Shrimp Kebabs Recipe


Nutrition

Cal/Serving: 172
Daily Value: 9%
Servings: 4

Low-Carb
Sugar-Conscious
Fat9g13%
Saturated1g6%
Trans0g0%
Carbs8g3%
Fiber2g10%
Sugars2g0%
Protein16g33%
Cholesterol143mg48%
Sodium1536mg64%
Calcium105mg10%
Magnesium41mg10%
Potassium293mg8%
Iron1mg7%
Zinc1mg9%
Vitamin A722IU14%
Vitamin C13mg22%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg3%
Niacin (B3)2mg12%
Vitamin B60mg13%
Folic Acid (B9)35µg9%
Vitamin B121µg21%
Vitamin D0µg0%
Vitamin E3mg14%
Vitamin K14µg17%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Thinkstock_iStockphoto

This is a great party food and a fun way for your kids to help with dinner. 

Click here to see 7 Frozen Shrimp Recipes

INGREDIENTS

  • 1/4 cup mushrooms
  • 1/4 cup onions
  • 1/4 cup peppers
  • 1/4 cup zucchini
  • 1/4 cup cherry tomatoes
  • 1/4 cup fresh pineapple
  • 1 pound large, uncooked frozen shrimp
  • 2 tablespoons olive oil
  • 4 cloves of crushed garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 lemon, juiced
  • 3 rosemary sprigs
  • 1 Dash of truffle oil
  • 1 Dash of Parmigiano-Reggiano

DIRECTIONS

Quarter vegetables and fruit (such as mushrooms, onions, peppers, zucchini, cherry tomatoes, and fresh pineapple).  Heat your grill to medium-high heat.  Brush vegetables, fruit, and shrimp with a combination of olive oil, garlic, kosher salt, cracked black pepper, smoked paprika, dried oregano, and lemon juice. 

Skewer the vegetables, fruit, and shrimp and leave a little space between the food so it cooks evenly and doesn’t steam.  If you want to get fancy, strip the bottom 2/3 of a rosemary sprig and use those as skewers. 

Grill about 2-3 minutes per side or until shrimp are pink with grill marks.

We love to serve these over polenta drizzled with truffle oil and freshly grated Parmigiano-Reggiano.

Recipe Details

Servings: 4
Cuisine: American
Special Designations: Healthy

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human