Shrimp And Vegetable Skewers Recipes

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SHRIMP AND VEGETABLE KABOBS



Shrimp and Vegetable Kabobs image

These colorful kabobs from our Test Kitchen home economists pair special shrimp and garden-fresh vegetables for a memorable main dish that's often requested. You can use whatever veggies you like.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup Italian salad dressing
1 tablespoon minced fresh parsley
1 teaspoon dried basil
2 medium yellow squash, cut into 1-inch pieces
8 cherry tomatoes
1 medium green pepper, cut into 1-inch chunks
8 medium fresh mushrooms, optional
1 pound uncooked medium shrimp, peeled and deveined
2 cups hot cooked rice

Steps:

  • In a small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers. , Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently. Serve with rice.

Nutrition Facts : Calories 244 calories, Fat 2g fat (1g saturated fat), Cholesterol 169mg cholesterol, Sodium 630mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

GARLIC SHRIMP KABOBS



Garlic Shrimp Kabobs image

This is a quick and easy shrimp kabob recipe, perfect for beginners. Requires minimal ingredients, but is bursting with flavor. Serve over a bed of rice with fresh lemon wedges.

Provided by Darlene Gould

Categories     Seafood     Shellfish     Shrimp

Time 2h20m

Yield 6

Number Of Ingredients 8

1 pound frozen shrimp, thawed and peeled
¼ cup olive oil
1 tablespoon minced garlic
2 teaspoons lemon juice
¼ teaspoon pepper
1 pinch finely chopped parsley
metal skewers
cooking spray

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

SKEWERED SHRIMP & VEGETABLES



Skewered Shrimp & Vegetables image

Serve these flavorful and colorful kabobs as an appetizer or as the main dish-either way, guests will love them! -Sharon Wilson, Afton, Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

3/4 cup olive oil
1/3 cup lemon juice
1-1/2 teaspoons coarsely ground pepper
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon grated lemon zest
16 uncooked shrimp (26-30 per pound), peeled and deveined
1 medium red onion, cut into eight wedges
8 large fresh mushrooms, halved
8 grape tomatoes
Hot cooked rice, optional
1/4 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine the first eight ingredients. Pour 2/3 cup into a large resealable plastic bag; add shrimp. Seal the bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, turning once and basting frequently with reserved marinade. If desired, serve with rice; sprinkle with cheese.

Nutrition Facts : Calories 221 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

SHRIMP AND VEGETABLE SKEWERS



Shrimp and Vegetable Skewers image

Broiled kabobs made of shrimp, bell pepper, mushrooms and onions placed on orzo gives you dinner ready in 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 15

1 cup uncooked rosamarina (orzo) pasta (6 ounces)
3 tablespoons sliced almonds, toasted
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons lemon juice
2 teaspoons margarine, butter or spread
16 fresh or frozen uncooked large shrimp, peeled and deveined
1 small green bell pepper, cut into 1-inch pieces
16 small whole mushrooms
1 small onion, cut into 1-inch pieces
2 tablespoons olive or vegetable oil
1 teaspoon dried basil leaves
1/4 teaspoon salt
4 lemon wedges
Paprika

Steps:

  • Cook and drain pasta directed on package. Stir in almonds, cheese, basil, lemon juice and margarine. Cover and keep warm.
  • Thread shrimp, bell pepper, mushrooms and onion alternately on each of four 10- to 12-inch metal skewers. Place on rack in broiler pan. Brush with oil. Sprinkle with basil and salt.
  • Set oven control to broil. Broil kabobs with tops 3 inches from heat 4 to 5 minutes, turning once, until shrimp are pink and vegetables are tender. Place orzo on serving platter. Top with kabobs. Garnish with lemon wedges. Sprinkle with paprika.

Nutrition Facts : Calories 330, Carbohydrate 39 g, Cholesterol 55 mg, Fiber 3 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg

ZESTY SHRIMP AND VEGETABLE KABOBS



Zesty Shrimp and Vegetable Kabobs image

What else says 'party' like zesty shrimp and vegetables? The marinade on these Zesty Shrimp and Vegetable Kabobs makes a splash poolside, or anywhere!

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 24 servings

Number Of Ingredients 11

2 lb. uncooked large shrimp, peeled, deveined
24 small fresh mushrooms
2 red bell peppers, cut into 1-inch pieces
1 large red onion, cut into 3/4-inch chunks
1 large zucchini, cut into 3/4-inch chunks
3/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh cilantro
1 Tbsp. each zest and juice from 2 limes, divided
3/4 tsp. ground red pepper (cayenne), divided
3/4 cup KRAFT Real Mayo Mayonnaise
1 small clove garlic, minced

Steps:

  • Thread shrimp and vegetables onto 24 wooden skewers; place in shallow dish. Mix dressing, cilantro, 2 tsp. lime zest and 1/2 tsp. ground red pepper until blended. Pour over kabobs; turn to evenly coat kabobs. Refrigerate 1 hour to marinate.
  • Heat greased grill to medium-high heat. Remove kabobs from marinade; discard marinade. Grill kabobs 6 to 8 min. or until shrimp turn pink, turning after 4 min. Meanwhile, mix mayo, garlic, lime juice, remaining zest and remaining ground red pepper.
  • Serve kabobs with mayo mixture.

Nutrition Facts : Calories 50, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 45 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.5315 g, Sugar 0 g, Protein 6 g

MEDITERRANEAN SHRIMP AND VEGGIE SKEWERS



Mediterranean Shrimp and Veggie Skewers image

These Mediterranean Shrimp and Veggie Skewers are the perfect easy meal for grilling season. Flavorful marinades make these grilled skewers anything but boring. Asparagus, cherry tomatoes, and red onion are skewered and then drizzled with a flavorful marinade with turns into a vinaigrette to top them with later. The shrimp is marinated in a delicious yogurt-based mixture with tons of flavor. This meal is light, healthy and delicious.

Provided by Steph

Categories     Appetizer     dinner     lunch     Main Course

Number Of Ingredients 16

1 lb shrimp (jumbo, peeled, deveined)
1/2 cup plain non-fat Greek yogurt
1/4 cup lemon juice
1/2 tsp dill
1/2 tsp oregano
1/2 tsp kosher salt
2 garlic cloves
1 pint cherry tomatoes
1 bunch asparagus
1 red onion
1 tbsp red wine vinegar
1 tsp olive oil
1/2 tsp kosher salt
1/4 tsp dill (dried)
1/4 tsp oregano (dried)
2 cloves garlic

Steps:

  • Combine all ingredients (except the shrimp) and whisk together to form the marinade.
  • Toss the shrimp in the marinade. Cover and place in the fridge for at least 4 hours to marinate.
  • Skewer the shrimp on wooden or metal skewers. If using an outdoor grill, soak your skewers in water to soften them. If using a grill pan, this is unnecessary.
  • Cook on a grill pan or grill on medium high heat, flipping once until cooked through.
  • Wash the vegetables. Trim the end off the asparagus.
  • Chop the onion into large chunks, big enough to skewer. Chop the asparagus into 1.5-2" pieces.
  • Combine all ingredients (except the vegetables) in a small bowl to form the vinaigrette.
  • Skewer the vegetables on wooden or metal skewers, alternating and creating a pattern. If using an outdoor grill, soak your skewers in water to soften them. If using a grill pan, this is unnecessary.
  • Place the skewers in a dish and pour the vinaigrette on top.
  • Let the vegetables sit until you are ready to cook them.
  • Grill the vegetables until cooked (if using a grill pan, cook for about 10 minutes, covering with a lid and flipping frequently).
  • Drizzle the remaining vinaigrette from the bowl on top of the cooked skewers before serving.

Nutrition Facts : ServingSize 1 shrimp skewer, 2 vegetable skewers, Calories 201 kcal, Carbohydrate 15 g, Protein 30 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 287 mg, Sodium 1489 mg, Fiber 4 g, Sugar 7 g

SHRIMP KABOBS



Shrimp Kabobs image

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

1 pound Shrimp
1 zucchini (sliced)
1 red onion (sliced)
1 red bell pepper (sliced)
1 lemon (sliced)
1 shrimp marinade

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

SHRIMP AND VEGETABLES SKEWERS WITH GARLIC MARINADE



Shrimp and Vegetables Skewers with Garlic Marinade image

Healthy Shrimp with Vegetables Skewered with a zesty Garlic Marinade

Provided by EAT SMARTER

Time 1h40m

Yield 4

Number Of Ingredients 8

3 garlic cloves
1 bunch smooth parsley
2 Tbsps olive oil
Sea salt
freshly ground peppers
14 ozs shrimp (ready to cook)
12 button Mushroom
1 red Bell pepper

Steps:

  • Peel the garlic and press through a garlic press into a bowl.
  • Rinse the parsley, shake dry, chop finely and add to the bowl. Stir in oil and season with salt and pepper.
  • Devein shrimp. Rinse shrimp and pat dry well. Mix with the spiced oil. Cover with plastic wrap and refrigerate for 1-2 hours.
  • Trim mushrooms and clean with a brush or a paper towel.
  • Halve bell pepper, remove seeds, rinse and cut into 3/4 inch cubes.
  • Remove shrimp from marinade and drain well. Alternately thread with mushrooms and bell pepper pieces on a 24 inches long skewer. Brush vegetables with a little marinade.
  • Grill the skewer on the hot grate, turning several times for 8-10 minutes. While cooking, gently brush several times with the marinade. Caution: Be careful not to drip marinade into the embers.

Nutrition Facts : Calories 174 kcal, Fat 7 g, SaturatedFat 1.1 g, Protein 23 g, Carbohydrate 3 g, Sugar 0 g, Cholesterol 161 mg

SHRIMP AND ZUCCHINI SKEWERS



Shrimp and Zucchini Skewers image

Provided by Food Network

Time 3h25m

Yield 8 skewers

Number Of Ingredients 6

24 large shrimp, peeled and tailed
24 thin zucchini ribbons*
1/4 cup/60 ml olive oil
1/2 teaspoon chile pepper flakes
1 tablespoon chopped fresh mint or basil
Salt

Steps:

  • Preheat a grill. Skewer the shrimp, with zucchini slices ribboned in between each piece. Stir together the olive oil, pepper flakes, mint, and salt in a glass casserole. Lay in the skewers, cover, and refrigerate for a few hours to marinate, turning once or thrice. Cook on the grill until the shrimp are pink and the zucchini is striped with grill marks, 3 to 5 minutes per side.

SHRIMP & VEGGIE KABOBS (GRILLED/OVEN-ROASTED)



SHRIMP & VEGGIE KABOBS (GRILLED/OVEN-ROASTED) image

This is one of our favorite ways to prepare some of the summer veggies from our garden along with one of our favorite seafoods. Either way, on the grill or in the oven, these shrimp and vegetable kabobs are absolutely delicious. I highly recommend using the Louisiana Cajun seasoning, but any of your favorite seasoned salts would...

Provided by Tere Gill

Categories     Seafood

Time 1h

Number Of Ingredients 8

1 medium red bell pepper
1 medium yellow bell pepper
1 medium sweet onion
12 or more raw shrimp, peeled deveined & tails removed
1 medium zucchini
12 to 15 cherry tomatoes
some vegetable oil
louisiana brand cajun seasoning (or your fave)

Steps:

  • 1. Gather all ingredients. Thaw shrimp if using frozen. Rinse and dry vegetables. Line a rimmed sheetpan with aluminum foil. Preheat oven to 425 degrees F.
  • 2. Prep vegetables: Remove stem and seeds from bell peppers; cut into 1 to 1 1/2 inch squares. Remove dry outer skin and root from onion; cut the onion into 1 inch chunks (approximately; see photo.) Slice off blossom end and stem of zucchini; cut into 1 inch chunks (approximately; see photo.)
  • 3. Insert flat stainless steel or bamboo/chopstick skewer into centers of the vegetables and through the head end and tail of shrimp, beginning with a square of bell pepper, then onion, shrimp, zucchini and cherry tomato, ensuring at least 3 shrimp per skewer; place on prepared sheetpan; repeat until all skewers are full (see photos.)
  • 4. Brush kabobs with oil to thoroughly coat each piece on all sides.
  • 5. Sprinkle all sides of kabobs with Louisiana Cajun Seasoning (contains salt, so extra is unnecessary.)
  • 6. Roast in preheated 425 degree F oven for 15 minutes; Turn kabobs over and roast for additional 12 to 15 minutes or until vegetables are tender to your preference (I usually go to 15.) If, at any point, you think they are getting too brown, reduce the heat to 400 degrees until done.
  • 7. **NOTE: If skewers are long enough, and your oven is large enough, place both ends of skewers up on the rim of the baking sheet; if not, lightly oil the foil in pan. There may be a little smoke from the vegetable juices on the foil when the oven is first opened. Sometimes, a couple of the tomatoes will fall off the skewers...oh well, they still taste good! :-) If grilling, follow steps 1 thru 5, allowing time for soaking bamboo/chopstick skewers in water for 15 to 20 minutes, if using; cook over indirect heat until veggies are tender and shrimp are pink and no longer translucent, carefully turning kabobs several times, then over direct heat just long enough to add a little char, if desired.
  • 8. Use a fork to slide the shrimp and vegetables off of the skewers. Serve as soon as possible. Great with just about anything! Try serving over rice or buttered noodles. Delish!

GRILLED SHRIMP SKEWERS RECIPE



Grilled Shrimp Skewers Recipe image

This grilled shrimp skewers recipe is so EASY and flavorful! Learn how to grill shrimp skewers perfectly every time, and get the best marinade for BBQ garlic shrimp skewers.

Provided by Maya Krampf

Categories     Main Course

Time 35m

Number Of Ingredients 9

8 Bamboo skewers
1/4 cup Olive oil
1 tbsp Lemon juice
4 cloves Garlic ((minced))
1 tsp Italian seasoning
1/2 tsp Smoked paprika
1/2 tsp Sea salt
1/4 tsp Black pepper
1 lb Large shrimp ((31/40 size, peeled and deveined))

Steps:

  • Meanwhile, preheat the grill for about 15 minutes, or a grill pan for 5-10 minutes, over medium-high heat.

Nutrition Facts : Calories 155 kcal, Carbohydrate 0.6 g, Protein 23.3 g, Fat 6 g, SaturatedFat 0.8 g, Cholesterol 285.8 mg, Sodium 977.4 mg, Fiber 0.2 g, Sugar 0.1 g, ServingSize 1 serving

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