Panko-Crusted Shrimp Kabobs with Sweet Chili Sauce

Panko-Crusted Shrimp Kabobs with Sweet Chili Sauce


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This grilled shrimp and tomatoes recipe is sure to be a hit for an appetizer. The sweet chili sauce livens up the buttermilk and Panko-crusted shrimp. The tomatoes look pretty on the skewer and are delicious by themselves or eaten with the shrimp.

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Time needed

20 min preparation + 5 min cooking

Serving Size / Yield

4 servings


  • 1/2 C. oil
  • 1 C. buttermilk
  • 3/4 C. flour
  • 1/2 C. cornstarch
  • 1 large egg
  • 1 Tbs. hot sauce
  • salt and pepper, to taste
  • 1 C. Panko bread crumbs
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1 lb. medium shrimp, peeled and deveined
  • 16-20 cherry tomatoes
  • Sauce
  • 1/4 C. mayonnaise
  • 2 Tbs. sweet chili sauce
  • 1 Tbs. honey
  • 1 tsp. rice vinegar

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For the sauce, mix by whisking the mayonnaise, sweet chili sauce, honey, and rice vinegar in a bowl and set aside.
In another bowl, mix the buttermilk, flour, cornstarch, egg, hot sauce, salt, and pepper and set aside.
In a third bowl, mix the Panko, onion powder, garlic powder, basil, oregano, salt, and pepper and set aside.
One at a time, dip the shrimp in the buttermilk mix and then into the bread crumbs before threading onto the skewer. Alternate shrimp and tomatoes until all the shrimp are skewered. Grill the shrimp for 3-5 minutes, or until the shrimp are cooked, over medium high heat.
Serve with the sweet chili sauce for dipping.

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