READY IN 1 hr

Grilled Shrimp and Apple Skewers

Read Reviews (58)

"Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad." — MOONROZE

Directions

Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes.
Preheat an outdoor grill for medium-high heat.
Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Discard the remaining marinade.
Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Nov 05, 2008

These shrimp were so tasty! I don't like hot fruit, so I did not use the apples on the skewers, but didn't want to lose out on the apple flavor, so I added 1.5 T. of applesauce to the marinade (apple juice works, too), and used brown sugar instead of white. Let the shrimp marinate 2 hours, threaded them onto skewers, boiled the marinade 3 minutes to use for basting, and they were out of this world! I served them with garlic butter rice and sauteed zucchini.... delicious, delicious dinner!

—Marlena C.

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Most Helpful Critical Review

Jun 07, 2008

hmmm these were just alright not a big hit here. Might try again but with some tweaking.

—Football Mom

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74 Ratings

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Aug 08, 2007

GREAT shrimp! I pretty much followed the recipe except I made a little more of the marinade by adding a bit more of this and that accordingly and I also added salt to taste, and I used 2 lbs of frozen uncooked large white shrimp that were peeled & deveined. I thawed them in cool water, tossed with the marinade & made the rest of dinner. Threw them on the 'barbie' and they were perfect. Only use fresh basil please, and double the basil amount. YUM!!!! I also made them again about a week later and I sauteed' them in a hot skillet over the stove. They were great! Cokking them this way only took about 2 minutes, and I seared them along with the marinade.

—rita

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Aug 06, 2007

I didn't change anything about this recipe except to use hubby's homemade, roasted pepper hot sauce instead of red pepper flakes & to double the marinade, reserving half. I plated the spears, after grilling, on a bed of grilled asparagus spears & drizzled the skewers & the asparagus w/ the reserved marinade. You're going to need extra sauce to drizzle on the skewers (they weren't nearly as flavorful w/out it) so you might as well grill up some asparagus, because it's wonderful on it as well. I started the meal off w/ grilled, prosciutto-wrapped figs w/ a balsamic reduction, Sweet Seductions (a drink recipe from allrecipes), the shrimp & apple skewers & asparagus & grilled corn (kept it very simple...just added butter & salt after grilling. The buttery/salty flavor was a great complement to the sweet/tangy flavor of the shrimp & apples). Homemade spritz cookies for dessert. We were still raving about dinner over coffee this morning! Thansk for an outstanding recipe, MOONROZE!

—IMVINTAGE

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Feb 24, 2008

Wow, phenomenal! I marinaded the shrimp for about 1.5 hours- omitting the sugar and using fresh raspberries and whole fruit preserves. I served my kids and went into the house to grab the salad. By the time I returned to the outside table, my 2-year old son had already eaten an entire skewer of shrimp and apples. He begged for more! Definitely use this again and again! Goes great with fresh salad, berries, and spinach!

—kjdavis

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Jan 24, 2011

I think this is one of the best things I have ever cooked on allrecipes. I did this for a get together I had in my back yard. I also did another recipe for shrimp skewers that had zucchini and onions on them. Those were good, but couldn't compare to these and since we didn't have enough, everybody was fighting over these! Things I changed: I let them marinate for a lot longer, like 2-3 hours. And I doubled the marinade recipe, I had huge shrimp, and I usually always end up doubling it any recipe that has a marinade. Good thing I did or it wouldn't have been enough. One last thing, we added pineapple because we happened to have a bunch in the fridge and I knew it would be good, and it was. I think the amount was around 2 cups, but I can't be sure...about as much as the apple amount. You need to add pineapples to this for sure!

—tarcotti

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Oct 28, 2007

Great recipe! My husband and I make this whenever we have company. I have used both lemon juice, and lime juice, and both turned out great. Very simple, delicious, and looks nice for company. Definitely recommended!

—Traci

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Oct 01, 2007

Loved this recipe...I also followed it closely but subsituted orange vinegar for the red wine vinegar and left the shells on the shrimp to reduce the chance of 'over-grilling'. I would definitely make this again.

—MEG

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Nutrition

Calories
307 kcal
15%

Carbohydrates
29.1 g
9%

Cholesterol
213 mg
71%

Fat
11.5 g
18%

Fiber
1.8 g
7%

Protein
23.2 g
46%

Sodium
247 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Shrimp and Apple Skewers

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 307
Calories from Fat: 103

% Daily Value *
Total Fat 11.5g 18 %
Saturated Fat 1.7g 9 %
Cholesterol 213mg 71 %
Sodium 247mg 10 %
** Potassium 303mg 8 %
Total Carbohydrates 29.1g 9 %
Dietary Fiber 1.8g 7 %
Protein 23.2g 46 %
** Sugars 25.3g
** Vitamin A 8 %
** Vitamin C 13 %
** Calcium 6 %
** Iron 36 %
** Thiamin 5 %
** Niacin 23 %
** Vitamin B6 12 %
** Magnesium 15 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.