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Grilled Shrimp Kabobs

My family always asks me to prepare these tangy and juicy kabobs during our beach getaways. They fit perfectly with our healthy lifestyle. —Cheryl Williams of Evington, Virginia
  • Total Time
    Prep: 20 min. + marinating Grill: 10 min.
  • Makes
    4 servings

Ingredients

  • 1 can (8 ounces) tomato sauce
  • 1 cup chopped onion
  • 1/2 cup water
  • 1/4 cup packed brown sugar
  • 1/4 cup lemon juice
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons canola oil
  • 2 tablespoons prepared mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 pound uncooked medium shrimp, peeled and deveined (about 32)
  • 1 medium green pepper, cut into chunks
  • 1 medium onion, cut into chunks
  • 3 cups hot cooked rice

Directions

  • In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  • Drain pineapple, reserving 2 tablespoons juice (save remaining juice for another use); set pineapple aside. Stir reserved juice into sauce. Pour half into a small bowl for basting; cover and refrigerate. Pour remaining sauce into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours.
  • Drain and discard marinade. Alternately thread the shrimp, pineapple, green pepper and onion on eight metal or soaked wooden skewers.
  • 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 5 minutes on each side or until shrimp turn pink, basting occasionally with reserved sauce. Serve with rice.
Nutrition Facts
2 each: 428 calories, 6g fat (1g saturated fat), 161mg cholesterol, 775mg sodium, 71g carbohydrate (0 sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 vegetable, 1 fruit, 1 fat.

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