediately. Grilled shrimp can be enjoyed on their own or with a variety of sides, such as rice, potatoes, or vegetables.

Conclusion:

Grilled shrimp and sweet potatoes is a delicious and healthy meal that can be enjoyed by people of all ages. The shrimp are tender and flavorful, while the sweet potatoes are soft and slightly caramelized. This dish is also relatively easy to make, making it a great option for busy weeknights.