Shrimp Kabobs

Shrimp Kabobs

Total time

20 minutes

Serves

4

Ingredients

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

Steps

  1. Preheat grill (or grill pan) on medium. Place 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

  1. Boil: Bring enough water to cover shrimp to a boil in stockpot. Add 3 tablespoons seafood seasoning and 1 1/2 lb peeled/deveined jumbo shrimp (wash hands); boil 4–6 minutes until shrimp are pink and opaque. Serve with rémoulade.
  2. Pan-fry: Preheat 1/4 cup olive oil in large sauté pan on medium. Dip 1 1/2 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.

Nutritional Information

Amount per 1/4 recipe serving: Calories 130, Total Fat 4.00g, Sat Fat 0.50g, Trans Fat 0.00g, Chol 175mg, Sodium 1510mg, Total Carb 3g, Fiber 1.00g, Sugars 1g, Protein 30g, Calc 6%, Vit A 0%, Vit C 0%, Iron 15%