Shrimp Kebabs Recipe


Nutrition

Cal/Serving: 167
Daily Value: 8%
Servings: 4

Low-Carb
Sugar-Conscious
Fat9g13%
Saturated1g6%
Trans0g0%
Carbs7g2%
Fiber2g8%
Sugars2g0%
Protein16g33%
Cholesterol143mg48%
Sodium1572mg65%
Calcium95mg10%
Magnesium38mg10%
Potassium277mg8%
Iron1mg6%
Zinc1mg9%
Vitamin A744IU15%
Vitamin C21mg34%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg3%
Niacin (B3)2mg12%
Vitamin B60mg14%
Folic Acid (B9)36µg9%
Vitamin B121µg21%
Vitamin D0µg0%
Vitamin E3mg14%
Vitamin K11µg13%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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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

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