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Tangy Shrimp Kabobs

 Tangy Shrimp Kabobs
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
6 ServingsPrep: 25 min. + marinating Grill: 15 min.


  • 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


  • 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.
  • 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.
  • 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

2 of 2

Tangy Shrimp Kabobs (continued)

Directions (continued)

  • slightly thickened. Keep warm.
  • 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.
  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.