ZESTY SHRIMP AND VEGETABLE KABOBS
What else says 'party' like zesty shrimp and vegetables? The marinade on these Zesty Shrimp and Vegetable Kabobs makes a splash poolside, or anywhere!
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Thread shrimp and vegetables onto 24 wooden skewers; place in shallow dish. Mix dressing, cilantro, 2 tsp. lime zest and 1/2 tsp. ground red pepper until blended. Pour over kabobs; turn to evenly coat kabobs. Refrigerate 1 hour to marinate.
- Heat greased grill to medium-high heat. Remove kabobs from marinade; discard marinade. Grill kabobs 6 to 8 min. or until shrimp turn pink, turning after 4 min. Meanwhile, mix mayo, garlic, lime juice, remaining zest and remaining ground red pepper.
- Serve kabobs with mayo mixture.
Nutrition Facts : Calories 50, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 45 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.5315 g, Sugar 0 g, Protein 6 g
SHRIMP AND VEGETABLE KABOBS
These colorful kabobs from our Test Kitchen home economists pair special shrimp and garden-fresh vegetables for a memorable main dish that's often requested. You can use whatever veggies you like.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers. , Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently. Serve with rice.
Nutrition Facts : Calories 244 calories, Fat 2g fat (1g saturated fat), Cholesterol 169mg cholesterol, Sodium 630mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
MEDITERRANEAN SHRIMP AND VEGGIE SKEWERS
These Mediterranean Shrimp and Veggie Skewers are the perfect easy meal for grilling season. Flavorful marinades make these grilled skewers anything but boring. Asparagus, cherry tomatoes, and red onion are skewered and then drizzled with a flavorful marinade with turns into a vinaigrette to top them with later. The shrimp is marinated in a delicious yogurt-based mixture with tons of flavor. This meal is light, healthy and delicious.
Provided by Steph
Categories Appetizer dinner lunch Main Course
Number Of Ingredients 16
Steps:
- Combine all ingredients (except the shrimp) and whisk together to form the marinade.
- Toss the shrimp in the marinade. Cover and place in the fridge for at least 4 hours to marinate.
- Skewer the shrimp on wooden or metal skewers. If using an outdoor grill, soak your skewers in water to soften them. If using a grill pan, this is unnecessary.
- Cook on a grill pan or grill on medium high heat, flipping once until cooked through.
- Wash the vegetables. Trim the end off the asparagus.
- Chop the onion into large chunks, big enough to skewer. Chop the asparagus into 1.5-2" pieces.
- Combine all ingredients (except the vegetables) in a small bowl to form the vinaigrette.
- Skewer the vegetables on wooden or metal skewers, alternating and creating a pattern. If using an outdoor grill, soak your skewers in water to soften them. If using a grill pan, this is unnecessary.
- Place the skewers in a dish and pour the vinaigrette on top.
- Let the vegetables sit until you are ready to cook them.
- Grill the vegetables until cooked (if using a grill pan, cook for about 10 minutes, covering with a lid and flipping frequently).
- Drizzle the remaining vinaigrette from the bowl on top of the cooked skewers before serving.
Nutrition Facts : ServingSize 1 shrimp skewer, 2 vegetable skewers, Calories 201 kcal, Carbohydrate 15 g, Protein 30 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 287 mg, Sodium 1489 mg, Fiber 4 g, Sugar 7 g
SHRIMP AND VEGETABLE SKEWERS
Broiled kabobs made of shrimp, bell pepper, mushrooms and onions placed on orzo gives you dinner ready in 35 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Cook and drain pasta directed on package. Stir in almonds, cheese, basil, lemon juice and margarine. Cover and keep warm.
- Thread shrimp, bell pepper, mushrooms and onion alternately on each of four 10- to 12-inch metal skewers. Place on rack in broiler pan. Brush with oil. Sprinkle with basil and salt.
- Set oven control to broil. Broil kabobs with tops 3 inches from heat 4 to 5 minutes, turning once, until shrimp are pink and vegetables are tender. Place orzo on serving platter. Top with kabobs. Garnish with lemon wedges. Sprinkle with paprika.
Nutrition Facts : Calories 330, Carbohydrate 39 g, Cholesterol 55 mg, Fiber 3 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg
SKEWERED SHRIMP & VEGETABLES
Serve these flavorful and colorful kabobs as an appetizer or as the main dish-either way, guests will love them! -Sharon Wilson, Afton, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- 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., 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 : Calories 221 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
MARGARITA SHRIMP AND VEGETABLE KABOBS
Make and share this Margarita Shrimp and Vegetable Kabobs recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Marinade:Mix tequila, juice, salad dressing mix and oil in a bowl, stirring well.
- Place shrimp and vegetables in marinade; cover.
- Refrigerate 1 hour; drain and discard dressing.
- Arrange shrimp and vegetables on skewers.
- Place kabobs on greased grill over hot coals.
- Grill 10-15 minutes or until shrimp turn pink and vegetables are crisp-tender, turning once.
- Serve with rice, if desired.
SHRIMP KABOBS
Our delicious Shrimp Kabobs have fresh shrimp and crisp vegetables that take less than ten minutes to grill! An incredible pineapple-soy glaze tops off this easy meal!
Provided by A Family Feast
Categories entree
Time 5h8m
Number Of Ingredients 19
Steps:
- If your shrimp is frozen, thaw before use.
- Trim the tops and bottoms off each pepper and remove the cores. Cut in half and cut 8-12 uniform squares (depending on size) from each pepper.
- Peel and trim the onion and cut in half across the middle. Then cut into uniform pieces the same size as the peppers.
- Place the peppers and onions in a gallon zip lock bag.
- Make the marinade by combining the pineapple juice, soy sauce, honey, garlic, oil, zest, parsley, salt and pepper, but NOT the lemon juice or corn starch.
- Divide the marinade in half and refrigerate one half for later.
- To the second half, add the lemon juice then pour over the vegetables and marinate for four hours and as long as 24 hours. The vegetables will soften up some, but still have a little crunch.
- Cook the rice if serving.
- After marinating, pour the bag contents into a strainer over a sauce pan. Set the marinated vegetables aside.
- Heat the liquid to hot. While the liquid heats, mix the corn starch with a teaspoon or two of water to make a slurry and slowly add to the hot liquid while whisking briskly. (If you just pour the slurry in without whisking, it will sink to the bottom and clump up). Set this glaze aside off heat.
- About an hour prior to grilling, peel the shrimp but leave the tail piece on and place all cleaned shrimp in a gallon zip lock bag and pour in the reserved marinade and marinate 20 minutes.
- After 20 minutes, drain and discard the marinade from the shrimp.
- Start threading peppers, onions and shrimp onto eight skewers in whatever order you want as long as there is a solid thick vegetable to anchor each end. Use all of the marinated shrimp and vegetables.
- Heat grill to as hot as it will get and clean the grill grates and wipe with wet paper towels.
- Oil the grates then place the eight kabobs on the hottest part and grill for about three minutes. After three minutes, turn each one and brush with half of the reserved glaze. Cook for about another three minutes then remove to a platter and brush with the remaining glaze.
- Grills vary and heat sources vary. On our natural gas Weber grill, the kabobs took exactly six minutes total, but your time may vary. Additionally, most grills have hot spots. When you flip half way through, that is your opportunity to move lesser cooked kabobs to the hot spot and more cooked kabobs to the cooler spots for even doneness.
- Do not overcook. The tails should char and the edges of the vegetables should char and the shrimp should turn pink. Test one if you are not sure before removing. If using metal skewers, use oven mits and tongs to move and remove the skewers.
- Serve the kabobs with the rice or slide the shrimp and vegetables onto a platter and serve with the rice.
Nutrition Facts : ServingSize 1 kabob, Calories 476 calories, Sugar 55.9 g, Sodium 700.4 mg, Fat 14.9 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 64.1 g, Fiber 2.5 g, Protein 26 g, Cholesterol 182.5 mg
GRILLED SHRIMP AND CHICKEN SKEWERS WITH VEGETABLES
Delicious skewers of shrimp, chicken, pineapple, zucchini, bell peppers, cherry tomatoes, and red onion coated in a sweet and tangy honey sesame glaze.
Provided by Kim Peterson
Categories Dinner Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Puree all ingredients in a blender until smooth. Season marinade with salt and black pepper to taste. Makes about 1 ¼ cups. Set aside. (Can be made 3 days ahead. Cover and refrigerate.)
- On each skewer, thread 2 shrimp, 2 chicken cubes, 2 pineapple cubes, 2 zucchini slices, 2 bell pepper squares, 2 cherry tomatoes, and 2 red onion wedges in any pattern you like.
- Place skewers on a large, rimmed baking sheet. Pour a third of the glaze over the skewers. (Can be prepped one day ahead. Cover and chill. Bring to room temperature before grilling.)
- Coat grill grates with nonstick spray or vegetable oil and preheat grill over medium.
- Grill skewers 4 minutes on one side then flip. Baste with another third of the glaze, keeping the remaining glaze separate for when serving.
- Continue grilling skewers until shrimp are opaque in the center, and chicken is no longer pink, another 3-4 minutes. Let skewers rest a few minutes before serving.
- Arrange skewers on platter. Garnish with sesame seeds, fresh herbs and lime wedges, if desired. Serve with remaining glaze. Enjoy!
Nutrition Facts : ServingSize 1 kabob, Calories 154 kcal, Carbohydrate 15 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 39 mg, Sodium 489 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 2 g
MARGARITA SHRIMP AND VEGETABLE KABOBS
Party on with Margarita Shrimp and Vegetable Kabobs. Real tequila gives these Margarita Shrimp and Vegetable Kabobs their great summertime flavor! If you wanted to serve them alongside a real margarita, that'd be fine by us!
Provided by My Food and Family
Categories Home
Time 2h28m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Mix dressing mix, oil, tequila and lime juice until well blended. Pour over shrimp and vegetables in shallow dish; cover. Refrigerate 30 min. to 2 hours to marinate. Remove shrimp and vegetables from marinade; discard marinade.
- Preheat grill to medium-high heat. Arrange shrimp and vegetables on skewers.
- Grill kabobs 5 to 8 min. or until shrimp turn pink and vegetables are crisp-tender, turning after 4 min.
Nutrition Facts : Calories 450, Fat 30 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 230 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 0.9485 g, Sugar 0 g, Protein 29 g
QUICK-MARINATED SHRIMP KEBABS
Steps:
- In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
- Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
- Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
- Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.
COCONUT PINEAPPLE SHRIMP SKEWERS
Grilled Pineapple Shrimp Kabobs with an easy citrus shrimp marinade. The best way to cook shrimp! Works for the oven, stovetop, and outdoor grill.
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 1h25m
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
- Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
- Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.
Nutrition Facts : ServingSize 1 (of 4), Calories 165 kcal, Carbohydrate 12 g, Protein 24 g, Fat 2 g, Sodium 597 mg, Fiber 1 g, Sugar 7 g
SHRIMP & VEGGIE KABOBS (GRILLED/OVEN-ROASTED)
This is one of our favorite ways to prepare some of the summer veggies from our garden along with one of our favorite seafoods. Either way, on the grill or in the oven, these shrimp and vegetable kabobs are absolutely delicious. I highly recommend using the Louisiana Cajun seasoning, but any of your favorite seasoned salts would...
Provided by Tere Gill
Categories Seafood
Time 1h
Number Of Ingredients 8
Steps:
- 1. Gather all ingredients. Thaw shrimp if using frozen. Rinse and dry vegetables. Line a rimmed sheetpan with aluminum foil. Preheat oven to 425 degrees F.
- 2. Prep vegetables: Remove stem and seeds from bell peppers; cut into 1 to 1 1/2 inch squares. Remove dry outer skin and root from onion; cut the onion into 1 inch chunks (approximately; see photo.) Slice off blossom end and stem of zucchini; cut into 1 inch chunks (approximately; see photo.)
- 3. Insert flat stainless steel or bamboo/chopstick skewer into centers of the vegetables and through the head end and tail of shrimp, beginning with a square of bell pepper, then onion, shrimp, zucchini and cherry tomato, ensuring at least 3 shrimp per skewer; place on prepared sheetpan; repeat until all skewers are full (see photos.)
- 4. Brush kabobs with oil to thoroughly coat each piece on all sides.
- 5. Sprinkle all sides of kabobs with Louisiana Cajun Seasoning (contains salt, so extra is unnecessary.)
- 6. Roast in preheated 425 degree F oven for 15 minutes; Turn kabobs over and roast for additional 12 to 15 minutes or until vegetables are tender to your preference (I usually go to 15.) If, at any point, you think they are getting too brown, reduce the heat to 400 degrees until done.
- 7. **NOTE: If skewers are long enough, and your oven is large enough, place both ends of skewers up on the rim of the baking sheet; if not, lightly oil the foil in pan. There may be a little smoke from the vegetable juices on the foil when the oven is first opened. Sometimes, a couple of the tomatoes will fall off the skewers...oh well, they still taste good! :-) If grilling, follow steps 1 thru 5, allowing time for soaking bamboo/chopstick skewers in water for 15 to 20 minutes, if using; cook over indirect heat until veggies are tender and shrimp are pink and no longer translucent, carefully turning kabobs several times, then over direct heat just long enough to add a little char, if desired.
- 8. Use a fork to slide the shrimp and vegetables off of the skewers. Serve as soon as possible. Great with just about anything! Try serving over rice or buttered noodles. Delish!
SHRIMP AND VEGETABLES SKEWERS WITH GARLIC MARINADE
Healthy Shrimp with Vegetables Skewered with a zesty Garlic Marinade
Provided by EAT SMARTER
Time 1h40m
Yield 4
Number Of Ingredients 8
Steps:
- Peel the garlic and press through a garlic press into a bowl.
- Rinse the parsley, shake dry, chop finely and add to the bowl. Stir in oil and season with salt and pepper.
- Devein shrimp. Rinse shrimp and pat dry well. Mix with the spiced oil. Cover with plastic wrap and refrigerate for 1-2 hours.
- Trim mushrooms and clean with a brush or a paper towel.
- Halve bell pepper, remove seeds, rinse and cut into 3/4 inch cubes.
- Remove shrimp from marinade and drain well. Alternately thread with mushrooms and bell pepper pieces on a 24 inches long skewer. Brush vegetables with a little marinade.
- Grill the skewer on the hot grate, turning several times for 8-10 minutes. While cooking, gently brush several times with the marinade. Caution: Be careful not to drip marinade into the embers.
Nutrition Facts : Calories 174 kcal, Fat 7 g, SaturatedFat 1.1 g, Protein 23 g, Carbohydrate 3 g, Sugar 0 g, Cholesterol 161 mg
SHRIMP KABOBS
Shrimp Kabobs are marinated and grilled to perfection for the most scrumptious summer meal. Full of zesty flavors the whole family is going to love these kabobs!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 25m
Number Of Ingredients 6
Steps:
- Add the shrimp, zucchini, red onion, red bell pepper, and lemon to a medium sized bowl.
- Prepare the shrimp marinade and add to the bowl of shrimp and veggies. Let marinate 30 minutes or over night.
- Thread skewers with the shrimp and veggies.
- Preheat grill to medium high heat. Thread the shrimp on the skewers. Place on the grill. Grill on each side for about two minutes or until no longer pink.
Nutrition Facts : Calories 150 kcal, Carbohydrate 8 g, Protein 25 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 888 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
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- In a large bowl (5-quart) or dish combine all the ingredients for the Chimichurri sauce: finely minced cilantro, finely minced fresh oregano, 3/4 cup corn oil, lime juice, red wine vinegar, minced garlic, minced red onion (take a bit from the skewers), salt, and red pepper flakes. Mix well. Set aside half into a small serving bowl - this will be the sauce.
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