Fire up the grill for these bold and flavorful Grilled Memphis Shrimp Kebobs with Cilantro Chili Lime Sauce. Juicy shrimp and vibrant veggies are seasoned with a smoky Memphis rub, then grilled to perfection. The tangy, herby sauce adds a burst of freshness that kicks these kebobs up a notch. Perfect for a cookout or an easy weeknight meal.
INGREDIENTS (SHRIMP)
- 1 pound shrimp, deshelled and deveined
- 2-3 tbsp olive oil
- 3 tbsp Memphis Marinades 901 Reserve or Mild Memphis Rub & Shake
- 3 bell peppers
- 1 red onion
INGREDIENTS (CILANTRO GARLIC CHILI LIME SAUCE)
- 1/2 cup sour cream
- 2 tbsp mayo
- 1 teaspoon lime zest
- 1/4 cup lime juice (2 limes, juiced)
- 1 cup cilantro, loosely packed
- 1 clove garlic, minced
- 2 Thai chili peppers, chopped (omit if sensitive to spice or substitute for a milder pepper)
- 1/4 tsp salt
- 1/8 tsp ground pepper
INSTRUCTIONS
- In a large mixing bowl, combine the Cilantro Garlic Chili Lime Sauce ingredients until thoroughly mixed, then place in the fridge.
- Preheat your grill to medium-high heat.
- Prepare the vegetables. Deseed and chop each bell pepper into one-inch by one-inch pieces. Peel the red onion, slice the ends off, then slice in half. Chop each half into thirds.
- Place the prepared bell peppers and red onion into a mixing bowl. Toss with olive oil and 2 tbsp of 901 Reserve or Mild Memphis Rub & Shake.
- Add shrimp to a mixing bowl and toss with olive oil and 1 tbsp of 901 Reserve or Mild Memphis Rub & Shake.
- Place shrimp and vegetables on skewers.
- Grill for 2-3 minutes per side until fully cooked.
- Enjoy!
