Shrimp and Vegetable Kabobs Recipe

Shrimp and Vegetable Kabobs Recipe
Shrimp and Vegetable Kabobs Recipe photo by Taste of Home
Publisher Photo

Shrimp and Vegetable Kabobs Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
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
  1. In a small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers.
  2. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forShrimp and Vegetable Kabobs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review