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Grilled Shrimp with Roasted Garlic Marinade

Red and yellow bell pepper

Grilled Shrimp with Roasted Garlic Marinade includes bell peppers, onion, garlic, orange juice, honey mustard and thyme.


36 fresh or frozen raw, large shrimp peeled and deveined
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
1 red onion, quartered and separated

Roasted garlic marinade:
2 garlic bulbs
1 tablespoon olive oil
1 cup orange juice
1/2 cup spicy honey mustard
4 tablespoons honey
1 teaspoon dried thyme


Heat oven to 375 degrees. Cut off the top of the unpeeled garlic bulbs, just enough to expose the individual cloves. Place garlic in a small baking dish and drizzle with oil. Cover and bake for 45 minutes. Cool. Squeeze garlic cloves out of the skin. Place all marinade ingredients into a blender or food processor and process until smooth. Pour 1/2-cup marinade into a separate container and refrigerate until serving.

Place red and yellow bell pepper, onion and shrimp in a shallow baking dish, cover with marinade and refrigerate at least 2 hours.

Spray grill rack with nonstick cooking spray and heat grill to medium heat.

Alternate threading shrimp and vegetables onto 12 metal skewers, leaving a little space between each.

Garlic clove Discard remaining marinade. Grill uncovered 3-5 minutes per side or until shrimp is pink and firm. Place kabobs on a serving tray and drizzle with the 1/2-cup reserved marinade.

Note: If you only have wooden skewers, be sure to soak them in water for 30 minutes before threading with food.

Nutrition Information

Recipe makes 6 servings.
Serving size: 1 serving
Calories: 167; Total Fat: 5g; Saturated Fat: trace; Cholesterol: 64mg; Sodium: 337mg; Carbohydrates: 23g; Fiber: 1g; Protein: 11g

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