Skewered Shrimp & Vegetables Recipe

5 2 3
Skewered Shrimp & Vegetables Recipe
Skewered Shrimp & Vegetables Recipe photo by Taste of Home
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Skewered Shrimp & Vegetables Recipe

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5 2 3
Publisher Photo
Serve these flavorful and colorful kabobs as an appetizer or as the main dish—either way, guests will love them! —Sharon Wilson, Afton, Virginia
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 5 min.

Ingredients

  • 3/4 cup olive oil
  • 1/3 cup lemon juice
  • 1-1/2 teaspoons coarsely ground pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon grated lemon peel
  • 16 uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 medium red onion, cut into eight wedges
  • 8 large fresh mushrooms, halved
  • 8 grape tomatoes
  • Hot cooked rice, optional
  • 1/4 cup grated Parmesan cheese

Directions

In a large bowl, combine the first eight ingredients. Pour 2/3 cup into a large resealable plastic bag; add shrimp. Seal the bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, turning once and basting frequently with reserved marinade. If desired, serve with rice; sprinkle with cheese. Yield: 4 servings.
Originally published as Skewered Shrimp & Vegetables in Country Extra July 2010, p44

Nutritional Facts

2 skewers: 221 calories, 15g fat (3g saturated fat), 84mg cholesterol, 249mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2-1/2 fat, 2 lean meat, 1 vegetable.

  • 3/4 cup olive oil
  • 1/3 cup lemon juice
  • 1-1/2 teaspoons coarsely ground pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon grated lemon peel
  • 16 uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 medium red onion, cut into eight wedges
  • 8 large fresh mushrooms, halved
  • 8 grape tomatoes
  • Hot cooked rice, optional
  • 1/4 cup grated Parmesan cheese
  1. In a large bowl, combine the first eight ingredients. Pour 2/3 cup into a large resealable plastic bag; add shrimp. Seal the bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, turning once and basting frequently with reserved marinade. If desired, serve with rice; sprinkle with cheese. Yield: 4 servings.
Originally published as Skewered Shrimp & Vegetables in Country Extra July 2010, p44

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Reviews forSkewered Shrimp & Vegetables

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MY REVIEW
justmbeth User ID: 1196484 155633
Reviewed Oct. 8, 2012

"Very good. Had a scampi type test to them."

MY REVIEW
MagistraLatina User ID: 1726881 155630
Reviewed Jun. 24, 2012

"easy to make and even my 2-year-old ate the shrimp. I recommend setting aside some of the marinade to put the veggies in too."

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