As summer screams by, like a train out control, all we can do is sit and helplessly watch it happen. We know we would love to hang on to it for as long as possible. If only time could stand still. But this doesn’t mean we cannot still enjoy one of summer’s most delightful pleasures: Grilling! This is the reason why I came up with my easy sweet and spicy shrimp kabobs.
Grilling Season Options
Half the fun of summer is coming up with different things to toss on the grill. Shrimp kabobs are perfect because you can let your imagination run wild. Anything goes . But I think when it comes to kabobs, the sauce has to be spot on. So, for my easy sweet and spicy shrimp kabobs I am using New P.F. Chang’s®Home Menu Sauces. I chose Kung Pao, but they have two other flavors, Teriyaki, and Sesame.
This sauce is so easy to use, and so full of flavor. It’s spicy, bold taste makes anything on the grill taste better.
The chili flakes in the sauce are definitely and added plus for the shrimp kabobs. And another reason why I love this sauce? It’s sweet spicy blend of flavors. You need this sauce in your life!
Need more grilling inspiration? Try my Mango Habanero Ribs.
Easy Sweet and Spicy Shrimp Kebabs Recipe
Sweet and spicy shrimp kebabs are a quick and easy weeknight meal. Slide your shrimp and veggies onto the skewers, brush with Kung Pao sauce and grill for about 10 minutes until the shrimp are done. So easy and I love Chinese food! I like to use the Kung Pao sauce for dipping too!
- 1/2 lb shrimp shelled and deveined
- 8 oz mushrooms
- 1 red onion sliced into 1 inch wedges
- 8 oz cherry tomatoes
- 4 oz P.F. Chang ® Kung Pao Sauce
Rinse the shrimp and vegetables.
Slide shrimp and vegetables onto skewers and brush with the Kung Pao sauce.
Pre-heat grill for about 10 minutes to a temperature of 450-500 degrees.
Grill on high heat for about 3-4 minutes and then turn over the kebabs and grill the other side for about 3-4 minutes until the shrimp are done. *
*(cook time will vary depending on the size of the shrimp)