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    Home > Main Dishes Seafood > Shrimp and Mahi Mahi Kabobs with Jalapeno Butter

    Shrimp and Mahi Mahi Kabobs with Jalapeno Butter

    Published: Jun 2, 2012 · Modified: May 29, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This is hands down my favorite recipe for grilling seafood. Shrimp and Mahi Mahi kabobs are marinated, skewered and grilled. A dollop of Jalapeno Butter finishes the dish to bring the flavors to a whole new level of excitement.

    Shrimp and mahimahi kabobs served over yellow rice with a dollop of jalapeno butter.

    Shrimp and Mahi-Mahi marinated in lime juice, garlic and olive oil, and then grilled. But wait, The best part comes at the table with this Jalapeno Butter.

    This is simply softened unsalted butter with finely chopped jalapeno added. When the seafood skewers hit the plate, just dab them with some of this butter and the sweet and spicy goodness melts into the sweet seafood meat. Divine. And an incredibly easy way to liven up any Mexican seafood meal.

    Tips on Skewering Seafood

    With a few exceptions, seafood and shellfish are low in fat, therefore can dry out easily during the cooking process. So taking that extra step with a marinade can prove to be a lifesaver.

    Not only does a proper marinade, which includes some fat like butter or olive oil, will not only keep the flesh from sticking to a grilling surface, but will also keep the seafood moist.

    And keep in mind, thick firm-textured fish works best for Kabobs. A few good examples are mahi-mahi, swordfish, tuna or salmon. Cod, a less firm fish, may cause you problems and not hold on to the skewer.

    Fish is quick cooking, and now that you’ve cut it into chunks for kabobs, the kabobs will cook in a flash. You’ll only need a couple minutes per side for the seafood to be flaky and tender. Once the fish looks opaque, you can rest assured the fish is fully cooked.

    Let’s take a look:

    Shrimp and Mahi Mahi on wooden skewers served on yellow Mexican rice, topped with a dollop of jalapeno butter and garnished with chives and lime slices

    Recipe for Grilled Shrimp and Mahi Mahi Kabobs

    I hope you give this recipe for Mexican Grilled Shrimp Kabobs a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

    And if you have a favorite seafood kabob recipe, let me know, I’d love to give it a try.

    More Mexican Shrimp Recipes

    • Shrimp Tacos with Lime Dressing and Crunchy Vegetables
    • Green Chili Shrimp Quesadillas
    • Adobe Grilled Shrimp Tostadas

    Looking for more Mahi Mahi ideas? Don’t miss my recipe for Mahi Mahi with Honey Mustard Tarragon Sauce. Easy and delish.

    And if you’re looking for more seafood recipes, don’t miss my Seafood Category. You’ll find plenty of great ideas including the most popular seafood recipe on my site for Heavenly Halibut.

    Shrimp and mahimahi kabobs served over yellow rice with a dollop of jalapeno butter.

    Shrimp and Mahi Mahi Kabobs with Jalapeno Butter

    Easy and delicious and our favorite recipe for grilling shrimp.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course Seafood
    Cuisine: American/Mexican
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Marinade: 1 hour
    Servings: 4
    Calories: 290kcal
    Author: Lea Ann Brown

    Ingredients

    • 1/2 pound shrimp deveined, shells removed, tails intact
    • 1/2 pound mahi mahi
    • 2 limes juiced
    • 2 Tablespoons olive oil
    • 2 cloves garlic crushed
    • salt and freshly ground pepper
    • 1/4 Cup butter room temperature
    • 1 small jalapeno deveined, seeds removed, finely chopped
    • 2 Tablespoons cilantro leaves chopped, for garnish
    • chives for garnish optional
    Prevent your screen from going dark

    Instructions

    • Prepare the seafood. Peel and devein shrimp. Cut the Mahi-Mahi into cubes to somewhat match the size of the shrimp for even cooking.
    • Make the marinade: put the squeezed juice of 2 limes with the olive oil and garlic in a large bowl. Mix thoroughly to blend and add some salt and pepper. Put the prepared seafood in the marinade and stir gently until it is completely coated. Cover and chill for 1 hour.
    • Remove seafood from the marinade and thread alternately on skewers. Grill or broil , turning occasionally, until cooked and tender. Approximately 5 minutes. Baste with more marinade if the pieces appear to be drying out.
    • In the meantime make the jalapeno butter; blend the softened butter with the chopped chiles and thoroughly blend.
    • Arrange the skewers on plates on a bed of rice. Pat chili butter over all. Scatter with torn cilantro leaves.

    Nutrition

    Calories: 290kcal | Carbohydrates: 4g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 316mg | Sodium: 984mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 423IU | Vitamin C: 19mg | Calcium: 182mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Shrimp and Mahi Mahi Kabobs …It’s What’s for Dinner.

    More Seafood Recipes

    • Velvety Saffron Cream Sauce
    • Rustic Roasted Red Pepper Coulis
    • Refreshing Halibut Ceviche Veracruz
    • Creme Fraiche Pasta Sauce With Gremolata

    Reader Interactions

    Comments

    1. Adriana says

      July 06, 2020 at 9:15 am

      How much mahi mahi do you use? I don’t see it listed under the ingredients.

      Reply
      • Lea Ann Brown says

        July 06, 2020 at 6:20 pm

        Hi Adriana – thanks for your note and letting me know about the mistake. It’s 1 pound total seafood. 1/2 pound shrimp, 1/2 pound mahi-mahi. I’ve corrected the recipe. Let me know if you have any other questions.

        Reply
    2. Chris says

      June 14, 2012 at 4:39 pm

      Laughing with you, yeah, I’ve done that and then didn’t notice until looking at the pics on the PC. Ooops….wrong plate!

      I’m loving a chipotle/cilantro butter lately too.

      Reply
      • Lea Ann says

        June 14, 2012 at 8:29 pm

        And I’m loving that chipotle/cilantro butter. Thanks for the idea. 🙂

        Reply
    3. Barbara says

      June 06, 2012 at 4:49 am

      Busy plate or not, this looks great! Love seafood on the grill and your jalapeno butter is a smashing idea.

      Reply
      • Lea Ann says

        June 07, 2012 at 5:32 pm

        Thank you Barbara.

        Reply
    4. Jenn's Food Journey says

      June 05, 2012 at 6:36 am

      A summer dish at it’s best! Looks amazing! And I’m loving the jalapeno butter!! It would go with just about anything!

      Reply
      • Lea Ann says

        June 07, 2012 at 5:31 pm

        I agree Jenn. Funny I’ve never used it with anything but this recipe. I’ll have to expand my horizons. 🙂

        Reply
    5. Karen (Back Road Journal) says

      June 05, 2012 at 4:00 am

      Simple recipes seem to be the favorite…they let the main ingredient shine.

      Reply
      • Lea Ann says

        June 07, 2012 at 5:31 pm

        Thanks Karen.

        Reply
    6. Vickie says

      June 04, 2012 at 8:59 am

      You had me jalapeno butter. I cannot WAIT to try this. And I love that photo. The red, yellow and green are my colors, and those plates are so festive. Ole’, Girlfriend!

      Reply
      • Lea Ann says

        June 04, 2012 at 3:03 pm

        Bob liked that photo also. I just thought there was no place for your eyes to go…but everywhere. 🙂 I have no idea why I’ve not blogged about this recipe before. So easy, and so good, and healthy. And I’ve used it for years and years. Let me know how you like it.

        Reply
    7. dan says

      June 04, 2012 at 7:51 am

      Wow! you’re killing me. Jalapeno butter? Right up my alley.
      Good photos, I almost got in my car and came for leftovers.

      Reply
      • Lea Ann says

        June 04, 2012 at 3:03 pm

        You’re always welcome for leftovers Dan.

        Reply
    8. Susan says

      June 03, 2012 at 4:03 pm

      I’ve seen some similar recipe online but I love the Mahi-Mahi in your skewers! This sounds like the perfect summer dish and a must try.

      Reply
      • Lea Ann says

        June 04, 2012 at 3:05 pm

        I’ve had this recipe for 20 or so years, can’t remember where it came from. Maybe I copied it from a restaurant, which is what I used to do a lot. It’s one of my favorites.

        Reply
    9. Karen says

      June 03, 2012 at 2:03 pm

      Oh, I want to try this with some tuna I have in the freezer… sounds delicious and we’d love the jalapeno butter!

      Reply
      • Lea Ann says

        June 04, 2012 at 3:05 pm

        Any kind of fish would work Karen. Let me know how you like it.

        Reply
    10. Heather @girlichef says

      June 03, 2012 at 11:08 am

      Oh, this is fantastic. Summer on a plate, for sure! I like that plate, actually…it’s a big, festive, jumble of beauty and deliciousness ;P

      Reply
      • Lea Ann says

        June 04, 2012 at 3:06 pm

        I agree Heather, Summer on a plate. I make this a lot over the hot months.

        Reply
    11. Joanne says

      June 03, 2012 at 7:38 am

      My family makes a lot of grilled skewers but none with seafood! Need to change that.

      Reply
      • Lea Ann says

        June 04, 2012 at 3:06 pm

        Actually, this is the only seafood skewer recipe in my database. Can’t believe I’ve not blogged about it before.

        Reply
    12. Sam @ My Carolina Kitchen says

      June 03, 2012 at 6:01 am

      I’m always in the mood for seafood. Love the jalapeno butter. Great idea Lea Ann. Butter kicked up a notch! Looks like from Larry’s comment you’ve got three jalapeno butter lovers already.
      Sam

      Reply
      • Lea Ann says

        June 04, 2012 at 3:07 pm

        Sam, and such simple flavors. I’m always tempted to throw in some chipotle, or Tabasco or something, but always keep it simple.

        Reply
    13. Stephanie@PlainChicken.com says

      June 02, 2012 at 3:46 pm

      Looks incredible!

      Reply
      • Lea Ann says

        June 04, 2012 at 3:07 pm

        Thanks Stephanie!

        Reply
    14. Larry says

      June 02, 2012 at 12:43 pm

      It looks delicious LA – I think. Seriously, the like the marinade but I love the chile butter idea. I read it to Bev and she grinned and said “I believe that recipe is right up my alley, right up my alley.”

      Reply
      • Lea Ann says

        June 04, 2012 at 3:07 pm

        Let me know how you like it.

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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