Shrimp Kabobs

Shrimp Kabobs

Labor Day just passed and I suppose that means the summer is coming to an end. I thought I’d try and sneak one last summer dish in before October hits us and we have to start thinking about turkey and stuffing. After all, it’s still warm enough outside to get your grill on.

Perhaps I got in the mood to make kabobs because I just saw a Forrest Gump rerun on TBS and Bubba’s “Shrimp kabobs. Shrimp creole. Shrimp gumbo. Shrimp stew. Shrimp burger. Shrimp and potatoes. Pan fried and deep fried….” Speech got me thinking about, yup you guessed it–SHRIMP!

This recipe is nice because of its versatility. It can be grilled satisfying your need to be outside. Or if you live in a 500 square foot 4th floor walkup where they will evict you for having smoke billowing out of your doors and windows from a grill, you can bake it! If you need a mix of the two I’ve added the grill marks with a cast iron grill pan and cooked them on the stove as well.

Prep Time: 15 min (+ 30 min to marinate shrimp) | Cook Time: 15 min | Total Time: 60 min

Yields: ~10 skewers


For the Marinade:

2 tbsp parsley, chopped

2 tbsp basil, chopped

3 tbsp lemon juice

2 tbsp BBQ sauce

2 tbsp honey

2 cloves garlic, crushed

For Skewers:

10 skewers

20 shrimp, peeled and deveined

1 red pepper, cut into 1-inch squares

1 yellow pepper, cut into 1-inch squares

1 red onion, cut into 1-inch squares

1 cup pineapple wedges

10 grape tomatoes, halved

1 tbsp olive oil

salt and pepper to taste

1.     Whisk marinade ingredients together. Add shrimp and marinate X 30 minutes.

2.     Heat pan with oil over medium heat. Add all vegetables, salt, and pepper to taste. Cook covered X ~5 minutes or until soft.

3.     Preheat oven to 400.

4.     Skewer vegetables and shrimp and place on baking sheet. Cook X ~10 minutes or until shrimp are pink and cooked throughout.

The Cook’s 2 cents

·       I like to sauté my vegetables prior to baking them because the short amount of time they are in the oven isn’t long enough to cook them. But if you like a crunchier vegetable, you can skip the sauté step altogether.

·       If you’re going for the grilled look, but find yourself lacking the outdoor space to grill, don’t fret! They sell cast iron grill pans for pretty cheap just about anywhere.

Nutrition Facts:

Servings Per Recipe: 5

Serving Size: 2 skewers

Calories: 106    Fat: 3g Sodium 153mg            Carbohydrates: 11g      Fiber: 2g           Sugar: 6g         Protein: 9g