Peanut Shrimp Kabobs Recipe

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In Middletown, Delaware, Helen Gilden gives shrimp a taste of the Orient. Soy sauce and peanut butter are combine in a sauce that glazes the shrimp nicely as she grills them. "I like to serve these kabobs as an appetizer when I'm entertaining," Helen notes.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings


  • 1/4 cup sugar
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup reduced-fat creamy peanut butter
  • 1 tablespoon water
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined

Nutritional Facts

1 each: 151 calories, 5g fat (1g saturated fat), 126mg cholesterol, 492mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 16g protein.


  1. In a small saucepan, combine the first six ingredients until smooth. Cook and stir over medium-low heat until blended and sugar is dissolved. Set aside 6 tablespoons sauce.
  2. On eight metal or soaked wooden skewers, thread the shrimp. Brush with remaining peanut sauce. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  3. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes or until shrimp turn pink, turning once. Brush with reserved sauce before serving. Yield: 8 kabobs.
Originally published as Peanut Shrimp Kabobs in Light & Tasty December/January 2005, p14

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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