Shrimp Cantaloupe Kabobs
Elevate your summer dining with these vibrant and refreshing Shrimp Cantaloupe Kabobs! Perfectly pairing succulent, marinated shrimp with sweet, juicy cantaloupe, this recipe strikes a delightful balance of savory and sweet in every bite. A zesty marinade of olive oil, honey, lime juice, garlic, and paprika infuses the shrimp with bold flavor, while light grill marks on the cantaloupe enhance its natural sweetness. Easy to prepare in just 30 minutes, these kabobs are ideal for a quick appetizer or a light, healthy meal. Grill or broil to perfection, then garnish with a sprinkle of fresh cilantro for a burst of freshness. Whether you're hosting a backyard barbecue or a casual meal, these shrimp and cantaloupe skewers are sure to impress! Perfect keywords: shrimp kabobs, grilled shrimp recipe, cantaloupe appetizer, summer grilling ideas.
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Recipe Information
Ingredients
- 16 pieces Raw shrimp, peeled and deveined
- 16 pieces Cantaloupe, cut into 1-inch cubes
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 tablespoon Lime juice
- 1 clove Garlic, minced
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Wooden skewers, soaked in water
- 1 tablespoon Fresh cilantro, chopped (optional for garnish)
Instructions
In a medium bowl, whisk together olive oil, honey, lime juice, minced garlic, paprika, salt, and black pepper to create the marinade.
Add the shrimp to the marinade, making sure they are evenly coated. Cover the bowl and refrigerate for 15 minutes to allow the shrimp to absorb the flavors.
While the shrimp marinates, cut the cantaloupe into 1-inch cubes if not already prepared. Set aside.
If using wooden skewers, soak them in water for at least 10 minutes to prevent them from burning on the grill or in the oven.
Preheat a grill or grill pan over medium-high heat. Alternatively, preheat your oven to broil if grilling is not an option.
Assemble the skewers by alternating shrimp and cantaloupe cubes. Each skewer should have 2 shrimp and 2 cantaloupe pieces, repeated for balance.
Place the assembled skewers on the preheated grill or a baking sheet if broiling. Cook for 2-3 minutes per side or until the shrimp turn pink and opaque, and the cantaloupe develops light grill marks.
Remove the skewers from the grill or oven and let them rest for 2 minutes.
Optionally, sprinkle with fresh cilantro for a burst of flavor and color before serving.
Serve warm as an appetizer or with a simple green salad for a light, refreshing meal.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 2047 mg | 89% | |
| Total Carbohydrate | 332.8 g | 121% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 304.4 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 10688 mg | 227% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
