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 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:
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.
Shrimp and Mahi Mahi Kabobs with Jalapeno Butter
- 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
- 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.
Shrimp and Mahi Mahi Kabobs …It’s What’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.