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Skewered Shrimp & Vegetables

 Skewered Shrimp & Vegetables
Serve these flavorful and colorful kabobs as an appetizer or as the main dish—either way, guests will love them!
4 ServingsPrep: 20 min. + marinating Grill: 5 min.

Ingredients

  • 3/4 cup olive oil
  • 1/3 cup lemon juice
  • 1-1/2 teaspoons coarsely ground pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon grated lemon peel
  • 16 uncooked large shrimp, peeled and deveined
  • 1 medium red onion, cut into eight wedges
  • 8 large fresh mushrooms, halved
  • 8 grape tomatoes
  • Hot cooked rice
  • 1/4 cup grated Parmesan cheese

Directions

  • In a large bowl, combine the first eight ingredients. Pour 2/3 cup
  • into a large resealable plastic bag; add shrimp. Seal the bag and
  • turn to coat; refrigerate for 30 minutes. Cover and refrigerate
  • remaining marinade.
  • Drain and discard marinade. On eight metal or soaked wooden skewers,
  • alternately thread shrimp and vegetables. Grill, covered, over
  • medium heat for 2-3 minutes on each side or until shrimp turn pink,
  • turning once and basting frequently with reserved marinade. Serve
  • with rice; sprinkle with cheese. Yield: 4 servings.

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Skewered Shrimp & Vegetables (continued)

Nutritional Facts: 2 skewers (calculate without rice) equals 221 calories, 15 g fat (3 g saturated fat), 84 mg cholesterol, 249 mg sodium, 8 g carbohydrate, 2 g fiber, 15 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.