Hot and Spicy Shrimp Kabobs
Vary this recipe by adding pieces of chicken with the vegetables on some kabobs, and pieces of pork on other kabobs!
INGREDIENTS | SERVES 4–6
- 2 pounds jumbo shrimp
- 2 large sweet onions
- 16 large fresh mushrooms
- 4 large banana peppers, cut into 1½-inch pieces
- 16 cherry tomatoes
- ⅛ cup soy (used on reheating day)
- ½ cup honey (used on reheating day)
- 1 tablespoon red pepper flakes (used on reheating day)
Peel and devein the shrimp. Cut each onion into eight wedges.
On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables.
Grill kabobs, covered, over medium heat for 3 minutes on each side or until shrimp begin to get pink. Remove from heat, cool, and freeze on the skewers by wrapping kabobs in plastic wrap first, followed by aluminum foil.
Defrost shrimp kabobs in refrigerator overnight. Mix soy, honey, and red pepper flakes to make a glaze. Place kabobs on foil-lined tray and coat well with glaze, using all the sauce. Cook for 10 minutes at 375°F. Remove, spoon extra sauce over kabobs, and serve warm.
Calories: 262 | Fat: 3g | Protein: 26g | Sodium: 496mg | Carbohydrates: 36g | Fiber: 2g
Tips for Grilling Kabobs
When cooking kabobs, try to cut all ingredients about the same size so they cook evenly. If using bamboo skewers, make sure to soak them in water for 30 minutes prior to use. For foods (like shrimp) that can curl on the skewer, it will help to use two skewers inserted parallel to each other.