Best 9 Marinated Seafood Skewers With A Dipping Sauce Recipes

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Indulge in the tantalizing flavors of seafood skewers with a delectable dipping sauce, a culinary journey that will transport your taste buds to coastal bliss. From the vibrant hues of succulent shrimp to the tender texture of juicy fish, this dish promises an explosion of flavors in every bite. Marinated in aromatic herbs and zesty spices, these skewers are grilled to perfection, infusing each morsel with a smoky char. Paired with a tantalizing dipping sauce that complements the seafood's natural sweetness, this recipe is a symphony of flavors that will leave you craving more.

Let's cook with our recipes!

SHRIMP SKEWERS



Shrimp Skewers image

Provided by Ina Garten

Yield 8 to 10 for cocktails

Number Of Ingredients 9

1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined

Steps:

  • Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
  • Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side.

SEAFOOD SKEWERS



Seafood Skewers image

"My guests are always impressed when I make these special shrimp and scallop kabobs," says Carolyn Grier of Aurora, Illinois. "They taste great and look spectacular when I garnish the plate with orange slices and fresh parsley."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup olive oil
1/4 cup chili sauce
2 garlic cloves, minced
1/2 teaspoon hot pepper sauce
Pepper to taste
16 uncooked large shrimp (about 1/2 pound), peeled and deveined
8 sea scallops (about 1/2 pound)
Hot cooked rice

Steps:

  • In a large resealable plastic bag, combine the first five ingredients. Add shrimp and scallops. Seal and turn to coat. Refrigerate for at least 1 hour. , Discard marinade. Place shrimp and scallops on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5 minutes on each side or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 231 calories, Fat 16g fat (0 saturated fat), Cholesterol 99mg cholesterol, Sodium 440mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

MARINATED CHICKEN KEBABS WITH LEMON PEPPER YOGURT SAUCE



Marinated Chicken Kebabs with Lemon Pepper Yogurt Sauce image

Provided by Katie Brown

Categories     Chicken     Marinate     New Year's Eve     Lemon     Grill/Barbecue

Yield Serves 10 (makes 20 kebabs)

Number Of Ingredients 19

Kebabs:
2 cups extra-virgin olive oil
Juice of 3 lemons
2 tablespoons chopped garlic
3/4 tablespoons chopped fresh rosemary leaves (about 4 sprigs)
3/4 tablespoons fresh thyme leaves (about 5 sprigs)
6 single boneless, skinless chicken breasts, cleaned of fat and cut into large cubes
Salt and black pepper to taste
Bamboo skewers
Sauce:
2 (7-ounce) containers plain yogurt
4 tablespoons sour cream
3 tablespoons red wine vinegar
Zest of 2 lemons (fine)
Juice of 1 lemon
2 tablespoons minced garlic
1 tablespoon black pepper
2 teaspoons salt
1/2 cup fresh mint, chopped (optional)

Steps:

  • 1. For the kebabs: in a plastic bag or airtight container, combine olive oil, lemon juice, garlic, rosemary, and thyme. Add chicken, toss well to coat evenly, and refrigerate overnight.
  • 2. For the sauce, combine all ingredients in a mixing bowl and refrigerate at least 2 hours.
  • 3. Remove chicken pieces from marinade and season well with salt and pepper. Grill chicken for 5 minutes on each side, until golden brown and juices of chicken run clear when pricked with the end of the skewer. Thread 3 pieces of chicken onto each skewer. Serve with Lemon-Pepper Yogurt Sauce.

MARINATED SEAFOOD SKEWERS WITH A DIPPING SAUCE



Marinated Seafood Skewers With a Dipping Sauce image

Another experiment and I think another success, to me this was a wonderful combination of flavours and the fish was gorgeous. I used Tuna, Salmon and Prawns but feel free to experiment with other fish, just remember you need quite thick fish for skewers. I served mine over stir-fry vegetables which not only went really well but made for a very yummy, healthy, light dinner enjoyed by us all. The ingredients listed below was enough to make 6 skewers I allowed for 2 per person so if you have bigger eaters you will have to adjust amounts to make more. The marinade will be plenty even if you buy more seafood.

Provided by The Flying Chef

Categories     Tuna

Time 35m

Yield 3 serving(s)

Number Of Ingredients 23

3 garlic cloves, crushed
3 tablespoons soy sauce
1 teaspoon fish sauce
2 teaspoons sesame oil
2 teaspoons grated fresh ginger
1 tablespoon ketjap manis
2 teaspoons sweet chili sauce
2 tablespoons lime juice
2 teaspoons lemongrass, finely chopped
3 green onions, sliced thinly
6 long wooden skewers, soaked in water for at least 30 min's prior to using
12 green prawns, peeled
320 g tuna steaks, cut in large cubes (allow for 2 cubes per skewer.)
340 g salmon fillets, cut into large cubes (allow for 2 cubes per skewer.)
2 teaspoons soy sauce
3 teaspoons white wine vinegar
1 teaspoon fish sauce
1/2 cup water
100 g sugar
50 ml lime juice
1 small lime, zest of
3 tablespoons sweet chili sauce
1 1/2-2 tablespoons coriander, finely chopped

Steps:

  • Combine all the marinade ingredients in a large bowl or storage container, add chopped fish and prawns, refrigerate for several hours.
  • Thread fish onto skewers alternating, tuna, salmon, prawn etc. reserve marinade.
  • In summer these would be great done on the BBQ, as it is winter I did them under the grill about 6 inches from the heat. Cook for about 8-10 Min's or until done, turning once and basting with reserved marinade during cooking.
  • Dipping Sauce.
  • In a saucepan add water and sugar and cook over a medium high heat until the sugar dissolves.
  • Turn the heat down, add soy, vinegar, fish sauce, lime juice, zest, sweet chili sauce, stir to combine, remove from heat, stir in coriander and serve in individual dipping bowls.
  • I served mine over stir-fry vegetables, I did a mix of bean sprouts, snow peas, shredded carrot and red pepper.

Nutrition Facts : Calories 502.8, Fat 13.6, SaturatedFat 2.7, Cholesterol 122.9, Sodium 1810.5, Carbohydrate 39.8, Fiber 0.8, Sugar 34.6, Protein 54.5

STEAK AND VEGGIE SKEWERS WITH CREAMY DIPPING SAUCE



Steak and Veggie Skewers with Creamy Dipping Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Two 8-ounce boneless rib-eye steaks, cut into 1-inch cubes
1 pound Brussels sprouts, trimmed
10 ounces cremini mushrooms
1 red onion, cut into 1-inch cubes
1 cup extra-virgin olive oil
1 1/2 teaspoons smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon ground coriander
1/4 teaspoon lemon pepper
1/4 teaspoon crushed red pepper
3/4 cup sour cream
1/4 cup mayonnaise
1 lemon, juiced
2 tablespoons fresh parsley, minced
2 tablespoons fresh mint, minced

Steps:

  • Soak 12 wooden skewers in water for at least 30 minutes.
  • Thread the beef, Brussels sprouts, mushroom and onions onto 12 skewers, alternating between meat and vegetables. Place in a large baking dish.
  • Preheat a grill or grill pan to medium-high heat.
  • Stir the olive oil, smoked paprika, oregano, garlic salt, coriander, lemon pepper and crushed red pepper in a large measuring cup. Reserve 1/4 cup of the mixture and pour the rest over the skewers.
  • Add the reserved marinade to a bowl with the sour cream, mayonnaise and lemon juice. Mix well until combined, then fold in the parsley and mint. Set aside until ready to use.
  • Carefully add the skewers to the grill and brush with the marinade. Cover and cook on one side for 3 to 4 minutes, then brush again with the remaining marinade and flip. Cook until the meat and vegetables are cooked to desired doneness, another 3 to 4 minutes. Remove to a platter and rest for 5 minutes. Serve with the creamy sauce.

SHELLFISH SKEWERS WITH EQUATORIAL GLAZING AND DIPPING SAUCE



Shellfish Skewers with Equatorial Glazing and Dipping Sauce image

Categories     Shellfish     Scallop     Shrimp     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 tablespoons peanut oil
2 jalapeño chilies, minced
2 teaspoons minced peeled fresh ginger
1 garlic clove
3/4 cup dry white wine
1/3 cup soy sauce
1/3 cup (packed) dark brown sugar
2 teaspoons cornstarch
1 tablespoon fresh lime juice
1/4 cup shopped fresh cilantro
24 large uncooked shrimp, peeled, deveined
24 large sea scallops
6 metal skewers

Steps:

  • Heat oil in small saucepan over very low heat until warm. Stir in chilies, ginger and garlic. Cover and cook 6 minutes, stirring occasionally (do not brown). Mix wine, soy sauce, sugar and cornstarch dissolves. Add to chili mixture; increase heat to medium-high and whisk until mixture comes to boil and thickens slightly. Remove sauce from heat. Transfer to bowl and cool to room temperature. Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature.)
  • Prepare barbecue (medium-high heat). Pour 1/2 cup sauce into small bowl. Add cilantro to remaining sauce; reserve. Alternate 4 shrimp and 4 scallops on each skewer. Brush both sides with 1/2 cup sauce. Grill just until cooked through, about 3 minutes per side. Transfer to plates. Serve with reserved sauce.

RED WINE AND ORANGE MARINATED BEEF SKEWERS



Red Wine and Orange Marinated Beef Skewers image

Enjoy the perfect marinade designed especially for grilled steak skewers with oranges, steak sauce, red wine, chile peppers, and green onions.

Provided by Sandy

Categories     Main Dish Recipes

Time 8h27m

Yield 6

Number Of Ingredients 9

2 cups red wine
½ cup steak sauce (e.g. A-1)
3 oranges, sliced into rounds
1 bunch green onions, sliced
4 small red chile peppers, seeded and finely chopped
4 large cloves garlic, minced
1 ½ teaspoons ground ginger
salt and pepper, to taste
3 pounds beef sirloin steak, boneless, cut across the grain into 1/4 inch strips

Steps:

  • Combine the red wine and steak sauce in a large bowl. Stir in the orange slices, green onions, chile peppers, garlic, and ginger. Season with salt and pepper to taste.
  • Place steak strips in a shallow dish and pour marinade over meat. Cover, and refrigerate 8 hours.
  • Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from heat. Soak wooden or bamboo skewers in water for 30 minutes to prevent them from burning.
  • Remove steak from marinade, and discard; thread meat onto skewers. Arrange skewers on prepared grill, and cook until meat is no longer pink and juices run clear, 7 to 10 minutes.

Nutrition Facts : Calories 489.3 calories, Carbohydrate 20.4 g, Cholesterol 121 mg, Fat 21 g, Fiber 3.7 g, Protein 39.8 g, SaturatedFat 8.3 g, Sodium 398.7 mg, Sugar 10 g

BEEF SKEWERS WITH PEANUT DIPPING SAUCE



Beef Skewers with Peanut Dipping Sauce image

Popular in Thai restaurants, these skewered pieces of marinated meat are known as "satay" and can be served as a snack, appetizer, or main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h15m

Yield Makes 16

Number Of Ingredients 14

3 cloves garlic, minced
1/4 cup plus 1 teaspoon soy sauce for dipping
1 tablespoon toasted sesame oil
1 teaspoon light-brown sugar
1/2 teaspoon ground cumin
1/8 teaspoon red-pepper flakes
1 pound boneless rib-eye roast, sliced against the grain into 32 3-by-1/4-inch strips
2 teaspoons canola oil
1/3 cup reduced-sodium canned vegetable broth, or water
1/4 cup smooth peanut butter
1/2 teaspoon ketchup
1/4 teaspoon rice vinegar
Coarse salt and ground pepper
Sesame Rice, for serving (optional)

Steps:

  • In a bowl, combine 2/3 of the garlic with 1/4 cup soy sauce, sesame oil, brown sugar, cumin, and red-pepper flakes. Thread 2 pieces of beef onto each of 16 skewers; arrange in a shallow dish. Pour marinade over beef; refrigerate covered 45 minutes or preferable overnight, turning once.
  • Meanwhile make dipping sauce: Heat canola oil in a small saucepan over medium heat. Add remaining garlic; cook, stirring, until soft, 3 minutes. Add broth and 1/4 cup water; bring to boil. Remove from heat; whisk in peanut butter, ketchup, vinegar, and remaining teaspoon soy sauce. Let cool completely.
  • Heat a grill to high. Season beef with salt and pepper. Remove skewers from marinade, letting excess drip off. Discard marinade. Grill beef 1 to 2 minutes per side for medium. Serve hot with dipping sauce on the side.

Nutrition Facts : Calories 498 g, Fat 39 g, Protein 29 g

GINGER MARINATED BEEF SKEWERS WITH SPICY PEANUT DIPPING SAUCE



Ginger Marinated Beef Skewers With Spicy Peanut Dipping Sauce image

This is a great appetizer for an outdoor party or add some rice and assorted Asian-style vegetables to make a complete meal. From the Sunday Denver Post.

Provided by Leslie in Texas

Categories     Steak

Time 1h17m

Yield 16 appetizers, 16 serving(s)

Number Of Ingredients 15

4 lbs top sirloin steaks, thinly sliced and threaded onto wooden skewers
6 tablespoons soy sauce
6 tablespoons sesame oil
2 tablespoons rice wine vinegar
4 tablespoons grated fresh ginger
2 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoons sesame oil
1 tablespoon grated fresh ginger
2 tablespoons crushed red pepper flakes
1 bunch green onion, thinly sliced
1 lb blanched unsalted peanuts
1/4 cup soy sauce
1 tablespoon chopped cilantro
salt & freshly ground black pepper

Steps:

  • Combine marinade ingredients and spread evenly over beef skewers.
  • Marinate in refrigerator at least 2 hours.
  • Heat olive and sesame oils in a saucepan.
  • Add ginger,garlic,green onions and cook, covered, over low heat for 30 seconds.
  • Add the crushed red chiles and cook 30 seconds more (make sure heat is very low as chili flakes can burn easily).
  • Add peanuts and soy sauce and add just enough water to cover the peanuts.
  • Bring to a boil and then reduce heat to a simmer for 30 minutes.
  • Remove from heat and cool slightly.
  • Puree in batches in a blender until smooth.
  • Stir in chopped cilantro and season with salt and pepper to taste.
  • Grill the serloin skewers 2-3 minutes per side (or to desired doneness).
  • Serve skewers with dipping sauce and enjoy!

Nutrition Facts : Calories 632.2, Fat 50.4, SaturatedFat 13.9, Cholesterol 111.1, Sodium 712.8, Carbohydrate 8.4, Fiber 2, Sugar 0.5, Protein 37.7

Tips:

  • Use high-quality, fresh seafood for the best flavor.
  • Choose a marinade that complements the type of seafood you are using.
  • Marinate the seafood for at least 30 minutes, but no longer than 24 hours.
  • Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning.
  • Preheat your grill or oven to the desired temperature before cooking the skewers.
  • Cook the skewers over medium-high heat, turning them frequently, until the seafood is cooked through.
  • Serve the skewers immediately with your favorite dipping sauce.

Conclusion:

Marinated seafood skewers are a delicious and easy-to-make dish that is perfect for any occasion. With a variety of marinades and dipping sauces to choose from, there is a recipe to suit everyone's taste. So next time you are looking for a quick and easy meal, give these marinated seafood skewers a try. You won't be disappointed!

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