- 1 cup Italian salad dressing, divided
- 1-1/2 pounds uncooked shrimp (16-20 per pound), peeled and deveined
- 2 large onions, cut into 8 wedges each
- 16 large fresh mushrooms
- 2 large green peppers, cut into 1-1/2-inch pieces
- 16 cherry tomatoes
- In a shallow dish, combine 1/2 cup salad dressing and shrimp. In another shallow dish, combine vegetables and remaining 1/2 cup dressing. Cover and refrigerate for 2 hours, stirring occasionally.
- Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally.
Do you have to soak wooden skewers for shrimp kabobs?We recommend soaking wooden skewers for at least 30 minutes before using them. This helps prevent the wood from burning or catching fire while grilling. If you plan to bake these shrimp kabobs in the oven, you may not need to soak the skewers as they will not have direct access to a heat source.
Can you marinate the shrimp for longer than 2 hours?If you’re running short on time, you can marinate the shrimp for as little as 15 minutes, but we don’t recommend marinating shrimp for longer than 2 hours. Marinating too long is is a common mistake when marinating meat and other proteins. The acidic components in the marinade can break down the delicate shrimp, resulting in a mushy texture. Compared to other proteins, shrimp are relatively small and quick-cooking, so they don’t need an extended marinating time to absorb flavors.
How else can you cook shrimp kabobs?We love cooking shrimp kabobs on the grill, but kabob recipes can also be baked in the oven, cooked under the broiler, or prepared on the stovetop in a hot skillet or griddle.
What do you serve with shrimp kabobs?Shrimp kabobs are versatile and pair well with a variety of side dishes. This particular recipe not only contains protein-rich shrimp, but it also includes vegetables, so you can complete the meal by serving them with a starch like rice, fluffy couscous, nutty quinoa or roasted potatoes. They’re also fantastic when paired with a peppery arugula salad or a refreshing Greek salad. If you're thinking summer barbecue ideas, these kabobs fit right in.
—Lindsay Mattison, Taste of Home Contributing Writer
2 kabobs: 260 calories, 6g fat (1g saturated fat), 207mg cholesterol, 416mg sodium, 19g carbohydrate (8g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable.