Sangria Shrimp Skewers are brushed with a fresh red wine citrus glaze. This recipe takes less than 20 minutes and is perfect for summer cookouts and entertaining.
Summer is in full swing here in Phoenix. The human body is NOT meant to be in 110°F+ temperatures. My soul starts to slowly die each summer when I realize I can’t even make a trip to the mailbox without breaking out in a sweat. Yes it’s a dry heat but I still find it to be pretty unbearable. Anyone from a cooler climate want to adopt me for the summer??
If not, I’ll probably need an IV drip of sangria to take the edge off. Cool drinks and air conditioning are an absolute must to survive the heat. When I found a bag of frozen shrimp hiding in my freezer recently the idea of taking one of my favorite summer drinks, sangria, and combining it with grilled shrimp just seemed right. And look how pretty the sangria glaze ended up looking! This recipe is amazingly fresh and simple and can be ready in less than 20 minutes. You can’t beat that.
What are your favorite ways to cool down during the summer?
Taste: Pretty much like the name sounds! The red wine glaze is loaded with orange and lime citrus, so each bite is bursting with fresh sangria flavor.
Texture: I love grilled shrimp. I could eat it all day, especially when it’s topped with a thick glaze!
Ease: Fresh and flavorful in less than 20 minutes. Love.
Appearance: How pretty is that brilliant wine glaze?!
Pros: Fresh, easy, perfect for summer.
Would I make this again? Mhm.
How to make Sangria Shrimp Skewers
1 cup red wine
1 orange, zested and juiced
1 lime, zested and juiced
1/4 teaspoon cayenne pepper (optional)
1 tablespoon honey
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
1 1/2 pounds extra large shrimp, peeled and deveined with tails on
In a small saucepan set over medium-low heat, combine the wine, orange zest and juice, lemon zest and juice, cayenne pepper, and honey. Bring to a simmer and reduce the liquid by half, about 5 minutes. In a small bowl combine the cornstarch with 3 tablespoons cold water until dissolved. Whisk into the wine mixture then reduce the heat to low. Simmer until thickened. Season to taste with salt and pepper. Let cool.
Prepare the grill for direct cooking over medium-high heat.
Thread the shrimp evenly among grilling skewers. If using wooden skewers, be sure to soak in water for at least 1 hour before grilling. Season the shrimp on both sides with salt and pepper to taste. Brush the shrimp all over with the sangria glaze, reserving the remaining glaze. Grill for 2 to 3 minutes per side, or until the shrimp are firm and opaque in the center. Brush with additional glaze before serving.
Recipe by Tessa of Handle the Heat
© Handle the Heat - handletheheat.com