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Peanut Shrimp Kabobs

 Peanut Shrimp Kabobs
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.
8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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.
  • 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 servings.
Nutritional Facts: One kabob equals 151 calories, 5 g fat (1 g saturated fat), 126 mg cholesterol, 492 mg sodium, 10 g carbohydrate, 1 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch.

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Peanut Shrimp Kabobs (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.