Yummy grilled shrimp kabobs with a spicy orange glaze is a perfect way to up your summer grilling game.
If you like shrimp like I do, you’ll love this chili garlic sauce reduced orange glaze.
Reduced? Yep…because you start out with a cup of orange juice then add some chili garlic sauce, orange zest, brown sugar, and anchovy paste, then boil that liquid down to concentrate the liquid. Anchovy paste, because this is the stuff that adds plenty of umami which sparks the flavors of all the other ingredients. If you don’t have a tube of anchovy paste in your refrigerator, you need to get some. It ups the flavor of soups and sauces and you’ll never taste the anchovies.
After the sauce has reduced after 6 or 8 minutes on the stove, mix some cornstarch in a little cold water and stir that in to further thicken the glaze. You’ll end up with 1/2 to 3/4 of a cup of the glaze to brush onto the shrimp.
Grilled Shrimp Kabobs
When you grill the shrimp, the charcoal doesn’t have to be screaming hot. Let it burn down so that you can put your hand over the grate for about 3 seconds before your hand is screaming hot. If you use a gas grill, just adjust to medium low and you should be good.
The shrimp will take about 2 minutes on each side to turn pink, opaque and firm. If the glaze seems to burn, move the shrimp to a cooler part of the grill.
I grilled some pineapple and red onions to go with the shrimp in a fruit and garden greens salad which I’ll tell you about next time…stay tuned.
Now…get out there and start your grills. Make tasty grilled shrimp kabobs. Summer doesn’t last that long.
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