SHRIMP KABOBS
"Marinating the shrimp in Italian dressing adds wonderful flavor to these colorful kabobs," says Sharon Aweau of Kapolei, Hawaii.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally.
Nutrition Facts : Calories 150 calories, Fat 2g fat (0 saturated fat), Cholesterol 169mg cholesterol, Sodium 630mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
SHRIMP KABOBS
Shrimp Kabobs are marinated and grilled to perfection for the most scrumptious summer meal. Full of zesty flavors the whole family is going to love these kabobs!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 25m
Number Of Ingredients 6
Steps:
- Add the shrimp, zucchini, red onion, red bell pepper, and lemon to a medium sized bowl.
- Prepare the shrimp marinade and add to the bowl of shrimp and veggies. Let marinate 30 minutes or over night.
- Thread skewers with the shrimp and veggies.
- Preheat grill to medium high heat. Thread the shrimp on the skewers. Place on the grill. Grill on each side for about two minutes or until no longer pink.
Nutrition Facts : Calories 150 kcal, Carbohydrate 8 g, Protein 25 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 888 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
GRILLED SHRIMP KABOBS
My family always asks me to prepare these tangy and juicy kabobs during our beach getaways. They fit perfectly with our healthy lifestyle. -Cheryl Williams of Evington, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Drain pineapple, reserving 2 tablespoons juice (save remaining juice for another use); set pineapple aside. Stir reserved juice into sauce. Pour half into a small bowl for basting; cover and refrigerate. Pour remaining sauce into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours., Drain and discard marinade. Alternately thread the shrimp, pineapple, green pepper and onion on eight metal or soaked wooden skewers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until shrimp turn pink, basting occasionally with reserved sauce. Serve with rice.
Nutrition Facts : Calories 428 calories, Fat 6g fat (1g saturated fat), Cholesterol 161mg cholesterol, Sodium 775mg sodium, Carbohydrate 71g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
EASY SHRIMP KABOBS
Make and share this Easy Shrimp Kabobs recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wrap each shrimp in a piece of bacon, and thread onto skewers.
- Combine the melted butter, lemon juice, salt and pepper; brush the mixture over the kabobs.
- Grill the kabobs over hot coals, turning the skewers frequently, until the shrimp are cooked and the bacon is lightly browned and crisp, 5-10 minutes.
- Before serving, brush the kabobs again with the butter mixture.
- Pour any remaining butter into a small bowl and serve it with the kabobs.
QUICK-MARINATED SHRIMP KEBABS
Steps:
- In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
- Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
- Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
- Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.
GARLIC SHRIMP KABOBS
Steps:
- Rinse and dry shrimp.
- Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
- Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 0.7 g, Cholesterol 115 mg, Fat 9.7 g, Fiber 0.1 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 132.8 mg, Sugar 0.1 g
SHRIMP SCAMPI KABOBS
These garlicky and lemon-kissed shrimp kabobs are sure to be a hit at your next cookout. Be sure to marinate the shrimp for just 30 minutes, otherwise the acid from the vinegar and lemon juice could make the shrimp mealy if they marinate too long.
Provided by Kardea Brown
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Stir together the oil, tarragon, parsley, Dijon, honey, vinegar, whole-grain mustard, garlic and lemon juice in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate 30 minutes.
- Remove the shrimp from the marinade, reserving the marinade. Thread the shrimp alternately with the lemon slices onto skewers. Sprinkle the shrimp lightly with salt and pepper.
- Pour the marinade into a small saucepan. Bring to a boil and simmer 5 minutes or until very hot. Reserve the marinade for serving.
- Preheat a grill to medium-high heat. Grill the shrimp kabobs until cooked through, 2 to 3 minutes on each side. Transfer to a platter and garnish with fresh parsley. Serve with the reserved marinade.
EASY SHISH KABOBS
I have not tried this recipe. I got this recipe from Kickin Carb Clutter. For Memorial Day, I made a double recipe so there would be enough food for two days. We used onions, bell peppers, fresh pineapple chunks, Italian sausage chunks (both sweet and hot), and whole fresh mushrooms. Other possible additions might be zucchini chunks, slightly steamed carrot pieces, radishes, olives, apple slices, cucumber slices, shrimp wrapped in bacon, etc. On Memorial day we barbecued them with low carb bbq sauce, but the sausage dried out and burned before the steak cubes were done, so the next day we took the leftovers and baked them in the oven at 350 degrees for 30 minutes. They were wonderful baked. Much better than bbq'd.
Provided by internetnut
Categories Lunch/Snacks
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- A day ahead, cut the beef steaks into large cubes.
- Sprinkle heavily with meat tenderizer and stab with a fork.
- In a small bowl combine olive oil, red wine vinegar, water, onion powder, garlic powder, black pepper.
- Place meat cubes in a gallon sized baggie along with the marinade and refrigerate overnight.
- The next day thread onto skewers along with desired additions.
Nutrition Facts : Calories 318.5, Fat 25.1, SaturatedFat 8.3, Cholesterol 76, Sodium 60.5, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 21.6
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