Asian Zing Shrimp Kabobs

  • Prep-Time 25 Mins
  • Cook-Time 8 Mins
  • Servings 4

Watch how to make this recipe



  • 1 pound fresh or frozen 16-20 count shrimp, in shells
  • 1 cup Sun-Maid Natural Raisins
  • 1 cup water
  • 2 tablespoons soy sauce
  • 1 teaspoon of Asian chili paste (or to taste)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 cups pineapple - cut into 1-inch chunks
  • 1 red or yellow sweet pepper, cut into 1-inch pieces
  • 1 red onion, cut into wedges


  • 1

    Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact. If using wooden skewers, soak in enough water to cover for 30 minutes.

  • 2

    In a small saucepan bring raisins and water to a boil. Remove from heat and let stand 10 minutes. Drain raisins, reserving 1/2 cup of the water.

  • 3

    Transfer raisins and reserved water to a food processor or a high-speed blender. Process or blend until smooth; set aside.

  • 4

    In a small bowl whisk together the raisin mixture, orange juice, soy sauce, Asian chili paste, ginger, salt and crushed red pepper. Set aside half of the sauce for serving.

  • 5

    Thread shrimp, pineapple, sweet pepper, and onion onto 8 skewers, leaving 1/4 inch space between pieces. Brush with some of the remaining raisin sauce.

  • 6

    Grill on the oiled rack of a covered grill directly over medium heat for 3 to 4 minutes or until shrimp turn opaque and vegetables are crisp-tender, brushing with raisin sauce halfway during grilling.

  • 7

    Serve kabobs with reserved raisin sauce.