Tangy Shrimp Kabobs Recipe

Tangy Shrimp Kabobs RecipePhoto by: Taste of Home Tangy Shrimp Kabobs Recipe Rating 5

You’d never guess that a pair of these colorful kabobs has only 2 g of fat total! An easy tomato-based mixture is used as a marinade and basting sauce to add just the right amount of sweet-sour taste to the shrimp, pineapple and veggies, says Pat Waymire, of Yellow Springs, Ohio.

This recipe is:

Healthy

Diabetic Friendly

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Tangy Shrimp Kabobs Recipe
  • Prep: 25 min. + marinating Grill: 15 min.
  • Yield: 6 Servings
25 15 40

Ingredients

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup fat-free Italian salad dressing
  • 4-1/2 teaspoons brown sugar
  • 1 teaspoon prepared mustard
  • 1-1/2 pounds uncooked large shrimp, peeled and deveined
  • 12 pearl onions
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 large green pepper, cut into 1-inch pieces
  • Hot cooked rice, optional

Directions

  • Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice. Pour 3/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. Cover and refrigerate remaining mixture for sauce.
  • In a Dutch oven, bring 6 cups water to a boil. Add onions; boil for 2 minutes. Add peppers and boil 2 minutes longer. Drain and rinse in cold water; peel onions. Refrigerate vegetables until ready to grill.
  • In a small saucepan, bring 3/4 cup of reserved tomato sauce mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Keep warm.
  • Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  • Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with remaining tomato sauce mixture. Drizzle kabobs with warm sauce. Serve with rice if desired. Yield: 6 servings.

Nutritional Facts 2 kabobs with about 2 tablespoons sauce (calculated without rice) equals 194 calories, 2 g fat (trace saturated fat), 138 mg cholesterol, 474 mg sodium, 24 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fruit.

Originally published as Tangy Shrimp Kabobs in Healthy Cooking April/May 2009, p27

Tip

Buying and Cooking Shrimp

Shrimp are available fresh or frozen (raw or cooked, peeled or in the shell) or canned. Shrimp in the shell (fresh or frozen) are available in different varieties and sizes (medium, large, extra large, jumbo). Uncooked shrimp will have shells that range in color from gray or brown to pink or red. Fresh shrimp should have a firm texture with a mild odor.

To cook raw shrimp in water, add 1 pound shrimp (with or without shells) and 1 teaspoon salt to 3 quarts boiling water. Reduce heat and simmer, uncovered, for 1-3 minutes or until the shrimp turns pink and curls. Watch closely to avoid overcooking - the meat of uncooked shrimp will turn from translucent when raw to pink and opaque when cooked. Drain immediately. Serve warm or chilled.

Shrimp dinner recipes»

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Tangy Shrimp Kabobs (1)

Tangy Shrimp Kabobs Recipe

Tangy Shrimp Kabobs

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Reviewed on Dec. 29, 2010 by Joanie Barrett

My family really enjoyed this recipe. Great flavor combination!

 
 
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