Shrimp and Vegetable Kabobs Recipe

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Shrimp and Vegetable Kabobs Recipe photo by Taste of Home

Shrimp and Vegetable Kabobs Recipe

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These colorful kabobs from our Test Kitchen home economists pair special shrimp and garden-fresh vegetables for a memorable main dish that's often requested. You can use whatever veggies you like.

Featured In: Homemade Smiles Recipes

MAKES:

4 servings

TOTAL TIME:

Prep/Total Time: 30 min.

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VERIFIED BY Taste of Home Test Kitchen

Quick Diabetic Exchange

MAKES:

4 servings

TOTAL TIME:

Prep/Total Time: 30 min.

Ingredients

1/2 cup Italian salad dressing
1 tablespoon minced fresh parsley
1 teaspoon dried basil
2 medium yellow squash, cut into 1-inch pieces
8 cherry tomatoes
1 medium green pepper, cut into 1-inch chunks
8 medium fresh mushrooms, optional
1 pound uncooked medium shrimp, peeled and deveined
2 cups hot cooked rice

Directions

In a small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers.
Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently. Serve with rice. Yield: 4 servings.

Originally published as Shrimp and Vegetable Kabobs in Taste of Home's Grilling 2004, p41

Nutritional Facts

2 each: 244 calories, 2g fat (1g saturated fat), 169mg cholesterol, 630mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

1/2 cup Italian salad dressing
1 tablespoon minced fresh parsley
1 teaspoon dried basil
2 medium yellow squash, cut into 1-inch pieces
8 cherry tomatoes
1 medium green pepper, cut into 1-inch chunks
8 medium fresh mushrooms, optional
1 pound uncooked medium shrimp, peeled and deveined
2 cups hot cooked rice

In a small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers.
Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently. Serve with rice. Yield: 4 servings.

Originally published as Shrimp and Vegetable Kabobs in Taste of Home's Grilling 2004, p41

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