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Shrimp and Vegetable Kabobs

 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.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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. Yield: 4 servings.
Nutritional Facts: 1 serving (2 each) equals 244 calories, 2 g fat (1 g saturated fat), 169 mg cholesterol, 630 mg sodium, 34 g carbohydrate, 3 g fiber, 22 g protein.
Wine: This recipe pairs well with a light white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven

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Shrimp and Vegetable Kabobs (continued)

Wine (continued)
Daughters White Blend CA
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