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Shrimp Kabobs
Recipes
Shrimp Kabobs
4 servings
20 minutes total

Ingredients

  • 1 ½ lb peeled/deveined jumbo shrimp
  • 8 (12-inch) wooden skewers
  • 8 oz whole fresh baby portabella mushrooms
  • 2 teaspoons canola oil
  • 1 tablespoon Greek seasoning

Steps

    1. Preheat grill (or grill pan) on medium. Alternate shrimp and mushrooms on skewers (wash hands); brush with oil and sprinkle with Greek seasoning.
    2. Grill 3–4 minutes on each side until shrimp are pink and opaque and mushrooms are tender.
Other Preparation Methods
    • Boil: Bring enough water to cover shrimp to a boil in large stockpot. Add 3 tablespoons seafood seasoning and 1 ½ lb peeled/deveined jumbo shrimp (wash hands); boil 4–6 minutes until shrimp are pink and opaque. Serve with rémoulade.
    • Pan-fry: Preheat ¼ cup olive oil in large sauté pan on medium. Dip 1 ½ lb peeled/deveined jumbo shrimp in egg whites, then coat with crushed rice cereal (wash hands). Fry 3–4 minutes on each side until shrimp are pink and opaque. Drain on paper towels; season with salt and pepper.

Amount per ¼ recipe serving: Calories 130, Total Fat 4g, Sat Fat 0.5g, Trans Fat 0g, Chol 175mg, Sodium 1510mg, Total Carb 3g, Fiber 1g, Sugars 1g, Protein 30g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 15%