Tangy Shrimp Kabobs Recipe
Tangy Shrimp Kabobs Recipe photo by Taste of Home

Tangy Shrimp Kabobs Recipe

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You'd never guess that a pair of these colorful kabobs has only 2g of fat total! An easy tomato-based mixture is used as a marinade and basting sauce to add just the right amount of sweet-sour taste to the shrimp, pineapple and veggies. —Pat Waymire, Yellow Springs, Ohio
TOTAL TIME: Prep: 25 min. + marinating Grill: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + marinating Grill: 15 min.
MAKES: 6 servings

Ingredients

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup fat-free Italian salad dressing
  • 4-1/2 teaspoons brown sugar
  • 1 teaspoon prepared mustard
  • 1-1/2 pounds uncooked large shrimp, peeled and deveined
  • 12 pearl onions
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 large green pepper, cut into 1-inch pieces
  • Hot cooked rice, optional

Nutritional Facts

2 kabobs with about 2 tablespoons sauce (calculated without rice) equals 194 calories, 2 g fat (trace saturated fat), 138 mg cholesterol, 474 mg sodium, 24 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fruit.

Directions

  1. Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice. Pour 3/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. Cover and refrigerate remaining mixture for sauce.
  2. In a Dutch oven, bring 6 cups water to a boil. Add onions; boil for 2 minutes. Add peppers and boil 2 minutes longer. Drain and rinse in cold water; peel onions. Refrigerate vegetables until ready to grill.
  3. In a small saucepan, bring 3/4 cup of reserved tomato sauce mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Keep warm.
  4. Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  5. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with remaining tomato sauce mixture. Drizzle kabobs with warm sauce. Serve with rice if desired. Yield: 6 servings.
Originally published as Tangy Shrimp Kabobs in Healthy Cooking April/May 2009, p27

Nutritional Facts

2 kabobs with about 2 tablespoons sauce (calculated without rice) equals 194 calories, 2 g fat (trace saturated fat), 138 mg cholesterol, 474 mg sodium, 24 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fruit.

Light-Bodied White Wine

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

Reviews for Tangy Shrimp Kabobs

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 13, 2014

"Good flavor. I added some chopped garlic to the marinade. Shrimp and pineapple pair so well together!"

MY REVIEW
Reviewed Mar. 9, 2014

"Awesome."

MY REVIEW
Reviewed Oct. 28, 2013

"Delish"

MY REVIEW
Reviewed Jun. 11, 2013

"I used regular onions and yellow instead of green peppers because that's what I had on hand and it was great! I think it would like it better with just the shrimp and pineapple, but the peppers were a nice addition."

MY REVIEW
Reviewed Jun. 3, 2013

"Debsell, I have been baking/cooking for tons of years (I am 61 yrs old)and I still come up with a question like yours now and then. Don't feel bad. Sometimes something will seem like "duh" to one person, while to another it is an "aha!" moment. Enjoy the process of learning new recipes. My mantra is, if folks don't put food on my table, pay my rent/mortgage, then I don't care what they think of me. You do the same, sweetie."

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