Shrimp Kebabs Recipe


Nutrition

Cal/Serving: 86
Daily Value: 4%
Servings: 4

Low-Carb
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Alcohol-Free
Fat7g11%
Saturated1g6%
Trans0g0%
Carbs6g2%
Fiber2g8%
Sugars2g0%
Protein1g2%
Cholesterol0mg0%
Sodium935mg39%
Calcium31mg3%
Magnesium13mg3%
Potassium155mg4%
Iron1mg4%
Zinc0mg1%
Phosphorus22mg3%
Vitamin A537IU11%
Vitamin C20mg34%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg3%
Niacin (B3)0mg2%
Vitamin B60mg5%
Folic Acid (B9)14µg4%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E1mg7%
Vitamin K9µg11%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Festive Challah
Challah is a sweet Jewish bread, served throughout the holidays and the Sabbath. Other traditional...
Citrus Glazed Roasted Carrots
Lemon and orange juices add a bright citrus note to roasted carrots. The honey glaze brings out the...
Lemon-Broccoli Risotto Rounds
What a tasty way to eat your broccoli! Savor lots of cheese, garlic, and flaky crescents. This...

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