Hellmann’s Grilled Asian Shrimp Kabobs: A Taste of Summer on a Skewer

There’s something undeniably joyous about grilling season. The smell of char and smoke, the casual atmosphere, and the vibrant flavors all contribute to unforgettable moments. One summer, I was tasked with creating appetizers for a large family gathering, and I stumbled upon a recipe that has since become a staple: Hellmann’s Grilled Asian Shrimp Kabobs. The memory of those first skewers, the sweet and savory glaze glistening in the evening sun, and the delighted faces of my family, are forever etched in my mind. They were an instant hit, and I knew I had found a recipe worthy of sharing.

Recipe Overview

• Prep Time: 12 minutes
• Cook Time: Varies depending on grill
• Total Time: 12 minutes
• Servings: 4
• Yields: 8 skewers
• Dietary Type: Pescatarian

Ingredients

• 1 cup mayonnaise (Hellmann’s recommended)
• 1/4 cup apricot preserves
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon Dijon mustard
• 1 garlic clove, finely chopped
• 1/2 teaspoon ground ginger
• 8 raw shrimp, shelled and deveined (about 1 pound), can use chicken too
• Scallions (green onions)
• 2 lemons, cut into wedges

Equipment Needed

• Bamboo skewers, soaked in water for at least 30 minutes
• Grill
• Small bowl
• Pastry brush (optional)

Instructions

1. In a small bowl, combine the mayonnaise, apricot preserves, soy sauce, Dijon mustard, finely chopped garlic, and ground ginger. Whisk until smooth and well combined.
2. Reserve 1/3 cup of the sauce mixture. This will be used for serving later, so set it aside in the refrigerator.
3. Soak the bamboo skewers in water for at least 30 minutes before grilling. This will prevent them from burning.
4. Thread the shrimp, pieces of scallion, and lemon wedges onto the soaked bamboo skewers. Alternate the ingredients for a visually appealing and flavorful kabob. About two shrimp per skewer is a good amount for an appetizer.
5. Brush the kabobs generously with the remaining sauce mixture, ensuring all sides are coated.
6. Preheat your grill to medium heat.
7. Place the kabobs on the preheated grill.
8. Grill the kabobs until the shrimp turn pink and are cooked through, about 2-3 minutes per side, depending on the heat of your grill. Be careful not to overcook the shrimp, as they can become rubbery.
9. Serve immediately with the reserved sauce for dipping.

Expert Tips & Tricks

• Soaking the skewers is crucial. Don’t skip this step! It prevents the wood from catching fire and ruining your kabobs.
• Don’t overcrowd the grill. Work in batches if necessary to ensure even cooking.
• Watch the shrimp carefully. They cook quickly, so keep a close eye on them to avoid overcooking.
• For extra flavor, marinate the shrimp in the sauce for 30 minutes before assembling the kabobs. This allows the flavors to penetrate the shrimp more deeply.
• If using chicken: Cut the chicken into 1-inch cubes. Marinate in the sauce for at least 30 minutes, or up to overnight in the refrigerator. Chicken will take longer to cook, approximately 5-7 minutes per side, until cooked through to an internal temperature of 165°F (74°C).
• Spice it up: Add a pinch of red pepper flakes to the sauce for a little kick.
• Achieve the perfect sear: Make sure your grill grates are clean and well-oiled. This will prevent sticking and create beautiful grill marks.
• Don’t have a grill? These kabobs can also be cooked under the broiler. Place the kabobs on a baking sheet lined with foil and broil for 3-4 minutes per side, or until the shrimp are pink and cooked through.

Serving & Storage Suggestions

Serve the Grilled Asian Shrimp Kabobs immediately while they are warm and juicy. Arrange them on a platter and garnish with fresh scallions and extra lemon wedges. The reserved sauce can be served in a small bowl alongside the kabobs for dipping.

Leftover kabobs can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can gently warm them in a skillet over medium heat, or briefly microwave them. However, keep in mind that reheating may slightly alter the texture of the shrimp. It’s best to consume them fresh for optimal flavor and texture.

It’s generally not recommended to leave cooked seafood at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	307.8 kcal	N/A
Calories from Fat	181 g	59%
Total Fat	20.2 g	31%
Saturated Fat	3 g	14%
Cholesterol	33.5 mg	11%
Sodium	637.3 mg	26%
Total Carbohydrate	33.9 g	11%
Dietary Fiber	2.8 g	11%
Sugars	11.3 g	45%
Protein	4.2 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Chicken Kabobs: As mentioned earlier, you can easily substitute the shrimp with chicken. Cut the chicken into 1-inch cubes and marinate in the sauce for at least 30 minutes before grilling.
• Vegetarian Option: Use firm tofu or tempeh in place of the shrimp. Press the tofu to remove excess water and cut into 1-inch cubes. Marinate as directed.
• Pineapple Kabobs: Add chunks of fresh pineapple to the skewers for a tropical twist.
• Vegetable Kabobs: Include other vegetables such as bell peppers, zucchini, or red onion on the skewers for added color and nutrition.
• Honey-Garlic Glaze: Substitute the apricot preserves with honey for a different flavor profile.
• Gluten-Free: Ensure the soy sauce you use is gluten-free. Tamari is a great alternative.
• Spicy Peanut Sauce: Instead of the apricot preserve and dijon mustard, use peanut butter and sriracha to create a spicy peanut sauce!

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Just make sure to thaw them completely before using and pat them dry with paper towels to remove any excess moisture.

Q: How long should I soak the bamboo skewers?
A: Soak the bamboo skewers for at least 30 minutes to prevent them from burning on the grill. Longer soaking times (up to an hour) are even better.

Q: Can I prepare the kabobs ahead of time?
A: Yes, you can assemble the kabobs ahead of time and store them in the refrigerator for up to 24 hours. Brush with the sauce just before grilling.

Q: What if I don’t have a grill?
A: You can cook these kabobs under the broiler in your oven or in a skillet on the stovetop.

Q: My shrimp are overcooked and rubbery. What did I do wrong?
A: Shrimp cook very quickly. Overcooking is a common mistake. Be sure to keep a close eye on them and remove them from the grill as soon as they turn pink.

Final Thoughts

These Hellmann’s Grilled Asian Shrimp Kabobs are more than just an appetizer; they’re a burst of flavor that embodies the essence of summer. The sweet and savory glaze, the tender shrimp, and the charred scallions create a symphony of textures and tastes that will tantalize your taste buds. So, fire up your grill, gather your friends and family, and create your own summer memories with this simple yet unforgettable recipe. Don’t be afraid to experiment with variations and make it your own! I encourage you to try this recipe and share your experiences – happy grilling!