kathleen Zelman
kathleen Zelman

Asian Grilled Shrimp Kebobs

Nutrition information

Serving Size: dish

Servings: 4

AMOUNT PER SERVING

calories  215

  calories from fat  31 (15%)

fat   

saturated fat   

cholesterol  

sodium   

carbohydrates   

fiber   

sugar

protein  

3 G

1 G 

170 MG

307 MG

21 G

3 G

13 G

26 G

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

  • Ingredients
  • 3 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon honey
  • 1 pound large shrimp, peeled (can substitute boneless, skinless chicken)
  • 1 large sweet red pepper, cut into bite size pieces
  • 12 pearl onions, peeled (can use frozen peeled)
  • 2 cups fresh or canned pineapple chunks, drained
  • 1 (6 ounce) package whole mushrooms, cleaned

Preparation

  1. Combine first five ingredients in zip-top plastic bag; add shrimp. Marinate in refrigerator for 30
    minutes.
  2. Remove shrimp from marinade and pat dry. Place marinade in a small saucepan, bring to a boil
    and set aside.
  3. Preheat grill. Spray with cooking spray. Alternately thread vegetables and shrimp onto metal
    skewers (if using wooden, soak 30 minutes to prevent burning).
  4. Place kebobs on grill, covered, over medium-high heat for 3-5 minutes per side until done,
    basting with reserved marinade. Drizzle remaining marinade over kebobs.
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