Shrimp Kabobs


  • 2 tbsp butter melted
  • 2 tbsp maple syrup
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • 1 tsp paprika
  • 1 lb (500 g) Ecuadorian shrimp caliber 36/40, raw, peeled, deveined and thawed
  • Soak the skewers for the kabobs. This helps prevent them from burning inside the Instant Vortex Air Fryer. Set aside.
  • In a large bowl, combine the butter with the maple syrup, cayenne pepper, salt, and paprika. Add the shrimp and mix until they are all coated with the marinade.
  • Cover and let marinate in the refrigerator for at least 30 Minutes. They can be marinated overnight to better absorb the flavors.
  • Assemble 6 kabobs, threading the shrimp onto the skewers. Reserve the marinade remaining in the bowl.
  • On the Instant Vortex Air Fryer control panel, press Roast and then set time to 5 Minutes and temperature to 400˚F (205˚C). Press Start.
  • Once Add Food appears on the display, open the basket and place the skewers on the rack, with space between them. Close.
  • When Turn Food appears on the display, open the basket and turn the kabobs over using tongs. Brush with the remaining butter marinade. If solidified, heat in the microwave for 30 seconds before brushing. Close.
  • Once the time is up, remove the skewers using tongs. Serve hot.
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