Shrimp and Veggie Kabobs
A quick and tasty option for grilling, these kabobs feature succulent shrimp and a colorful array of fresh vegetables, making for the perfect light summer meal.
26 mins
6 Serving(s)
Ingredients
- 1 cup Orange-Chile Marinade, divided (see recipe link in notes)
- 2 lb. raw shrimp (31–40 count), peeled and deveined
- 1 small red onion, cut into wedges
- 1 zucchini, halved and sliced into 1/2-inch-thick half-moons
- 1 yellow squash, halved and sliced into 1/2-inch-thick half-moons
- 6 bamboo skewers, soaked in water at least 30 minutes
Instructions
- Set aside 1/4 cup marinade. In a medium bowl, stir together remaining marinade with shrimp and vegetables. Refrigerate, covered, twenty minutes.
- Remove shrimp and vegetables from marinade and discard excess liquid. Alternately thread shrimp, red onion, zucchini and yellow squash onto prepared skewers until full. Season with salt and pepper, if desired.
- Preheat an outdoor grill to medium-high and oil grate. Grill skewers, basting with reserved marinade, until shrimp is pink and vegetables are cooked through, 2–3 minutes per side. Transfer to a platter and serve immediately.
Additional Note
Try using our Orange-Chile Marinade when making this recipe.
Nutrition Facts
228 Calories Per ServingFat: 11gSaturated Fat: 1gCholesterol: 227mgSodium: 266mgCarbohydrates: 9gFiber: 2gSugars: 5gProtein: 24gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe