Shrimp Kabobs Recipe
Shrimp Kabobs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"Marinating the shrimp in Italian dressing adds wonderful flavor to these colorful kabobs," says Sharon Aweau of Kapolei, Hawaii.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + marinating Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + marinating Grill: 10 min.

Ingredients

  • 1 cup Italian salad dressing, divided
  • 2 pounds uncooked jumbo shrimp, peeled and deveined
  • 2 large onions
  • 16 large fresh mushrooms
  • 2 large green peppers, cut into 1-1/2-inch pieces
  • 16 cherry tomatoes

Directions

In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally. Yield: 8 servings.
Originally published as Shrimp Kabobs in Taste of Home June/July 2005, p40

Nutritional Facts

1 each: 150 calories, 2g fat (0 saturated fat), 169mg cholesterol, 630mg sodium, 13g carbohydrate (7g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

  • 1 cup Italian salad dressing, divided
  • 2 pounds uncooked jumbo shrimp, peeled and deveined
  • 2 large onions
  • 16 large fresh mushrooms
  • 2 large green peppers, cut into 1-1/2-inch pieces
  • 16 cherry tomatoes
  1. In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally.
  2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally. Yield: 8 servings.
Originally published as Shrimp Kabobs in Taste of Home June/July 2005, p40

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forShrimp Kabobs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Adnankhan User ID: 8177984 216343
Reviewed Dec. 30, 2014

"I want please try this also...http://allyummyvegandnonvegdish.blogspot.in/2014/12/shrimp-kabobs-with-mushrooms.html"

MY REVIEW
Adnankhan User ID: 8177984 216342
Reviewed Dec. 30, 2014

"It was so amazing and delicious liked so much.."

MY REVIEW
Garo User ID: 1084869 54847
Reviewed Jun. 8, 2012

"easy to prepare, fast to grill, great taste--will definitely make again. Thanks for the recipe."

Loading Image