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Shrimp & Sweet Potato Skewers

These skewers make romantic picnic food. I perfected them for a date with my wife. We like them with couscous and a glass of chilled wine. —Paul Wargaski, Chicago, Illinois
  • Total Time
    Prep: 35 min. Grill: 5 min.
  • Makes
    2 servings

Ingredients

  • 3/4 pound sweet potatoes (about 2 small), cut into 1-inch pieces
  • 3 tablespoons olive oil, divided
  • 1 teaspoon minced fresh rosemary
  • 3/4 teaspoon paprika, divided
  • 12 uncooked shrimp (26-30 per pound), peeled and deveined
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4-1/2 teaspoons lemon juice
  • Hot cooked couscous

Directions

  • Preheat oven to 450°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Mix 1 tablespoons oil, rosemary and 1/2 teaspoon paprika; drizzle over potatoes. Toss to coat. Roast 25-35 minutes or just until just tender, stirring occasionally.
  • On six metal or soaked wooden skewers, alternately thread shrimp and sweet potatoes; sprinkle with salt and pepper. Grill, covered, over medium heat 5-7 minutes or until shrimp turn pink, turning once.
  • Meanwhile, in a small bowl, whisk lemon juice and the remaining oil and paprika until blended. Serve skewers with couscous and drizzle with lemon mixture.
Nutrition Facts
1 kabob (calculated without couscous): 443 calories, 22g fat (3g saturated fat), 119mg cholesterol, 429mg sodium, 43g carbohydrate (17g sugars, 6g fiber), 19g protein.

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