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Tangy Shrimp Kabobs

You'd never guess that a pair of these colorful kabobs has only 2g of fat total! An easy tomato-based mixture is used as a marinade and basting sauce to add just the right amount of sweet-sour taste to the shrimp, pineapple and veggies. —Pat Waymire, Yellow Springs, Ohio
  • Total Time
    Prep: 25 min. + marinating Grill: 15 min.
  • Makes
    6 servings


  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup fat-free Italian salad dressing
  • 4-1/2 teaspoons brown sugar
  • 1 teaspoon prepared mustard
  • 1-1/2 pounds uncooked large shrimp, peeled and deveined
  • 12 pearl onions
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 large green pepper, cut into 1-inch pieces
  • Hot cooked rice, optional


  • Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice. Pour 3/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. Cover and refrigerate remaining mixture for sauce.
  • In a Dutch oven, bring 6 cups water to a boil. Add onions; boil for 2 minutes. Add peppers and boil 2 minutes longer. Drain and rinse in cold water; peel onions. Refrigerate vegetables until ready to grill.
  • In a small saucepan, bring 3/4 cup of reserved tomato sauce mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Keep warm.
  • Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with remaining tomato sauce mixture. Drizzle kabobs with warm sauce. Serve with rice if desired.
Nutrition Facts
1 each: 194 calories, 2g fat (0 saturated fat), 138mg cholesterol, 474mg sodium, 24g carbohydrate (17g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fruit.

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  • JCV4
    May 13, 2014

    Good flavor. I added some chopped garlic to the marinade. Shrimp and pineapple pair so well together!

  • cindylou1024
    Mar 9, 2014


  • saintgma8
    Oct 28, 2013


  • JKvigne
    Jun 11, 2013

    I used regular onions and yellow instead of green peppers because that's what I had on hand and it was great! I think it would like it better with just the shrimp and pineapple, but the peppers were a nice addition.

  • thefarmer
    Jun 9, 2013

    No comment left

  • ish811
    Jun 4, 2013

    No comment left

  • sulyn764
    Jun 3, 2013

    No comment left

  • Marilii
    Jun 3, 2013

    Debsell, I have been baking/cooking for tons of years (I am 61 yrs old)and I still come up with a question like yours now and then. Don't feel bad. Sometimes something will seem like "duh" to one person, while to another it is an "aha!" moment. Enjoy the process of learning new recipes. My mantra is, if folks don't put food on my table, pay my rent/mortgage, then I don't care what they think of me. You do the same, sweetie.

  • schnooky
    Jun 3, 2013

    Black Lady, you should be ashamed of yourself. I suppose you have NEVER asked a question of this type. Please remember, there are no dumb questions, just some rude answers. Be good to yourself.

  • AuntieA1955
    Jun 3, 2013

    Try not to be too mean spirited to "debsell" girls! Could it be she's just learning how to cook, where we all started out...right? I know it seems like a silly question, but we all have asked them! Let's show her grace and mercy. She may very gifted in areas we are not, and our questions to her may seem just as ..."think for yourself." hummmmm