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Skewered Shrimp & Vegetables

Total Time

Prep: 20 min. + marinating Grill: 5 min.

Makes

4 servings

Serve these flavorful and colorful kabobs as an appetizer or as the main dish—either way, guests will love them! —Sharon Wilson, Afton, Virginia
Skewered Shrimp & Vegetables Recipe photo by Taste of Home

Ingredients

  • 3/4 cup olive oil
  • 1/3 cup lemon juice
  • 1-1/2 teaspoons coarsely ground pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon grated lemon zest
  • 16 uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 medium red onion, cut into eight wedges
  • 8 large fresh mushrooms, halved
  • 8 grape tomatoes
  • Hot cooked rice, optional
  • 1/4 cup grated Parmesan cheese

Directions

  1. In a large bowl, combine the first eight ingredients. Pour 2/3 cup into a large resealable plastic bag; add shrimp. Seal the bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, turning once and basting frequently with reserved marinade. If desired, serve with rice; sprinkle with cheese.

Nutrition Facts

2 skewers: 221 calories, 15g fat (3g saturated fat), 84mg cholesterol, 249mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2-1/2 fat, 2 lean meat, 1 vegetable.

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