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Playing How to Make Red Chili & Ginger Marinated Grilled Shrimp Skewers by Josh Capon

Bold, spicy flavors make these easy kabobs a great appetizer for parties or holiday meals.


  • 1 cup red chiles, seeded and minced
  • ¼ cup minced garlic
  • ¼ cup minced ginger
  • ¼ cup minced shallots
  • ½ cup tamari (gluten-free soy sauce)
  • ¾ cup fresh lime juice, plus zest of 1 lime
  • ½ cup orange juice
  • 1 ½ cup olive oil
  • 1 pound jumbo shrimp (about 15)
  • Kosher salt and fresh black pepper
  • 1 lemon, halved
  • Thinly sliced scallions, for garnish


Serves: 4 to 6


In a medium bowl, add the chilies, garlic, ginger, shallots, tamari, lime juice and zest, orange juice, and olive oil. Add the shrimp, toss and refrigerate overnight or for at least 1 hour.

Meanwhile, soak a container of wooden skewers in room temperature water for 1 hour.

Preheat a grill or grill pan to high heat. When ready to cook, thread 3 shrimp per skewer and season with salt and pepper. Arrange the skewers to grill or grill pan and grill for 2 ½ minutes on each side, basting each skewer generously with the marinade using a pastry brush. Add the lemon halves to the grill for the last 2 ½ minutes.

Serve the skewers garnished with the scallions and grilled lemon halves.