Broiled Shrimp Skewers
By The Editors of America's Test KitchenPublished on September 11, 2007
Time
35 minutes
Yield
Serves 4 as a main course, 6 as an appetizer
Ingredients
Before You Begin
To fit all of the shrimp under the broiler at once, you’ll need three 14-inch metal skewers. (Wooden skewers will likely burn.) Serve with grilled crusty bread brushed with olive oil as an appetizer; add rice salad or couscous for a main course.
Instructions
- Adjust oven rack to highest position and heat broiler. Pat shrimp dry with paper towels. Thread shrimp onto 3 skewers, alternating direction of heads and tails. Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer with sugar.
- Heat sauce ingredients in large skillet over medium-high heat and cook as directed, 1 1/2 to 5 minutes (depending on sauce recipe). Remove skillet from heat and set aside.
- Meanwhile, place shrimp skewers, sugared-sides up, on wire rack set in rimmed baking sheet lined with aluminum foil. (Use tongs to push shrimp together on skewer if they have separated.) Place baking sheet under broiler and cook shrimp until lightly charred, about 4 minutes. Using tongs, flip and broil until second side is pink and slightly translucent, 1 to 2 minutes longer.
- Remove shrimp from oven and, using potholder or oven mitt, carefully lift each skewer from wire rack. Using tongs, slide shrimp off skewers into skillet with sauce. Toss shrimp and sauce to combine and transfer skillet to medium-high heat; cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds. Remove skillet from heat, add remaining sauce ingredient(s), and toss to combine. Transfer to serving platter and serve immediately with lemon wedges.
Time
35 minutesYield
Serves 4 as a main course, 6 as an appetizerIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
To avoid the hassle of removing the shells, we went with peeled shrimp for our broiled shrimp recipe and then crammed them onto a skewer, which prevented them from overcooking. We took the shrimp away from the heat before they were completely cooked and finished cooking them in a heated sauce waiting on the stovetop; this final simmer gave our broiled shrimp recipe tons of flavor.
Before You Begin
To fit all of the shrimp under the broiler at once, you’ll need three 14-inch metal skewers. (Wooden skewers will likely burn.) Serve with grilled crusty bread brushed with olive oil as an appetizer; add rice salad or couscous for a main course.
Instructions
- Adjust oven rack to highest position and heat broiler. Pat shrimp dry with paper towels. Thread shrimp onto 3 skewers, alternating direction of heads and tails. Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer with sugar.
- Heat sauce ingredients in large skillet over medium-high heat and cook as directed, 1 1/2 to 5 minutes (depending on sauce recipe). Remove skillet from heat and set aside.
- Meanwhile, place shrimp skewers, sugared-sides up, on wire rack set in rimmed baking sheet lined with aluminum foil. (Use tongs to push shrimp together on skewer if they have separated.) Place baking sheet under broiler and cook shrimp until lightly charred, about 4 minutes. Using tongs, flip and broil until second side is pink and slightly translucent, 1 to 2 minutes longer.
- Remove shrimp from oven and, using potholder or oven mitt, carefully lift each skewer from wire rack. Using tongs, slide shrimp off skewers into skillet with sauce. Toss shrimp and sauce to combine and transfer skillet to medium-high heat; cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds. Remove skillet from heat, add remaining sauce ingredient(s), and toss to combine. Transfer to serving platter and serve immediately with lemon wedges.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
More Like This
Keep Exploring
0 Comments