Get ready to transform your ordinary dinner into a flavor explosion that will make your taste buds dance! These Shrimp and Mahi Mahi Kabobs with Jalapeno Butter are not just a meal, they're a culinary adventure that combines the succulence of fresh seafood with a spicy, zesty kick that will transport you straight to a beachside Mexican restaurant. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, these kabobs are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 pound mahi mahi, cubed
- 2 jalapenos, minced
- 1/2 cup unsalted butter
- 1 tablespoon lime juice
- Salt and pepper to taste
- Skewers
Instructions
- Begin by soaking wooden skewers in water for at least 15 minutes to prevent them from burning during grilling. If using metal skewers, this step is not necessary.
- While the skewers are soaking, prepare the jalapeno butter. In a small saucepan over low heat, melt the unsalted butter. Once melted, add the minced jalapenos and lime juice. Stir well to combine and let it simmer for about 5 minutes, allowing the flavors to meld. Remove from heat and set aside.
- Next, prepare the shrimp and mahi mahi. Rinse the shrimp and mahi mahi under cold water and pat them dry with paper towels. Cut the mahi mahi into 1-inch cubes if not already done.
- In a large mixing bowl, combine the shrimp and mahi mahi. Season with salt and pepper to taste. Gently toss to ensure all the seafood is evenly seasoned.
- Once the seafood is seasoned, begin threading the shrimp and mahi mahi onto the soaked skewers, alternating between the two. Aim for about 4-5 pieces of shrimp and mahi mahi per skewer, leaving a little space between each piece for even cooking.
- Preheat your grill to medium-high heat. If using a grill pan, preheat it on the stovetop over medium-high heat.
- Once the grill is hot, place the kabobs on the grill. Cook for about 3-4 minutes on each side, or until the shrimp turn pink and opaque and the mahi mahi is cooked through and flakes easily with a fork.
- During the last minute of cooking, brush the kabobs generously with the jalapeno butter to add flavor and moisture. Reserve some of the jalapeno butter for serving.
- Once cooked, remove the kabobs from the grill and let them rest for a couple of minutes. This helps the juices redistribute within the seafood.
- Serve the kabobs hot, drizzled with the reserved jalapeno butter. These kabobs pair well with lime wedges and a side of rice or a fresh salad for a complete meal.
Tips
- Skewer Secrets: Always soak wooden skewers in water for at least 15 minutes to prevent burning. Pro tip: If you're short on time, metal skewers are a great alternative.
- Seafood Selection: Choose fresh, high-quality shrimp and mahi mahi for the best flavor. Look for shrimp that's firm and has a mild ocean scent.
- Even Cooking: Cut your mahi mahi into uniform 1-inch cubes to ensure even cooking. This helps prevent some pieces from being overcooked while others remain undercooked.
- Jalapeno Butter Magic: When making the jalapeno butter, simmer it low and slow to allow the flavors to meld perfectly. The longer it simmers, the more intense the flavor.
- Grilling Technique: Don't overcrowd your grill. Leave space between kabobs to ensure proper heat circulation and beautiful grill marks.
- Temperature is Key: Cook seafood just until it turns opaque. Overcooking can make shrimp tough and mahi mahi dry.
- Resting Period: Always let your kabobs rest for a couple of minutes after grilling. This helps redistribute the juices and keeps the seafood moist and tender.
Nutrition Facts
Calories: 426kcal
Carbohydrates: 1g
Protein: 43g
Fat: 27g
Saturated Fat: 15g
Cholesterol: 199mg
