Shrimp and Vegetable Kabobs Recipe
Shrimp and Vegetable Kabobs Recipe photo by Taste of Home
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Shrimp and Vegetable Kabobs Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1/2 cup Italian salad dressing
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried basil
  • 2 medium yellow squash, cut into 1-inch pieces
  • 8 cherry tomatoes
  • 1 medium green pepper, cut into 1-inch chunks
  • 8 medium fresh mushrooms, optional
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups hot cooked rice

Nutritional Facts

2 each: 244 calories, 2g fat (1g saturated fat), 169mg cholesterol, 630mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.


  1. In a small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers.
  2. 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. Yield: 4 servings.
Originally published as Shrimp and Vegetable Kabobs in Taste of Home's Grilling 2004, p41

Light-Bodied White Wine

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

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