Grilled Shrimp and Vegetable Kabobs
Grilled Shrimp Kabobs are the perfect summer dinner! They are slightly spicy, super nutritious, and completely versatile for whatever summer vegetables your garden has to offer.
Servings: 4
Equipment
Ingredients
- 1 pound shrimp about 18 raw jumbo shrimp
- 2 squash a mix of summer squash and zucchini
- 1 white onion
- 2-3 bell peppers a mix of red, yellow, green or orange
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 metal or wooden skewers
Instructions
- Preheat the grill (or grill pan) to medium-high. Clean grill with brush and grease generously with oil to prevent sticking
- Soak wooden skewers for 30 minutes to prevent burning and splintering
- Chop your vegetable into bite-size chunks, about 1½"
- Season shrimp with about half of the olive oil, ½ teaspoon cumin, ½ teaspoon cayenne, 1⁄4 teaspoon salt, 1⁄4 teaspoon pepper, 1⁄4 teaspoon garlic powder and 1⁄4 teaspoon onion powder
- Season vegetables with the rest of the olive oil, 1⁄4 teaspoon salt, 1⁄4 teaspoon pepper, 1⁄4 teaspoon garlic powder and 1⁄4 teaspoon onion powder
- Assemble your skewers and grill 3-4 minutes of each side or until shrimp is opaque and vegetables are fork-tender or starting to brown slightly.
- Remove from heat and serve immediately
Notes
2 skewers have 5 net carbs.
Nutrition
Serving: 1(2 skewers) | Calories: 113kcal | Carbohydrates: 6g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 106mg | Sodium: 597mg | Fiber: 1g | Sugar: 2g